How to make pumpkin confiture. Pumpkin Jam - Cooking Tricks and Useful Tips

Pumpkin is considered one of the most useful gifts of the garden. unique, slightly sweet taste does possible use of this culture for the preparation of sweet preparations. Pumpkin jam is inexpensive, it turns out fragrant, bright. Not only does it look appetizing, but it also has pleasant taste. Such a dessert can be served separately with tea or used for making sweet pastries.

Cooking features

Pumpkin is not a fruit or berry. Jam is prepared from it in a similar way, but this process has its own specifics. Without knowing some points, you can get a result that does not meet the expectations of the cook.

• For making pumpkin jam, butternut pumpkin, which is shaped like a pear, is most suitable. She has the most tender flesh with subtle nutmeg notes. However, other varieties can also be used.
• Pumpkin does not have a pronounced taste; to get a delicious jam, it must be supplemented with berries or fruits. Most often used citrus fruits, apples. Interesting to taste jam is obtained from pumpkin with viburnum.
• The density of pumpkin jam depends on the amount of sugar used and the duration of boiling pumpkin pulp.
• Jam has a uniform consistency. You can get it by chopping the pumpkin before grating or using a meat grinder, but more often pumpkin pulp cut into small pieces, boil or bake, then grind with a blender.
• When adding citrus fruits, it is important to prevent stones, partitions and a white layer between the pulp and zest, which has a bitter aftertaste, from getting into the jam.
• To give pumpkin jam more pleasant aroma you can add zest, cinnamon, nutmeg, other spices.
• It is necessary to lay out pumpkin jam in pre-sterilized jars. shut it down metal lids providing tightness. They must be boiled before use.

If the jam has been placed in sterilized jars and hermetically sealed, it can be stored at room temperature for up to a year. If the jars were not sterilized, and the metal lids were replaced with nylon ones, the jam must be refrigerated and consumed within two weeks.

Classic pumpkin jam recipe

Composition (per 1 liter):

• pumpkin pulp - 1 kg;
• orange - 150 g;
• sugar - 0.6 kg;
• water - how much will go;
• anise, cinnamon - to taste.

Cooking method:

• Wash the pumpkin, clean it. After cutting into 4 parts, remove the pulp with seeds. Cut the remaining pulp into medium-sized cubes, put in a thick-bottomed pan.
• Fill the pumpkin with water so that the liquid barely covers pumpkin slices, put on slow fire.
• Wash the orange, pour boiling water over it, dry it with a napkin. Grate the zest from the fruit.
• Remove the white film covering the fruit, disassemble it into slices.
• Peel the slices from the film, while removing the bones. Place the orange pulp over the pumpkin. Add anise and cinnamon. You can use a cinnamon stick or ground seasoning.
• Boil the jam, stirring occasionally, for 30-40 minutes.
• Remove the anise stars and cinnamon stick.
• Perebeyte orange-pumpkin mass with a blender, mixing with zest.
• Mix the resulting puree with sugar.
• Boil over medium heat for 15-30 minutes until desired consistency is obtained.
• Sterilize jars and suitable lids.
• Arrange pumpkin jam in prepared jars, roll them up.

After the jam has cooled down, the jars can be moved to the pantry or any other place where you are accustomed to storing supplies for the winter.

Unusual pumpkin jam with viburnum

Composition (per 1 liter):

• viburnum - 0.3 kg;
• pumpkin pulp - 0.7 kg;
• sugar - 0.4 kg;
• water - how much will go.

Cooking method:

• Cut the pumpkin pulp into medium-sized cubes, pour a glass of water. Simmer over low heat for at least an hour until the pumpkin is completely soft. Mash with a potato masher or puree with an immersion blender.
• Pour viburnum clean water, cook it for 15-20 minutes, drain the water.
• Mash the berries and rub through a sieve. The result is viburnum juice.
• Mix pumpkin puree with berry juice and sugar.
• Boil the jam to the desired consistency, arrange in prepared jars, cork them and cool.

Jam has an unusual shade, taste and aroma. Not everyone will guess what products it is made from.

Ginger Pumpkin Jam

Composition (for 2 l):

• pumpkin - 1.5 kg;
• oranges - 0.3 kg;
• lemons - 2 pcs.;
• ginger root - 100 g;
• water - 1 l;
• sugar - 0.8 kg;
• cinnamon - a large pinch.

Cooking method:

• Wash citrus fruits thoroughly, dry with a towel, cut into quarters of circles, remove the seeds.
• Cut pumpkin pulp into cubes.
• Clean the ginger root, grate.
• Place pumpkin, fruit and ginger in a saucepan.
• Add sugar and cinnamon, stir.
• Fill with water and put on the stove.
• Boil until pumpkin is soft.
• Grind the contents of the pan with a blender.
• Continue to boil for 40-60 minutes until a thick consistency is obtained.
• Arrange pumpkin jam in prepared jars, cork them.

Pumpkin jam made according to this recipe has piquant notes, helps resist colds, warms and invigorates. In winter, it will be especially pleasant to eat it.

Pumpkin jam is easy to make. This process is long, but does not require great culinary skills. pumpkin dessert It is inexpensive, has an unusual but harmonious taste, and stands well at room temperature.

• pumpkin - 1 kg (net weight),
• orange - 200 g (1 large).

Pumpkin confiture

Recipes in the collection: 10

Grate the pumpkin on a coarse grater. Put in a container for cooking jams, add sugar and mix, let stand for about 15 minutes. Wash the lemons thoroughly. Grate the zest from each and add to the pumpkin. Mix. Remove seeds from lemon and cut in small pieces. Add everything to pumpkin and mix. We put the pumpkin on a slow fire. Cher

In autumn, when apples and pumpkins ripen, they can be cooked very delicious jam or jam. For many, of course, a more familiar version of jam from apples alone, and use pumpkin for making porridge, soup, or as a filling for pies. But believe me, you will like the jam, it turns out to be very tasty, with pieces of apples and pumpkin that can be felt by the tooth. The color of the jam is beautiful amber, the pieces of fruit become translucent during cooking, we can say that a particle of summer solar heat fills each jar of jam.

Products for cooking pumpkin jam with apples :

• Pumpkin 1 kg
• Apples 1 kg
• Water 2 glass
• Sugar 1 kg
• Lemon 1 pc.

How to make pumpkin and apple jam

To make jam, peel apples and pumpkin from the peel and seeds, cut into small pieces. Do not throw away the peel and core from apples, but pour water and put to boil. Cook for 15-20 minutes over low heat. Then strain the liquid obtained after boiling the apple peels. Pour chopped apples and pumpkin with it, cook until the latter become soft. Those who prefer jam of a homogeneous consistency grind everything with a blender. I like it when fruits are in jam in pieces, so I didn’t grind them, but left them as they are. When apples and pumpkin become soft, cover them with sugar, add lemon juice You can also add lemon zest for flavor. After the sugar has dissolved, reduce the heat and cook the jam, stirring occasionally, until the liquid has evaporated. The jam should be thick. Arrange the finished jam in sterile jars and twist. Happy tea.

1. pumpkin jam recipe

   
   4 cups of sugar;
   2 oranges (juicy);
   2 lemons;
   a pinch of salt.

   Pumpkin jam with orange and lemon

   Pumpkin jam with orange and lemon is a delicacy from the category of those that amaze not only with their appearance and taste, but most of all with their composition. Looking at it, how can you guess that the basis is not the most popular vegetable - pumpkin? I think many will agree with me that the pumpkin itself, no matter how it is cooked, turns out to be fresh. own bright taste, she doesn’t have any zest, because she always needs a bright company. In our case, the pumpkin will be accompanied by citruses - lemons and an orange. Lemons will provide our jam with the sourness it needs, so that the sweetness does not turn out to be too cloying. The orange will give its jam unique taste and aroma. Exceptionally delicious, try it!

   • pumpkin - 1 kg (net weight),
   • sugar - 4 tbsp. (200 grams),
   • lemon - 300 g (2 pieces medium),
   • orange - 200 g (1 large).

   How to make pumpkin jam with orange and lemon

   Any pumpkin will do to make jam. My pumpkin was huge, with a bright orange skin and pale yellow fibrous flesh. Unfortunately, I don't know the variety. We wash the pumpkin, cut off a piece from it, peel it and scrape out all the seeds (as a bonus, we dry them and click them in a few days). Weigh the peeled pulp and cut it into medium-sized cubes. If you don’t really want to mess with cutting, you can chop the pumpkin with a grater.

   Next, pour the pumpkin cubes into a saucepan where the jam will be boiled, cover them with sugar, shake well (so that the sugar does not just lie on the surface, but is slightly distributed) and forget about them for 40-60 minutes.

   In the allotted time, the pumpkin will give a lot of juice and settle.

   It remains to add citruses to the pumpkin - and you can put the jam on the stove. Lemons and oranges are thoroughly washed and dried. Then we remove the zest from them and thoroughly, until last drop squeeze juice. That's it, we won't add anything else to the jam.

   We send the zest and juice to a saucepan with sugar gourd, mix and send to the stove.

   We bring the jam to a boil on medium heat, and when it starts to gurgle, we switch to the maximum. On average, jam reaches readiness in 30-40 minutes. (depending on the power of the stove). But it is safer to focus on the type of pumpkin - the cubes become transparent and change color to a brighter and more saturated one. During cooking, do not forget about the foam - it must be removed.

   And now the pumpkin has reached readiness, which means that the jam is ready. But now it looks more like pumpkin jam.

   Therefore, we arm ourselves with a blender and interrupt the contents of the saucepan into a homogeneous mass.

   Now we prepare containers for jam - we sterilize jars and lids. We pack it in jars and close the lids. If you plan to close pumpkin jam for the winter, it is better to use lids with a twist. If you are sure that everything will be eaten in the next couple of months, you can close it with nylon lids.

   We store jam, like other blanks - in the pantry, cellar or in the refrigerator.

pumpkin jam

Very tasty, simple recipe for pumpkin jam. It tastes good orange jam, who was not allowed to try, was liked by everyone and did not believe that pumpkin jam. The jam turns out thick, so it can be used as a filling for rolls and pies. I baked pumpkin roll with it - a great combination.

To make pumpkin jam you will need:

900-1000 g pumpkin, already peeled;
4 cups of sugar;
2 oranges (juicy);
2 lemons;
a pinch of salt.

I grated the pumpkin (I grated it on a fine grater). Added sugar, salt to the grated pumpkin

and left for half an hour, so that the pumpkin gave juice.

Remove the zest from lemons and oranges (I grated), but do not rub the white part. I squeezed juice from oranges and lemons.

Cooked, stirring occasionally

until the pumpkin jam is reduced and thickened.

Ready jam cooled and poured into jars.

Pumpkin jam is very tasty.

Pumpkin confiture with orange and lemon

Pumpkin jam with orange and lemon is a delicacy from the category of those that amaze not only with their appearance and taste, but most of all with their composition. Looking at it, how can you guess that the basis is not the most popular vegetable - pumpkin? I think many will agree with me that the pumpkin itself, no matter how it is cooked, turns out to be fresh. She does not have her own bright taste, she does not have any zest, therefore she always needs a bright company. In our case, the pumpkin will be accompanied by citruses - lemons and an orange. Lemons will provide our jam with the sourness it needs, so that the sweetness does not turn out to be too cloying. Orange will give the jam its unique taste and aroma. Exceptionally delicious, try it!

• pumpkin - 1 kg (net weight),
• sugar - 4 tbsp. (200 grams),
• lemon - 300 g (2 pieces medium),
• orange - 200 g (1 large).

How to make pumpkin jam with orange and lemon

Any pumpkin will do to make jam. My pumpkin was huge, with a bright orange skin and pale yellow fibrous flesh. Unfortunately, I don't know the variety. We wash the pumpkin, cut off a piece from it, peel it and scrape out all the seeds (as a bonus, we dry them and click them in a few days). Weigh the peeled pulp and cut it into medium-sized cubes. If you don’t really want to mess with cutting, you can chop the pumpkin with a grater.

Next, pour the pumpkin cubes into a saucepan where the jam will be boiled, cover them with sugar, shake well (so that the sugar does not just lie on the surface, but is slightly distributed) and forget about them for 40-60 minutes.

In the allotted time, the pumpkin will give a lot of juice and settle.

It remains to add citruses to the pumpkin - and you can put the jam on the stove. Lemons and oranges are thoroughly washed and dried. Then we remove the zest from them and squeeze the juice thoroughly, to the last drop. That's it, we won't add anything else to the jam.

We send the zest and juice to a saucepan with sugar pumpkin, mix and send to the stove.

We bring the jam to a boil on medium heat, and when it starts to gurgle, we switch to the maximum. On average, jam reaches readiness in 30-40 minutes. (depending on the power of the stove). But it is safer to focus on the type of pumpkin - the cubes become transparent and change color to a brighter and more saturated one. During cooking, do not forget about the foam - it must be removed.

And now the pumpkin has reached readiness, which means that the jam is ready. But now it looks more like pumpkin jam.

Therefore, we arm ourselves with a blender and interrupt the contents of the saucepan into a homogeneous mass.

Now we prepare containers for jam - we sterilize jars and lids. We pack it in jars and close the lids. If you plan to close pumpkin jam for the winter, it is better to use lids with a twist. If you are sure that everything will be eaten in the next couple of months, you can close it with nylon lids.

We store jam, like other blanks - in the pantry, cellar or in the refrigerator.

Pumpkin marmalade with orange

How to cook

Bright- Orange color and the warming taste of this fragrant thick jam is guaranteed to relieve you of winter longing.

1. Squeeze the juice from the oranges, remove the veins and set aside them along with the seeds. Slice the skin thinly and place in large saucepan with chopped lemons. Tie the veins and bones in a gauze bag along with spices. Add to citrus fruits and water. Bring to a boil, then cover and simmer for 1 hour until the fruit is soft.

2. Add pumpkin and cook for 1 1/2 more hours until very soft. Take out the bag, squeeze everything out of it into the pan and discard.

3. Add sugar and stir over low heat until completely dissolved. Increase the heat and simmer for another 10-15 minutes, or until the marmalade is fairly thick.

4. Remove the pan from the heat and remove the foam from the surface. Let cool 5 minutes, then pour into sterilized jars. Seal and sign, then store in a cool, dark place.

To check if the marmalade is ready, or if it still needs to be boiled, you need to put half a spoonful of marmalade on a cold saucer (preliminarily lain in the refrigerator) and put it back in the refrigerator for 3 minutes. Then push the marmalade with your finger - if wrinkles appear on the surface, then it is ready. Or you can use a sugar thermometer that is attached to the side of the pot and doesn't touch the bottom. When the temperature reaches 105 degrees C, marmalade is ready.

To prepare and sterilize jars for homemade jams, preheat the oven to 160 degrees C. Rinse the jars in hot soapy water, rinse and dry. Put in the oven for 10 minutes, turn off the oven and let cool.

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 appreciate home comfort, warm and good environment.

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
• Do sugar syrup, mixing water, sugar and boiling down to a state of very liquid 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 on a slow fire to cook. 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
• Slice autumn vegetable 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 real vitamin blend, the bomb against the common cold.

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 ribs of 2 cm, 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
• Combine 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 over clean banks, clog

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
• pumpkin puree beat 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 rub it on 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 - a 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 large saucepan with a thick wide bottom, mix 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

Gentle 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 extra pounds French nutritionist Pierre Dukan developed a recipe for a healthy and dietary pumpkin jam, which can be eaten without the danger of gaining weight.

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
• put pumpkin cubes in a large saucepan, 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!

Pumpkin jams are a wonderful delicacy, unfortunately not as common as sweets made from berries and fruits. Prejudice probably affects: how is it vegetable sweetness?! Well, it's worth the risk - dense, luxurious color and remarkably dense, the jam cannot but be liked, of course, for a start by the smallest. And adults, having tasted and got a taste, will not refuse an unusual treat.

Pumpkin Jam - General Cooking Principles

Jam is different from jam homogeneous consistency and density. In order for the hard pumpkin pulp to boil well, it must first be softened by stewing over low heat in a thick-walled dish or baked in the oven. Then grind through a sieve or interrupt with a blender until you get a puree. If, according to the recipe, the vegetable does not require preliminary heat treatment, it is rubbed raw with a grater or twisted in a meat grinder.

After grinding, pumpkin puree or raw vegetable pulp is combined with sugar and proceeded according to the recipe. Raw pulp is usually kept for some time, covered with sugar, so that the crushed pumpkin gives out its juice better, and the sugar crystals dissolve in it without residue. Pre-baked or stewed grated pumpkin is mixed and boiled immediately after it is mixed with sugar.

Pumpkin does not have a pronounced aroma and taste, so jams are most often prepared with fruits that have more pronounced flavors. taste qualities. Apples and citruses are best combined with it. To get a brighter taste, spices and spices, as well as chopped citrus zest, can be added to pumpkin jams.

Jams made from pumpkins lend themselves well to long-term storage. For harvesting for the winter, pumpkin jam is hot packaged in dry, steam-treated jars and hermetically sealed with metal lids. Loosely sealed treat, closed nylon cover, can be stored in common cell refrigerator for up to two weeks.

Pumpkin jam with dried apricots - "Amber"

Ingredients:

Ripe pumpkin - 1 kg;

A kilogram of sugar;

5 st. l. freshly squeezed lemon juice;

300 gr. dried apricots.

Cooking method:

1. Rinse the pumpkin thoroughly warm water, cut into halves and select the seeds, being careful to remove all the coarse fiber part. Next, cut the fruit into slices and carefully cut off the peel from them. Do not save, grab along with a thick peel and a light green layer of pulp.

2. Cut the prepared pieces of pumpkin into cubes or cubes of medium size. Sprinkling with sugar, put in a saucepan and leave for a couple of hours so that the vegetable gives juice.

3. After this time, pour the filtered freshly squeezed lemon juice into the pumpkin slices, stir gently and cook over low heat.

4. Wash in hot water dried apricots, you can scald dried fruits with boiling water. Dry with a disposable towel and cut into slices or strips.

5. Add pieces of dried apricots to the pumpkin when the sugar is completely dissolved. Boil everything together, stirring occasionally, for at least a quarter of an hour and turn off the stove.

6. When the jam has completely cooled down, but not earlier than after four hours, boil again, boil for 20 minutes and cool well again.

7. After cooling for six hours, bring to a boil again, boil the jam for only five minutes and pour into prepared jars.

Thick pumpkin jam with apples

Ingredients:

Pumpkin pulp - 800 gr.;

1.2 kg sweet autumn apples;

Five glasses of sugar;

A quarter teaspoon of crushed orange zest.

Cooking method:

1. Separate the large fibrous part of the vegetable with seeds from the hard pumpkin pulp. Remove the peel and cut into small pieces. Put everything in a thick-walled pan with high sides or in a pan with a thick or layered bottom. Put on a light heat and bring the vegetable pieces, simmering under the lid, until softened, then cool and grind through a rare sieve.

2. Peel the apples, cut into halves, remove the core. Cut the halves into cubes and, like the pumpkin, soften by simmering over low heat. Cool and turn into a puree, grinding on a sieve. You can use a blender to grind.

3. In a large, thick-walled bowl or basin, mix applesauce and pumpkin puree. Add granulated sugar, but not all, first you need to pour two and a half glasses. Mix the puree with sugar well and put it on the lowest heat.

4. When the grains are completely dispersed, add the remaining sugar, mix and leave the jam to boil to the desired density. Approximately 10 minutes before readiness, add chopped orange zest into it.

Pumpkin jam with lemon, apples and nuts

Ingredients:

A kilogram of ripe pumpkin pulp;

700 gr. sweet, preferably autumn apples;

Half cup crushed kernels walnut;

Medium sized lemon;

Half a teaspoon vanilla powder.

Cooking method:

1. Cut the peeled apples into slices and carefully remove the remains of the core.

2. Hard pumpkin pulp, cut into square pieces and transfer to a saucepan.

3. Pour half a kilo of sugar to the chopped pumpkin, mix and simmer on a slight heat until the crystals are completely dissolved in the released vegetable juice. Increase heat to medium, bring to a boil.

4. Stirring constantly, boil the pumpkin pieces in the syrup for five minutes. Then pour in the remaining granulated sugar, add apple slices and crushed walnut kernels. Stir well, boil for a quarter of an hour and remove from heat. Be sure to make sure that the sugar is completely dispersed, if necessary, increase the cooking time.

5. After it has completely cooled down, repeat the chill cooking process three more times. Bring the jam to a boil each time and simmer for at least 15 minutes.

6. When you boil the amber sweet mixture for the fourth time, do not forget to add vanilla and chopped thin slices lemon.

Fragrant cinnamon pumpkin jam with citrus

Ingredients:

450 gr. peeled pumpkin pulp;

Large juicy orange;

Medium sized lemon;

Granulated sugar- 180 gr.;

Cinnamon stick.

Cooking method:

1. Grate the pumpkin pulp on a coarse grater, transfer it to the pan. Pour all the sugar at once, mix and leave to stand for half an hour.

2. Scald citruses with boiling water, wipe dry with a napkin and scrape from them fine grater zest, mix. Then, from a whole orange and half a lemon, squeeze the juice well and strain it.

3. Pour the freshly squeezed strained juice to the pumpkin, add two tablespoons of chopped zest and put on low heat, mixing well.

4. Put the cinnamon and, stirring occasionally, boil the jam for about 50 minutes, until the pumpkin straw is soft. At the end of cooking, you can additionally interrupt sweet mass blender until smooth.

Pumpkin Jam with Critz and Ginger - "Sunny"

Ingredients:

A piece of pumpkin, weighing 750 gr.;

Small lemon;

Medium sized orange;

40 gr. fresh ginger(root);

400 gr. Sahara;

A third teaspoon of cinnamon;

Half liter drinking water.

Cooking method:

1. Rub the peeled ginger root and pumpkin with a fine grater or twist in a meat grinder.

2. Dry the lemon scalded with boiling water with a towel and remove the zest from it with a grater. Cut the citrus, squeeze the juice. To give a lemon more juice, you can pre-soak the citrus in boiling water for about a minute.

3. Prepare about half a cup orange juice and filter both freshly squeezed drinks through a sieve.

4. Transfer the crushed pumpkin pulp to a saucepan, pour in water, add all the crushed zest and ginger. Pour in the cinnamon powder citrus juice. Stir and put on a minimum fire.

5. Not forgetting to stir, boil the jam with a slight boil for about an hour until the pumpkin is completely boiled. While stirring, try to raise the mass from the bottom well each time so that the bottom does not burn.

6. Pour in sugar, mix thoroughly and continue to cook jam for another 25 minutes. There should be no undissolved grains of sugar in the finished treat.

A simple recipe for pumpkin jam - "Autumn"

Ingredients:

Pumpkin puree - 1 kg;

400 gr. Sahara;

Ground cloves and cinnamon 1/2 tsp each;

A quarter teaspoon of ground ginger;

Freshly squeezed lemon juice - 1 tbsp. l.

Cooking method:

1. Make puree. Rinse with warm water and cut the pumpkin large slices, remove the seeds and leave the peel.

2. Arrange the pumpkin pieces on a parchment-lined baking sheet and bake in hot oven. After about 20 minutes of languishing at 150 degrees, when the pulp becomes soft enough, remove and cool.

3. Free the cooled slices from the peel and beat with a blender in mashed potatoes. If there is no such device, twist the pulp in a meat grinder, passing it through a fine-mesh grate, or grind it on a sieve.

4. Measure out a kilo ready-made puree and transfer it to a thick-walled bowl for making jam. Add sugar, and, stirring well, start cooking by placing the container on a slow fire.

5. During the cooking process, after about twenty minutes, add spices and lemon juice. If the jam you are preparing is too thick, dilute it with a little water, but do not pour it too much.

6. Boil pumpkin jam at a slight boil for 45 minutes. Ready-made delicacy should have a bright orange color and be almost transparent.

Pumpkin Jam - Cooking Tricks and Useful Tips

Majority pumpkin jam prepared without adding water. If the mass of crushed pumpkin mixed with sugar turns out to be too thick, add some drinking water to it. Initially, a thick sweet mixture with prolonged boiling will quickly burn and the pumpkin will not have time to soften.

You can make sure that the jam is ready in a simple and time-tested way. Pry the hot mass with a spoon and drop a small drop onto a chilled saucer. If, when tilted, a drop of jam does not float, you can turn off the stove.

To prepare for the winter, pour pumpkin jam only into sterile jars and roll up with boiled lids. If the lids and dishes are not prepared in advance, the preservation will not last long, the jam will become moldy and may ferment.

Among the variety of pumpkin recipes, the following should be highlighted - “Pumpkin Jam”. In general, pumpkin is a low-calorie fruit filled with vitamins as much as possible, containing a whole complex minerals. It is recommended for children and diet food. After making sure how useful the pumpkin is, you should definitely cook from it. all kinds of dishes. Today we offer you to make jam out of it. Yes, sweets are bad for the body; but if this is a pumpkin sweet, and it is used in moderation, then there will be no harm to health from jam!

Cinnamon pumpkin jam recipe

Relying on this recipe"", you can cook delicious and fragrant preparation. The products that will be needed for this are:
- 1 kg pumpkin puree,
- 1 kg of sugar,
- 1 tsp cinnamon,
- 1 lemon,
- a pinch of ground nutmeg.

The pumpkin is peeled, cut into cubes and put into a saucepan. A little water is poured into it (about 1 cup), and the pumpkin is boiled for about 20 minutes over low heat. After the boiled pumpkin is ground into a puree in a blender or rubbed on a sieve. The zest is rubbed from the lemon, and the pulp is passed through a meat grinder. The pumpkin puree is put back into the pot. For 1 kg of pumpkin puree, 1 kg of sugar is poured, lemon (zest and pulp), nutmeg and cinnamon are added. Everything is mixed well, brought to a boil and boiled for 20 minutes over moderate heat.

Lemon pumpkin jam recipe

Lemon - naturally having an original sour taste - contributes to the classic pumpkin jam recipes unusual, fresh notes. Without citrus fruits, which are constantly added to pumpkin jam, it turns out to be insipid, “not expressive”. The ingredients you will need to make pumpkin-lemon jam are as follows:
- 1-1.2 kg pumpkin (net weight without seeds and peel),
- 700 g of sugar,
- 2 lemons (or you can use 1 lemon and 1 lime),
- 5-7 cloves.

Pieces of pumpkin pulp are rubbed on a coarse grater. The resulting pumpkin mass is transferred to a bowl for cooking, covered with sugar, mixed and left for 15-20 minutes. Wash the lemons thoroughly, grate the zest from each and add it to the pumpkin. The pulp of lemons, peeled, is cut into small pieces, and also poured into the pumpkin, mixing. Jam is put to simmer, and 10 minutes after boiling, cloves are added to it. Jam is boiled until thickened, constantly stirring the mass. On average, this will take 40-45 minutes. Spices are removed from the finished jam, it is packaged in sterilized jars and rolled up.

Recipe "Pumpkin Jam with Orange, Lemon and Ginger"

With pumpkin additives such as citrus and ginger, you can make amazing dessert for children and adults. For such a recipe you need:
- 1.5 kg of peeled and grated pumpkin,
- 800 g of sugar,
- 200 ml orange juice,
- 300 g lemon (juice and zest),
- 1 liter of water,
- juice of one lime,
- 1 tsp ground ginger,
- 100 g fresh ginger (peeled and finely chopped)
- ? tsp cinnamon.

All ingredients for jam (except sugar) are placed in a cooking dish and brought to a boil. They are boiled until the pumpkin and ginger are soft. Then sugar is added to them, and cooking continues until the sugar grains are completely dissolved, stirring the mass regularly. At this stage, you can add a little more ginger and cinnamon to the brew to taste.

This will take approximately 1 hour. Ready jam is laid out in jars (about four jars of 0.5 liters come out of the indicated number of products). To increase the storage term of pumpkin jam, it, like the others " Pumpkin. Jam. Recipes for the winter”, it is necessary to warm up for half an hour in a water bath. Sterilized jam jars are hermetically sealed with boiled lids.

Pumpkin marmalade recipe

Marmalade is very similar to thick jam or, for example, . But the technology of its preparation is somewhat different. So, for marmalade you will need:
- 2 kg of pumpkin pulp;
- 1 kg of sugar,
- 150 g of citric acid,
- cloves, cinnamon,
- 3 tablespoons table vinegar.

To begin with, the pumpkin, peeled of seeds and hard peel, is washed, dried and cut into pieces of small size. A saucepan for cooking jam is placed on a moderate fire, pieces of pumpkin are laid out in it and poured with water. Cinnamon and cloves are also added there to taste. The pumpkin is boiled until it becomes completely soft, but at the same time so that it does not fall apart. The softened pumpkin is turned through a meat grinder and covered with sugar.

The resulting mass is again put on fire and boiled until a homogeneous mixture is obtained. Vinegar (preferably 5-6%) is poured into it and mixed. The result should be a thick mass, which is poured into special forms and left for 3-4 days in a dry place to solidify. After a specified period of time, the marmalade will harden, and it will look very appetizing. It should be removed from the molds and dip each piece in powdered sugar or in sugar. The workpiece is stored in a cool, dry place for up to 3-4 months.

Recipe "Pumpkin jam in a slow cooker"

To prepare pumpkin jam in a slow cooker need to:
- 1.5 kg of fresh pumpkin,
- 2 tablespoons natural honey,
- 1 kg of sugar,
- 1 large orange.