Grandma’s pumpkin jam recipe. The pumpkin and amaretto preserve is fully part of our collection dedicated to Jams and Preserves. It’s easy to make and perfect to enjoy at breakfast on a good rusk or a slice of homemade bread, with its delicious bitter almond scent. Among the many delicious autumn dessert recipes made so far, the grandma’s pumpkin jam recipe was missing, so now we’ll fix that and prepare one of the simplest and most tempting pumpkin recipes you can find on our blog. Suitable to fill tarts, cakes and cookies, pumpkin jam is also an excellent companion for cured or spicy cheeses and cold cuts. So, if you love autumn and autumn recipes, you must try this particular jam. And if creative appetizers are your passion, know that this is also a great pumpkin jam for cheeses, as delicious as spicy fig jam for cheeses or spicy green tomato jam for cheeses.
Ready to make it with me? Let’s head to the kitchen, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make pumpkin jam
- 2.2 lb pumpkin (flesh only (about 4 cups))
- 1 3/4 cups sugar
- 1 cinnamon stick
- 1 lemon (organic, juice and zest)
- to taste nutmeg
- 3 1/2 tbsp amaretto (liqueur)
Tools
- Pot
Preparation of pumpkin and amaretto jam
To prepare the pumpkin jam, peel the pumpkin, remove the seeds and fibers, and cut it into small cubes. Put them in a pot, add the sugar and lemon juice, and let rest for 3 to 4 hours.
After the maceration time, add the cinnamon, nutmeg, and lemon zest to the pumpkin, mix well and cook over low heat for 1 hour, stirring often. A little before the jam is ready, pour in the amaretto and let it evaporate over high heat, stirring frequently.
Once ready and cool, you can store the jam in the refrigerator and consume within 15 days, or make preserves as I explain at the bottom of the page.
Storage notes and tips
If you want to make larger quantities as preserves, while the jam is cooking, sterilize the jars by immersing them in cold water and bringing it to a boil for 10 minutes, then remove them from the pot with tongs and place them on a clean cloth. When the jam is ready, pour it into the sterilized jars and close them tightly. Turn them upside down, let them cool and if a vacuum seal has formed, the preserve has been successful and the product will keep perfectly for over a year (see how strawberry jam is preserved: strawberry jam: photo)
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