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    Home » Vegan Mexican Recipes » Pumpkin Orange Jam

    Pumpkin Orange Jam

    Published: Nov 17, 2021 · Modified: Nov 17, 2021 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Pumpkin pie, pumpkin preserves, pumpkin spiced lattes! We are now well into pumpkin season and I'm loving it. Well now you have an easy recipe for pumpkin jam or mermelada de calabaza.

    Pumpkin jam in a glass jar next to white plate with toast with jam on top.

    WHY THIS RECIPE WORKS

    This recipe is a great way to use the amazing varieties of pumpkin available at your local market or grocery store. You can spread this pumpkin jam on whatever you like. This recipe is vegan, gluten-free, and dairy-free.

    A History

    Pumpkin is native to North America. In fact, the oldest evidence of pumpkin seeds has been found in Mexico, pre-dating the Aztecs. The pumpkin was a staple of the diet of many of the indigenous people of Mexico. Nowadays in Mexico, pumpkin is used to make candy, candied pumpkin, mermelada de calabaza, and empanada fillings.  The seeds are used to make oils, sauces, and eaten as a snack.

    Step by Step Instructions

    Step 1.  Pumpkin on white table. Step 2 Pumpkin half on table with seeds inside.  Step 3.  Cooked pumpkin on top of sheet tray.  Looking at pumpkin after it has been cooked.
    1. Use fresh pumpkin for this recipe.
    2. Cut pumpkin in half, take out seeds, and place face down on sheet-tray.
    3. Bake. Let cool and remove the pulp.
    4. Combine the rest of the ingredients in a medium sauce-pot. Simmer.
    5. Mash with a potato masher to dissolve any large pieces of pumpkin or orange.
    6. Let cool and store in a glass airtight container.
    7. Enjoy your pumpkin jam on whatever you like.

    Step 4.  Pot with orange zest, pumpkin and sugar inside.  Step 5.  Pumpkin jam inside a dutch oven with wooden spoon.  Step 6.  Pumpkin jam inside glass jar on a wooden table.  Step 7. Toast with pumpkin jam on a white plate

    Expert Tricks and Tips

    What to do with all the pumpkin seeds? Pumpkin seeds, or pepitas, can be roasted and enjoyed by themselves as a snack or in salads. Pepitas are a great source of magnesium and Omega 3. After roasting keep them in a glass jar and they will stay good for up to 2 weeks. Try this recipe for Pipian Rojo Over Rice to use up your pumpkin seeds.

    Serving

    Put this on whatever you like. Ice cream, pancakes, dairy-free yogurt, cocktails, or straight out of jar into your mouth.

    Storing

    If you have an airtight container you can store it in the fridge for up to 2 weeks.

    Pumpkin jam in a dutch oven with a wooden spoon
    Is pumpkin high in pectin?

    Yes, pumpkin holds lots of pectin which are a type of polysaccharide. Pectin is a type of fiber that is in fruits and vegetables.

    Is there a pumpkin shortage?

    A combination of bad weather conditions, shipping issues and a type of fungus have disrupted the pumpkin supply this year.

    What are the health benefits of pumpkins?

    High in vitamins, minerals and antioxidants, pumpkin is incredibly healthy. Pumpkins low calorie content makes it weight-loss-friendly. It may boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health.

    Is pumpkin bad for diabetes?

    Several studies have shown that it may help lower blood sugar and might actually help slow the progression of the disease.

    Pumpkin jam in glass jar on wooden table next to white plate with toast and jam with a knife.
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    Save Recipe Go to Recipe Box
    5 from 2 votes

    Pumpkin Orange Jam

    Pumpkin cooks down so smoothly into a delicious jam or preserves.
    Pin Recipe Print Recipe
    Prep Time5 mins
    Cook Time35 mins
    Total Time40 mins
    Course: Condiment
    Cuisine: Mexican
    Servings: 1.5 cups
    Calories: 75kcal
    Author: Dora Stone

    Ingredients

    • 4 cups Pumpkin, cooked (see note)
    • 2 cups Sugar granulated
    • 2 Valencia oranges zest removed, and cut into segments
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    Instructions

    • Combine the pumpkin, orange zest, orange segments, and sugar in a medium sauce-pot.
    • Bring to a boil and then turn heat down to low.
    • Simmer for 35 min. or until the mixture has thickened.
    • Mash with a potato masher to dissolve any large pieces of pumpkin or orange.

    Notes

    Use fresh pumpkin for this recipe. Cut pumpkin in half, take out seeds, and place face down on sheet-tray. Bake at 350F for 1 hour. Let cool and remove the pulp.

    Nutrition

    Serving: 1tablespoon | Calories: 75kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 86mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1670IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
    « Roasted Balsamic Green Beans
    Vegan Menudo »

    Reader Interactions

    Comments

    1. Katie Robles

      November 03, 2014 at 2:26 pm

      Great idea. I've made pumpkin apple butter, but I've never thought of using orange.

      Reply

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