Pumpkin Jam

This easy to prepare homemade Pumpkin Jam has the added sweetness of apricots cooked in. Use on toast, bagels, or even in place of syrup on pancakes and waffles. Pack in decorative jars to give as gifts.

pumpkin jam in a jar


  • 1 (5 lb.) pumpkin
  • 1 cup dried apricots, chopped fine
  • 2 lbs. sugar


Cut a pumpkin into quarters and remove the seeds.

Use a spoon to scoop out the pulp and place in a large mixing bowl.

Add the sugar to the pulp and toss to coat well.

Cover and let stand undisturbed for at least 4 hours. Overnight is best.

Stir in the chopped apricots.

Place in a large pan and cook over low heat for 1 1/2 hours.

Pumpkin will become tender and clear.

Remove from heat and cool to room temperature before storing in a jar.

Jam will keep in the refrigerator for 2 weeks.

Prep Time:

Cook Time:

Yields: 12 servings


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