Pumpkin Apple Cinnamon Jam

Autumn Jam Recipe

Photos of three stages pit of jam, sterilised glasses, and finally filled glasses


  • 1kg pumpkin
  • 1kg apples
  • Lemon juice
  • Canning sugar or pectin
  • 1 Tablespoon cinnamon

Prepare Jam

peeled, seeds taken out, cut in pieces

add cinnamon to taste (I think I used a generous tablespoon full)

add jam sugar (or pectin if you want to avoid additional sugar), instructions on how much per kg of fruit is usually on the pack so check this before you start

I added all ingredients in a big flat pot and let it sit for an hour

Then boiled the lot according to instructions (5 minutes) or unless fruit is soft, stir regularly

Take blender to mix until it’s smooth

Taste if you had very sweet apples you might want to add some lemon juice for flavour

Let it bubble up one more time

Jam done


Before making the jam I prepare glasses

They are sterilised by filling them with boiling water also pour boiling water over the lids

Dry thoroughly (kitchen towel should have been washed with at least 60°C)

Take another kitchen towel pour boiling water over it

Fill still hot jam into glasses

Wipe the rims of the glasses clean with the sterilised kitchen towel

The heat usually dried the rims, make sure they are clean and dry to prevent any contamination

Close lids let glasses cool

The metal canning lids have an air bobble of top if this is pulled in and doest move when applying pressure, then glasses are sealed. If it moves jam still needs proper canning or leave in the fridge

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.