Leftover pumpkin? Use It Wisely with This Pumpkin Jam [Recipe] | ultimatefoodpreservation.com

Leftover pumpkin? Use It Wisely with This Pumpkin Jam [Recipe]

Now that everything-pumpkin season is over, have you got a bunch lying around turning bad? Time to use it wisely in this pumpkin jam!

This Pumpkin Jam is The Snack You Didn’t Know You Wanted

No need to worry, it won’t take too long or too much effort. Gather a couple of other ingredients, and turn them into a delicious pumpkin jam.

What ingredients do I need?

For this recipe, all you’ll need is pumpkin, dried apricots, or any other dry fruit you like, raisins, sugar, and citric acid.

Photo of text area that says "Leftover pumpkin? Use It Wisely with This Pumpkin Jam, vegan & gluten-free, 5 simple ingredients, makes 6-7 jars, ultimatefoodpreservation.com" followed by a photo of a jar of pumpkin jam and slices at the back

However, if you aren’t a fan of dry fruit, you don’t have to add these. Otherwise, consider adding dried cranberries, or apples.

If instead, you can’t find citric acid anywhere, lemon juice will work. In a pinch, you can use white vinegar, but the flavor may change.

Let’s get cooking!

To start, cut the pumpkin into squares and set it in a saucepan. Add sugar and stir. Leave it overnight or for a few hours.

After, add the chopped apricots and raisins. Bring the mix to the boil, simmer, and stir until the pumpkin is soft.

To finish, add the citric acid and let the mix boil further.

Now, onto the finishing touches

Time to set up your jars in place and check out this simple step-by-step guide on properly canning your jam.

The process to can this jam is so simple and doesn’t take a lot of time. Your jam will be good for at least 1 month!

This tasty jam is not only easy to make, but it is nutritious and can become a snack or cooking ingredient with no problem.

Delicious Pumpkin Jam

Recipe by Gillian LightmanCourse: jam

6-7 (11oz jars)



  • 2 lb (900 g) pumpkin, cut in cubes

  • 1 cup (128 g) dried apricot, chopped

  • 1 cup (128 g) raisins

  • 3 cups (approx. 380 g) sugar

  • 1 tsp citric acid


  • Place pumpkin in a wide saucepan and cover it in sugar. Stir and set aside for several hours or overnight.
  • Add the raisins and apricots, then bring it to a slow boil. Let it simmer and frequently stir until the pumpkin is tender.
  • Add in the citric acid then let it boil for a few more minutes.
  • Once ready, check out this step-by-step guide to properly can your jam..