Probably, few people will be surprised to learn that jam can be cooked from almost any vegetable. What can I say, some even manage to put onions into jam, I’m silent about zucchini (they will probably even fly into space soon). I am completely delighted with pumpkin jam with orange and lemon. The recipe is amazing! I have never had such a bright and sunny jam! And the aroma is indescribable! As practice shows, this miracle is eaten even by those who do not particularly welcome the pumpkin. And only a few can guess that it is the main component of jam.
Ingredients:
- pumpkin - 1.2 kg,
- sugar - 3 tbsp. 250 ml
- lemon - 1 pc.,
- orange (large) - 1 pc.
How to make pumpkin jam with orange and lemon
Everything is actually very simple. First, we clean the pumpkin from the peel and seeds, while it is better not to scrape the seeds with a spoon or hands, but to cut them with a knife so that there is no pulp left at all. About a kilogram of raw materials ready for further work comes out, sometimes a little more, but this is not critical.
Wash orange and lemon. Then we peel the orange, it is also better to cut it off to remove all the white part. Unlike an orange, we will not peel a lemon - we leave it as it is, only wash it well, dry it with a towel and cut off the thickest parts of the peel on both sides.
Add the diced lemon to the pumpkin. While slicing, remove all the seeds from the lemon. It's a little boring, but it's necessary. Lemon cubes are sent to the pumpkin, and after them the juice released from the lemon.
Cut the orange last - into small cubes, like cut a lemon. We also select all the bones from it. Together with the juice, add the orange cubes to the saucepan with the lemon and pumpkin.
We fill the contents of the pan with sugar, mix and leave for several hours (2-4 usually) until the sugar is completely dissolved. In order to speed up this process a little, you can put the saucepan in a warm place, near the stove or battery, for example.
Do not be afraid, during the time of infusion, the sugar will completely dissolve, and the pumpkin and citrus will give a lot of juice.
As soon as the sugar has dissolved, put the pan on the stove on medium heat and boil the jam to the desired degree of thickening. And keep in mind that after cooling, the jam will become thicker. During the cooking process, do not forget to remove the foam.
In principle, the pumpkin itself comes to readiness very quickly, in 20 minutes, the rest of the time is spent boiling the syrup. It took me about 40 minutes to do everything. During this time, part of the pumpkin boiled soft, and part remained solid cubes - in my opinion, this is the most ideal option.
We prepare sterile jars and lids, pour hot jam and close. From the indicated volume of jam products, 2 jars of 0.5 liters and a small bowl come out.
Bright, rich, fragrant and very tasty pumpkin jam is a dish that everyone can cook if desired. Sunny pumpkin, fragrant citrus fruits, sugar and a little cinnamon - these are the main components of a fabulous dessert. Homemade jam is so delicious that you won't last long.
The weight of the pumpkin in the recipe for this preparation for the winter is indicated in an already cleaned form. We use orange, tangerines and lemon completely to obtain zest and pulp, which we then grind and strain. I do not advise reducing the amount of granulated sugar - due to the presence of citrus fruits (in particular lemon juice) in the dessert, the finished pumpkin jam will not be cloyingly sweet.
The principle of making such pumpkin jam is to boil the feedstock three times a day and then cool it for a long time. Thanks to this technique, pumpkin slices do not fall apart during cooking, retain their shape, and become transparent. In total, from the indicated amount of products, I get about 800 milliliters of fragrant treats.
Ingredients:
Cooking step by step with photos:
First of all, we will prepare the main product - pumpkin. We cut off the crust, cut out the inner fibrous part along with the seeds, and cut the dense pulp into medium-sized pieces.
Stir so that the sweet crystals evenly cover the pumpkin slices. For now, leave at room temperature so that the pumpkin, when interacting with sugar, releases juice.
In the meantime, wash thoroughly, pour over with boiling water and wipe the orange and lemon dry (take large fruits or a couple of small ones). We remove the zest from the fruit - the thinnest layer of the peel is bright orange and yellow. It is best to use a fine grater. Do this so that the white layer is not affected - it is he who is bitter and can spoil the finished jam.
Add chopped citrus zest to the saucepan, add a stick (or a teaspoon of ground) cinnamon. We mix everything and leave it on the table.
We cut off the white layer from the orange and lemon, which was under the zest, and cut the pulp arbitrarily. Don't forget to remove the bones if there are any! We clean the tangerines and add to the rest of the fruits that need to be crushed into gruel.
We put the dishes with pumpkin slices in citrus-sugar syrup on the stove. Turn on the strongest fire and bring the contents to a boil under the lid. Then remove the lid and boil the pieces in syrup over high heat for exactly 5 minutes.
Cooking pumpkin slices must be done on high heat - so the slices will retain their integrity. If you simmer them at a low temperature, the pumpkin will gradually turn into mashed potatoes. In addition, we do not interfere with the whole process of cooking the pumpkin jam - we just shake the pan from side to side (again, so as not to damage the slices).
We leave our future pumpkin jam until it cools completely - 5 hours, I think, is enough. You can leave it overnight if you boil the pumpkin in the evening - it is not necessary to get up at night. During this time, the slices will begin to absorb the syrup and gradually sink into it. Bring the pumpkin in citrus syrup back to a boil over high heat and cook for 5 minutes. Cool completely to room temperature. Thus, we boil the pumpkin at a high temperature 3, or maybe 4 times - it depends on the type of fruit and the size of the pieces. The result is an amazingly tasty and fragrant pumpkin jam with a citrus aftertaste and hints of cinnamon - transparent slices in a rather thick syrup. It's time to prepare dessert for the winter.
In this article, we offer the most delicious and proven recipes for making pumpkin jam. Popular recipes: classic, with lemon, with sea buckthorn, with dried apricots and others.
What dishes can be made from pumpkin? Bake in the oven? Think soup puree? And this is also, but not all.
Pumpkin - a bright, conspicuous autumn beauty - is good not only in the first and second courses.
You can also make a dessert from it: even a gourmet will like this delicacy, and even the smallest sweet tooth will rejoice at it!
Choose a recipe and make at least a jar: it will be delicious.
Do-it-yourself pumpkin jam - general cooking rules
For the preparation of jam, pumpkins of early varieties are chosen, ripe, but not overripe.
We will not need the peel and seeds, but do not throw away the seeds: they can be dried and chewed, because it is not only tasty, but also very healthy for adults and children.
Pumpkin pulp for jam or cut into small cubes, or strips, sticks, or rubbed on a grater. The finer you chop the pumpkin, the thicker the dessert will turn out.
Decide for yourself which texture you like best.
The finished pumpkin delicacy is closed in small jars.
In this form, it can be stored indoors at room temperature, and not just on a shelf in the refrigerator.
We choose a recipe to our liking and taste, be patient and start preparing a bright dessert.
Classic pumpkin jam for the winter
This is the most common type of jam when there are a lot of pumpkins and sugar at home, but you don’t want to go for everything else.
For this dessert we need:
- kilogram of pumpkin pulp without seeds;
- kilogram of granulated sugar;
- half a teaspoon of citric acid.
Cooking like this:
- Place the prepared pulp of the fruit (grated or chopped) in a saucepan, sprinkle it with sugar, leave it alone for ten hours. It is better to do this the day before cooking.
- Put the workpiece on a quiet fire. Stirring occasionally, cook the jam for no more than 20 minutes, remove it from the stove.
- We put the cooled dessert back on the stove and again, on low heat, cook the same amount of time two more times.
- At the moment when the delicacy is cooked for the fourth time, add citric acid to it.
- We eat the finished jam immediately or roll it into sterilized jars.
Pumpkin jam with lemon
Citrus note in a thick, thick sweetness.
Eat with spoons or add to pies as a filling. And so, and so good.
We will need:
- prepared fruit pulp (about a kilogram);
- one lemon;
- kilogram of granulated sugar.
We cut the peeled vegetable or grate it (depending on your desire), remove the seeds from the lemon, cut it together with the zest, sprinkle with sugar and leave it in a bowl or saucepan for a few minutes (until the juice stands out).
If there is not enough juice, you can add a little water.
As in the classic version, this dessert is cooked in two or three sets of twenty minutes.
The jam must be completely cool between batches.
The finished delicacy can be eaten immediately, or you can close it in sterile jars.
Pumpkin jam with dried apricots for the winter
Sweet, tasty and healthy: dried apricots contain beta-carotene and other important trace elements.
Ingredients:
- 300 grams of dried apricots;
- kilogram of pumpkin (vegetable pulp);
- sugar (two glasses).
Coarsely grate the pulp of the autumn beauty without seeds and peel, wash the dried apricots and fill them with water until they swell, then cut them into strips, put everything in a container, add sugar and leave until the juice starts to stand out from the workpiece.
We put everything on a small fire, bring to a boil, cool completely.
So we repeat not twice, it is better - three or four, until the pumpkin is boiled.
We roll the finished dessert into sterilized jars or immediately serve it to the table.
Jam with pumpkin and orange
Fragrant and citrus, orange-orange! Let's make this type of jam a little differently.
We need:
- a kilo of pumpkin;
- oranges (two large);
- granulated sugar 500 grams.
We wash and clean the pumpkin, rinse the oranges under water, clean and remove the seeds and white films between the slices, cut everything into a cube, and then grind it in a meat grinder or blender.
Place the puree in a container, add sugar and put on the stove, cook over low heat until boiling, stirring (about 20 minutes).
We remove the finished puree from the stove and again break it with a blender.
Cook again, stirring, for twenty minutes.
While still hot, such jam is poured into sterile jars, closed with sterile lids, turned upside down and left in the room until it cools completely.
The thickened delicacy can be used as a filling in pies, rolls and other equally delicious desserts.
Jam with pumpkin, orange and lemon
Bright, sunny, orange-lemon jam - very tasty.
Ingredients:
- pumpkin (pulp) 500 gr;
- sugar 250 gr.
- small lemon;
- orange (one).
- cinnamon (optional) half tsp
We cut the pulp of the prepared vegetable into a small cube, wash the orange, free it from the stones, cut it, wash the lemon and squeeze the juice out of it.
Sprinkle pumpkin with sugar and set aside. In two hours she should start up the juice.
Add the chopped orange to the finished base and cook over low heat, stirring, until boiling.
Cool down. Repeat two or three times until the pumpkin falls apart.
Before turning off the stove for the last time, add lemon juice to the already prepared jam.
We put the dessert on the table, treat the guests, or rather roll it into jars and leave it until the first winter cold.
Pumpkin with sea buckthorn for the winter
Sweet and sour, berry and vegetable, interesting jam.
Would need:
- pumpkin pulp 2 kg;
- sea buckthorn berries - three hundred gr.;
- sugar 1 kg;
- water (glass).
Prepare the syrup: pour all the water into the pan, bring to a boil, pour a portion of sugar into it. After it dissolves, pour the next portion.
Repeat this until all the sugar is used up.
Add sea buckthorn to the syrup, slightly knead it with a spoon, bring to a boil, but do not boil.
Pour the pumpkin pulp to the berries, which is cut into small cubes, cook until the cubes become transparent.
We store the finished pumpkin-sea buckthorn dessert in rolled up jars in a cool room.
Jam for winter - Pumpkin with spices
Unique taste and divine aroma! Fans of everything unusual will definitely like it.
- vegetable pulp 1 kg;
- sugar 1 kg;
- cinnamon 2 sticks;
- star anise 1-2 things;
- rosemary (fresh branch);
- water 200 ml.
We make syrup.
In half of the total volume of water, we dilute granulated sugar, heating it over low heat on the stove. In another container, bring another half of the water to a boil, add cinnamon and star anise to it, boil for no more than 4 minutes, pour the resulting fragrant solution into a container with syrup.
We cut the pulp of the pumpkin into a small cube (about 2x2 cm) and throw it into the syrup with spices, add rosemary there, cook for twenty minutes, cool, and do this three more times.
Before pouring the finished jam into sterilized jars, we take out all the spices from it, leaving only the pumpkin itself.
All is ready! We roll it into jars and remove it completely cooled down until the cold winter-autumn evenings.
An open delicacy can be stored in the refrigerator, however, once you try it, it’s hard to stop: such a dessert is so tasty that it is eaten almost immediately.
Cook pumpkin jam according to our recipes and bon appetit!!!
If you love pumpkin, be sure to prepare a few jars of delicious jam for the winter. Pumpkin jam can be put on a festive table, added to boring porridge or a magnificent homemade pie - it is appropriate anytime and anywhere. And different cooking methods in combination with various fruit additives will allow you to choose the most delicious and simple recipe for your family and guests.
Quick pumpkin jam "Five minutes"
As you might guess from the name, the jam is cooked in just five minutes. In addition to not having to stand at the stove for several hours, Five Minutes has a number of advantages. A short cooking time allows you to save a lot of useful substances of the pumpkin, the pieces do not boil soft, remain intact, and the taste remains as close to natural as possible.
Ingredients:
- sugar 1 kg;
- pumpkin 1 kg;
- lemon juice - 2 teaspoons.
Cooking
- Peel the pumpkin, rinse, remove the seeds and dry.
- Cut the pumpkin into small cubes, put in a cooking container, sprinkle with sugar on top;
- Leave the pumpkin with sugar for 2-3 hours - it will give juice;
- Put the pumpkin in syrup on the fire, slowly stirring, bring to a boil, and leave to sweat for another five minutes. If foam forms, it must be removed;
- After cooking, add lemon juice to the jam. You can add citric acid in its absence.
Pumpkin jam with lemon and orange
Such a delicacy will definitely not leave anyone indifferent. The jam has a bright citrus aroma. Pumpkin jam with lemon and orange is best made cold to minimize the processing of the vegetable and retain all the vitamin benefits.
Ingredients:
- pumpkin - 950 g;
- lemon - 1-2 pcs.;
- orange - 2 pcs.;
- sugar - 1.7 kg (can be reduced or added to taste);
- citric acid (optional).
Cooking
- Lemons and oranges must be peeled and the white part removed, the bones removed;
- Grind together with peeled pumpkin in a meat grinder;
- Pour everything into an enamel bowl and sprinkle with sugar on top. Leave for 1 hour until the sugar is completely dissolved;
- Let it cook on the stove until it thickens. If you add citric acid, it is better to do it at the cooking stage. For this amount of citrus fruits, one tablespoon will be enough.
Arrange the finished jam in prepared jars, roll up and cover for the night. After send to a dark cool place. If you don’t want to endure until winter, after 7 days you can safely try and treat loved ones with jam.
Fragrant pumpkin jam with dried apricots
Aromatic dried apricots are a source of useful acids, potassium, iron, phosphorus, perfectly saturate and replace harmful sweets. When added to pumpkin jam, in addition to benefits, it creates an unusual taste effect.
Ingredients:
- pumpkin - 1 kg;
- dried apricots - 0.3 kg;
- lemon - 1 pc.;
- sugar - 0.3 kg;
- water - 2 tbsp.;
- pectin - 2 tsp;
- star anise (anise) - 2 stars.
Cooking
- Rinse the pumpkin well, peel and cut into small cubes, about 1 * 1 cm. Cut the lemon into 4 slices, each of which is cut into slices across with the peel. Cut dried apricots, pour 350 ml of boiling water, leave for 20 minutes;
- Drain the water into a separate container, put on fire, add sugar and cook until syrup is obtained;
- Pour pumpkin, dried apricots, lemon, anise stars into the syrup. Put on fire and cook until the vegetable becomes soft. It will take about 45 minutes;
- 2 minutes before readiness, add with a teaspoon of sugar.
Arrange the finished jam in jars and put in the refrigerator for 7 days. During this time, the jam is saturated with the taste of dried apricots and is very similar to apricot.
Jam with pumpkin and apples
Autumn is always rich in harvest, apples and pumpkins ripen in huge quantities, a great time for culinary experiments. Cooking does not require special skills, but such a delicacy is eaten quickly and with pleasure.
Ingredients:
- pumpkin - 1 kg;
- apple - 1 kg;
- lemon - 2 pcs.;
- sugar - 500 g (more for a sweet tooth);
- apple juice - 110 ml;
- cinnamon - 1 teaspoon.
Cooking
- The pumpkin must be prepared, cut, poured with water (about a glass and a half) and boiled for 15 minutes;
- Add pre-cut apples and lemon juice, you can two, if desired;
- Everything should boil for about 10 minutes;
- A few minutes before readiness, add cinnamon and sugar, mix;
- Sterilize jars, pour jam into jars, roll up and put upside down on a towel.
After 12 hours, you can put it away for storage. It is customary to keep open jam in the refrigerator.
Cooking pumpkin jam in a slow cooker
Pumpkin jam prepared in this way turns out to be delicate in texture, at the same time, it retains all the benefits of an autumn vegetable. Cooking time is significantly reduced, and there is no need to wash enameled pots for a long time after.
Ingredients:
- pumpkin - 1 kg;
- sugar - 1 kg;
- lemon juice (acid) - 1 teaspoon.
Cooking:
- Grate the peeled pumpkin. For flavor, crushed lemon or orange peel can be added at this stage;
- Put the pumpkin in a slow cooker, cover it with sugar on top and turn on the “Extinguishing” mode. As a rule, this mode lasts 2 hours. There is no need to stir, and a few minutes before the end of the program, add citric acid;
- After the jam, put in clean and dry jars, then close them with lids. Cover with a warm blanket and let stand until morning. Banks can be sent for storage in the pantry.
For this recipe, it is better to choose a ripe pumpkin of bright orange color. If at the cooking stage the pumpkin does not boil well and large pieces remain, you can use a blender and chop.
