Low Sugar Spiced Pumpkin Jam with Brandy

This Spiced Pumpkin Jam recipe brings together tender sugar pie pumpkin, aromatic spices, and a generous splash of brandy for a cozy fall preserve that’s rich yet balanced. Unlike most traditional pumpkin jams, this version uses less sugar, allowing the warm flavours of cinnamon, star anise, and vanilla to shine through. It’s a beautifully spiced, gently sweet homemade pumpkin preserve that tastes like autumn in a jar – perfect on toast, pancakes, or paired with cheese.

Hey, folks – I hope you all are doing well.

Today, I’m happy to share this low sugar pumpkin jam recipe with brandy, a small-batch seasonal treat that’s naturally sweetened and full of cozy, spiced notes. With just a touch of pectin, it achieves a smooth, luscious consistency while keeping its rustic, homemade charm. So please grab your spoon and let’s dive into!

Why You’ll Love This Spiced Pumpkin Jam Recipe

• Small-batch and lower in sugar, letting the pumpkin’s natural sweetness shine.
• Gently spiced with cinnamon, star anise, and vanilla.
• Infused with brandy for festive warmth and depth.
• Easy to prepare with simple ingredients.
• Perfect for breakfast, brunch, or cheese platters.

Flavour and Texture Profile

This Pumpkin Jam with Brandy is mildly sweet, smooth, and aromatic, highlighting the earthy, nutty flavour of sugar pie pumpkin. The cinnamon and star anise add warmth, while vanilla provides mellow sweetness and balance. Because pumpkins naturally contain little pectin – and since this is a low-sugar jam – a small amount of added pectin helps it set properly. Even so, it doesn’t develop a firm or jelly-like texture; instead, it remains soft, velvety, and spoonable, with the option to keep it slightly chunky or blend it into a creamy spread.

Ingredients You’ll Need for This Recipe

• Pumpkin: Sugar pie pumpkin or another sweet, dense variety creates the perfect texture and flavour.
• Sugar: Used sparingly to maintain natural sweetness without overwhelming the pumpkin. Feel free to add more sugar to your taste.
• Spices: Cinnamon, star anise, and vanilla lend rich, cozy notes.
• Brandy: Adds a festive aroma and deepens the flavour. Omit or replace with orange juice if desired.
• Pectin: Essential for setting this low-sugar jam while keeping it soft and spreadable.
• Lemon or Orange Juice: Adds a touch of acidity and brightness.

How to Make and Store Spiced Pumpkin Jam with Brandy

This low sugar spiced pumpkin jam recipe is quite easy to make.

Peel, seed, and cube about 450 g of sugar pie pumpkin. Place the pumpkin pieces in a medium saucepan with a few tablespoons of water and lemon (or orange) juice and cook over medium heat, covered, for about 15-20 minutes, stirring occasionally, until the pumpkin start to soften (as there’s not too much liquid, the pumpkin is rather steamed, so it won’t become too tender.)

Add the sugar and spices, then continue cooking for about 25–30 minutes, stirring often, until the mixture thickens slightly and the pumpkin starts to break down. Mash it roughly with a fork or potato masher to your desired texture.

Stir in the brandy and pectin, and cook for another 5 minutes to blend the flavours and help the jam set. Since this is a low-sugar jam, it’s best enjoyed within one to two weeks. To expand the shelf life, store in sterilized jars.

Possible Additions and Variations

Although this recipe for Spiced Pumpkin Jam is already delicious, you can always make it even more exiting:

• Add orange zest or juice for a more pronounced citrusy accent.
• Include nutmeg or cloves for a more intense spice blend.
• Swap brandy for rum, whiskey, or spiced liqueur (think triple sec!) for variety.
• Replace sugar with maple syrup for a milder, caramel-like sweetness.

More Fun Jam Recipes

Looking for more fun jam recipes just like this Spiced Pumpkin Jam? Be sure to check more ideas below:

• Maple Fig Jam (With Lemon and Vanilla)
• Homemade Chestnut Jam with Brandy and Warm Spices
• Fig Jam with Brandy (Dried Fig Spread)
• Pear Brandy Jam | Havoc in the Kitchen

I’d love for you to try this homemade pumpkin preserve. If you give this Low Sugar Spiced Pumpkin Jam with Brandy a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Low Sugar Spiced Pumpkin Jam with Brandy

Recipe by Ben | Havocinthekitchen

This Low Sugar Spiced Pumpkin Jam with Brandy is a cozy autumn preserve made with sugar pie pumpkin, cinnamon, star anise, and a splash of brandy. Smooth, gently spiced, and not overly sweet, it’s perfect for toast, pancakes, or cheese boards.

Course: Sweet Spreads and PreservesDifficulty: Easy

5.0 from 2 votes

Pin

Print

Servings

12-18

servings

Prep time

10

minutes

Cooking time

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• about 1 lb (450-500 g) sugar pie pumpkin, peeled, seeded, and cubed

• ½ cup (100 g) granulated sugar
  or more to taste

• 1 cinnamon stick or 1/2 tsp ground cinnamon

• 1 whole star anise

• 1/2 tsp vanilla extract

• 2–3 tbsp (30-45) brandy (or to taste)

• 1 to 1 1/2 tbsp (10-15 g) crystallized pectin

• 1/4 cup (60 ml) water or orange juice (for initial cooking)

• 1 tbsp (15 ml) lemon juice

Directions

• Peel, seed, and cube the pumpkin into small, even pieces. Place the pumpkin in a medium saucepan with 1/4 cup of water (or orange juice) and lemon juice. Cook over low-medium heat covered, for about 15 minutes, stirring occasionally, until the pumpkin starts to soften.
• Add the sugar, cinnamon, star anise, and vanilla extract. Continue cooking for 25-30 minutes, stirring often, until the mixture thickens slightly and the pumpkin begins to break down. Roughly mash the pumpkin using a fork or potato masher, leaving some texture if desired – or make it smoother by using an immersion blender.
• Stir in the brandy and pectin, and cook for another 5 minutes to blend the flavours and help the jam set. Remove from heat and discard the star anise and cinnamon stick if used.
• Transfer to a clean jar and keep refrigerated. Since this is a low-sugar jam, it’s best enjoyed within one to two weeks. To expand the shelf life, store in sterilized jars.