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Pumpkin Jam

Updated: Oct 24, 2021

Pumpkin jam is an excellent preserve, suitable for making pies, muffins, cakes and flans, but also an excellent accompaniment to cured meats or aged or spicy cheeses.

Spread it on a Chocolate Bread or a Rye Bread for a perfect start of your day!

​Difficulty level:

Cooking Time:

60 minutes


Low gas, Induction hob #2 or #3

Cooking Method:

Slow cooked

Ingredients for 4-5 jars of 250g:

1kg Pumpkin Pulp

40g Lemon Juice

1 grated lemon zest

2g Cinnamon Powder

350g Sugar

60ml Amaretto (liqueur)

Nutmeg to taste

Take advantage of the Fall to buy a pumpkin with a yellow and firm pulp and proceed according to the recipe to prepare a jam preserve to be enjoyed all year round!


  1. Cut the pumpkin into wedges.

  2. Remove the internal seeds and the peel, then cut the pulp into small cubes you will need 1Kg of pulp.

  3. Transfer the pumpkin cubes to a saucepan and add the sugar

  4. Stir and cover with the lid. Leave to macerate overnight (or at least 12 hours).

  5. Add the cinnamon, the Amaretto liqueur, a hint of grated nutmeg, the lemon zest, and the filtered lemon juice.

  6. Cook the pumpkin for about 1 hour over low heat.

  7. While the pumpkin jam is cooking, sanitise the jars and caps, by putting them in boiling water for about 1 minute.

  8. When the jam is ready, spray some ethyl alcohol within the jar.

  9. Put the Jam in the jars, while it still hot. Leave about 1 centimeter of space from the edge of the jar.

  10. Screw the caps tightly, and let cool upside down.

  11. With the heat of the jam the vacuum will be created, which will allow the product to be preserved.

For the best results, let the jam resting at least 2-3 weeks before use. If you can't wait...just be ready with some bread!

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