Pumpkin and cinnamon jam: the preserve without refined sugars

How to make delicious pumpkin and cinnamon jam, perfect for fall, without using refined white sugar


How to make delicious pumpkin and cinnamon jam without using refined white sugar

If you love autumn flavors and colors, pumpkin and cinnamon jam is a must in your pantry. It is, in fact, an extremely versatile preserve, which can be used to fill sweets (for example pies and biscuits) or served in combination with various types of cheeses. To prepare it at home we advise you to choose a pumpkin with a firm pulp and the use of raw cane sugar, much healthier than refined white sugar. It will be impossible to resist its scent!

Read also: Pumpkin Juice: Transforms this humble but precious vegetable into a powerful remedy for health, skin and hair


  • 800 g of cleaned pumpkin (peeled and cut into small pieces)
  • 300 g of raw cane sugar
  • 2 cinnamon sticks
  • 2 glasses of water


Put the pumpkin, cut as thin as you can, in a non-stick pan and add all the ingredients. Bring to a boil over medium heat with the lid on, in order to dissolve the sugar, and as soon as it starts to boil, remove the lid and raise the heat. Use the medium-sized stove. Stir every now and then and, when the pumpkin is tender and mashed with a spoon, turn off the heat and blend everything with the blender.

Now phase 2. The jam will still be watery, and since we used a little sugar, to caramelize it and reach a creamy consistency, turn on the largest fire you have on the stove and, stirring constantly, let your chocolate pumpkin cream dry. It is the only time in which no distractions, pain, caramelized charcoal are allowed. But with this procedure the cooking times are shortened a lot, and the result is fantastic. If you want to keep the jam, proceed to pasteurize it after boiling it in the jars. In the pantry it can be kept for several months.

Bon appetit!

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