Spiced Pumpkin Jam

03 Oct, 2021

Use any soft-fleshed squash or pumpkin to make this pretty coloured preserve that's delicious on scones, toast or in jam roly-poly puddings. Firmer-fleshed winter keepers such as ‘Whangaparaoa Crown’ and ‘Queensland Blue’ can also be used, though they will take more simmering to soften sufficiently.


1kg pumpkin salt

1kg sugar

125g butter

juice & zest of 3 lemons

1 teaspoon ground cinnamon

1 teaspoon vanilla paste


  1. Peel and chop pumpkin into small cubes.
  2. Place in a large pot with just enough water to cover.
  3. Add salt and simmer, covered, until tender. Do not drain.
  4. Use a stick blender to puree the cooked pumpkin.
  5. Add sugar, butter, lemon zest and juice, and spices.
  6. Stir until the sugar has dissolved, then turn up the heat and simmer for 35 mins, or until thickened.
  7. Stir more frequently towards the end of the cooking time.
  8. Pour into jars and seal.

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