The Best Homemade Pumpkin Jam Recipe (Confiture de Citrouille)

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There’s something so comforting about opening a jar of homemade pumpkin jam — the sweet fragrance, the golden color, the way it transforms a simple piece of bread into a treat. This recipe for confiture de citrouille (pumpkin jam) is one my family has cherished for generations. My great-grandmother made it every autumn, my mother grew up with it, and now I am so happy to pass it along to you.

Pumpkin’s mild flavor is beautifully lifted by lemon peel, cinnamon sticks, and a touch of sugar, making this jam fragrant, balanced, and truly delicious. It’s a simple recipe, but one that feels like fall in every spoonful.

A French Farmhouse Way to Use Pumpkins

With the cool, crisp air of autumn comes pumpkins of every size and shape. Often they’re bought for decoration — lined up on porches, tucked into corners of the kitchen. But in the French farmhouse tradition, nothing goes to waste. While some pumpkins become pies and others have their seeds roasted, many in my family ended up simmered into this jam.

It’s a beautiful way to use the pumpkins that might otherwise be forgotten after Halloween — turning them into something that can be enjoyed for months to come.

What Kind of Pumpkin Works Best?

Fresh pumpkin flesh works best for this jam. Any variety will do, but organic pumpkins always have a deeper flavor.

Preparing the Pumpkin

We’ll be using only the flesh of the pumpkin:

Slice the halves into strips, then cut into 1-inch cubes. These small pieces will cook evenly and soften beautifully in the jam.

Place the pumpkin upright on a cutting board. With a large knife, carefully slice away the skin, working from top to bottom.

Cut the pumpkin in half, remove the stem, and scoop out the seeds.

Measuring Ingredients

Because this is a French family recipe, the original measurements are in kilograms. Don’t worry — I’ve translated them for you:

• Pumpkin flesh: 2 kilos (about 4.4 pounds)
• Granulated sugar: 1.5 kilos (about 3.3 pounds)
• Zest of 2 lemons
• 1 vanilla bean
• 2 cinnamon sticks
• 3 tablespoons of rum

A kitchen scale is helpful here, but approximate weights will still give you wonderful results.

Cooking the Pumpkin Jam

In a large pot, combine the pumpkin cubes, sugar, and a splash of water. Simmer gently over medium-low heat for about one hour, stirring occasionally with a wooden spoon.

Add the lemon zest, cinnamon sticks, vanilla bean, and rum. When using vanilla beans, I like to preserve them carefully — snipping just the tip off to release the fragrant seeds, then tucking the pod back into the mixture to keep infusing flavor. (It’s the same method I use in my homemade vanilla extract recipe, which lets you make the most of every bean.)

Increase to medium heat and bring the mixture to a rolling boil. Stir often, scraping down the sides of the pot as it thickens (this takes about an hour).

How to Know When It’s Ready

There are several ways to check if your jam has set:

Frozen spoon test (my mother’s method): Dip a frozen spoon into the jam, then run your finger through it. If the line stays clear, the jam is ready.

Candy thermometer: When it reaches 220°F, it’s ready.

Drop test: Drop a spoonful into cold water. If it holds together, it’s done.

Canning the Pumpkin Jam

Use sterilized jam jars to preserve your jam. Carefully ladle the hot jam into jars, seal immediately, and let them cool at room temperature. Store them in a cool, dark pantry — they’ll keep for up to two years (though in my house they never last that long!). Once opened, keep refrigerated.

I love using Le Parfait jars — not only do they seal perfectly, but they look beautiful on the shelf, too.

Ways to Enjoy Pumpkin Jam

• Spread on a toasted baguette or croissant for breakfast.
• Dolloped over warm crêpes for goûter.
• As a thoughtful homemade gift — perfect for a Thanksgiving hostess or tucked into a Christmas basket.

This recipe is a reminder that food can be both practical and joyful — reducing waste while bringing sweet pleasure to everyday life.

Bon appétit!

Gaby