Step 1: Prepare pumpkin for processing.
For the preparation of jam, it is better to choose an overripe pumpkin of sweet varieties. Cut the pumpkin into halves or quarters. Using a spoon, scrape out the seeds and the fibrous pulp attached to them. Cut off the peel with a knife. Thoroughly wash the pumpkin and cut into cubes. The yield of already peeled pumpkin should be about one and a half kilograms.Step 2: Boil the pumpkin and make a puree out of it.
IN large saucepan fold the chopped pumpkin. Adding 100 ml water and put on fire. After boiling, boil the pumpkin for about 10-15 minutes, stirring occasionally. During this time, the pumpkin cubes should be soft enough to further purée. Remove from fire and let cool slightly. If there is a lot of liquid in the pan, then it is better to drain it. To grind boiled pumpkin, it is best to use a blender. In case of its absence, a meat grinder is also suitable. We skip the boiled pumpkin through a meat grinder or blender until a homogeneous gruel is obtained. Step 3: cooking pumpkin jam.
Pour the chopped boiled pumpkin into a bowl or pan. Add sugar and put on fire. To avoid sticking jam to the bottom, it is better to take a container with a non-stick coating. After boiling, let the jam simmer over low heat. about half an hour. Do not forget to stir often with a wooden spoon, paying special attention to the bottom of the container. While jam is cooking, prepare oranges. To begin with, we thoroughly wash them and get rid of external defects. Then we rub the unpeeled oranges very carefully on a fine grater so that only the orange peel is erased. It can be immediately added to the jam, not forgetting to mix it thoroughly again. Then we cut the oranges, remove the seeds and grate the zest. The crushed zest and drained juice are also added to the jam. It is best to add oranges 10 minutes until the end of cooking jam. The pumpkin-orange mixture should thicken and decrease in volume by about a third during the cooking process. Step 4: check the readiness of jam.
There are several proven ways to check jam for readiness. The easiest is to run a wooden spoon along the bottom of the container. If the remaining track holds more than 10 seconds, jam is considered ready. However, there is a more reliable method. Jam in its consistency is much thicker than jam or jam. It should hold its shape and not spread. Using this principle, one can next test for readiness: drop a small drop of jam on a clean, dry, even saucer. Let him cool down. If the drop does not spread, the jam is ready. You can also turn the saucer over - the finished jam should not drip. Step 5: roll the jam into jars.
To provide proper storage, the jars in which the jam will be located must be thoroughly washed and dried. Pour the finished jam hot into prepared jars, without adding about a centimeter to the edge. If jars with threaded lids are used, then simply tighten the lids on the jars tightly. If cans are used for seaming, then it is better to boil the lids. We roll up the cans with a key as in normal preservation. To check the tightness of the seaming, turn the cans upside down - no air bubbles should come out from under the lids. If everything is done correctly, leave the jars to cool completely at room temperature. Cooled jars are best stored in a cool, dark place. When it's time for tea or cooking fragrant pie, it remains only to open the jar fragrant jam from a pumpkin. Step 6: serve pumpkin jam.
After the jam is cooked - let it cool a little and brew, and then put a couple of tablespoons of fresh jam into a serving saucer. Now it can be served as a dessert. Any bakery products, cookies, cottage cheese are well suited to jam as a side dish. Bon appetit! For the preparation of jam, it is better to choose a heavy elastic pumpkin of sweet varieties, ripened or even overripe. If the pumpkin is not too sweet, then the amount of sugar can be increased by 20%.
Citrus fruits in the preparation of jam can be replaced with citric acid at the rate of 1 teaspoon per 1 kilogram of raw materials.
The consistency of the finished pumpkin jam should be much thicker than that of jam. In this case, the mass should not be too coarse-grained and easily smeared.
For sweet pastries it is better to use assorted pumpkin jam and, for example, apple or pear.
Jam from apples and pumpkins - recipe with photo.
So, to make pumpkin and apple jam, we need:
- pumpkin and applesauce- 1 kg.,
- granulated sugar - 600 grams,
- lemon.
1
In order to prepare a delicious jam from apples and pumpkins, we first need to prepare mashed potatoes. To do this, select a mature pumpkin and apples. The ratio of pumpkin to apples is 1:1. Rinse apples and pumpkin thoroughly in running water. cold water. Then peel the pumpkin (thinly). We cut and remove the seeds, remove the fibrous part of the pulp in the pumpkin. The easiest way to do this is with a regular tablespoon. 
Now cut the washed apples and pumpkin pulp into small cubes with a sharp knife. 
Pour water into the bottom of the pan about two to three centimeters from the bottom. We put in it (water) pre-chopped apples and pumpkin. 
We put this container on fire and boil the mass for about 10 - 15 minutes. Cook everything until the chopped pieces (pumpkin and apples) are completely softened. 
We wipe all this mixture while hot with a spoon through a fine sieve. 
Put the finished puree in a saucepan, add granulated sugar. For 1 kg of puree we take 600 grams of granulated sugar. Mix everything and cook jam over medium heat for about 20 - 25 minutes. 
We cut off a few pieces of a thoroughly washed lemon with zest, add them to the jam and continue to cook it until cooked for another 25-30 minutes. Pack the jam hot in dry, clean, sterilized jars. Seal all jars and refrigerate. 
Then we put all our blanks in a dark place and as far as possible so that no one ahead of time did not open the treasured delicacy. 
Yes, it is worth noting that when cooking, pumpkin jam is very advantageous in terms of palatability suitable for the "neighborhood" is an apple. Maybe it's because the apple has a slightly sour taste? And in this case, this “sourness” goes well with the sugary sweet taste of pumpkin.
Enjoy your meal!
Author: arivederchy
We also advise you to prepare for the whole family
Calories: Not specified
Cooking time: Not indicated
Apple-pumpkin jam will be a wonderful dessert, a treat for cold winter days.
Maybe many people know that pumpkin is useful, but few know what and what trace elements and vitamins are in it. Today we would like to focus on this particular vegetable and offer a recipe with its participation.
So, pumpkin, as a representative of an orange-colored vegetable, is rich in carotene (vitamin A), it is thanks to him that we have beautiful hair, excellent vision and good functioning. immune system. In general, this is already enough to understand how useful pumpkin is and that it must be added to your diet. For example, you can cook
But many do not like pumpkin boiled, baked or fried, but what if you cook jam from pumpkin? But be sure to add more apples - the taste will be delicious. That is what we will do today.
Jam from apples and pumpkins - photo recipe.
Ingredients:
- pumpkin puree- 330 grams;
- applesauce - 470 grams;
- granulated sugar - 600 grams;
- citric acid - 2.5 grams.
How to cook with a photo step by step
To prepare jam from pumpkin and apples, we select a mature pumpkin and wash it thoroughly under cold running water. We cut it into two parts and remove the fibrous part of the pulp from the middle. We also clean the pumpkin from the skin, while cutting off no more than 1.5 mm. 
Cut the pumpkin into cubes. We also wash the apples under running water and cut in half. 
We remove the middles from apples using a special tool, it is much more convenient to do this. 
We prepare applesauce, for this we cut the apples into pieces and send them to the pan. Pour water into it with a layer 2-3 centimeters thick. 
Boil the apples for about 12-15 minutes until they are completely softened. 
We will also do the same with the pumpkin and boil it for about 15 minutes until it softens gently. 
Then we put the boiled apples on a sieve and rub the applesauce through it. 
We rub the pumpkin through a fine sieve until a homogeneous pumpkin puree is formed. 
We send the resulting pumpkin puree to the pan and add apple to it. 
Heat the mixture over low heat and add right amount granulated sugar gradually. Boil the mixture while stirring constantly for about 25-30 minutes. Let's add to it also citric acid and boil for another 20 minutes. As a result, the total cooking time of this jam should exceed 50 minutes. 
We pack ready-made boiling jam from apples and pumpkins in clean and dry glass jars. We fill them to the top and seal hermetically with lids boiled in water. Refrigerate without turning upside down.
Bon appetit!
Comments
30.10.2014 / 12:07
Oksana88
I try to close such jam for every winter, as well as from other components (pears, apples, apricots). It fits very well as baby food(make porridge sweeter and as a dessert). Shredded delicate texture allows you to eat even with the minimum amount teeth. The only thing, since I’m doing it for a baby, I add less sugar and close it in small jars.
Cook pumpkin jam on the stove for 1 hour over low heat.
How to cook pumpkin jam
ProductsPumpkin - 3 kilograms
Sugar - 2.5 kilograms
Citric acid - a quarter of a teaspoon
Food preparation
1. Cut the pumpkin in half. Remove (scrape) the fibrous pulp with seeds inside with a large spoon. Cut each half into 4 pieces with a knife.
2. Peel pumpkin pieces. Soft and thin, easy to cut with a knife. In the case of a thick, hard skin, place a piece of pumpkin on a cutting board with the side with the skin on the right, and cut off small pieces of the skin successively from top to bottom until the whole piece is peeled.
3. Cut the peeled pumpkin pieces into small cubes.
4. Put the pumpkin cubes in a large deep bowl and cover with granulated sugar.
5. Leave the pieces of pumpkin covered with sugar for 4 hours until the pumpkin gives juice.
How to cook pumpkin jam on the stove
1. Prepare a large, preferably wide, pan.
2. Put the contents of the bowl into the pan - pieces of pumpkin prepared for cooking with sugar and secreted juice. If there is very little juice, add a quarter cup of water.
3. Put the pan on a small fire. Heat the contents for 20 minutes, stirring constantly, until the sugar syrup boils.
4. After boiling sugar syrup cook pumpkin pieces for 40 minutes over low heat, be sure to stir to make jam (formed from softening pumpkin pieces and thick syrup, homogeneous mass) did not burn.
5. At the end of cooking, add a quarter teaspoon of citric acid, mix the jam and stop heating.
6. Put hot jam into dry, clean jars, tighten with dry, clean lids.
How to cook pumpkin jam in a bread machine
1. Put the pieces of pumpkin that gave juice, sprinkled with sugar, into a bucket of a bread machine.
2. If the pumpkin gave too little juice, add three tablespoons of water.
3. Set the mode "Jam". After approximately 1 hour and 20 minutes, the mode will end.
4. Get a bucket of jam, if desired, chop the contents with a blender.
5. Pour the finished jam into dry jars and close with lids.
When cooking jam in a bread machine, you need to take into account the volume of the bucket. For a 1 liter bucket, it is recommended to take 450 grams of pumpkin and 350 grams of sugar.
How to cook pumpkin jam in a slow cooker
1. Put the pieces of pumpkin sprinkled with sugar into the multicooker bowl.
2. Add 3 tablespoons of water if the pumpkin has given little juice.
3. Set the "Extinguishing" mode, which lasts about 2 hours.
4. 10 minutes before the end of cooking, open the multicooker lid and add citric acid. If the jam turns out to be liquid, add a gelling additive - pectin, jam or gelatin, at the rate of 10 grams per 1 kilogram of pumpkin.
5. After turning off the multicooker, remove the bowl of jam. If the pumpkin is not boiled soft, chop with a blender.
6. Arrange pumpkin jam in clean, dry jars and close with lids.
The rate of laying products depends on the volume of the multicooker bowl. With a bowl volume of 3 liters, it is recommended to take 1.5 kilograms of pumpkin and 1.2 kilograms of sugar.
Store pumpkin jam at room temperature in a dark place. open jar with pumpkin jam to store in the refrigerator.
Fkusnofakty
- For jam, use a ripened pumpkin with bright orange flesh.If, after 40 minutes after the start of cooking, the jam pieces of pumpkin continue to retain their shape and soften poorly, you need to use a blender and bring the mass to a homogeneous state. Then continue cooking jam.
A pleasant aftertaste of pumpkin jam will give the zest of a lemon or orange. It is necessary to clean the uppermost, brightly colored layer of the skin of the fruit with a fine grater and add to the jam 10 minutes before the end of cooking. You can add a piece of ginger root grated on a fine grater or a little cinnamon.
It is worth remembering that pumpkin jam in itself has a delicate peculiar taste and aroma, so there should be very few flavoring additives, their task is only to shade the taste of pumpkin.
Pumpkin jam is served with toast, pancakes, pancakes, used as a filling for pie and pies.
The calorie content of pumpkin jam is about 250 kcal / 100 grams.
If you cook pumpkin jam in a slow cooker or bread machine, it is recommended to wash the bowl and bucket immediately after releasing the finished product.
Pumpkin is rich in vitamins, but almost all of them are destroyed when heated, among the survivors can be called vitamin K, which improves blood clotting.
The benefits of pumpkin jam are in large numbers fiber and pectin fibers, which stimulate the intestines and help to remove cholesterol, radionuclides, toxins. These beneficial features pumpkins are preserved even after cooking jam.
