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Homemade pumpkin jam in a glass jar sitting on a wooden breadboard.
Jana Rae

Quick Pumpkin Jam

This quick pumpkin jam recipe is a cozy fall spread for toast, biscuits, or pancakes. A 10-minute small batch recipe with easy scaling options.
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course: condiment
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

  • ½ cup canned pumpkin puree
  • 2 Tbsp brown sugar or honey or maple syrup
  • ½ tsp cinnamon
  • ¼ tsp pumpkin pie spice
  • 1 tsp lemon juice
  • 1 –2 Tbsp water if needed to loosen texture

Method
 

  1. In a small saucepan, combine pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, and lemon juice.
  2. Cook over medium-low heat, stirring frequently, for 5–8 minutes until glossy and slightly thickened.
  3. If it’s too thick, stir in a little water.
  4. Remove from heat, let cool slightly, and spread on warm toast, biscuits, or pancakes.

Notes

  • Storage: Keep in the fridge for up to 4 days in a sealed jar.
  • Serving Idea: Spread on toast, stir into oatmeal, or use as a filling for crepes.
  • Flavor Twist: Add a splash of vanilla or maple syrup for extra depth.