Homemade, Sugar-free, Low-Carb Pumpkin Jam

Homemade, Sugar-free, Low-Carb Pumpkin Jam
  • Prep Time
    10 mins
  • Cook Time
    25 mins
  • Serving
  • Ready In
    35 mins

Homemade, Sugar-free, Low-Carb Pumpkin Jam

Although already there is no more canning season, the last vegetables and fruits were slowly being harvested. However, I still brought you a jam recipe. I don’t think anyone would have thought pumpkin as jam, but if you try it, you won’t be disappointed. Believe me, you can’t wait to open the first bottle of jam.

If you get bored of your neighbor’s grinning pumpkin heads 🎃 🎃 🎃, just grab them and cook jam from them. Of course I’m just kidding, you don’t have to steal your neighbors’ pumpkins in the dark, because now in the pumpkin season you can even buy huge quantities very cheaply.

Homemade, Sugar-free, Low-Carb Pumpkin Jam

Jams are Sweet, so How About Pumpkin Jam Low-carb and Keto?

Pumpkin due to its high fiber content and low carbohydrate content, it is an integral part of a ketogenic diet.

100 grams of pumpkin contains only 6.5 grams of carbohydrates and of which only 2.8 grams of sugar. When you eat a pound of it, you would still be well below the 40 grams daily carb limit, even though eating a pound of pumpkin would be a great performance! 🎃 🎃 🎃 
This carbohydrate limit may vary from individual to individual. We try to stay below to 40 grams a day.

Homemade, Sugar-free, Low-Carb Pumpkin Jam

Why are Pumpkins Healthy?

The wonderful orange color of pumpkins, much like carrots, comes from beta-carotene, and your body converts the beta-carotene into vitamin Awhich is important for eyes health. One cup of pumpkin makes up over 200 % of the recommended daily intake of vitamin A.  Beta-carotene also helps for skin, as it can hamper skin-damaging UV rays (from CareSpot).

Pumpkin is also an excellent source of vitamin C, which is important for strengthening the immune system and fighting infections. One cup of pumpkin makes up 19 percent of the recommended daily amount (from Well&Good).

The high magnesium content of pumpkin is important for muscle regulation as well as regulation of the nervous system. A cup of pumpkin provides nearly 15 percent of the recommended daily intake.

Pumpkins are also an excellent source of potassium. (Pumpkins contain more potassium than bananas!) Potassium is needed by the body for muscle contraction, digestion, and healthy blood pressure. One cup of pumpkin contains more than 500 milligrams of potassium (from Mashed).

What Can You Eat Pumpkin Jam for?

This bright orange colored jam stands out not only as a sweet but also as a chutney. Next time, I’ll make you guys a mouth-watering pumpkin chutney as well, but now let’s stay with the jam for now.

You can eat this sweet fruity vegetable jam whatever you want for. For pancakes, cakes, biscuits or muffins, you will enjoy.
I’ll show you some recipes that I’ve already tasted with this delicious, tasty jam marvel.


★★★ Tried this recipe? Give it a star rating and please comment below!★★★

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More Own Keto Pumpkin Inspired Recipes


Homemade, Sugar-free, Low-Carb Pumpkin Jam


1 jar Pumpkin Jam (200 ml)

  • Daily Value*
  • Calories: 50
    2.5 %
  • Fat: 0 g
    0 %
  • Sodium: 2 mg
    0 %
  • Carbohydrate: 13.3 g *
    33 %
  • Fiber: 1.25 g
    5 %
  • Sugar: 5.3 g
    13.3 %
  • Protein: 1.9 g
    2.6 %
  • * I did not calculate a carbohydrate value for sugar alcohol because the body can only utilize it to a very small extent.


You can also cook jam from raw pumpkin or roasted pumpkin. If you roast the pumpkin, the little sugar in it will caramelize and give the jam a pleasant taste.


Wash the pumpkins thoroughly, cut them in half, take out the seeds. Cut into even pieces and bake them on a baking sheet.


After baking, peel off the crust and cut into smaller cubes.


Add the spices to taste, then add a lemon juice and grate the peel in it.


Cook, stirring, for about 30 minutes, then stir in the jam (this is optional, I didn’t use it because I love the jam diligently) and cook for another 10 minutes. Meanwhile, mash with a stick mixer.


Fill into scalded jars, seal and invert for 5-10 minutes. Then put the jars in dry steam (a cooler bag or quilts are also suitable for this purpose) and let them cool there.


As it does not contain preservatives, you can eat whatever you want right away. After dry steaming, the jam stays in the mason jars for years to come. However, after opening, it should be kept in the refrigerator and eaten within a short time.

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