Pumpkin and Cardamom Jam: A Fragrant Cheese Pairing

I have a real soft spot for pumpkins. Every autumn, I look forward to bringing them into my kitchen, and I love finding new ways to cook with them beyond the usual soups, roasted wedges and risottos. Their natural sweetness, beautiful colours and versatility make them such a rewarding ingredient to experiment with.

This pumpkin and cardamom jam is one of those little discoveries. The cardamom adds a fresh, aromatic note that makes the pumpkin taste a little different from what you might expect, turning a simple seasonal ingredient into something special.

I particularly love serving it with cheese. Medium-aged pecorino is my favourite pairing: its savoury, slightly tangy flavour balances the sweetness of the pumpkin beautifully. It is also a lovely addition to a cheese board when you want to offer something homemade and a little unexpected.

The colour is naturally this intense orange, too. I haven't enhanced it in the photographs, and although there's always something new to learn about food photography, I'm happy to share this recipe just as it is: a simple, seasonal way to make the most of pumpkin.

Pumpkin and Cardamom Jam

Yield: Not specified in the original recipe
Prep time: 10 minutes, plus overnight maceration
Resting time: Overnight
Cooking time: Until the pumpkin is soft and the jam reaches the desired consistency

Ingredients

• 500 g pumpkin, peeled and sliced
• 250 g sugar
• 5–6 whole cardamom seeds or pods

Method

1. Slice the pumpkin and place it in a bowl. Cover it with the sugar, then cover the bowl and leave it to rest overnight. The sugar will draw liquid from the pumpkin.
2. Transfer the pumpkin and all the liquid to a saucepan. Add the whole cardamom.
3. Cook until the pumpkin is soft. If it hasn't released enough liquid, add a little water as needed to prevent it from sticking.
4. Remove the cardamom. Blend the pumpkin directly in the saucepan until smooth.
5. Continue cooking until the jam reaches your preferred consistency. Remember that it will be much runnier while hot and will thicken as it cools.
6. Spoon into clean containers and allow to cool. For safe storage, follow the preservation guidance below rather than relying on hot filling or turning the containers upside down.

Serving suggestions

This pumpkin and cardamom jam is particularly good with medium-aged pecorino and other savoury cheeses that aren't overly sharp. Serve a small spoonful alongside a cheese board for a sweet, fragrant contrast.

Storage and food safety

Pumpkin is a low-acid vegetable, so this recipe should not be stored at room temperature using only the hot-fill and upside-down jar method. Without a tested preservation process, keep the jam refrigerated and use it promptly, or freeze it in suitable containers. Do not assume that a sealed lid alone makes it safe for pantry storage.