Pumpkin Jam

Pumpkin Jam, Rebecca Seal Lisbon Cookbook photo by Steven Joyce


There are pumpkins and squash everywhere right now, and we’re always looking for new ways to use these amazing ingredients. Author Rebecca Seal is sharing with us her recipe for Pumpkin Jam from her cookbook, Lisbon: Recipes from Portugal’s Beautiful Southern Region. This is the perfect jam to spread on croissants, biscuits, or toast!

Rebecca’s time in Portugal inspired this dish. As she describes, “Many of us miss out on the glorious sweetness of the squash family, often thinking of them as a savoury vegetable. So it was a delightful discovery to be served a buttery croissant in a park quiosque (kiosk) café one sunny morning with a little bowl of bright orange jam. It wasn’t apricot, nor marmalade, and after lots of puzzling (and eating) I had to ask what it was. While it’s sometimes served at breakfast, pumpkin jam is more often served with goat’s cheese and crunchy little crackers as a starter or as part of a plate of petiscos.” In partnership with Hardie Grant, we’re excited to be giving a way a copy of Lisbon . For your chance enter (multiple times), follow the instructions below.


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We can’t wait to make this pumpkin jam with our favorite heirloom pumpkins and use it in our holiday entertaining. If you’re looking for more savory ideas for how to use pumpkin, check out our fall pumpkin pasta, roasted squash soup, or stuffed Delicata squash. We really love the addition of another sweet way to use pumpkin, in addition to pumpkin pie. Rebecca also suggests that the pumpkin jam is often served in Lisbon with toast cheese and crackers as an appetizer.

Pumpkin Jam
  • 1.8 kg (4 lb) pumpkin, peeled, seeded (you should have about 1.4 kg / 3 lb flesh) and cut into small chunks
  • 600 g (1 lb 5 oz / 3 cups) caster (superfine) sugar
  • ½ cinnamon stick
  • 250 ml (8½ fl oz/1 cup) water
  • 1 tablespoon freshly squeezed lemon juice
  1. Thoroughly clean 4 heatproof jars (including the lids) in hot soapy water, then place the jars in a low oven for 15 minutes.
  2. Place everything in a large saucepan with a lid, cover and simmer gently for about 45 minutes. Remove the lid and allow the liquid to reduce for about 1 hour. Take off the heat and mash the pumpkin until smooth, still in the pan. Return the pan to the heat and simmer until the jam is really thick, stirring every now and then to stop it sticking to the bottom of the saucepan. To test if the jam is ready, place a dollop of it onto a plate. If it weeps liquid, it needs to reduce further – the total cooking time required might be 2 hours or more.
  3. When ready, pour the jam into the clean jars. Seal, leave to cool, then store in a cool place out of direct sunlight for up to 2 months. Once opened, it will keep for several weeks in the fridge.

Recipe and photo excerpted with permission from Lisbon by Rebecca Seal and Steven Joyce, published by Hardie Grant Books June 2017.

The Taste Edit, Lisbon: Recipes from Portugal's Beautiful Southern Region pumpkin jam recipe perfect for morning toast, croissants, or a savory appetizer with goat cheese.

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