Whizz up your pumpkin innards and make Pumpkin Pie Jam. Laced with pumpkin pie spice and a touch of ginger, a taste of Autumn all year round! Great with cheese, use as an ingredient in your baking & make pumpkin pie, cupcakes, muffins or cookies.
This week’s pumpkin and squash recipe is my Pumpkin Pie Jam, a jam I used to make for our local Christmas Fayre here in France and a jar still finds its way into our Christmas hampers. Isn’t it a beautiful colour ? It’s a great way of preserving the pumpkin leftovers from your pumpkin carving and if you’re a pumpkin fan, you will love this jam – laced with pumpkin pie spice and a touch of ginger, it’s like eating a spoonful of pumpkin pie. Usually I made bread sticks and sponge cake for customers to sample my jams and chutneys but one year (when our Christmas Fayre coincided with Thanksgiving) I also made pumpkin pie for customers to try. I gave a pumpkin pie recipe with each jar of jam and my pumpkin pie jam sold out before anything else. (Pumpkin Pie recipe is at the bottom of this post)
You don’t have to limit Pumpkin Pie Jam to a pie as it also goes well with cheese and meats – I love it on toast or a slice of my Pumpkin and Cranberry Bread. Add a couple of spoonfuls of Pumpkin Pie Jam to your favourite cupcakes, muffins, cookies or pancake recipes for a great taste of Autumn !
Pumpkin Pie Jam
4 to 5 x 350 g jars
- 1 kg (2.2 lb) pumpkin or squash – peeled flesh chopped into small pieces
- 275 ml (10 fluid ounces) water
- 1 small stick cinnamon
- 1 small piece (about 2 cm) of fresh ginger grated
- 1 large pinch of mace
- 1 kg (2.2 lb) granulated sugar & 1 sachet of jam pectin (I used Whitworths)
OR 1 kg of jam sugar
- 8 tablespoons of lemon juice
You will need:
- A couple of tea plates placed in the fridge before you start making the jam
- A preserving pan or a wide heavy bottomed stock pot/large pan
- Sterilised jam jars
- Optional: jam thermometer
- Place the chopped pumpkin or squash into a large preserving pan. Add water and spices.
- Bring to the boil and then turn down the heat to a gentle simmer until the pumpkin is tender; about 30 to 40 minutes.
- Remove the cinnamon stick from the pan.
- Use a stick blender and puree the cooked pumpkin until smooth.
- Keep the pureed pumpkin on a very low heat, add the sugar and pectin (or jam sugar), stirring until the sugar has dissolved.
- Add the lemon juice and bring to a rolling boil.
- Boil for about 5 to 8 minutes until you have reached setting point. I prefer a soft set jam as it’s the perfect consistency for making the pumpkin pie.
- If you are using a jam thermometer, setting point is reached when the jam thermometer reaches 104℃.
- If not, use the wrinkle test:
- Remove your pan from the heat and test for setting point.
- Drop a little jam onto a cold saucer, return to the fridge and leave to cool for a minute.
- Push the jam gently with your fingertip, if the jam crinkles, setting point has been reached.
- If not, reboil for a couple of minutes and repeat until setting point is reached.
- Remove any scum with a slotted spoon and pour into warm jars.
- Seal the jars as quickly as possible.
- Store in a cool dark place and use within 12 months.
Pumpkin Pie Recipe
At least 6
- 1 x 450 g jar of Pumpkin Pie Jam
- 200 ml (1 cup minus 2 tablespoons) double cream
- 2 eggs
- 1 x 20 cm (8 inch) prebaked pastry case
- 350°F / 180°C / Gas Mark 4
- 1 large baking tray
How to make Pumpkin Pie:
- Pour the jam into a mixing bowl.
- Whisk the eggs and cream together.
- Add the egg and cream mix to the jam and mix together until incorporated.
- Pour into the prebaked pastry case and pop into the oven for about 35 minutes until just set.
Pin Pumpkin Pie Jam for later:
I’m entering Pumpkin Pie Jam into a few food challenges this month:
- Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Camilla.
- The No Waste Food Challenge created by Elizabeth’s Kitchen Diary hosted this month by Kate at Veggie Desserts.
- The Teatime Treats Challenge hosted by Karen over at Lavender & Lovage and Janie at The Hedgecombers, hosted this month by Karen.
- The Extra Veg Challenge created by Michelle from Utterly Scrummy & Helen from Fuss Free Flavours & hosted this month by Kate at Veggie Desserts.
And linking to: Fiesta Fridays