Moroccan · Condiment
Moroccan Pumpkin Jam (Confiture de Courge)
Autumn pumpkin becomes a warmly spiced jam in Moroccan homes, the flesh cooked to a smooth amber preserve with sugar, cinnamon, ginger and a little sesame or orange-blossom water. Mellow and comforting, it is spread on bread for breakfast and shows how Morocco turns the same pumpkin used in savoury tagines into something sweet.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Serves
- 20
- Level
- Easy
Ingredients
- 900 g pumpkin flesh, cubed
- 600 g sugar
- Juice of 1 lemon
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tbsp sesame seeds, toasted
- 1 tbsp orange-blossom water
- 200 ml water
Method
- 1
Cook the pumpkin
Simmer the pumpkin with the water until very soft, about 20 minutes, then mash or purée to your preferred texture.
- 2
Add sugar and spice
Stir in the sugar, lemon juice, cinnamon and ginger and return to a simmer.
- 3
Reduce
Cook gently, stirring often, for 30–35 minutes until thick, glossy and deep amber.
- 4
Finish
Stir in the toasted sesame and orange-blossom water.
- 5
Jar
Ladle the hot jam into sterilised jars and seal immediately.
Chef's tips
- Use a dense, flavourful pumpkin or butternut squash, not a watery jack-o'-lantern type.
- Cook it down until a spoon drawn across the base leaves a clear trail; pumpkin holds a lot of water.
- Toasted sesame adds a lovely nutty note that lifts the mellow pumpkin.
Frequently asked questions
Can I use butternut squash?
Yes — butternut works beautifully and is often easier to prepare than a large pumpkin. Any dense, sweet, deep-orange squash will make a good jam.
Why is my pumpkin jam watery?
Pumpkin releases a lot of liquid, so it needs longer reducing than fruit jams. Keep simmering and stirring until it thickens and holds its shape on a spoon.