Pumpkin Jam

If you've never heard of Pumpkin Jam, you're not alone. There was a time, though, that it was a familiar sight in Australian kitchens. It might be a more unusual preserve these days, but it's a sweet and cozy autumnal spread that's definitely worthy of a place at the table.

Already made plenty of pumpkin scones, soup, cake and salad? It must be time to make this bright and golden jam! Spread it on toast, spoon it onto warm scones or serve it alongside a cheese board. However you enjoy it, Pumpkin Jam offers a taste of Australia's culinary past.

Jump to:

• The recipe
• Ingredient notes
• How to make Pumpkin Jam
• Storing
• More jam recipes
• Pumpkin Jam Recipe

The recipe

A century ago, Pumpkin Jam regularly appeared in Australian newspapers, household guides and country recipe collections. It makes sense – this was a time when fast food was a thing of the future, many still lived without electricity and home cooks simply had to make the most of abundant seasonal produce.

This recipe is inspired by several Pumpkin Jam recipes published in Australian newspapers during the late 1800s and early 1900s. Like many old-fashioned preserves, it relies on simple ingredients and a little patience to create something special.

Ingredient notes

The best pumpkins for jam-making are the sweet, dense, and non-watery varieties. Qld Blue, Kent and Butternut pumpkins all fall into this category. You'll also need fresh ginger (though you can substitute dried ground ginger), ground nutmeg and cinnamon, a fresh lemon and caster sugar (also known as superfine sugar).

The ingredient list with quantities is in the recipe card at the end of the post.

How to make Pumpkin Jam

The full method is in the recipe card at the end of the post. However, let's quickly run through the basics here. Make sure, also, that you have a medium-sized jar (250ml) sterilised and ready to go.

First peel, deseed and finely chop the pumpkin. Place it in a baking tray and add the sugar, lemon juice and lemon rind (see images 1 and 2). Cover with a clean tea towel and leave it to stand overnight. The following day, transfer the mixture to a saucepan with the remaining ingredients (see image 3). Gently heat until the sugar has dissolved. Bring to a steady simmer and cook until the jam reaches setting point (see image 4), stirring occasionally. Pour the hot jam into sterilised jars and seal immediately.

Why stand the pumpkin overnight to make jam?

I'm glad you asked! Nearly all of the older recipes include this step, while some more modern recipes skip over it. I actually tried making it both ways and can tell you it is an essential step if you want really great pumpkin jam.

When I took the time to stand the pumpkin overnight, I ended up with a glossy condiment with a true jam texture. When I didn't, the result was too close to a very, very sweet pumpkin puree – the texture was not quite right.

There's some science behind it, too. Allowing the sugar to stand with the sugar sets in motion osmosis: the sugar acts like a sponge, drawing natural moisture out of the pumpkin and breaking down its tough cell walls. The pumpkin absorbs the sugar even before cooking and is then cooked in its own natural liquid. This all adds up to beautifully sweet and translucent pumpkin pieces and a glossy, spreadable jam.

Storing

Once the jam has cooled, store it in the fridge (or on the pantry shelf until opened if you follow your own canning processes).

More jam recipes

Looking for other recipes like this? Try these:

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