• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking My Dreams
  • Recipes
  • About Me
  • Work with me
    • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Contact
  • Work with me
  • Subscribe!
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Desserts » Pumpkin Spice Jam and Chestnut Cookies

    Pumpkin Spice Jam and Chestnut Cookies

    Published: Oct 24, 2015 · Modified: Sep 24, 2021 by Jessica Montanelli · This post may contain affiliate links.

    Sharing is caring!

    43 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email
    Total time to make this recipe: 7 hours hours 10 minutes minutes
    Jump to Recipe Print Recipe
    teaspoon spreading pumpkin jam on a chestnut cookie

    Autumn is a magical season.

    Nature changes colors and the weather becomes chillier making the warm summer days only a good memory to think about in front of the fire on a cold rainy day.

    And in front of that fire, with a hot cup of tea, I would eat these chestnut cookies with pumpkin spice jam. To embrace autumn in all its flavors even if it means wearing layers of clothes or getting to work soaking wet riding the bike in the perpetual rain (yeah, I live in The Netherlands).

    I must admit that this was my first time making a jam but I saw my mom making jams, marmelades and jellies quite a few times so with her advice and tips I was pretty confident I could make it. The end the result was actually quite amazing! 

    See this post for more details on why it's important to sterilize jars.

    The only thing I was most worried about was sterilizing the pots and vacuum-seal them afterwards. So I will also explain in the post how to do this since it's really important for the good conservation of the jam and also for your health.

    teaspoon spreading pumpkin jam on a chestnut cookie next to a jam jar

    Sterilizing the jars

    Buy jars specifically indicated for jams and preserves which must have the airtight sealing mechanism with the silicon ring (like the ones in my pictures) or jars with click-clack lids which can indicate if the content is well vacuum-sealed or not.

    TIP: Remember to sterilize the jar just before use so they won't get contaminated again sitting for too long.  

    Wash well the jars and lids, making sure they don't have any cracks in the glass. Take a large pot and place a clean cloth around the pot on the inside. This way the jars won't hit the metal during the boiling with the risk of damaging the glass. Place the jars in the pot with the opening facing upwards. If there is a lot of space between the jars, you should place another clean cloth between them, so they won't hit against each other during the boiling process.

    Now fill the pot with water to completely cover the jars and bring to boil; when the water starts to boil, lower the heat and boil for 30 minutes more. Then turn off the heat and let the jars in the water until completely cooled.

    To dry the jars you can let them sit on a clean cloth upside down or in the oven at minimum heat until completely dry.

    teaspoon spreading pumpkin jam on a chestnut cookie next to more cookies

    Filling and vacuum-sealing the jars

    Fill the jar with the jam when it's still hot and always leave about ½ cm (0.20 in) from the top. Close well the jars with the apposite lids and place upside down until completely cooled.  You will notice that the click-clack lid will no longer click-clack!

    If you want to double sterilize the jars you can boil them once again as you did before, for the same amount of time.

    The vacuum-sealed jars should rest in a cool dark place for at least 1 month before consumption. This is to assure that the vacuum-sealing and sterilization process went well (it went well if no mold appears in this time-frame).
    If you want to use your pumpkin spice jam immediately there will be no need to vacuum-seal the jar. Let it cool and then set it in the fridge. It will last for 3-4 days.

    teaspoon spreading pumpkin jam on a chestnut cookie next to more cookies
    teaspoon spreading pumpkin jam on a chestnut cookie

    The Recipe

    This recipe is for approximately 20 cookies and 600g (1.3 lbs) of jam.

    If you're out of Pumpkin Spice (or if you live outside of the US like me and cannot find it) here's the recipe:

    • 4 teaspoon Cinnamon
    • 2 teaspoon Ginger
    • 1 teaspoon Nutmeg
    • ½ teaspoon Cloves

    📖 RECIPE

    teaspoon spreading pumpkin jam on a chestnut cookie

    Pumpkin Spice Jam and Chestnut Cookies

    A delicious jam with the flavors of pumpkin pie and crunchy cookies made with chestnut flour. This is the essence of Fall season!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Resting Time: 6 hours hours
    Total Time: 7 hours hours 10 minutes minutes
    Servings: 6 people
    Author: Jessica Montanelli

    Ingredients

    For the Chestnut Cookies

    • ⅓ cup All-Purpose Flour
    • ¾ cup Chestnut Flour
    • ½ cup Butter
    • ⅔ cup Powdered Sugar
    • 3 Egg Yolks
    • A pinch of Salt
    • Hazelnut crumbs

    For the Pumpkin Spice Jam

    • 2 lbs Butternut Squash
    • 1 ½ cup Granulated Sugar
    • 2 tablespoon Pumpkin Spice, See recipe in the post
    • 2 tablespoon Lemon Juice

    Instructions

    For the Pumpkin Spice Jam

    • With a sharp knife peel the squash, then remove the seeds with a spoon and chop the flesh into small cubes. Transfer the cubes into a large pot and add the sugar.
    • Mix well and cover the pot with the lid, then let it rest for at least 6 hours or overnight.
    • After the resting time, the pumpkin will have released all its liquids; add the pumpkin spices and the lemon juice, then turn on the heat to low and cook for at least 1 hour.
    • When the pumpkin is soft, mash it with a fork or with an immersion blender. You can decide the actual consistency of the jam, if you prefer it more chunky or not.
    • With a spoon, or with the help of a funnel, pour the jam into the sterilized jars (see post for details) leaving ½ cm on top and close them well. Turn the jars upside down until completely cooled.

    For the Chestnut Cookies

    • Add the flour, cold butter and salt in a blender and blend until you will have a crumbly sand-like dough.
    • In a bowl mix the sugar, egg yolks and hazelnut crumbs, then add the crumbly mix and with your hands combine all the ingredients until you have a smooth ball of dough. Cover in foil and let it rest for about 20 minutes in the fridge.
    • Pre-heat the oven at 180°C (350°F), then dust with flour a wooden board and roll the dough into a sheet about ½ cm (0.20 in) thick.
    • Cut the cookies in whichever shape you prefer and place them in a baking sheet covered with parchment paper.
    • Bake for 10-12 minutes or until lightly golden.

    Notes

    Try to make a cookie sandwich with this pumpkin jam in the middle. So delicious!

    Nutrition

    Calories: 621 kcal | Carbohydrates: 111 g | Fat: 19 g | Saturated Fat: 11 g | Fiber: 6 g | Sugar: 73 g

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Breakfast, Snack
    Cuisine: American, Italian
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!
    « Lasagna with Artichokes and Mozzarella
    Creamy Bulgur Risotto with Porcini Mushrooms »

    Sharing is caring!

    43 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Jessica! Born and raised in Siena, Tuscany, I've been immersed in the rich traditions of Italian cuisine my entire life. Through my food blog, I hope to share a slice of Tuscan warmth and the genuine flavors that have been a part of my journey since childhood.

    More about me →

    • jess.cookingmydreams
    • Cooking my Dreams
    • jess.cookingmydreams

    Popular Recipes

    • overhead plate with salmon ravioli in cream sauce
      Ricotta and Smoked Salmon Ravioli
    • black pepper with pici cacio e pepe pasta with a fork
      Pici Cacio e Pepe (Tuscan Pasta with Creamy Cheese and Black Pepper Sauce)
    • baked spinach ricotta cannelloni in a cheesy white sauce.
      Classic Spinach and Ricotta Cannelloni
    • Classic Tuscan Lasagna (with Ragù and Béchamel)
    • stack of frozen mirepoix portions
      Soffritto (Mirepoix): What it is, how to use and how to freeze
    • overhead photo of black plate with pasta
      Pasta with Easy Creamy Eggplant Sauce

    Subscribe and get a Free E-Cookbook

    As Seen In

    Fall Recipes

    • 2 bowls of pumpkin sausage soup overhead
      Creamy Pumpkin Sausage Soup
    • overhead baking dish with gratin mushroom ham pasta bake
      Mushroom and Ham Stuffed Shells
    • penne alla boscaiola in a plate
      Penne alla Boscaiola (Mushroom and Bacon Pasta)
    • red wine venison stew in a terracotta pot
      Red Wine Venison Stew

    Follow me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me
    • Portfolio

    As an Amazon Associate I earn from qualifying purchases.

    43 shares