Step 1

Wash and chop the pumpkin into small bite-sized pieces (around ¾-1-inch cubes). Next, peel or chop the skin away and remove all the pulp and stringy flesh.Then, weigh the pumpkin to be sure of the exact weight (as you’ll need the same amount of sugar to pumpkin weight).

Step 2

If you plan to make pureed pumpkin jam, you can skip to Step 3.

Step 3

Combine the water (you'll need between 9-12 cups depending on the container you're using) and pickling lime (or starch) in a container large enough to fit all the pumpkin pieces. Allow it to dissolve in the water for 10-15 minutes.

Step 4

Add the pumpkin and allow it to soak for about six hours (though up to 12-24 works too to help the pumpkin retain its shape).If you want to use pickle crisp, I recommend using 1 teaspoon per 1/2 gallon of water. Wait until it dissolves, add the pumpkin, and leave it to soak for 2 hours – no rinse necessary.

Step 5

After soaking, thoroughly drain the liquid and then rinse the pumpkin THOROUGHLY (if using pickling lime; there's no need when using pickle crisp or starch). I do this multiple times until I'm sure the pieces are completely free of any pickling lime residue. The best way is to first allow them to soak in clean water for an hour. Then continue to rinse and soak the pumpkin in clean water a further two times.

Step 6

Add the pumpkin, sugar, and water in a large, thick-based pan and bring to a boil over medium – medium-high heat. As foam/scum forms at the top of the pan, simply scoop it out with a spoon.

Step 7

Once it begins to boil, reduce the heat to a gentle simmer and cook for between 3-4 hours as the mixture thickens and candies the pumpkin pieces. It’s ready when the syrupy sauce coats the back of a spoon.

Step 8

Finally, add the lemon juice to the candied pumpkin mixture and remove it from the heat. Allow it to cool before transferring to a sterilized container/s.If you’re making pumpkin jam, you can get away with simmering for an hour and can use an immersion blender or regular blender to form a smooth puree before transferring it to the container.

Step 9

If you want to make a super quick and simple pumpkin jam (similar to pumpkin butter), then you can cut out several steps (and ingredients).For a small batch, I recommend using 15 oz (400 g) of pumpkin puree (that way, you can use homemade or canned pumpkin), an equal amount of sugar (2 cups/400g), 1-2 tablespoons of lemon juice (though orange would also work), and 1-2 tsp pumpkin pie spice (or just a pinch of cinnamon and nutmeg). Feel free to adjust the citrus and spices to personal taste!

Step 10

First, add the pumpkin, citrus, and spices to a medium or large saucepan and cook over medium-high, stirring often, for a couple of minutes. Then, add the sugar, and mix it in well. Continue to cook until it begins to boil, then slightly reduce the heat and cook, stirring constantly, until the sugar is fully dissolved and the mixture thickens (10-15 minutes) into a moldable consistency. Finally, taste the pumpkin jam and adjust the spices or citrus to taste. Then remove from the heat, allow to cool slightly, and transfer to a sterile glass jar.If you use fresh pumpkin puree, this is usually "wetter" than canned, so it will take longer to thicken and reduce. Note that this mixture also "spits" quite a lot while cooking, so wear an apron/oven mitt if preferred.You can store this cheat pumpkin pie jam in the fridge for up to three months. You may also be able to water bath can it, though it's best to refer to professional guidelines for more advice.

Step 11

Store: you can store the candied pumpkin and pumpkin jam in sterilized glass jars in the fridge for up to three months.Note that it's possible to water bath can (full method instructions in link) this recipe - processing it for 10 minutes. If you do so, the pumpkin preserves will last for 12 months (at least!).Freeze: I haven't tried to freeze either of these pumpkin preserves, though I imagine the pumpkin jam would freeze well for several months. It may impact the texture of the candied pumpkin, though.