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pumpkin marmalade stirring inside pot
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Pumpkin Orange Jam

Pumpkin cooks down so smoothly into a delicious jam or preserves.
Course Condiment
Cuisine Mexican
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 1.5 cups
Calories 75kcal
Author Dora Stone


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


  • 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.


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.


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