Pumpkin Jam / Doce de Abóbora

One of my favorite things about the fall season is the arrival of pumpkins. I personally enjoy them cooked in so many different ways — in soups, roasted in the oven, and baked into desserts. But this Pumpkin Jam recipe is a special treat, and one that isn’t nearly as common as it deserves to be. Growing up, my mom would make jam out of almost every fruit and sometimes vegetables. There really isn’t much you can’t turn into a jam or compote. The memories I have of enjoying freshly made jam on warm buttered bread still make my mouth water.

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What is Pumpkin Jam?

Pumpkin Jam — known in Portuguese as Doce de Abóbora — is a traditional homemade preserve made by slowly cooking chopped pumpkin with sugar, orange juice, cinnamon, and vanilla until it thickens into a rich, fragrant jam. Unlike fruit jams, this one uses pumpkin as the base, which gives it a silky texture and a warm, autumnal flavor. It’s a beloved fall tradition in many Portuguese homes, and once you’ve had it spread on a thick slice of buttered bread, you’ll understand why. It’s also a wonderful hostess gift — a jar of homemade Pumpkin Jam tied with a ribbon says a lot more than a bottle of wine.

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How to Make This Recipe

The process is straightforward but requires patience. You start by peeling, de-seeding, and chopping the pumpkin into small pieces — the smaller the pieces, the faster they’ll break down in the sugar. Everything goes into a heavy-bottomed pan with the orange juice, cinnamon sticks, vanilla, and salt, and you bring it to a boil before lowering the heat to a gentle simmer. Stir it every few minutes and watch as the pumpkin gradually softens and the mixture thickens. The whole process takes about 45 to 60 minutes. When it’s ready, spoon it into sterilized mason jars, let it cool, and store in the refrigerator. It will firm up further as it cools.

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Tips for the Best Pumpkin Jam Recipe

• Use fresh pumpkin, not canned. The texture and flavor are noticeably better, and it breaks down more naturally in the sugar.
• Chop the pumpkin small. Smaller pieces mean a shorter cook time and a smoother final jam.
• Don’t skip the orange juice. It adds brightness and keeps the jam from being one-dimensionally sweet.
• Stir regularly. This jam can catch on the bottom of the pan if left unattended. A heavy-bottomed pan helps, but don’t walk away from it.
• Sterilize your jars properly before filling. Run them through a hot dishwasher cycle or boil them for 10 minutes. This matters for shelf life.
• Since this jam has no preservatives, store it in the refrigerator and plan to use it within two months.
• This recipe makes a wonderful holiday gift. Fill a few small mason jars, tie with a ribbon, and you have something truly personal to give.

For this recipe you’ll need good mason jars that seal properly. These Ball mason jars from Amazon are reliable, widely available, and come in a variety of sizes — perfect for gifting or storing your jam.

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Serving and Storing

Serve Pumpkin Jam at room temperature spread on toasted bread, English muffins, or alongside cheese. It also works well as a filling for pastries or stirred into oatmeal. Store in sealed mason jars in the refrigerator for up to two months. Since there are no preservatives in this recipe, do not leave it at room temperature for extended periods after opening.

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Love homemade Portuguese sweets? Try my Arroz Doce or Dona Amelias next.