Makes about 3 cups or 3 half-pint jars.
Try this jam as an seasonal treat on buttered toast or freshly baked brioche. Add a dollop of pumpkin jam to the dressing for an autumn salad or fill blind-baked tart shells with it and top them with créme fraîche and toasted walnuts. It’s also a nice served with sharp cheddar and hearty crackers.
1 15-ounce can pumpkin
14 ounces sugar
1 tablespoon lemon juice
1½ teaspoons fine sea salt
1½ teaspoons Kandy Spice blend
¼ teaspoon ground cloves
Combine the pumpkin, sugar, and lemon juice in a heavy saucepan and set it over medium-
high heat. Stir to combine and bring to a boil, then reduce the heat to medium and continue to simmer, stirring occasionally, for 12-15 minutes. Pour the hot jam into scalded jars, put on and tighten the lids, and set the jars aside until the jam has cooled to room temperature. Store in the fridge (keeps for months).
You could water-process this jam for shelf-stable storage — if you do, process following time guidelines for “no-pectin” jam recipes and your jar size.
Thanks to our friend and mentor Maura Kilpatrick of Sofra Bakery & Café from whom we learned to make pumpkin jam.
Our Kandy Spice blend is inspired by the place in central Sri Lanka where we source our fair-trade cinnamon.
In this recipe, the warm flavors of Kandy Spice are the familiar but interesting companions to pumpkin.