Pumpkin isn’t just for pies and lattes—it’s also the star of a beloved homemade treat in many cultures: pumpkin sweet jam (often called doce de abóbora in Brazil). This smooth, golden-orange dessert is easy to prepare, naturally sweet, and incredibly satisfying. Whether served on toast, as a dessert topping, or eaten by the spoonful, it’s a heartwarming comfort food you’ll want to keep on hand.
In this article, we’ll walk you through a simple, traditional recipe and offer variations to suit every taste—from smooth and creamy to thick with coconut or spices.
Why You’ll Love Homemade Pumpkin Sweet Jam
- Simple ingredients – Just pumpkin, sugar, and flavorings
- No special equipment – Made in a pot on the stove
- Perfect for fall or anytime – Great for gifts or seasonal spreads
- Naturally rich in nutrients – Pumpkin is full of fiber and vitamins
- Versatile – Enjoy warm or cold, plain or with toppings
Let’s dive into the sweet world of this comforting homemade dessert.
Ingredients for a Classic Pumpkin Sweet Jam
This recipe makes about 2 cups of jam:
- 2 pounds (900 g) peeled and chopped pumpkin (preferably sugar pumpkin or kabocha)
- 1 1/2 cups (300 g) granulated sugar (adjust to taste)
- 1/2 cup (120 ml) water
- 1 small cinnamon stick or 1/2 teaspoon ground cinnamon
- 3 whole cloves (optional)
- Zest of 1 lemon or orange (for brightness)
- Pinch of salt
Optional Add-ins:
- 1 cup grated coconut (fresh or unsweetened dried)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground ginger or nutmeg
Step-by-Step Instructions
Step 1: Prepare the Pumpkin
Peel the pumpkin, remove the seeds, and chop it into small cubes. The smaller the pieces, the faster they’ll cook and break down.
You can also steam the pumpkin ahead of time if you want an even smoother texture later.
Step 2: Cook the Pumpkin
In a large heavy-bottomed saucepan or pot, combine the pumpkin, sugar, water, cinnamon, cloves, lemon zest, and a pinch of salt.
Bring to a gentle boil over medium heat, then reduce the heat and simmer, uncovered, for about 30 to 40 minutes, stirring occasionally.
The pumpkin will soften, release its moisture, and begin to break down. The mixture will thicken as the sugar caramelizes slightly.
Step 3: Mash or Blend
Once the pumpkin is fully tender, use a wooden spoon to mash it in the pot for a rustic texture. For a smoother jam, use an immersion blender or transfer to a regular blender and blend until creamy.
If you’re adding grated coconut, stir it in now and cook for another 5–10 minutes to absorb the flavor.
Step 4: Final Adjustments
Taste and adjust sweetness, spice, or acidity if needed. Remove cinnamon stick and cloves before storing.
Let it cool slightly, then spoon into sterilized jars or containers.
How to Store Pumpkin Sweet Jam
- Refrigerator: Keeps for up to 2 weeks in an airtight container
- Freezer: Freeze for up to 3 months. Defrost in the fridge before using.
- Gift Jars: Let the jam cool completely before sealing jars for gifts or pantry storage
How to Serve It
Pumpkin sweet jam is incredibly versatile. Here are a few ideas:
- Spread on toast, biscuits, or cornbread
- Layered in cakes or pastries
- Served alongside cheese or charcuterie boards
- Dolloped over yogurt or oatmeal
- Used as pie or tart filling
- Eaten by the spoonful as dessert!
You can also swirl it into cheesecake batter or use it as a base for pumpkin ice cream.
Flavor Variations
Make this recipe your own by adding unique touches:
1. Pumpkin Coconut Jam
Add 1 cup of shredded coconut for a tropical twist. It adds texture and pairs beautifully with cinnamon.
2. Spiced Pumpkin Jam
Add a blend of warm spices like ground ginger, nutmeg, allspice, or cardamom.
3. Pumpkin Vanilla
A splash of vanilla extract brings out the natural sweetness of the pumpkin.
4. Pumpkin Citrus Burst
Use orange zest and a splash of juice for a bright, zesty contrast.
5. Sweetened Condensed Milk Finish
Stir in a few tablespoons of sweetened condensed milk at the end of cooking for a richer, creamier version (think pumpkin fudge!).
Tips for Success
- Choose the right pumpkin: Avoid large jack-o’-lantern pumpkins. Use sugar pumpkins, kabocha, or butternut squash for best flavor and texture.
- Cook low and slow: Stir regularly to prevent sticking or burning.
- Taste as you go: Adjust sugar and spices to match your preferences.
- Double the batch: It’s freezer-friendly and makes a lovely gift.
- Use a nonstick or heavy-bottomed pot: This prevents scorching.
Common Questions
Can I use canned pumpkin?
Yes, but make sure it’s pure pumpkin, not pie filling. Start with 3 cups and adjust cooking time (you’ll skip the simmering stage and just cook to thicken and flavor).
Is this the same as pumpkin butter?
They’re very similar! Pumpkin butter is usually blended smooth and contains more spices. This jam can be made chunky or smooth depending on your preference.
Can I reduce the sugar?
Absolutely. Start with 1 cup, taste after cooking, and add more if needed.
How do I know when it’s done?
The jam should be thick enough to mound slightly on a spoon and not run. You can also place a bit on a cold plate—if it doesn’t run, it’s ready.
Can I preserve it in jars for long-term storage?
For shelf stability, you’d need to properly sterilize jars and process them in a water bath canner. Otherwise, keep it in the fridge or freezer.
The Joy of Homemade Pumpkin Sweet Jam
There’s something truly special about making your own seasonal treats from scratch. This pumpkin sweet jam captures all the warmth and comfort of fall in every spoonful, but it’s delicious any time of year. It’s easy to make, endlessly customizable, and brings a homemade touch to your table or gifts.
Whether you eat it with bread, bake it into a dessert, or savor it straight from the jar, this simple and delicious recipe is sure to become a favorite in your kitchen.