Pumpkin Orange Ginger Jam (No Pectin, Small batch)

Jar of pumpkin jam surrounded by fall decor.

Pumpkin Orange Ginger Jam (No Pectin, Small batch)

Course: jam

Cuisine: American

Diet: Vegan

Keyword: pumpkin jam, small batch jam

Prep Time: 15

Cook Time: 45

cooling: 30

Total Time: 1 30

Servings:

Calories: 91kcal

Author: Cindy Rainey

Move over pumpkin butter — this pumpkin orange ginger jam is lighter, fruitier, and alive with citrus and spice. Think glossy spoonfuls of golden jam with just enough tang to balance pumpkin’s cozy sweetness. It’s small-batch friendly, easy to make on the stovetop, and absolutely delightful spread on toast, stirred into yogurt, or spooned over pancakes.

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Equipment

candy thermometer

Ingredients

Fresh Fruit - 2 large oranges and 1 large apple

1½ Tablespoons orange zest see notes
2 Tablespoons orange juice
2 strips of peel with white pith 3-4" x ½"
½ cup Granny Smith Apple grated - include the peel

Remaining ingredients

15 ounce pumpkin purée (1 can) not pumpkin pie filling
2/3 cup apple juice unsweetened
1½ cup granulated sugar adjust to taste
2 teaspoons ginger paste or finely grated fresh ginger
4 teaspoons lemon juice 1 tablespoon plus 1 teaspoon
1 teaspoon pure vanilla extract
1 pinch of salt
1 teaspoon optional additional lemon to taste

Instructions

Zest the orange first and set the zest aside. Then squeeze out the juice and slice off 2–thin strips(3-4"x½") of the peel (white pith included). You’ll simmer these strips with the jam to release natural pectin and a hint of citrus depth and then remove at the end. See notes.
1½ Tablespoons orange zest, 2 Tablespoons orange juice, 2 strips of peel with white pith 3-4" x ½"
Grate the Granny Smith apple. Include as much of the peel as possible for the natural pectin.
½ cup Granny Smith Apple
In a small heavy saucepan, combine pumpkin purée, grated apple ,apple juice, sugar, orange zest, orange peel strips, and juice, ginger, lemon juice, and salt. Stir well to mix.
1½ Tablespoons orange zest, 2 Tablespoons orange juice, ½ cup Granny Smith Apple, 15 ounce pumpkin purée, 2/3 cup apple juice, 1½ cup granulated sugar, 2 teaspoons ginger paste, 4 teaspoons lemon juice, 1 pinch of salt, 2 strips of peel with white pith 3-4" x ½"
Clip the candy thermometer on the side of the pot ensuring the tip will be immersed the jam but is not touching the bottom of the pot.
Bring the mixture to a gentle boil over medium heat, stirring every few minutes, scraping the sides and bottom so that the starchy pumpkin does not stick, then reduce to a simmer. Keep heat at a gentle simmer until about 200°F stirring every 10 minutes. Then increase to medium and stir every five minutes. Time it for about 20 minutes. (See notes.) Do the cold plate test (see blog post).
Remove and discard the orange peel strips. Taste and adjust sweetness or acidity. Add a splash more lemon juice (up to one teaspoon) if you want extra brightness. Stir in the vanilla extract and pinch of salt.
1 teaspoon pure vanilla extract, 1 pinch of salt
Let cool completely, then transfer to a clean jar. Store in the refrigerator for up to 2 weeks. This jam is small batch and will make about two cups total. Make one jar for you and give the other away!

Notes

Before beginning, set a couple of plates in the freezer for the cold plate method.

This recipe makes two small jars of jam. It can easily be cut in half if you wan't to make only one.

The orange peel strips should include the white part (the pith) It is only used for depth of flavor for added natural pectin and will be removed after cooking and before pouring into the jars.

You won't likely use the entirety of the two oranges. But you may need more than one. I use get a few extra just in case.

The gold standard for jam is to cook it till it reaches 220 degrees F. Because pumpkin is starchy, I have not been able to reach this temperature without the jam getting gummy. Cook to 200 degrees and time for about 20 minutes. The consistency will be like thick applesauce. Do the cold plate test.

This jam will thicken upon cooling. It will not gel up like traditional jam but is also not exactly the consistency of pumpkin butter. You'll see what I mean. I hope you love it!

Nutrition