Quick Pumpkin Jam

This Quick Pumpkin Jam is the perfect fall spread for toast, biscuits, or pancakes when you need something cozy in a hurry. Made with canned pumpkin, warm spices, and a touch of sweetness, it comes together in just 10 minutes on the stovetop. This recipe makes a small batch (1–2 servings), but I’ve included options to scale it up if you want a few extra jars for the fridge.

When fall rolls in and the mornings feel a little crisper, there’s nothing better than the taste of pumpkin spice on warm toast. This Quick Pumpkin Jam is smooth, sweet, and gently spiced — kind of like spreading pumpkin pie on bread. Unlike traditional jams that take hours and lots of sugar, this one comes together in just 10 minutes with canned pumpkin and a few pantry staples. Perfect for when you’re out of jam but still want something cozy and homemade.

Tips for Success

• Use pumpkin purée, not pie filling – Pie filling already has sugar and spices, so it can throw off the balance. Stick with pure pumpkin.
• Adjust sweetness to taste – If you love sweeter jam, add an extra spoonful of brown sugar or drizzle of maple syrup.
• Don’t skip the lemon juice – It keeps the jam bright and balances the rich pumpkin flavor.
• Texture matters – If it feels too thick, stir in a splash of water while it cooks. If you like it very smooth, use a whisk at the end.

Serving Ideas

This jam is so versatile! Here are some cozy ways to enjoy it:

• Spread on buttered toast, bagels, or English muffins for a fall breakfast.
• Swirl into yogurt or oatmeal for extra flavor.
• Use as a filling for crepes, pancakes, or French toast roll-ups.
• Dollop on top of cheesecake or ice cream for a pumpkin twist.
• Pair with cream cheese for a spread that tastes like pumpkin cheesecake.

Storage & Make Ahead

This is a small-batch recipe, perfect for one or two servings, so it won’t hang around long. Store any leftovers in a sealed jar in the fridge for up to 4 days. For larger gatherings, you can easily double or triple the recipe — it cooks in the same time, just use a larger saucepan and stir often.

Frequently Asked Questions

1. Can I make this with fresh pumpkin?
Yes! Just cook and mash fresh pumpkin until smooth before using in the recipe.

2. Can I make this sugar-free?
You can replace the brown sugar with a sugar substitute or use only maple syrup for sweetness.

3. Does this jam work for canning?
No — this is a quick fridge jam, not intended for long-term storage. It’s best enjoyed within a few days.

4. Can I freeze pumpkin jam?
Yes, you can freeze it for up to 2 months in a freezer-safe container. Thaw in the fridge before using.

Scaling Options

For 4–6 servings (about 1½ cups):

• 1 ½ cups canned pumpkin puree
• 6 Tbsp brown sugar
• 1 ½ tsp cinnamon
• ¾ tsp pumpkin pie spice
• 1 Tbsp lemon juice

For 8–10 servings (about 3 cups):

• 3 cups canned pumpkin puree
• ¾ cup brown sugar
• 1 Tbsp cinnamon
• 1 ½ tsp pumpkin pie spice
• 2 Tbsp lemon juice

👉 Cooking time stays about the same (8–10 minutes), just use a larger pan and stir often.