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Pumpkin-and-Onion Jam

Pumpkin-and-Onion Jam


I admire to develop and to cook savory and spicy jams, whether they are made from fruits or vegetables. And I am so happy to share these recipes.

For the lovers of interesting zesty jam appetizers I am presenting another delicious recipe – the Pumpkin and Onion  Jam.

pumpkin onion jam (13)

This jam (or relish) turned out even tastier than I expected. It is equally good with chips, crackers, toasts, and cheese (I served it with both cheddar and goat cheese as well – so good!). The Onion and Pumpkin Jam compliments a good steak or chicken. I was very pleased with the result. It is also easy to prepare, just like my other sweet-and-spicy Grape-and-Onoin jam: a little balsamic, some lemon juice, herbs, spices, salt, and sugar.

pumpkin onion jam (14)


Pumpkin-and-Onion Jam


One 6-8 oz jar


  • 8 oz yellow onion, finely chopped (I used Spanish onion)
  • 8 oz pumpkin, peeled and coarsely grated
  • 1-2 tablespoons dark balsamic vinegar
  • 1-2 tsp sugar (or to taste, depends on pumpkin sugar content and personal taste)
  • 1-2 tbsp lemon juice
  • 2-3 thyme sprigs
  • Salt
  • Ground black pepper
  • Pinch of cayenne pepper
  • 1 tablespoon olive oil 




In a heavy bottomed saucepan, heat the olive oil. Add the onion, lightly sprinkle it with salt and cook over low heat for 10 minutes.

Add balsamic vinegar and cook over low heat for 5 minutes.

Add the pumpkin, lemon juice, thyme, sugar, cayenne pepper, black pepper, salt, ½ cup of water, bring to a boil and cook over very low heat, stirring occasionally, for 35-45 minutes. All the liquid should evaporate.

Remove the thyme sprigs and pour hot jam into dry jars. Close with a lid. Cool.

Store jar in a refrigerator.

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  • Tip:

If you prefer, you can add some spices, such as cumin, cinnamon, cloves, allspice, and anis.


Cook with pleasure!


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