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Pumpkin Pie Jam

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 ? 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  to your favourite cupcakes, muffins, cookies or pancake recipes for a great taste of Autumn !

 

 

Here’s the recipe  in easy printable form so you can download for later:

5 from 14 reviews

Pumpkin Pie Jam

October 15, 2015
: 4 to 5 x 350 g jars
: 10 min
: 50 min
: 1 hr

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.

By:

Ingredients
  • 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
  • I like to sterilise jam jars in the microwave
  • Simply clean them as normal and rinse but whilst they are wet, pop them in the microwave for two minutes on full power
  • Remember the jars will be very hot, so remove with care
  • Always sterilise more jars than you think you will need
Directions
  • Step 1 Place the chopped pumpkin or squash into a large preserving pan. Add water and spices and bring to the boil and then turn down the heat to a gentle simmer until the pumpkin is tender
  • Step 2 about 30 to 40 minutes.
  • Step 3 Remove the cinnamon stick from the pan and use a stick blender to puree the cooked pumpkin until smooth.
  • Step 4 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.
  • Step 5 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.
  • Step 6 If you are using a jam thermometer, setting point is reached when the jam thermometer reaches 104℃.
  • Step 7 If not, use the wrinkle test: Remove your pan from the heat and test for setting point by dropping 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.
  • Step 8 If not, reboil for a couple of minutes and repeat until setting point is reached.
  • Step 9 Seal the jars as quickly as possible and store in a cool dark place and use within 12 months.

 

 

Pumpkin Pie Recipe

Serves:

At least 6

Ingredients:

  • 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
Preheat oven:
  • 350°F / 180°C / Gas Mark 4
Line:
  • 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.

 

Making Pumpkin Pie Jam is 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.

If you’re lucky enough to have plenty of pumpkin innards, why not try making Spicy Pumpkin & Cranberry Chutney? Make it now & it will be nicely matured in 6 weeks, just in time to serve with cheese & cold meats over Christmas.

 

Let’s keep in touch! You can find me on Pinterest, Instagram, Facebook, and Twitter!

 

Pin Pumpkin Pie Jam for later: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.

I’m entering Pumpkin Pie Jam into a few food challenges this month:

And linking to: Fiesta Fridays

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