Pumpkin Vanilla Jam

A happy experiment with the host of pumpkins my parents’ plot produces in the Autumn.

I love it on simple toasted sourdough smeared with good butter – it makes for the most delightful and decadent of breakfasts.

Pumpkin Vanilla Jam

1kg pumpkin, peeled and chopped into small cubes
500 g cane sugar
Juice of 1 lemon
2 vanilla pods


Place the pumpkin, sugar and lemon in a large pot and allow them to sit for 2 hours.
Next, set the pot over a low-medium heat and cook for 20 to 30 minutes, until very soft, stirring often. Blend until smooth with an immersion blender, pass it through a muslin or sieve, then place it back on the heat and add the vanilla.
Carry on cooking until dense and glossy – test it using the wrinkle test.
When set, transfer the jam into sterilised jars. Close with sterilised lids, turn the jars upside down and allow them to cool until you’ll hear them seal themselves. Store in a cool dry place, and keep in the fridge after opening.



  1. Ely February 4, 2011

    ciao carissima! le tue foto sono sempre più belle!!!!!! e questa ricetta di marmellata profumata alla vaniglia… buona! baci Ely

  2. Simo February 4, 2011

    Che meraviglia la tua marmellata…e con una bella fetta di quel pane ci sta a meraviglia!
    Buon fine settimana

  3. Tery February 5, 2011

    Bellissima Valeria!! Solo il colore mi fa impazzire!
    Devo provarle le chips… devono essere buonissime!
    un bacione e buon week end!

  4. Stefania February 5, 2011

    Splendida ! un buon fine settimana ciao

  5. fiori.viola February 6, 2011

    Ma che bontà! E non vedo l'ora di provare le chips! Ora ho finito la zucca ma domani corro a comprarla!

  6. Candy March 1, 2016

    can I get the english translation to this recipe? It looks wonderful!!! candy

    • Valeria March 3, 2016

      Hi Candy – the English translation is at the bottom of the post, below the Italian recipe. Hope this helps!


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