Awesome Ian, I’m so happy to hear this:-)

Thank you Camilla. I made the jam for first time using chopped ginger, not having crystallized ginger and it turned out as expected, very delicious. I haven’t had pumpkin jam for at least 30 years, I’m so glad to have found the recipe.

Hi Ian, your parents’ recipe sounds very similar. Crystallised ginger is readily available in supermarkets, it’s sold in tubs usually and the lumps are covered in a layer of crystallised sugar. It’s a great store cupboard ingredient that I also use in cakes.

Glad you prefer my recipe. I did start out with not boiling and that version got binned and I remember how rotten I felt that day so went back to the drawing board. I’m intrigued with you jalapeño addition, how are you serving your jam then?

Easy Peasy! I did yours and another which was almost same except not boiled first. The boiled is the winner!
The only thing I changed was I added fresh diced jalapeño peppers and two tablespoons of apple vinegar after boiled and strained. Great color and texture.

Hi Chel, I’m not sure what you mean. The lemon quarters are added and then removed at the end as per instructions and there’s also a video in the recipe card of all the steps.

Hi Pat, I’m afraid I have zero knowledge of canning as it’s not something we need to do to jam in the UK. So I imagine you can can this and from speaking with other US jam makers they have told me that people should follow the instructions that come with their jars.

Hi Julie, I think roasting would make the pumpkin flesh more like puree so wouldn’t be advisable.

Hi Angie, I’m afraid I don’t know, canned pumpkin is not common in the UK so it’s not something I’ve ever bought but I imagine it’s already cooked so not sure how it would tie in with my raw pumpkin recipe.

Hi Jan, the inspiration for this recipe was from Marrow Jam but from memory you didn’t pre boil the marrow, that’s a step I had to add because otherwise the pumpkin turned to tough nuggets without pre boiling. You could try using butternut squash as it’s similar to pumpkin but having never tried I can’t say what it would be like.

Could butternut squash or marrow be used, do you think, instead of pumpkin, or wouldn’t there be enough flavour?

Hi, we don’t water bath can jam in Europe as it’s not needed to be safe or shelf stable here but I would imagine that any jam can be water bath canned, I just couldn’t tell you how I’m afraid. If it was me I’d look at a similar canned recipe and adapt.

I haven’t tried but I don’t see why not.

Can you use stem ginger in syrup?

Hi Marie, I wouldn’t have thought so as canned pumpkin is nothing like fresh pumpkin, you’d have no texture You could make Pumpkin Curd with canned pumpkin I’m sure by adapting say my Blackberry Curd Recipe!

Thank you Irene, that’s wonderful to hear:-)

Made this yesterday. It is gorgeous. It’s gone into my favourite recipe book.

Hi Pooja, it’s candied ginger, you can see it in the video. You can use regular ginger but I wouldn’t know the quantities so cross reference with another recipe that uses fresh ginger.

Thanks, it’s so good:-)

Thanks Annissa, it really is an amazing jam:-)

Excellent Sonia, I’m sure you’ll love it:-)

Thank you so much Jacs:-)

That looks amazing Camilla. I am continually wowed by your jam recipes. Sharing this now.

Thank you Adriana, I’m sure you’ll love it:-)

Thanks Lauren, I wasn’t sure what to expect but it’s totally delicious:-)

Thank you so much Choclette, funnily enough it was a marrow and ginger jam that inspired this jam in the first place:-)

Great idea for using pumpkin in jam recipe. The perfect jam for this fall season!

Never had pumpkin jam I bet it is good looks perfection on your pictures I need to give it a try. Like the fact it has ginger great addition.

What a great idea! I never would have thought to make jam – my kids will love it too!

Ooh how clever is that? That jam sounds wonderful and as for your photos – spectacular. Love the shining orange lit up against the dark background. I used to regularly make marrow and ginger jam, which was good, but the colour of this is so much better.

Thanks Kat, it’s so good:-)

I’m so intrigued by the flavour of this I would love to try it!

Thanks Ceri, yes someone else mentioned they’d had pumpkin jam in Portugal and loved it. I’d assumed it was an American thing!

Very topical for today. I noticed there was a lot of pumpkin jams in the markets in Portugal (Algarve) earlier in the month. I tried one and it was delish. Great recipe Camilla, and the pics too!

Thank you Karly, do let me know how you get on:-)

Thank you Janice, yes it was certainly a journey with a bit of a bumpy road but the destination was worth the hiccups:-)

This looks wonderful, I loved following your journey to creating this recipe and the ultimate success! Happy Halloween.

Thank you Elizabeth, pumpkins are so versatile:-)

What an absolutely clever way to use up that Halloween pumpkin! Genius, this! I’ll be trying this myself when I get more pumpkin in this weeks’ veg box.