Pumpkin jam is unusual and very delicious treat. It does not require a long standing near a hot stove, it is enough to boil it for 10-20 minutes and roll it into jars. Absolutely any kind of pumpkin is suitable for such a jam, even unsweetened ones. Can be added to the pot citrus fruit, barberry, sour apple- 1-2 similar fruits will give the jam an interesting fruity tint. And you can get by with just pumpkin and cinnamon.
Ingredients:
Pumpkin- 1 kg
Sugar- 1 kg
Orange, lemon or tangerine (your choice)- lemon 1 piece, orange 2 pieces or tangerines 500 grams
Barberry- 1 tbsp
Cinnamon- 0.5 - 1 h / l
How to make pumpkin jam
1. We cut the peel from the pumpkin, wash it and cut it into small cubes 1 by 1 cm. The pumpkin is cooked quickly, so even if you cut it into thick slices, it will still soften quickly.
2
. Pour pumpkin into enamel pan(you can also use stainless steel), add sugar, mix and heat.
3.
Gradually, the sugar will begin to melt, the pumpkin will soften and give juice, the jam will become liquid and boil.
4.
Add a small pinch of cinnamon; orange, tangerines or lemon; barberry. Let the jam simmer over medium heat for 10-20 minutes.
6
. If you need to achieve a thick consistency of jam, then boil longer.
In the process of boiling, an amazing foam will form on the surface of the jam. It must be removed and put in a separate glass. Foam from jam is in some way a separate dish, a by-product of jam, but very tasty. At the end of the cooking process, we will have an amazing amber jam with deep flavor. It remains only to sterilize the jar and the lid for a couple, pour the jam into it and roll it up.
Delicious pumpkin jam is ready
Bon Appetit!
Pumpkin jam recipes
A delicious delicacy for lovers of radiant color, pumpkin jam recipes for which have long been circulating on the Internet and are very popular among housewives engaged in preparations for the winter.
A delicious treat - pumpkin jam or jam, can be prepared with the most interesting and unusual additives. For example, with ginger root, berries and other fruits, a variety of spices, honey, regular or brown sugar, poppy seeds, dried fruits.
Pumpkin is very useful, especially in combination with lemon or oranges, and is also completely harmless to the figure, and if you cook jam without adding sugar (this is also possible 🙂), it will become great dessert for those who are losing weight. Pumpkin is rich in carotene, as well as potassium and magnesium, the use of a product such as pumpkin jam with lemon will saturate the body with vitamins and elements that strengthen the immune system.
Pumpkin jam with orange
- Pumpkin - 1 kilogram.
- Orange - 2 large pieces.
- Sugar - 700 grams.
We start by peeling pumpkins and oranges. You need to get rid of the seeds, and then cut the fruits into small cubes. Let's take large saucepan, where we put the ingredients, then sprinkle everything with sugar and leave it in a dark place, somewhere on the balcony, for the whole night under the lid.
This recipe for pumpkin jam with orange says - put the contents of the pan on fire, cook until foam appears, which is removed with a slotted spoon, cool the jam. When it cools down, put it on the fire again and cook on low heat for another hour, then cool, roll up in jars and store in a dark, cool place.
Pumpkin jam with orange and lemon
- Pumpkin - 2 kilograms.
- Oranges - 3 pieces.
- Lemons - 2 pieces.
- Sugar or honey - optional and to taste.
First of all, you need to wash the food, then peel the pumpkin and cut it, along with lemons and oranges, which we will not peel. Mix the fruit and sugar and put on medium heat to boil for 10 minutes. Then you need to leave it under the lid so that the jam cools down, then boil again for 5 minutes over medium heat. Then we remove it, and after an hour it can be decomposed into jars, pre-sterilized, twisted with lids and can be sent to the underground.
Such jam is not only useful, but also dietary, if you put honey in it as a sweetener and do not use sugar, it is ideal as a dessert for losing weight.
Pumpkin jam with dried apricots
- Pumpkin - 3 kilograms.
- Dried apricots - 1 kilogram.
- Honey - 300 grams of liquid linden honey.
The pumpkin must be peeled and cut into small cubes, then mixed with sugar and put on slow fire for 20 minutes. We cut the dried apricots the way you like best, either in large pieces, cut in half, or into four to six pieces. This pumpkin jam recipe does not oblige you to add dried apricots of any particular shape, if cut into small cubes, you get amber jam-jam, from which you can make tasty and healthy jelly in winter.
Add dried apricots to the pumpkin with sugar, cook for an hour over low heat, leave to stand for several hours, close in sterilized jars and roll up with lids, put in the basement until an opportunity.
Pumpkin and apricot jam
- Pumpkin - 3 kilograms.
- Apricots - 1 kilogram.
- Orange - 1 piece.
- Lemon - 1 piece.
- Sugar - 1.5 kilograms.
- Vanilla, stick - 1 piece.
- Wine dry, white - 200 milliliters.
- Rum - 50 grams.
- Water - 200 milliliters.
From this amount, the product produces 1,200 grams of jam. That is, for 6 small jars of 200 grams. From an orange, we need only the zest, and from a lemon - juice. So, finely chop the orange peel, and squeeze the juice out of the lemon. Peel the pumpkin and cut into cubes. In a large bowl, lay out in layers: pumpkin, orange peel and sugar until the ingredients run out. Top everything with lemon juice, cover and leave overnight.
The next day, you need to wash and peel the apricots, then cut them into cubes, add wine and water, a vanilla stick, as well as a pumpkin mixture, and boil over low heat for 1 hour. Turn off, pour in the rum, stir, leave to cool slightly and can be laid out in jars.
Pumpkin jam in a slow cooker
- Citric acid - 1 teaspoon.
- Sugar - 300 grams.
Peel and grate the pumpkin coarse grater. Then sprinkle with sugar, mix well, and put in a slow cooker for two hours in the “quenching” mode. In the process of stewing, the pumpkin must be stirred with a wooden spoon. Turn off and add citric acid to the still hot jam, mix again.
We sterilize the jars and prepare the lids, spread the jam, roll it up and leave it to cool in a dark place, after which it can be stored in the refrigerator.
Pumpkin jam with ginger and poppy seeds
- Fresh ginger root - 7 cm.
- Lemon - 1 piece.
- Poppy - 1 tablespoon.
- Sugar - 0.5 kilograms
Cut the peeled pumpkin into thin strips, not very long, add sugar to it and squeeze the juice of one lemon. We mix everything well, put it in a large saucepan and leave it for the whole night so that the pumpkin starts up the juice.
The next day, you need to put the pot with raw jam and bring to a boil, then cover, remove from heat and leave for at least 5 hours.
Cut the ginger root into thin strips, like a pumpkin, add to the rest of the ingredients, mix and put on a slow fire for 20 minutes, stirring gently. Then remove, cover with a lid, leave for at least 4 hours.
Prepare poppy seeds: fry poppy seeds in a dry frying pan for 5 minutes. Now add the poppy seeds to the jam, leave on a medium-intensity fire for 40 minutes, stirring. We close in prepared jars and store in the refrigerator.
Pumpkin jam with honey
Ideal option for raw foodists. You don't need to boil it, it turns out cold jam.
- Peeled pumpkin - 1 kilogram.
- Honey - 7 tablespoons.
- Lemon - 1 piece.
- Freshly ground cinnamon - half a teaspoon.
We clean the pumpkin and cut it into small cubes, wash the lemon well and cut it into small portions as well. Let's skip our fruits through a meat grinder or blender. We make the consistency, as in baby puree from fruits, adding liquid linden honey, and mix very well so that the mixture becomes completely homogeneous.
Add cinnamon at the very end, mix again a little and put in small jars, hide in the refrigerator.
Pumpkin jam with apples
- Apples - 1 kilogram.
- Apple juice - 120 milliliters.
- Pumpkin peeled - 1 kilogram.
- Lemon - 1 piece.
- Sugar - 700 grams.
- ground cinnamon and nutmeg ground - to taste.
Pumpkin pulp should be cut into cubes and boiled, with the addition of half a glass of water, over medium heat for 15 minutes. In the meantime, boil the pumpkin, you need to peel the apple and cut them into cubes, then add to the pumpkin. Stir and add the juice that we squeeze from the lemon, mix again, and after 15 minutes puree with a blender. Leave on fire for another 10 minutes, adding sugar and seasonings. Stir, turn off after the allotted time.
Arrange the jam in sterilized jars and roll up the lids, hide in the refrigerator or basement.
Frozen Pumpkin Jam
- Frozen pumpkin - 0.5 kilograms.
- Apple cider vinegar - 1 teaspoon.
- Sugar - 100 grams.
Defrost the pumpkin and cut into small cubes, put in a saucepan and boil until ready in a small amount water, which is drained after boiling. Cool a little, add sugar and cook for another half an hour - 40 minutes until the sugar is completely dissolved. The jam is ready, you can cool it or try it hot, store it in jars and in the refrigerator or use it right away, make tarts from it and put it in cheesecakes.
Pumpkin and zucchini jam
- Pumpkin peeled - 1 kilogram.
- Zucchini - 800 grams.
- Lemon - 150 grams.
- Dried apricots - 200 grams.
- Raisins - 150 grams.
- Sugar - 1.5 kilograms.
- Water - 2 glasses.
Rinse the dried fruits well, and then leave them in boiling water for 20 minutes. Then drain the boiling water and rinse the products well. The lemon must be peeled, grated, and the lemon peeled and everything superfluous.
We cut pumpkin, zucchini and lemon, as well as dried apricots into pieces, which we then pass through a meat grinder. Then, in a large saucepan, mix all the products, add raisins and sugar, mix again, add grated on a fine grater lemon peel. We put on a small fire and bring to a boil for an hour. Constantly stir the pumpkin jam, and also remove the foam from above with a slotted spoon. Pumpkin porridge should become thicker, after cooking, you need to pour the jam into jars and roll up the lids, then turn them upside down, leave until the contents have cooled. Store in the basement or refrigerator.
Pumpkin jam recipe with sea buckthorn
- Peeled pumpkin - 1.5 kilograms.
- Sea buckthorn - 1 kilogram.
- Orange peel - 15 grams of peel.
- Sugar - 0.5 kilograms.
- Nutmeg - 0.5 teaspoon.
Rinse and dry the sea buckthorn berries well, and then pass through a juicer, or squeeze the juice in a different way, you can through cheesecloth, and so as you know how. In a large saucepan, you need to heat the sea buckthorn juice over low heat, add sugar there and keep it on fire until completely dissolved. Then cut the pumpkin into small square pieces. And when the sugar melts, you need to add the chopped pumpkin, and cook the jam until the pieces become transparent.
Orange zest (finely grated orange peel), add to the pumpkin, and boil for another 20 minutes. Jam should be constantly stirred so that it does not stick to the bottom of the pan, and at the end of cooking, add a little nutmeg and turn it off until it cools.
We will prepare, sterilize the jars, put the jam in them, roll them up and put them upside down until they cool completely. Then we hide in the basement. This jam is incredibly useful, especially in winter time when there is nothing more to recharge the immune system so quickly. A spoonful of such jam in tea - and the flu is like never before.
Pumpkin, apple, lingonberry and cinnamon jam
- Pumpkin - 1.5 peeled fruit.
- Lingonberries - 20 grams.
- Apples "Antonovka" - 1 kilogram.
- Cinnamon - 1 teaspoon.
- Sugar - 700 grams.
Take your favorite variety of pumpkin, peel the fruit from the peel and seeds, cut into small cubes, put in a saucepan and add sugar, mix, leave until the morning for the whole night so that the pumpkin starts juice.
The next day, place the saucepan over medium heat for 20 minutes, stirring if the contents begin to stick to the bottom of the saucepan. After this time, remove the container with jam from the heat, cool, and then put it on a small fire again.
Apples need to be peeled and seeds, cut into small pieces, add to the pumpkin, boil for another half hour until the apples are cooked, when they are soft, pour the lingonberries, cook for 10 minutes, bring the pumpkin jam recipe to a boil.
When the jam is almost ready, add cinnamon, mix well, let it cool completely, and transfer to pre-sterilized jars. Roll up and hide in the cellar, serve with hot white toast and a piece of butter.
Jam - pumpkin jam with spices
- Pumpkin, peeled - 1 kilogram.
- Sugar - 1 cup.
- Ginger, fresh. Root - 20 grams.
- Cinnamon stick - 1 piece.
- Peppercorns "allspice" - 5 pieces.
- Cloves - 5 pieces.
- Nutmeg, ground - 0.5 teaspoon.
- Apple cider vinegar - 3 tablespoons.
We make syrup from sugar and water, with the addition of apple cider vinegar(half of the indicated dose). Cut the pumpkin into small cubes, 1 centimeter each. Then mix the syrup with chopped fruits, boil for 10 minutes. After this time, turn off the heat and drain the excess liquid.
We put the spices in a homemade gauze bag, add it to the pan and again put the jam on the fire for 1 hour at low heat, then take out the bag, grind the contents of the pan with a blender, add nutmeg, mix and keep on fire for another 5 minutes. Then cool and arrange in jars, roll up and store in the basement.
The queen of autumn not only can be perfectly stored for a long time, but also gives us the opportunity to enjoy healthy delicious meals all year round. The housewives learned how to bake it, make porridge, desserts and cook excellent jam with the addition of ginger, lemon, orange or nuts. This treat has a beautiful, amber color, unique taste and aroma.
How to make pumpkin jam
Dessert can be prepared in several ways. To prepare pumpkin jam, pieces of vegetable fall asleep necessary quantity sugar and let it brew, then heated and boiled to the desired consistency or poured with ready-made syrup, and then brought to readiness. For flavor and piquancy, spices (cardamom, ginger, cloves, nutmeg) and citrus fruits, dried apricots are added to the dish, prunes are combined with pumpkin, walnuts.
In a slow cooker
great way save useful material and save time. Making pumpkin jam in a slow cooker is easy - cut the vegetable into cubes, sprinkle with sugar, add spices, lemon zest, apple or ginger (to taste), pour some water and turn on the "Stewing" mode for 1 hour. Stir dessert occasionally. If it turned out to be too liquid, then change the mode to "Baking" and cook for another 20 minutes.
pumpkin jam recipe
Before preparing a delicious dessert, take care of the quality of the main ingredient. The pumpkin should be ripe, but not too soft, so that the pieces keep their shape well. Peel the vegetable by carefully cutting off the skin. Cut into pieces, and then proceed in accordance with the step-by-step recipe. Some housewives prepare a dessert from boiled pulp, while others make it from raw. It is up to you to choose the method, so look in advance interesting recipe pumpkin jam.
With lemon
- Servings: 5 persons.
- Purpose: dessert.
- Cuisine: European.
A plate of golden, fragrant dessert can quickly cheer you up on the most dull, cloudy day. Pumpkin with lemon and sugar not only create a wonderful culinary tandem, but are also very useful for our body. To prepare a dessert at home, prepare a saucepan with a thick bottom and walls - so the delicacy will not burn and retain a wonderful taste and aroma.
Ingredients:
- pumpkin pulp - 1000 g;
- granulated sugar - 750 g;
- small lemon - 1 pc.
Cooking method:
- Peel the vegetable from the skin, cut the flesh into small pieces.
- Cut the lemon into slices or cubes, remove the seeds.
- Place the components in layers in the pan: first the pumpkin slices, then the lemon slices and granulated sugar.
- Set the container aside to allow the ingredients to release the juice. This will take 2-3 hours.
- Place the saucepan on the stove, turn on low heat and let the juice boil. Leave aside. Repeat the procedure three times.
- After the third boil, spread the hot contents into clean jars and seal. Store in a cool place.
with orange
- Cooking time: 40 minutes (12 hours for steeping).
- Servings: 5 persons.
- Calorie content of the dish: 162 kcal / 100 grams.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: easy.
This recipe for pumpkin jam involves infusing the pulp with sugar. long time(within 10-12 hours). Then the fruits are boiled to the desired consistency. The result is a bright, rich pumpkin and orange jam, to which you can add a little cinnamon or cloves for a more expressive flavor. Dessert can be used as a filling for pies, pies, spread on toast and enjoy a delicious treat.
Ingredients:
- pumpkin pulp - 900-1000 g;
- orange - 300 g;
- granulated sugar - 800 g;
- cinnamon, cloves - optional.
Cooking method:
- Peel the vegetable from the peel, cut into medium cubes.
- Wash the oranges, peel, cut them into cubes, remembering to remove the seeds.
- Place the food in a saucepan, sprinkle with sugar and let stand overnight.
- Put the future treat on low heat, cook until thickened for 40 minutes.
- Arrange the treat in clean jars, seal tightly.
With orange and lemon
- Cooking time: 3 hours 20 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 165 kcal / 100 grams.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: easy.
After trying this dessert, your guests will wonder about its ingredients for a long time. Fragrant, beautiful, bright pumpkin jam with orange and lemon will appeal to everyone without exception. Cooking it quickly and tasty at home is not difficult at all. Take the juicy bright pumpkin, ripe, high-quality oranges and lemons, some spices and carefully study the step-by-step recipe with a photo.
Ingredients:
- pumpkin pulp - 900 g;
- oranges - 2 pcs.;
- lemon - 1 pc.;
- granulated sugar - 1000 g;
- cloves - 6 buds.
Cooking method:
- Peel the vegetable and cut it into 1 cm cubes.
- Transfer the pumpkin to a container where it will be cooked with the rest of the ingredients, sprinkle with sugar. Leave for 2-3 hours.
- Peel the lemon, oranges, remove the peel, white pulp, remove the seeds.
- Cut fruit into cubes and pass through a meat grinder.
- Place a container with pumpkin pulp on low heat, cook for 30 minutes, at the end add clove buds, lemon-orange mass, cook for another 5 minutes.
- Pour the hot mass into jars, close.
with apples
- Cooking time: 75 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 156 kcal / 100 grams.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: easy.
A wonderful way to keep memories of a generous autumn is to make pumpkin jam with apples for the winter. This dessert can be served not only with tea, but also put as a filling in pies, fruit cakes and cakes, even used as a means to lose weight. If you boil the delicacy a little more time, it will turn out very delicious jam. For jam, use ripe pumpkin and sour apples are perfect combination tastes.
Ingredients:
- apples - 500 g;
- pumpkin pulp - 500 g;
- sugar - 450 g;
- water - 500 ml;
- cinnamon - 5 g.
Cooking method:
- Peel pumpkin, cut into cubes. Free the apples from the seeds, remove the core, cut in the same way.
- Pour water into a saucepan, add pumpkin pulp and put on fire to cook slowly, gradually adding sugar.
- As soon as the mass boils, put the apples. Boil for half an hour, removing the foam.
- Add cinnamon, continue cooking for another 20 minutes.
- Put the hot mass in jars, cork, store in the refrigerator.
With dried apricots for the winter
- Cooking time: 60 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 173 kcal / 100 grams.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: easy.
bright orange, solar ingredients match perfectly with each other. This delicacy of the hostess is sometimes called " apricot jam without apricot", because its rich color and taste is very similar to fruit. A special advantage of the recipe is that pumpkin jam with dried apricots can be prepared all year round, it does not contain expensive ingredients. To diversify the taste of dessert, complement it with candied ginger or candied fruit.
Ingredients:
- dried apricots - 300 g;
- pumpkin pulp - 1000 g;
- granulated sugar - 1000 g;
- lemon - 1 pc.;
- water - 400 ml;
- nutmeg - a pinch.
Cooking method:
- Cut dry apricot into cubes, pour boiling water for 30 minutes.
- Peel the pumpkin, cut it into cubes. Wash the lemon, cut into slices.
- Drain the water from the dried apricots, add the entire norm of sugar to it, boil clear syrup.
- Place pumpkin pulp, lemon slices, dried apricot cubes in syrup, cook until all ingredients are soft.
- Enter nutmeg, boil for another 2 minutes.
- Pour the treat into jars, store in a cool place.
With ginger and lemon
- Cooking time: 300 minutes.
- Servings: 4 persons.
- Calorie content of the dish: 158 kcal / 100 grams.
- Cuisine: European.
- Difficulty of preparation: easy.
Tart, spicy ginger perfectly complements the sweet taste of pumpkin, and lemon adds a slight sourness to the dish. Such a treat can be made with tangerines, cinnamon, used as a dessert and made preparations for the winter. Before you prepare pumpkin jam with ginger for future use, thoroughly rinse the jars and sterilize them in the oven - so a delicious delicacy will retain its benefits and taste for a long time.
Ingredients:
- pumpkin pulp - 1 kg;
- ginger root - 20 g;
- granulated sugar - 700 g;
- lemon - 1 pc.
Cooking method:
- Peel the vegetable, remove seeds and fibers, cut into cubes.
- Place them in a deep container, cover with sugar, let the juice run for 3 hours.
- Cut the lemon in half, squeeze out the juice.
- Peel the ginger, cut into slices.
- Put the container with the pumpkin on the fire, bring to a boil, pour lemon juice, put slices of ginger.
- Boil the mass for 1 hour, remove the ginger at the end.
- Arrange in banks, cork.
Armenian cuisine
- Cooking time: 10 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 154 kcal / 100 grams.
- Purpose: dessert, preparation.
- Cuisine: Armenian.
- Difficulty of preparation: medium.
cooked in a special way Armenian pumpkin jam preserves the unique taste and color of the vegetable for a long time. For cooking, you need slaked lime, which helps to keep the pieces in shape, prevents them from boiling, but also makes them very soft inside. To cook a delicacy tasty and beautiful, chefs advise curly cut pumpkin pulp, you can use a special spoon, which is used to make ice cream balls.
Ingredients:
- lime - 500 g;
- cold water - 5 l (for lime dilution);
- water for syrup - 450 ml;
- sugar - 1 kg;
- vanillin - a pinch;
- pumpkin - 1 kg.
Cooking method:
- Pour lime into a deep container, dilute with water, stir well, leave for 4 hours.
- Peel the vegetable, cut into beautiful, curly pieces.
- Strain the lime through several layers of gauze, place the pumpkin pulp in the purified solution for 30 minutes.
- Rinse the pieces thoroughly under running water.
- Pour boiling water into the pan, dip the pumpkin pieces into it, let it blanch for 6 minutes, then remove and cool.
- Boil the syrup from water and sugar, pour the vegetable over it, leave for 5 hours.
- Bring the mass to a boil three times, constantly cooling after boiling.
- Last time boil, put in jars.
Sugarless
- Cooking time: 7 hours 30 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 23 kcal / 100 grams.
- Purpose: dessert, preparation.
- Cuisine: European.
- Difficulty of preparation: easy.
Good cooking option delicious dessert for those who are on a diet, or for people suffering from diabetes. Substitutes can be added to sugar-free pumpkin jam to taste - fructose, stevia, but the delicacy already has a very bright, rich taste thanks to the sweet vegetable. Pay attention to the fact that during cooking you need to monitor the boil - it must be weak so that all useful substances and vitamins are preserved.
Ingredients:
- pumpkin pulp - 500 g;
- cinnamon - 2 pinches;
- lemon - 3 pcs.
Cooking method:
- Peel the vegetable from the peel, cut into cubes, place them in a pan where the treat will be cooked.
- Scald lemons with boiling water to remove bitterness, grate with medium cells along with the peel. This will keep citrus oil in the dish, which is simply indispensable in the treatment of colds.
- Mix lemons, pumpkin, cinnamon, let stand 6 hours.
- Put the pot on the fire and cook over low heat until the pumpkin pieces are soft.
- Bring the mass to a boil, arrange in jars.
in pieces
- Cooking time: 2 hours 30 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 129 kcal / 100 grams.
- Purpose: dessert, preparation.
- Cuisine: European.
- Difficulty of preparation: easy.
The peculiarity of this recipe is that it can use not only pumpkin, but also squash pulp. These vegetables are cut into pieces, then boiled with the addition of lemon-orange mass - the result is very tasty, fragrant dessert. Before cooking, choose a quality vegetable with ripe but firm flesh.
Ingredients:
- oranges - 3 pcs.;
- pumpkin or zucchini - 1 kg;
- granulated sugar - 1 tbsp.;
- lemon - 1 pc. or 1 tsp citric acid.
Cooking method:
- Rinse the vegetable well, peel, cut large pieces.
- Cut lemons and oranges into cubes without removing the peel.
- Place all ingredients in a saucepan, sprinkle with sugar, mix.
- Put the container on the stove, cook for 10 minutes over low heat.
- Remove from stove, let stand for about an hour. Bring to a boil again, cool.
- Boil for the last time, put hot in jars.
Raw pumpkin jam
- Cooking time: 60 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 223 kcal / 100 grams.
- Purpose: dessert, preparation.
- Cuisine: European.
- Difficulty of preparation: easy.
How to cook a delicious pumpkin dessert so that its components retain their taste, appearance and benefits as much as possible? Need to do raw jam from pumpkin, because with this method, vegetables and fruits are not subjected to destructive heat treatment. This recipe will help bring even more benefits if you make a dessert with honey, then favorite treat turns into delicious medicine.
Ingredients:
- orange - 2 pcs.;
- pumpkin pulp - 1500 g;
- lemon - 2 pcs.;
- granulated sugar - 1500 g.
Cooking method:
- Peel the vegetable, cut into cubes.
- Peel lemons, oranges, cut into the same pieces, remove seeds.
- Pass all these components through a meat grinder, add sugar, mix thoroughly.
- Let the jam stand room temperature until sugar dissolves.
- Arrange the treat in dry, clean jars, seal tightly, store in a cool place.
How to cook pumpkin jam - cooking secrets
Before you make delicious, fragrant, bright orange pumpkin jam, it doesn’t hurt to get acquainted with some useful tips experienced chefs:
- It has been observed that the most delicious jam obtained from early fruits that have not yet had time to overripe. A vegetable should not weigh more than 4 kilograms. The color of a suitable pumpkin should be bright and the skin intact and firm.
- According to the recipe, you can chop the pulp in different ways, but, as a rule, the vegetable is cut into cubes, slices, last resort- rub on a grater with medium cells for greater density.
- In order to preserve all the useful substances and vitamins as much as possible, you need to choose a short cooking or cook the dessert raw.
- Place jars of dessert in a room where the temperature does not rise above 15 degrees, away from sunlight and moisture. If you follow all the rules, then the treat can be stored for up to 3 years.
- Prepare the treat in an enamelled, undamaged, thick-walled dish.
- If mold has appeared on the surface of the jam due to improper storage, carefully remove it with a spoon, boil the dessert and place it again in a clean, dry jar.
- To improve the taste of the dish, use fruit additions, such as lemon-orange mass, ginger, dried fruits (prunes, dried apricots), tangerines. This will not only give a unique flavor to the dessert, but also make it even more vitamin and healthy.
- Add cinnamon, vanillin, allspice, cardamom or cloves at the end of cooking - these spices will make your favorite delicacy especially spicy.
Video
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
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.
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
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.
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 pumpkin and apple jam, 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
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
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.
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
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 pumpkin jam with dried apricots and orange according to the recipe from the 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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You can prepare sweetness from any garden or garden crop. One such culinary result is pumpkin jam. No effort, minimum cost, just combine the pulp of the berry with sugar and, voila, a half-liter jar of delight on your table. 90% of the pumpkin composition is water, which means that it perfectly absorbs the juice and aroma of all nearby ingredients. Therefore, the pumpkin can be successfully closed with various fruits and berries. The recipe for pumpkin jam will help you process raw materials with the help of ordinary saucepan or multicooker, if available.
The gourd culture is thoroughly saturated with useful elements. Introducing it into the diet, do not focus only on good taste. Pumpkin has a positive effect on vision, digestion, blood circulation and immunity. Pectins, which are part of the fruit, remove cholesterol, toxins and even radioactive substances. Vitamins A, B, C, D, PP, T, iron, potassium, calcium and other substances fill the body with energy and normalize metabolism. You should definitely use at least one pumpkin dish including jam.
Classic pumpkin jam
For those who are wondering: “How to make pumpkin jam?”, A detailed simple recipe is provided without any impurities and complications. The composition of the ingredients includes 1 kilogram and sugar, as well as 1.5 cups of water.
Cooking:
The readiness of the jam is determined by the brown color.
Pumpkin jam in a slow cooker
Why not take advantage of modern kitchen equipment that makes cooking easier? Pumpkin jam in a slow cooker is the fruit of such a culinary creation. It will need 800 grams of pumpkin, a pound of granulated sugar. Half a teaspoon of ginger root powder, a few grams of citric acid, a large spoonful of water will help to saturate with unusualness. Cooking in a slow cooker is not difficult, so you can add an apple or some other fruit. For pumpkin and apple jam, you need one apple.
Cooking:
You can take any amount of sugar in this recipe, based on your own preferences, the main thing is not to overdo it with citric acid.
Pumpkin jam with oranges
The sweet-sugary taste of pumpkin can be diluted by adding citrus fruits to it. Pumpkin jam with orange and lemon is an incomparable potion for tea. For 1 kilogram, 1 orange and 1 lemon will go. turn raw ingredients 800 grams of sugar will help in the jam. In addition to acquiring a new branch of taste, the usefulness of jam also increases. The abundant presence of vitamin C, ascorbic acid, fiber, antioxidants, beta-carotene fills the dish with even more benefits.
Cooking:
Pumpkin jam with dried apricots
Pumpkin jam with dried apricots is a recipe for the most delicious drug, which requires 1 kilogram of pumpkin pulp and 0.3 kilograms of dried apricots to create. A pound of sugar will help bring the jam to life.
Cooking:
The pumpkin is considered ready if it has begun to turn into a puree mixture.
Video recipe for pumpkin jam with ginger
- Before starting work, be sure glass jars wash with soda. Can't clean them up detergents, if they are not washed off completely, then the remaining particles will affect the storage of provisions in the future.
- Next comes the stage of sterilization of the container. This procedure is needed to eliminate bacteria that can cause botulism. Sterilization is carried out in the usual way for us, by placing the jar on the kettle. Under action hot temperature all microbes die, a 5-minute treatment is enough. Modern methods offer sterilization of glass containers using ovens, microwave ovens. Such options are also effective and acceptable in all families.
- Any canning involves two options: boiling the ingredients before entering the jar and sterilizing the jars with the contents of the ingredients later. The first method turns the pumpkin into a mushy substance, which is just favorable for jam. If you want to keep the cut cubes of pumpkin pulp in its own form, then it is better to resort to the second option - sterilizing the jars with the contents.
- Well The final stage: rolling up the lid. Even in the past decade, capping was carried out only tin lids using a winding machine. Now there are many forms and types of jars with a neck with spirals for twisting with the same lids. Storage in these jars is no less secure than with standard lids and is most suitable for preserving jam.
Pumpkin jam for the winter is considered to be a mandatory harvest. After all, pumpkin is an inexpensive and affordable berry. In cooking, it is famous as an easily processed fruit, regardless of the dish. The resulting jam based on it with other fruits is so tasty and fragrant that once you try it, you will return to it every year.
If you have never made pumpkin jam before, then rather correct this omission! After all, it turns out to be insanely fragrant and tasty, and you can eat it right away or make a preparation for the winter.
Classic pumpkin jam
It seems that making pumpkin jam is rather strange. But it is worth trying once and you will surely cook it again and again.
Required products:
- a little more than a kilogram of sugar;
- pumpkin weighing a kilogram;
- half a small spoon of citric acid.
Cooking process:
- Cooking does not require any special efforts, but it will take a lot of time. To begin with, we wash the pumpkin, free it from the skin and cut it into small squares.
- The resulting pieces are sent to the pan, covered with sugar and let the mass stand for at least 10 hours.
- After this time, you can proceed to cooking and here you need to observe some nuances. The fire must be weak. We keep the pumpkin on it for about 20 minutes, after which we remove it, wait until it cools down, and put it on the stove again. So we do it three times and in the last of them we add almost ready jam specified amount of citric acid.
- Now you can submit ready meal or roll it up in jars.
Cooking with Lemon
A minimum of products, a maximum of taste and benefit - all this jam with lemon and pumpkin.
Required Ingredients:
- one lemon;
- about 250 milliliters of water;
- about a kilogram of sugar and the same amount of pumpkin.
Cooking process:
- Pour water into a deep saucepan with thick walls, heat and pour sugar into it. Wait until sweet water boil, and cook the syrup so that the sugar is completely dissolved.
- During this time, we clean the pumpkin, turn it into cubes and do the same with the lemon. We cut the latter together with the skin, and then also pass it through a combine or meat grinder.
- Add the ingredients to the syrup and cook for about an hour over medium heat. As a result, the syrup should be liquid.
