Pumpkin jam with lemon for the winter. Pumpkin jam with orange

Pumpkin jam is delicious and very fragrant delicacy, which is perfect for tea drinking, cooking a variety of pies and cupcakes. Pumpkin jam can be prepared for the winter and on cold evenings you can always have one on hand. delicious dessert.

The nuances of making pumpkin jam

Amber jam from juicy pumpkin is a very tasty dessert that will allow you to enjoy the fragrant fruit all winter. Harvest jam in the fall, when the pumpkin begins to ripen. The dessert comes out very fragrant and tender, and does not contain a pungent odor that is present in raw fruits.

They make jam from half-ripe pumpkin, carefully peeling it from seeds and thick peel. For a bright accent and delicious aroma, various ingredients are often added to the pumpkin - citrus fruits, spices, a variety of fruits, nuts and berries.

The finished jam must be placed in pre-sterilized jars and closed with metal lids. Store the dessert in the refrigerator or other cool place.

classic jam

This recipe for pumpkin jam is the basic and simplest. Pumpkin is prepared without any additives and jam is prepared for the winter.
Ingredients:

• Pumpkin - 1.5 kg
• Water - 2 glasses
• Sugar - 1.5 kg

1. Prepare syrup from water and sugar. The consistency of the finished syrup should be slightly viscous.
2. Chop the peeled pumpkin into cubes and pour over the hot syrup.
3. Boil the jam over low heat until it becomes a thick jam.
4. The finished pumpkin delicacy should have a dark amber color, just then it should be poured into containers and rolled up.
5. Place jars of jam in a cool place, wrapped in a warm blanket.

Pumpkin Lemon Jam

A spicy and fragrant delicacy of juicy pumpkin and citrus fruits is perfect for cooking various pies and as an addition to pancakes or pancakes.
Ingredients:

• Allspice - 5 peas
• Sugar - 800 g
• Lemon - 2 pcs.
• Carnation - 5 buds
• Pumpkin - 1 kg

1. Peel the pumpkin and cut into pieces.
2. Place the chopped fruit in a saucepan and simmer until soft with 100 ml of water.
3. Mix soft pumpkin with sugar and cook for about twenty minutes more.
4. Add spices to the jam and lemon juice.
5. Cook the dish until thickened, periodically stirring the jam.
6. Then remove the cloves and peppercorns from the jam and pour ready dessert to banks.
7. Roll up the jam and send to a cold dark place.

4 Vitamin jam with dried apricots

Satisfying and fragrant jam will become good snack and a great addition to breakfast.
Ingredients:

• Pumpkin - 2 kg
• Dried apricots - 800 g
• Sugar - 1 kg
• Lemon - 1 pc.

1. Peel the pumpkin well and cut into small pieces.
2. Thoroughly wash and dry the dried apricots, then chop into cubes.
3. Cover the pumpkin with sugar and insist for two hours.
4. Then you should send the pumpkin to the fire and cook for 20 minutes.
5. Add dried apricots and cook for another 20 minutes.
6. Add the juice of one lemon to the jam and boil the dessert for 5 minutes.
7. Arrange the delicacy on the banks and roll up.

Pumpkin-nut jam

Nutritious pumpkin jam and jam will appeal to lovers of tasty and healthy snacks.
Ingredients:

• Pumpkin - 1 kg
• Water - 500 ml.
• Lemon - 1 pc.
• Walnuts - 250 g
• Sugar - 1 kg

1. Cut the peeled pumpkin into cubes.
2. cook sugar syrup to a slightly viscous texture of a thin thread. To do this, combine water with sugar and cook the mass until boiling over a slow fire.
3. Pour the syrup over the pumpkin and leave the dish overnight.
4. Then strain the sugar syrup, boil again and pour over the pumpkin again. Leave for a day. Then it is worth repeating the procedure again.
5. Send the soaked pumpkin to the fire and boil for five minutes. Let the dessert cool, then add the peeled nuts and lemon wedges.
6. Close the jam in sterile jars with iron lids.

Apple jam with pumpkin

Delicious pumpkin jam with a distinct malic acidity will well set off the taste of pancakes and is perfect for making pies.
Ingredients:

• Sugar - 700 g
• Apple - 300 g
• Lemon - 0.5 pcs.
• Pumpkin - 700 g

1. Thoroughly clean and chop the pumpkin.
2. Cut the lemon into slices.
3. Peel the apples, chop them into cubes and sprinkle with lemon juice so that they retain their color.
4. Mix fruits with lemon wedges and sprinkle with sugar. Leave for 5 hours.
5. Bring the mass to a boil. Cool, and then repeat the procedure until the fruit pieces become translucent.
6. Then spread the apple-pumpkin mass into jars and roll up.

ginger jam

Spicy and savory pumpkin and ginger jam is perfect for warming tea and a variety of desserts.
Ingredients:

• Ginger root - 50 g
• Pumpkin - 1.5 kg
• Orange - 2 pcs.
• Ground ginger - 1 tsp
• Sugar - 800 g
• Lemon - 1 pc.
• Water - 1 l
• Cinnamon - 1 tsp

1. Cut the peeled pumpkin into cubes.
2. Remove from citrus peel and add to the pumpkin pieces.
3. Carefully peel the white part of the lemon and orange and finely chop. Add citrus fruits to pumpkin along with spices, chopped ginger root and juice of one orange.
4. Pour the fruit with water and place in a saucepan on the fire.
5. Boil the pumpkin-citrus mass until boiling, then remove the foam and add sugar and boil the jam.
6. Roll the finished treat into jars.

Pumpkin jam with sea buckthorn

Vitamin and healthy jam suitable for the treatment and prevention of colds, qualitatively raise the immune system and strengthen the body.
Ingredients:

• Pumpkin - 1 kg
• Sea buckthorn - 175 g
• Sugar - 850 g

1. Chop the pumpkin and mix with well-washed sea buckthorn berries.
2. Cover the fruit with sugar and leave for a couple of hours.
3. Send to the fire and boil until thick.
4. Pour into containers and roll up.

Plum pumpkin jam

Sweet and sour pumpkin jam is good for filling pies and as a breakfast addition.
Ingredients:

• Plum - 1 kg
• Pumpkin - 1 kg
• Sugar - to taste

1. Chop the pumpkin and peeled plums into pieces. Rub through a sieve.
2. Put the fruit in a saucepan on the fire, and then add sugar to taste and cook until it boils.
3. Roll up the jam and wrap the jars in a blanket until cool.

Delicious, fragrant and healthy pumpkin jam will become good dessert for any occasion, which will saturate the body with vitamins and increase immunity. This jam is very useful for children and those who are sick with beriberi. Try this delicious autumn treat on various recipes and you will definitely find your favorite flavor of pumpkin jam!

Step 1: prepare the pumpkin.

Pumpkin is very useful, and first of all, for children. This vegetable contains vitamins A, B, C, as well as trace elements: potassium, phosphorus, iron, calcium and many other substances. Although we all know that not only children, but also adults, do not particularly like this vegetable, pumpkin in jam will not only differ in taste and aroma, it will also retain all the benefits for our body. Therefore, to begin with, we thoroughly wash the pumpkin under running water and then put it on a cutting board.

Using a knife, cut off the skin from the vegetable, and remove with a tablespoon pumpkin seeds with fibers. After that, cut it into small cubes and transfer to a deep enamel pan. Attention: if you want jelly-like jam, then you need to cut the pumpkin as small as possible, approximately 1-1.5 centimeters length and breadth of each piece.

Step 2: prepare the orange.

Rinse the orange well under running water and lay it on a cutting board. Using a knife, cut the citrus into two halves and then chop each part into small pieces similar in size to pumpkin. Transfer the processed orange to a free deep plate.

Step 3: prepare the lemon.

Lemon, like an orange, is washed under running water and chopped into pieces on a cutting board. Transfer the prepared lemon to a clean bowl.

Step 4: Make the pumpkin jam.

Add chopped orange and lemon to the pan with pumpkin slices and mix everything well with a tablespoon until smooth. After that, pour sugar into a container and mix everything well again. We set aside the pot with the preparation for jam to the side to infuse and let the juice flow.

Step 5: Sterilize jars with lids.

In order for the pumpkin jam to not explode at the most inopportune moment, it is necessary to sterilize the jars with lids well. To do this, pour ordinary cold water into a free pan so that the liquid fills the container by at least half, and put the pan on medium heat. When the water boils, put a flat sieve or a grate from the oven on top of the pan. Attention: We do everything with extreme care so as not to get burned. After that, on a flat area, we put the jars upside down at a small distance from each other and sterilize them for 10-15 minutes.

As soon as drops of the formed steam begin to flow along the inner walls of the jars, using kitchen mitts, remove the container from the grate or sieve and rearrange them also upside down on a clean cloth towel. Then we throw the lids into boiling water and sterilize them too 10-15 minutes. After the allotted time, we take them out with a fork and transfer them to the towel with the inside down. Important: jars must always be placed upside down so that after sterilization midges or any dirt do not get into them, otherwise the jam may explode.

Step 6: Prepare Pumpkin Jam.

As soon as a sufficient amount of juice appears in the preparation for jam, we rearrange the pan with the mixture on medium heat and begin to cook the jam. As soon as the mass begins to boil, cook it for 10 minutes over medium heat, stirring occasionally with a tablespoon.

After that, turn off the burner, and pour the pumpkin jam with a ladle into sterilized glass jars. Then we cover them with lids and, using a can opener, roll up each jar. We put the jam in a secluded place to cool to room temperature. That's it, dessert is ready! canned jars you can hide it until the cold weather, so that later you can enjoy fragrant jam with a cup of tea, or you can immediately open one jar and treat yourself to something sweet right now.

Step 7: Serve Pumpkin Jam.

When serving, pumpkin jam is poured into a deep bowl and served at the dessert table along with cookies and hot tea. In addition to all this, you can subsequently cook sweet jelly from such jam or, by adding starch or a thickener, make a filling for baking, for example, cakes or pastries.

Good appetite!

Instead of lemon, you can add 1 teaspoon of citric acid to the jam preparation.

To make jam, try to choose a type of pumpkin that is crunchy and has bright orange flesh. Then your dessert will be even sweeter and tastier.

The taste of pumpkin jam is directly dependent on citrus fruits. Therefore, if you want to make a dessert with exquisite sourness, then you need to choose sour oranges. Conversely, sweet Egyptian oranges add more sweetness to the jam.

In order to sterilize the jars well, they must first be thoroughly rinsed with a kitchen sponge and baking soda under running warm water.

Dishes from solar gourd on Russian tables - the exception rather than the rule. After all, pumpkin "variety" for the most part consists of rice or millet porridge and soup-puree. Sometimes a bright pumpkin is taken from a cellar for casseroles or pastries, but this is where its active use ends. Why housewives are so unfair to a healthy autumn vegetable is unknown. Let's try to remedy the situation by planning a whole series of simple, quick and tasty pumpkin blanks for the winter.

The most popular among fruit and vegetable desserts "out of a can" are jams, jellies, marmalades and marmalades. But pumpkin jam, the recipe of which we will publish below, is unrivaled in all respects. With orange and lemon, with ginger and dried apricots, through a meat grinder, in a slow cooker or just on the stove - pumpkin jam can be prepared in any way, as long as the proportions are met. Read more about how to cook and how to cook in today's article.

Classic pumpkin jam: a simple recipe with a photo

The fear of housewives about pumpkin jam can be understood: beginners do not know how a hard vegetable will behave in such conditions. Although in fact there is nothing wrong with this kind of blanks. The basic rule for canning pumpkins is to select additional ingredients shading the taste of the main. And, meanwhile, there are a lot of them - citrus fruits, mint, rosemary, cinnamon, ginger, cardamom, anise, nutmeg, fennel, etc. Even in a simple recipe for classic pumpkin jam, there is a place for flavoring additives.

The necessary ingredients for making classic pumpkin jam according to the recipe with a photo

• pumpkin sweet varieties - 2 kg
• granulated sugar - 1.5 kg
• large lemons - 2 pcs.
• vanilla

Step-by-step preparation of pumpkin jam for the winter according to a recipe with a photo

Take a pumpkin weighing 2.5 to 3 kg. After cleaning and trimming, the pulp should correspond to the weight indicated in the proportions of the recipe.

Cut and clean raw pumpkin not so easy. To make your task easier, heat the vegetable in microwave oven 4-5 times for 1 minute.

At the last step, take out main ingredient from the microwave. Cut the pumpkin in half, carefully cut out the middle with seeds.

On a note! Don't throw away pumpkin seeds. Rinse them thoroughly from fibers, dry under the sun and fry in a dry frying pan. Ready-made seeds can be used as an additive in different dishes and pastry or just eat.

Cut the peeled pumpkin pulp into small cubes and sprinkle with sugar. Leave the bowl with the workpiece in the refrigerator for 12-18 hours.

After the allotted time, move the pan to the burner and cook the jam until cooked. Check the consistency by cooling a small part of the workpiece on a flat plate.

If the density is suitable, remove the pan from the stove and immediately distribute the capacity into sterile jars of a convenient size. Use a funnel with a wide mouth so you don't burn your hands. Finished Classic Pumpkin Jam simple recipe with a photo, turn the lids to the bottom and cover with a warm blanket.

Quick pumpkin jam with orange and lemon: a recipe for winter

Pumpkin - interesting vegetable not only with its bizarre magnificent forms, but also with the inner world. More specifically, the vitamin and mineral composition. Quick pumpkin jam for the winter with oranges and lemons is considered one of the most beneficial for the immune system and the gastrointestinal tract. Carotene and pectin remove heavy cholesterol, B vitamins strengthen nerves, skin and hair. And citrus fruits in the recipe enhance the protective functions of the body.

Essential ingredients for a quick pumpkin-citrus jam for the winter

• ripe pumpkin - 1.5 kg
• large oranges - 2 pcs.
• lemon - 1 pc.
• sugar - 800 g
• drinking water - 1 l
• grated ginger - 50 g
• cinnamon powder - 1 tsp

Step-by-step preparation of pumpkin, lemon and orange jam according to a quick recipe for the winter

Choose pumpkin from sweet orange varieties - Golden Pear, Arabatskaya, Novinka, Zhemchuzhina, Prikubanskaya, etc.

Cut off the entire peel from the vegetable, remove the seeds with the internal fibrous mass. Cut the pumpkin into small pieces of arbitrary shape.

Wash oranges and lemons thoroughly hot water. Cut the citrus fruits into the same pieces as the pumpkin, mix the ingredients in a saucepan.

From water, sugar, grated ginger and cinnamon, boil the syrup. Pour the bulk of the prepared components with boiling liquid. Boil the jam on a slow fire for 1-1.5 hours.

On a note! Do not forget to remove the foam from the boiling workpiece in a timely manner. Most often, it is the ignored foam that causes the "explosion" of the can.

Finished quick jam from pumpkin with orange and lemon according to the recipe for the winter, roll up in sterile turnkey jars. Turn the container with the treat upside down until it cools completely.

Pumpkin jam with orange and lemon: a video recipe for a slow cooker

Bright pumpkin jam with lemon and oranges cooked in a slow cooker is the best opportunity to enjoy the gifts of sunny summer and warm autumn in the middle of winter. In such a preparation, pumpkin plays the role of a basic component, so the structure of the dessert is tender and creamy. And citrus fruits give the delicacy a marvelous aroma and a light sweet and sour note.

Watch the fastest way to make pumpkin jam with orange and lemon in the video recipe for a slow cooker:

Delicious jam from pumpkin and apples through a meat grinder

Since the pumpkin sweet vegetable, it fits more harmoniously into dessert preparations, and not into salty snacks. There are, of course, many recipes in which the "queen of the fields" is marinated in spicy fillings, but there are many more options for jam. For example, our delicious jam from pumpkin and apples, passed through a meat grinder. In tandem with sweet or sweet and sour apples boiled pumpkin turns into the best off-season food for kids - tasty, healthy, with a delicate, uniform texture.

Necessary ingredients for a delicious pumpkin jam with apples through a meat grinder

• pumpkin - 1 kg
• sweet apples - 1 kg
• sugar - 1.5 kg
• citric acid - 1 pinch
• cinnamon

Step-by-step preparation of pumpkin-apple jam through a meat grinder

Wash fruits and vegetables in cold water. Peel the pumpkin from the peel and seeds, cut off the top skin from the apples and remove the core.

Cut the main ingredients into small pieces. Pass the pumpkin and apples through a meat grinder.

Transfer the mass to an enamel pan, add cinnamon, sugar and citric acid.

Delicious pumpkin and apple jam through a meat grinder needs long cooking over low heat. Since the main ingredients release a copious amount of juice during heat treatment, the workpiece will have to be evaporated for a long time.

Cook a fruit and vegetable treat for 2-3 hours, regularly removing the foam. Then check for the desired consistency.

Pour the finished jam into pre-steamed jars and roll up under tin lids. Keep your winter treat cool, out of direct sunlight.

Dry pumpkin jam - quick and tasty recipes

"Dry" type of pumpkin jam according to our quick and delicious recipe allows you to use even damaged fruits for harvesting. Since the vegetable in this version passes heat treatment several times, spoiled places can simply be cut off without fear for the quality of the future delicacy.

Essential Ingredients for Instant Dry Pumpkin Jam

• mature pumpkin - 1 kg
• orange - 2 pcs.
• sugar - 1 kg
• citric acid - 2 tsp
• powdered sugar

Step-by-step preparation of dry pumpkin jam according to a quick recipe with a photo

Choose not the most juicy varieties of pumpkin for harvesting dry jam. This will make cooking much easier.

Peel the selected vegetable from the peel and seeds, cut the fruit into pieces of 2 cm x 4 cm. Put the pumpkin in a saucepan and sprinkle with sugar.

Grate the zest of half an orange into the pan. Cut the rest of the fruit into cubes along with the peel to the rest of the mass. Mix all the ingredients and put the bowl in the refrigerator overnight.

In the morning, boil the workpiece for 5-7 minutes after boiling. When the mass has cooled, boil again. Repeat the process 3 times.

Carefully fish out the pumpkin pieces with a slotted spoon, spread them in a thin layer on a baking sheet covered with parchment. Dry the treat for 2-3 days in a warm place (on the stove, in the sun, etc.).

Pour dry pumpkin jam according to the recipe for cooking quickly and tasty powdered sugar so that all the pieces are dusted.

Store the dessert in a vacuum container in a cool place.

Pumpkin jam with dried apricots, ginger and cinnamon: a step by step recipe

For real gourmets we can offer an unusual step-by-step recipe ginger jam from pumpkin, dried apricots and cinnamon. Its taste is amazingly thin and delicate, the aroma is saturated with dozens of combinations, and the texture is light and airy, resembling a delicate fruit puree. It is a pity to mix such a blank with something else. It is better to enjoy its charms, scooping a teaspoon from a transparent bowl.

Essential Ingredients for Pumpkin Jam with Dried Apricots, Ginger and Cinnamon

• pumpkin - 2 kg
• dried apricots - 800 g
• sugar - 1 kg
• lemon - 1 pc.
• fresh ginger - 1 piece
• cinnamon sticks - 2 pcs.

Step by step cooking pumpkin and dried apricot jam with ginger and cinnamon

Prepare ripe pumpkin: Wash, peel and cut into small pieces.

Wash the dried apricots, dry with paper towels and cut into 3-4 pieces.

Sprinkle pumpkin slices with sugar and leave for 4-6 hours to release enough juice.

Put the pot with the main ingredient on the burner and cook for 20 minutes after boiling, stirring from hour to hour.

After a third of an hour, pour dried apricots and grated ginger to the base. Add lemon juice and two cinnamon sticks. Continue to cook for another 20-30 minutes.

Wash small jars and bake in the oven. Boil the lids.

Fill the sterile container with a hot treat, roll it up with a special key under the tin lids.

Store pumpkin jam with dried apricots, ginger and cinnamon for step by step recipe away from heat and bright daylight.

Vitamin pumpkin jam with dried apricots and orange: recipe with video

Autumn rewards diligent hosts not only with a heap of bright leaves and an abundance of sweet fruits, but also with a full variety of pumpkin. This means that vitamin pumpkin jam with oranges and dried apricots is another useful gift of the late autumn season. Such a treat always seems to be not enough. I want to roll more and more. And since pumpkin is an affordable product of impressive size, there is no need to save.

Prepare vitamin jam from pumpkin with dried apricots and orange according to the recipe with video, and enjoy the amazing gift of golden autumn all winter long.

It can be a shame for a sunny bright orange pumpkin. After all, she has long been ready to reveal all the delights of her taste, aroma and benefits, but for some reason the hostesses are in no hurry to use them. But pumpkin jam, the recipe of which you saw above, is a tasty and quick winter treat for children, teenagers, adults and even the elderly. Pumpkin jam through a meat grinder with orange, lemon, ginger and dried apricots is easy to prepare, just boil and store without problems.

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Have you made pumpkin pie yet?

Despite the fact that the pumpkin is perfectly stored all winter in a dry, cool place, housewives are looking for more and more new ways to utilize the queen of the garden. And jam in the list of favorites is far from last. Practice shows that even those who do not like pumpkin eat this delicacy: if you do not announce the composition of the dish, the average eater with an average statistically developed taste does not realize that the main component of the treat is the unrecognized beauty pumpkin.

Pumpkin jam according to my recipe is considered a classic: it takes a long time to prepare, it looks like a magical act for the initiated, and it turns out magical - transparent caramelized pieces are buried in soft amber luxury!

If you don’t like culinary practical magic, I recommend preparing it for less than 1 hour, it resembles jam in consistency, and after a couple of hours you can stuff pies with it. We will return to our classics.

The technology of my recipe with lemons is also good because the jam can be used with the most stringent diets for weight loss - they don’t get fat from it, and that’s it! You can add 1 orange to the ingredients. And you will have pumpkin jam with orange for weight loss. And even better pumpkin jam with orange and lemon. Tasty, bright, healthy and slim!

Ingredients

• 1 kg of peeled pumpkin;
• 800 g of sugar;
• 1 lemon;
• cinnamon stick.

Cooking time: about 2 days / Yield: about 1 liter of jam

How to cook pumpkin jam with lemon

How to choose pumpkin for jam
The success of all pumpkin desserts directly depends on the quality original product. If you want to get fragrant, thick, amber jam, make sure that the pumpkin you buy is the best. At the market, grandmothers let you try thin slices - do not be shy, taste (what an absurd word in relation to such simple product!). Pumpkin should be sweet and crispy. If you don't get a distinct sugary taste, go to the next vendor. Of course, jam will turn out from any pumpkin, this is beyond doubt, the only question is what it will be, this jam - sugary-sweet or richly bright, sluggishly neutral or mysteriously delicious.

So, the pumpkin is selected and bought. We clean, cut into pieces. I propose to talk about sizes separately, since this is the case when they matter. If you are a fan of jam-like jam, chop the pumpkin to thin slices - they will boil and turn into fragrant jam. If you like a viscous syrup, in which there are elastic pieces of fruit (well, or not quite fruit, if we are talking about pumpkin jam), I advise you to cut the bars with edges of about 3-4 mm. Less worth it - it can boil. More - you can, but do not: it will not be so tasty.

So, cut into cubes (yes, I prefer the second option, and I'm talking about it).

We fall asleep with sugar. Shake the pan a little so that the sugar is evenly dispersed among the pumpkin pieces.

Lay the sliced ​​lemon slices on top of the pumpkin.

Set the pan aside and wait for the sugar to dissolve completely.

Depending on the air temperature in the room, the juiciness of the pumpkin and the quality of the sugar, this process will take an average of 2-3 hours.

We put the pan on the fire, bring to a boil, reduce the gas to a minimum and boil the jam for 10-15 minutes. It is important that the syrup does not boil, but only puffs slightly somewhere inside.

Remove the pan from the heat, leave for at least 8 hours.

After that, again bring the pumpkin jam with lemon to a boil, reduce the heat and cook for the same 10-15 minutes at minimum gas. We shoot again, leave.

Thus, boil the jam 4 times. Make sure that it does not boil - this is important: otherwise the pumpkin will simply boil in mashed potatoes, and the syrup will burn.

Before the last cooking, add a cinnamon stick to the pan.

The readiness of the jam is checked first of all by the readiness of the syrup. After dropping a little on a clean plate, follow the drop: it should not spread. In addition, the pumpkin pieces will be translucent and elastic.

Pour the finished pumpkin jam into sterilized jars, cover with lids. We wrap it under a blanket, leave it for a day, after which we rearrange it in the pantry - at room temperature, the jam is stored for a long time. Unless, of course, the household has enough endurance not to gobble up everything on the first day.

Pumpkin jam - a delicious autumn dessert? Is it possible to make confiture with jam from pumpkin? Read the article, in it you will find the answers to these questions.

Have you heard of plum, strawberry, lemon or apple jam? With a high probability, you can answer: “Yes, we heard!”. Perhaps you have even tried some of the types of jam listed. But do you know about pumpkin jam? Or about pumpkin confiture? And this also happens.

Jam, jam and confiture from pumpkin are especially fragrant and moderately sweet. They have a rich orange color and a pleasant texture.

Pumpkin jam with orange, recipe

Such a jam will warm you in moments of autumn blues, cold weather and will great addition to a cup of hot fragrant coffee in the morning. Be sure to make this jam if you value home comfort, warmth and good atmosphere.

Pumpkin and orange jam. Recipe #1

Ingredients:

• pumpkin - 2 kg
• granulated sugar - 2 kg
• water - 2 cups of 200 ml
• oranges - 4 pieces

Cooking:

• Peel the pumpkin very well from the pulp, threads, seeds, peel
• Pour boiling water over oranges to remove bitterness. Peel, beat in a blender until smooth puree
• Make sugar syrup by mixing water, sugar and boiling until a very thin jam
• Pour pumpkin cubes with still hot sweet syrup and leave in a dark place for 2-3 hours so that the pumpkin is saturated with sugar and becomes sweet
• Put the pumpkin soaked in syrup to boil slow fire. Boil for 20 minutes
• Add orange puree, cook for another 20 minutes
• Arrange the jam in sterile jars, roll up

Pumpkin and orange jam. Recipe #2

Ingredients:

• pumpkin - 1.5 kg
• sugar - 1.5 kg
• orange - 200 g
• water - 200 ml

Cooking:

• Prepare the pumpkin as in the previous recipe
• Cut autumn vegetables into small cubes
• Peel the orange from the peel, get rid of the seeds. Sometimes it is necessary to remove white partitions
• Blend orange puree
• In a saucepan with a thick and wide bottom, lay pumpkin, orange puree, sugar in layers, alternating them. Layer height no more than 2 cm
• Remove for 20 minutes in a dark warm place
• Pour water over the contents of the pan after the time has elapsed. Cook the jam over low heat, stirring often, for 35 minutes, then distribute among jars and cork

Pumpkin jam with lemon for the winter

If pumpkin and orange jam is most pleasant to eat in a rainy autumn, then pumpkin-lemon jam is relevant cold winter. It contains many vitamins, including vitamin C, which is necessary in the winter months so as not to catch a cold.

Pumpkin and lemon jam. Recipe #1

Ingredients:

• pumpkin - 2 kg
• lemon - 300 g
• sugar - 1.5 kg
• cloves, cardamom or cinnamon - 2 boxes or sticks

Cooking:

• Pumpkin free from seeds, all pulp with white threads, peel, cut into medium cubes
• Cover the pumpkin with sugar and remove for 3-6 hours in a dark place with room temperature(could be a little warmer)
• Lemon cut into cubes, remove seeds
• In a saucepan with pumpkin cubes and sugar, add lemon, all spices (but you can also without them), cook for 30 minutes
• Remove cinnamon sticks and cloves after cooking.
• Pour jam into jars, roll up

Pumpkin and lemon jam. Recipe #2

Ingredients:

• pumpkin - 1.5 kg
• sugar - 0.8 kg
• lemon - 200 g
• water - 200 ml

Cooking:

• Free the pumpkin from pulp, peel, seeds and threads, cut into cubes with an edge of 1-1.5 cm
• Next, you need to twist the pumpkin through a meat grinder, or punch it in a blender to make a puree. The pumpkin can be pre-baked, boiled or stewed in a pan, adding a little water to make it soft
• Beat the lemon in a puree, previously peeled from the seeds
• Combine sugar, pumpkin and lemon puree, cook for 30 minutes, stirring constantly.
• During the cooking process, the jam will become quite transparent.
• Pour into banks, roll up

Liquid pumpkin-lemon jam for the winter

Pumpkin jam with lemon and ginger

This jam is useful for mothers, because children get sick so often. This is a real vitamin mixture, a cold bomb.

Ginger adds a special piquancy to jam, a touch of spiciness and a divine aroma.

Attention! The jam is made cold!

Ingredients:

• pumpkin - 500 g
• lemon - 150 g
• honey (liquid) - 250 g
• ginger - 150 g
• spices (cinnamon, cardamom, black allspice, nutmeg) - to taste

Cooking:

• Release the pumpkin from seeds, peel, threads, cut into cubes with 2 cm ribs, twist through a meat grinder or smash in a blender
• Lemon is also twisted through a meat grinder, or just finely chopped with a blender, removing the seeds. leave the rind
• Finely grate ginger with peel
• Connect pumpkin puree, honey, ginger, lemon and spices, mix
• Arrange pumpkin jam in sterile jars, close tightly with lids.
• It is better to store this pumpkin jam in the refrigerator, cellar or in any other cool place.

Housewives take note! Ginger can be added to any of the pumpkin jams listed in that article. You just need to add it at the very end, just before bottling. Otherwise, it will lose all its properties.

Pumpkin jam with orange and lemon

Orange and lemon are often used together in jam, the former adding sweetness and the latter flavoring. Plus, they both pair well with pumpkin. This jam goes very well with pancakes, cheesecakes and not very sweet buns!

Pumpkin jam is a wonderful addition to a sandwich

Pumpkin jam with orange and lemon. Recipe #1

Ingredients:

• pumpkin - 700 g
• lemon - 100 g
• orange - 200 g
• water - 100 ml
• sugar - 500 g

Cooking:

• Prepare the pumpkin as described in the recipes earlier, grind to a puree state
• Oranges free from peel, seeds, cut
• Remove seeds from lemons, cut into pieces
• Combine oranges and lemons, beat until puree
• Combine pumpkin with sugar and fruit, let stand for 1 hour
• Boil the fruit and vegetable mass for at least 15 minutes, allow to cool completely
• Boil the future jam again and boil again for 15 minutes, pouring in 100 ml of water
• Pour into clean jars, cork

Pumpkin jam with orange and lemon. Recipe #2

Ingredients:

• pumpkin - 500 g
• oranges - 200 g
• lemons - 100 g
• sugar - 500 g
• water - 200 ml

Cooking:

• Release the pumpkin from the peel, seeds, threads, cut into cubes with an edge of about 1.5-2 cm and bake in the oven until very soft
• In the meantime, pour boiling water over the oranges, remove the skin from them, cut it into strips, add sugar, pour in water and boil for 10 minutes. Leave covered for 2-3 hours
• Cut the oranges themselves, remove the seeds, grind in a blender
• While the orange-sugar mixture is infused, grind the lemon with the peel, but without the seeds, in a blender
• Whisk the pumpkin puree in a blender, if necessary.
• Combine pumpkin and lemon puree, add the mass to the syrup with oranges, mix. cook for about 20 minutes
• Pour into pre-prepared jars, roll up

Pumpkin confiture with orange and lemon

Confiture differs from jam, jam and marmalade in that it is a jelly-like mass with pieces of fruit. It is similar to jam, but still different from it.

It is more than realistic to make confiture from pumpkin. It is not difficult to prepare regular jam, marmalade or jam.

Ingredients:

• pumpkin - 600 g
• sugar - 400 g
• orange - 200 g
• lemon - 100 g

Cooking:

• Prepare the pumpkin as usual for jam, cut into small cubes
• Divide sugar in half
• Pour the first half to the pumpkin, leave for at least 6 hours
• Wash the oranges very well, cook over very low heat in a saucepan with the addition of water for about 2 hours
• Remove the oranges from the water, cool, cut into small cubes with the peel
• Do not drain the broth from oranges, add the remaining half of the sugar, infused pumpkin to it, cook for at least an hour over low heat
• After an hour, add the chopped orange. Boil 25-40 minutes
• Squeeze juice from a lemon
• After the cooking time, add lemon juice to the confiture, pour into jars

You can add spices to this recipe if you wish: cinnamon, cloves, star anise

Pumpkin jam with orange and lemon

Ingredients:

• pumpkin - 2 kg
• sugar - 1 kg
• orange - 100 g
• lemon - 100 g
• cinnamon - 2 sticks
• carnation - 3-4 inflorescences

Preparations:

• Prepare pumpkin in the usual way, grate it on a coarse grater
• Pour sugar into the pumpkin, let it brew for at least an hour
• Finely grate the zest of the fruit with a grater
• Cut the fruits and free from seeds, add to the pumpkin, if the latter is infused
• Cook over low heat for about 15 minutes, then add spices
• Cook for at least another hour
• Pour into banks

pumpkin jam - special treat for the whole family

Pumpkin jam with orange and lemon

Pumpkin jam diversifies any meal. It is thicker than jam, does not flow, so it is perfect for filling pies, muffins, as a layer for cakes.

Ingredients:

• pumpkin (peeled) - 2 kg
• sugar - 1 kg
• lemon - 100 g
• orange - 100 g

Cooking:

• Clean the pumpkin first. It is important that the weight of the peeled vegetable is 2 kg
• Grate the pumpkin on a medium grater
• Put the grated pumpkin in a saucepan with a wide and thick bottom, simmer until it softens
• After the pumpkin has become soft, you can additionally beat it in a blender or grind it in a food processor
• Lemon finely chopped, orange too
• Add sugar, orange, lemon to the chopped pumpkin and cook until pumpkin jam will not become transparent and thick (thicker than jam)
• 10 minutes before the end of cooking, you can add cinnamon, but this step is not necessary.
• Roll the jam into sterile jars

Pumpkin jam with orange and lemon is a godsend for the sweet tooth!

Important! You can make this dessert without lemon. Then you will need no more than 5-7 g of lemon acid.

Pumpkin jam with dried apricots

Very sweet jam made from pumpkin and dried apricots is an unusual delicacy. Not so often this dried fruit is put in jam, but in vain! Dried apricots add extra flavor and sweetness to the dessert.

It is not difficult to prepare such jam. Usually it is cooked several brews.

Pumpkin and dried apricot jam. Recipe #1

Ingredients:

• pumpkin - 1.2 kg
• sugar - 800 g
• dried apricots - 400 g

Cooking:

• Thoroughly clean the pumpkin so that there are no seeds, remnants of the peel and fibers
• Soak dried apricots for 1 hour warm water, cut into strips
• While the dried apricots are soaking, grate the pumpkin on a grater with large holes or scroll through a meat grinder
• In a large saucepan with a thick wide bottom, combine the pumpkin mass, sugar and chopped dried apricots. Boil 5 minutes from the moment of boiling
• Let the mixture cool down on its own.
• Duplicate the procedure 3 times
• Pour freshly prepared jam into clean hot jars, roll up

Pumpkin and dried apricot jam. Recipe #2

This jam is slightly different from the previous one in that the pumpkin pieces will be whole in it, and citric acid is added at the end for taste.

Ingredients:

• pumpkin - 1 kg
• sugar - 800 g
• dried apricots - 300 g
• citric acid - 4-5 g

Cooking:

• Prepare the pumpkin as in all the recipes in this article.
• Cut the pumpkin into cubes with an edge of 2 cm
• Rinse dried apricots, cut into cubes
• Combine all ingredients, except citric acid, let stand for at least 3-4 hours
• Boil the mass on low heat for at least 30 minutes
• 4-5 minutes before the end of cooking, add citric acid, mix
• Pour into banks

Apple and Pumpkin Jam

Delicate and fragrant jam, reminiscent of charlotte and autumn. For this jam choose juicy apples without sourness, because citric acid or lemon juice will be added at the end.

Ingredients:

• pumpkin - 1.2 kg
• sugar - 0.8 kg
• apples - 1.2 kg
• lemon - 150 g
• apple juice or water - 200 ml
• cinnamon - a teaspoon or 3-4 sticks

Cooking:

• Prepare the pumpkin as usual, then cut into cubes
• Mix pumpkin and water (juice). Cook for 15 minutes until pumpkin is very soft.
• At this time, peel and cut the apples also into cubes.
• Squeeze juice from lemon
• Combine pumpkin, sugar, apples and lemon juice. Boil from 25 minutes
• After this time, beat the whole mass with an immersion blender.
• Add cinnamon to the future jam, cook for 5 minutes
• If you added cinnamon sticks, they must be taken out before pouring the jam.
• Now you can roll up jars with delicious jam

Pumpkin jam according to Dukan for weight loss

Jam for weight loss - is it true? To the great happiness and joy of all the sweet tooth who dream of getting rid of a couple of extra pounds, the French nutritionist Pierre Ducane has developed a recipe for healthy and dietary pumpkin jam that you can eat without the danger of getting fat.

Ingredients:

• pumpkin - 1 kg
• water - 1 cup (may not be needed)
• spices (nutmeg, cardamom, ginger, cinnamon) - 0.5 teaspoons each
• citric acid - 3-4 g
• sweetener - to taste

Cooking:

• Wash the pumpkin from dust and dirt, free from seeds, pulp, cut into small cubes
• v large saucepan lay out pumpkin cubes, pour in water if the pumpkin variety is not very juicy
• Boil until soft
• Puree the pumpkin in a blender
• Pour the sweetener, citric acid, spices
• You can boil for another 5-7 minutes
• Pour into sterile jars and store strictly in the refrigerator

Dukan jam can also be made with a whole lemon

Video: PUMPKIN and APPLE Jam for the Winter! INSANELY Delicious!