Pumpkin jam with apples and lemon. The most delicious recipe for pumpkin jam with honey

There is never too much jam, especially if it is from pumpkin! An orange blank will definitely come in handy. It is ideal for a cup of tea, no less well fits into all kinds of desserts(for example, buns with jam). We will definitely do it!

Pumpkin Jam - General Cooking Principles

For jam, pumpkin pulp can be crushed immediately or after pre-steaming. The choice of method is influenced by the recipe, the presence of a meat grinder or blender, the amount of free time. It's faster and easier to twist all the ingredients, combine and cook a delicacy on the stove. But this is not always possible.

What is added to the pumpkin:

Lemon juice or acid;

Granulated sugar;

different fruits, fresh and dry;

different vegetables(carrot, zucchini);

Water, juices.

To improve taste and aroma goodies use different spices: cinnamon, saffron, cloves, ginger, vanilla. good smell jam gives citrus peel, but it must be well crushed.

Pumpkin jam is usually prepared on the stove about one hour. But there are recipes for the oven or slow cooker. If the delicacy is prepared in several stages, total time may increase. For long-term storage pumpkin preparation put into sterile jars. If the jam will be consumed immediately, then clean and dry containers with lids are sufficient. In this case, after cooling, it is advisable to put the delicacy in the refrigerator.

Ordinary pumpkin jam

A recipe for a simple and easy-to-make pumpkin jam with natural taste and aroma. A little citric acid is added. Powder can be replaced natural juice citrus, quantity to taste.

Ingredients

1.5 kg of pumpkin pulp;

0.3 tsp lemons;

1 kg of sugar.

Cooking

1. Cut the peeled pulp into small cubes no more than 0.5 cm, put in a saucepan with a thick bottom.

2. Immediately add sugar, leave for four hours or immediately all night. You can stir occasionally.

3. The pumpkin will release a lot of juice, no need to add water. We put the saucepan on the stove.

4. Cook jam under the lid for 40 minutes. You need to soften all the pieces.

5. Now you can remove the cover, add citric acid, you can mash the vegetable or beat with a blender.

6. Boil the jam to the desired density. It should get darker.

7. As soon as the mass becomes suitable, thick, the drop on the saucer stops spreading, we take a clean ladle and pour the delicacy into sterile jars. You can cool the pumpkin jam and just store it in the refrigerator.

Pumpkin jam with oranges

One of the most popular flavors pumpkin jam. The taste of orange fits perfectly into the delicacy, making it insanely fragrant. We choose juicy citruses of medium size.

Ingredients

2 oranges;

A kilogram of sugar;

One and a half kg of pumpkin;

0.7 cups of water.

Cooking

1. Mix water and sugar in large saucepan.

2. Finely chop the oranges, be sure to throw out the seeds. Add to sugar, put on a small fire.

3. While the mass is slowly heating up, the sugar melts, we are engaged in pumpkin. We cut the pulp small pieces, can be chopped with a combine. Add to saucepan.

4. Mix everything together, cover and simmer over low heat until the pumpkin is soft.

5. As soon as the pulp of the main product begins to be easily pierced, you can remove the pan from the heat.

6. Cool the jam a little, mash it with a potato masher or beat with an immersion blender to make the mass uniform.

7. Put it on the stove again.

8. We add fire, boil the juice, which has already stood out quite a lot.

9. Thick and fragrant jam you can immediately pour into jars, roll up for long-term storage. Or chill and consume immediately.

Twisted pumpkin jam

This method is ideal for happy owners of electric meat grinders. In this case, the preparation of jam will not take much time.

Ingredients

One lemon;

3 kg of pumpkin;

0.1 liter of water;

1.6 kg of sugar.

Cooking

1. Remove the zest from the washed citrus, squeeze out all the juice separately.

2. Cut the pumpkin pulp into slices, twist through a meat grinder along with the previously peeled.

3. Add some water and sugar to the pumpkin, stir. Let stand for an hour to extract the juice. It will not allow the delicacy to stick to the walls of the pan.

4. Stir the pumpkin mass, set to boil.

5. After boiling, make the fire a little less than average, cook for half an hour.

6. Now you can add lemon juice, add heat and boil until the desired density. Approximately another 20-25 minutes. But it all depends on the juiciness of the vegetable.

Jam from pumpkin and apples

Variant of mixed marmalade with a popular flavor. This delicacy is perfect for different desserts, can be used as a filling for pies and has an amazing flavor.

Ingredients

2 kg pumpkin;

1 kg of apples;

1.7 kg of sugar;

1 tsp cinnamon powder;

1 glass of water.

Cooking

1. We clean the pumpkin, cut it, you can not grind it. We shift the pieces into a saucepan and add water, put on the stove.

2. Steam the pumpkin under the lid until soft. Remove from heat, knead with a spatula or any other device, no need to drain the juice.

3. While the pumpkin was cooking, it was necessary to wash the apples, twist them through a meat grinder. We do not remove the skin.

4. Add twisted apples to the pumpkin, immediately pour sugar.

5. Put the thoroughly mixed mass on the stove. We proceed directly to cooking jam.

6. Cook the delicacy to the desired density, stir regularly from the bottom.

7. Twenty minutes after boiling, you can add cinnamon powder.

8. We boil the delicacy for about the same amount of time, as soon as the density of the jam suits, the stove can be turned off.

Pumpkin jam in a slow cooker

The recipe for pumpkin jam, adapted for a slow cooker. In it, the delicacy will definitely not burn, boil and turn out exactly as it should.

Ingredients

1.4 kg of pumpkin pulp;

2.5 multi-glasses of water;

400 g of sugar;

4 g of citric acid.

Cooking

1. Cut into pieces pumpkin pulp, put in a slow cooker, add prescription water.

2. Cooking in the baking mode for half an hour.

3. Now the pieces need to be removed, chopped, rubbing through a sieve. Can be smashed with a kitchen blender.

4. We return the pumpkin mass to the cup from the multicooker.

5. Now add sugar and citric acid, stir.

6. Set the baking mode again.

7. Now we cook jam for 40-45 minutes.

8. Cool down and enjoy! If desired, you can add any aromatic substances to it: saffron, cinnamon, zest.

Pumpkin jam with dried apricots

By the time the pumpkin ripens, there are no more apricots. But dried apricots are available all year round. Together with it, you can cook a very fragrant and sunny jam. For business!

Ingredients

3 kg of pumpkin;

500 grams of dried apricots;

1 tsp without a slide of lemon;

2 kg of sugar;

Water for dried apricots.

Cooking

1. Rinse dried apricots, preferably several times. Then dried fruits are poured with hot, but not boiling water. We leave them to swell for at least 1.5 hours.

2. We take out dried apricots, we become obsolete.

3. Cut the pumpkin into pieces, twist through a meat grinder.

4. We also twist the dried apricots or use a powerful blender for the main ingredients.

5. Add granulated sugar, stir.

6. Cover the bowl with a lid, leave everything together for an hour. Should appear pumpkin juice, most of sugar to dissolve.

7. Put the pan on the stove. Cook for 20-30 minutes small fire. As soon as the grains of the pumpkin become soft, increase the intensity of the boil.

8. Cook jam to the desired density.

Jam from pumpkin, zucchini and citrus

vegetable jam recipe amazing taste and citrus aroma. A wonderful way out if the season has not spoiled the harvest of fruits and berries.

Ingredients

1 kg pumpkin;

1 kg of zucchini;

1 orange.

Cooking

1. Cut the pumpkin into arbitrary pieces, throw it into the pan, add a glass of water and put it on the stove.

2. Zucchini can be used any. In old vegetables, remove the skin, remove the seeds. The recipe indicates the weight of pure pulp. We cut into pieces.

3. Add zucchini to boiled pumpkin. Cook everything together until soft.

4. Remove the pan from the heat, cool the vegetables, drain all the juice from them.

5. Pour boiling water over washed lemons and oranges to remove wax deposits from them. Remove the zest from a lemon and one orange.

6. Squeeze juice from all citrus fruits, mix with juice from boiled vegetables, add sugar, put on the stove.

7. Grind the zest and pumpkin with zucchini with a blender, transfer to syrup.

8. Cook jam over medium heat for about an hour, do not cover the pan with a lid.

9. As soon as the delicacy reaches the desired density, the jam can be decomposed into jars, closed with lids. For long-term storage, the workpiece is hermetically sealed.

It is easy to determine the density of jam with a wooden spatula. Run it along the bottom of the pan from one end to the other. If the edges of the resulting groove drain slowly, the trace is visible for 10 seconds, then the delicacy is ready.

Another way to check the density is a plate from the freezer. It is necessary to drip a little jam on a cold saucer, the mass should not spread.

Cinnamon sticks are much more aromatic than ground spice bags. Therefore, personally ground product you can add less than goes according to the recipe.

Jam will not become moldy if you sprinkle a treat in an open jar powdered sugar.

If the pumpkin is not orange enough, the jam turns out to be light or greenish, then it can always be tinted. Perfect option- juices, for example, cherry or beetroot. Chokeberry has good coloring abilities.

Jam from apples and pumpkins - recipe with photo.

So, to make pumpkin and apple jam, we need:
- pumpkin and apple puree - 1 kg.,
- granulated sugar - 600 grams,
- lemon.
1




In order to cook delicious jam from apples and pumpkins, we first need to make 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 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 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

Oh, you just won’t believe what a delicious jam is made from pumpkin! And it always comes out very beautiful - bright, provocatively orange, sunny in summer! And I can't keep silent about it beneficial features: there are so many vitamins in the pumpkin that it is absolutely necessary to cook with it! Add apples and lemon to the pumpkin - you get just an enchanting jam, which once and for all will conquer those who try it.

I want to immediately reassure those who don’t like the taste of pumpkin: the lemon transforms it so much that even the most notorious picky people will appreciate this jam from its first spoon (and will certainly ask for more!).
We cook jam from apples, pumpkins and lemons together.

Ingredients:
- 500 g of peeled pumpkin;
- 700 g of peeled apples;
- 0.3 - 0.5 kg of sugar;
- 1 half lemon.

Recipe with photo step by step:

The amount of sugar in the pumpkin jam recipe is approximate - you will adjust it yourself, based on how much sweet pumpkin and apples you will use. I advise you to start with sugar a little less than the norm, then try the jam, and then add if the sweetness is not enough.




Wash the pumpkin, remove the skin. We cut and take out loose pulp with seeds. Carefully scrape out the inner surface of the pumpkin with a spoon so that there are no areas with a loose mass. And only after that we weigh it - after all, we need the weight of the “useful” part of the pumpkin, without skins and seeds. Cut the pumpkin into thin slices or small cubes. In principle, the size of the pieces does not matter. But remember that pumpkin, cut into small thin pieces, will be ready much earlier and almost no water is required to cook it.
Recall that in last time We .




Pour 1-2 tablespoons of water into the pan (so that only the pumpkin does not stick to the bottom and burn) and pour the pumpkin. Cover with a lid and put on fire. At first, the fire should be strong, but as soon as the water heats up, it “hisses”, immediately reduce the fire to a minimum and simmer for 10 minutes.




While the pumpkin is stewed, we are engaged in apples for jam. We clean them from the skin, remove the core. Remember that apples darken quickly when exposed to air. To prevent this and not worsen the color of the jam, we immediately lower the peeled apples into cold water. And again I remind you that we weigh apples, like pumpkins, after we clean and remove the middle. Cut the apples into small pieces (similar in size to pieces of pumpkin).






The pumpkin was a little stewed and became soft (this is easy to see if you stir it a little with a spoon).




We spread the chopped apples in a saucepan with a pumpkin. Stir and simmer covered for another 10-20 minutes. The time directly depends on the variety of apples and the size of the pieces, so mix every 5 minutes and at the same time check the apples for softness.
When the apples with pumpkin become soft and mixed, almost turning into "porridge", turn off the fire. Apples will no longer be so white, they will become transparent and a little orange, like a pumpkin.




Cool the pumpkin with apples a little. Then puree with a blender.




Add sugar to the puree, mix and put on fire. First, we make the fire strong and stir the mass all the time until it “chuffs”. Then we reduce the fire to the smallest and continue to cook. Since the mass is quite thick, do not forget to mix it. So we cook the future jam from pumpkin and apples for 10 minutes.






We just have time to get on with the lemon. We remove the zest from it with the help of fine grater being careful not to capture the white subcutaneous layer.




Then, if the lemon is thick-skinned, remove white layer. Let's cut the lemon in small pieces and take out the seeds.




Add lemon and zest to pumpkin jam with apples, mix and cook it over low heat for another 10 minutes.




Jam can burn, so do not forget to stir it often. At this stage, I advise you to try jam for sweetness. If you doubted the amount of sugar and put it a little less: it's time to add it if necessary.




We sterilize clean jars. Wipe the jars dry immediately.




We lay out the finished jam in jars, while trying to ensure that they are filled to the very top. We close the jars with lids.




We turn the jars over, put them on a towel and leave them like that until they cool. And then we send it to a permanent place for storage. You can store such jam from pumpkin and lemon apples when room temperature, so sending it to the refrigerator or taking it out to a cold cellar or basement is not necessary at all. Just enough to hide it away from sunlight and from the stove.




Tips & Tricks:
Pumpkin for jam must be chosen brightly orange color- it also has more pectin, and it is sweeter than other varieties.
Try not to let the white part of the lemon get into the jam. The fact is that it is a little bitter and can thoroughly spoil the taste of your preservation.
Apples of any variety. Neither size nor sweetness matters. It's just that the sweeter ones require less sugar. Well, sour ones will give the jam a pleasant sourness: if you like this, choose them.




Jars and lids should be well washed and sterilized. Moreover, you need to sterilize the jars only before you put pumpkin jam in them. Remember the rule: we put the jam only in hot jars: after all, our jam is hot, so cold jars can simply burst.




Author - Natalia Tishchenko
We also offer to prepare

Proportions of products for cooking:

Pumpkin pulp - 800 gr.;

Sugar sand - 1 kg.;

Orange peel - a quarter of a teaspoon.

How to cook pumpkin jam with apples.

First, the peeled pumpkin must be stewed in a saucepan (until soft), and then the stewed pumpkin pulp must be crushed with any accessible ways, for example, wipe through a sieve or colander.

In sour apples, you need to remove the seeds and peel, then also stew them until soft and rub them hot through a sieve.

After that, put the apple and pumpkin mass in one bowl. Pour half the norm of sugar indicated in the recipe there, mix well until smooth and, then, boil over low heat, not forgetting to stir in a timely manner.

The remaining sugar must be added at the end of cooking. Then put in our jam and orange peels.

Boiled to desired density homemade jam then we pack it in prepared sterilized jars and roll it up with sterile lids.

If there is no desire to roll pumpkin jam, you can boil it a little longer until it lags behind the bottom of the dish. Jam boiled to such a density can not be rolled up, but transferred to sterile dry jars, which we first cover with gauze folded in half. And the next day, we close the jars with waxed paper soaked in vodka and tie them with twine.

In winter, from such a thick jam you can make various fillings for pies, pancakes and pancakes. Or you can just spread it on fresh bread and serve it with morning tea.

Thick pumpkin jam with apples for the winter - how to make jam at home

Cooking time: Not indicated

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 baked pumpkin.

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.

– pumpkin puree- 330 grams;

- applesauce - 470 grams;

- granulated sugar - 600 grams;

- citric acid - 2.5 grams.

To prepare jam from pumpkin and apples, we select a mature pumpkin and wash it thoroughly under cold water. 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. Add citric acid to it as well 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.

Jam from apples and pumpkin: photo recipe

Fragrant and tasty jam from apples and pumpkins can be cooked at any time. Our photo recipe tells how it should be prepared.

Pumpkin jam with apples and lemon

Cooking time: Not indicated

We cook jam from apples, pumpkins and lemons together.

- 500 g of peeled pumpkin;

- 700 g of peeled apples;

- 0.3 - 0.5 kg of sugar;

- 1 half lemon.

The amount of sugar in the pumpkin jam recipe is approximate - you will adjust it yourself, based on how sweet pumpkin and apples you will use. I advise you to start with sugar a little less than the norm, then try the jam, and then add if the sweetness is not enough.

Wash the pumpkin, remove the skin. We cut and take out loose pulp with seeds. Carefully scrape out the inner surface of the pumpkin with a spoon so that there are no areas with a loose mass. And only after that we weigh it - after all, we need the weight of the “useful” part of the pumpkin, without skins and seeds. Cut the pumpkin into thin slices or small cubes. In principle, the size of the pieces does not matter. But remember that pumpkin, cut into small thin pieces, will be ready much earlier and almost no water is required to cook it.

Pour 1-2 tablespoons of water into the pan (so that only the pumpkin does not stick to the bottom and burn) and pour the pumpkin. Cover with a lid and put on fire. At first, the fire should be strong, but as soon as the water heats up, it “hisses”, immediately reduce the fire to a minimum and simmer for 10 minutes.

While the pumpkin is stewed, we are engaged in apples for jam. We clean them from the skin, remove the core. Remember that apples darken quickly when exposed to air. To prevent this and not worsen the color of the jam, immediately lower the peeled apples into cold water. And again I remind you that we weigh apples, like pumpkins, after we clean and remove the middle. Cut the apples into small pieces (similar in size to pieces of pumpkin).

The pumpkin was a little stewed and became soft (this is easy to see if you stir it a little with a spoon).

We spread the chopped apples in a saucepan with a pumpkin. Stir and simmer covered for another 10-20 minutes. The time directly depends on the variety of apples and the size of the pieces, so mix every 5 minutes and at the same time check the apples for softness.

When the apples with pumpkin become soft and mixed, almost turning into "porridge", turn off the fire. Apples will no longer be so white, they will become transparent and a little orange, like a pumpkin.

Cool the pumpkin with apples a little. Then puree with a blender.

Add sugar to the puree, mix and put on fire. First, we make the fire strong and stir the mass all the time until it “chuffs”. Then we reduce the fire to the smallest and continue to cook. Since the mass is quite thick, do not forget to mix it. So we cook the future jam from pumpkin and apples for 10 minutes.

We just have time to get on with the lemon. We remove the zest from it with the help of the smallest grater, trying not to capture the white subcutaneous layer.

Then, if the lemon is thick-skinned, remove the white layer. Cut the lemon into small pieces and take out the seeds.

Add lemon and zest to pumpkin jam with apples, mix and cook it over low heat for another 10 minutes.

Jam can burn, so do not forget to stir it often. At this stage, I advise you to try jam for sweetness. If you doubted the amount of sugar and put it a little less: it's time to add it if necessary.

We sterilize clean jars. Wipe the jars dry immediately.

We lay out the finished jam in jars, while trying to ensure that they are filled to the very top. We close the jars with lids.

We turn the jars over, put them on a towel and leave them like that until they cool. And then we send it to a permanent place for storage. You can store such jam from pumpkin and lemon apples at room temperature, so sending it to the refrigerator or taking it out to a cold cellar or basement is not necessary at all. It is enough just to hide it away from sunlight and from the stove.

Pumpkin for jam should be chosen in a bright orange color - it also has more pectin, and it is sweeter than other varieties.

Try not to let the white part of the lemon get into the jam. The fact is that it is a little bitter and can thoroughly spoil the taste of your preservation.

Apples of any variety. Neither size nor sweetness matters. It's just that the sweeter ones require less sugar. Well, sour ones will give the jam a pleasant sourness: if you like this, choose them.

Jars and lids should be well washed and sterilized. Moreover, you need to sterilize the jars only before you put pumpkin jam in them. Remember the rule: we put the jam only in hot jars: after all, our jam is hot, so cold jars can simply burst.

Jam from apples, pumpkins and lemons

A delicacy that even the most persistent sweet tooth will not be able to refuse. We cook jam from apples, pumpkins and lemons together. turns out very tasty.

Jam from pumpkin and apples for the winter

Pumpkin is perhaps the only late fruit that is preserved for the winter. So I thought that this year I had completed the preparations for the winter. But I still made a couple of jars of pumpkin jam and jam. solar pumpkin jam will delight you at first sight. His amber simply attracts, and the aroma and taste are wonderful. Pumpkin jam will turn out tastier if cooked with apples. Well, for a slight sourness, I added the juice of one medium lemon.

For pumpkin jam you will need:

how to make jam from pumpkin and apples for the winter

I advise you to start cooking with a pumpkin, and leave the apples at the end. Because when touched with a knife, they quickly begin to blacken. This, of course, can be avoided by sprinkling them with lemon juice. Since my portion is small, I do not need it.

1. Wash the pumpkin, cut into portioned pieces and remove skins and seeds. On the large side of the grater we rub the pumpkin (1 kg). Then we take the container that you have for cooking jam and lay the grated pumpkin in layers, sprinkling it with sugar. Calculate so that the pumpkin takes 500 gr. Sahara. I got a medium cauldron.

2. Now let's get to the apples. Cut clean apples into 2 parts and cut out the core. Cut each part into cubes. I crushed the apples immediately above the cauldron and pour the remaining sugar in the same way.

3. These are the two cauldrons I got.

We leave them for several hours until they start up the juice and become covered with it. Now there is a body in the apartment, so the process was not long in coming.

After, we send apples and pumpkin to medium fire and leave to boil. We change and immediately turn off the fire. Let it brew in syrup until it cools completely. But it took me a little longer. I left it overnight. Bring to a boil a second time and set aside again.

For the third time, bring to a boil and combine the apples with the pumpkin. Stir, add the juice of one lemon. Let everything boil with lemon. With each photo, it is noticeable how the jam changes color.

That's it beautiful jam V last time bring to a boil and pack in clean sterilized jars. From this portion I got 1 liter jar, 1 half liter. And the middle bowl of jam, which did not fit in the jar, we ate with pleasure over a cup of tea. Jam from pumpkin and apples does not have to be wrapped in a blanket, like compotes. They will be safely stored along with your other blanks.

Preferably jam or pumpkin jam and apples do not use immediately better couple days to let it stand. Then pumpkin jam will be even tastier and more aromatic.

But this pumpkin, from which our blanks and delicious pastries. We have enough for the whole winter.

Jam from pumpkin and apples for the winter, Delicious Recipes

Sunny pumpkin jam will delight you at first sight. Its amber color simply attracts, and the aroma and taste are wonderful. Pumpkin jam will turn out tastier if cooked with apples. Well, for a slight sourness, I added the juice of one medium lemon.

Jam pumpkin-apple

For 800 g of pumpkin: 1.2 kg of apples, 1 kg of sugar, 1/4 tsp. orange peels.

Stew the pumpkin in a pan, and then rub it through a colander or sieve. Apples, preferably sour, peel and seeds, stew and rub hot through a sieve. Then put the pumpkin and apples in a bowl, add half the sugar and, stirring, cook over low heat. Shortly before the end of cooking, add the remaining sugar, orange peels. transfer the finished jam into dry hot jars and roll up with boiled, but dry lids. You can cook jam longer until it lags behind the bottom of the dish, then you can not hermetically close it.

Transfer the jam to dry jars, cover with gauze in two layers and the next day close with parchment soaked in vodka and tie.

From the book Jam, Jam, Jam author Melnikov Ilya

Plum-apple jam It is difficult to prepare jam of a dense consistency from one plum puree, therefore, to obtain a thick jam, 30% of apple puree can be added to the plum puree. To do this, for 1 kg of sugar, you need to take 1.3 kg of puree mixture. First boil the mixture for 15 minutes,

From the book Canning for Lazy People author Kalinina Alina

Cherry-apple jam In order to get thick jam, 40% puree from fresh apples. For jam cooking, it is necessary to prepare a mixture from the calculation: 150 g of cherry puree, 500 g of apple puree, 1 kg of sugar. Cook the mixture until tender, stirring constantly,

From the book Berries and Fruits. Rustic preparations author Zvonareva Agafya Tikhonovna

Plum-apple jam plum puree add 30-40% apple. In this case, 1.25 kg of puree mixture is taken for 1 kg of sugar. First, the puree mixture is boiled down

From the book Preparations. Easy and right author Sokolovskaya M.

Blueberry-apple jam 500 g of blueberries, 500 g of apples, 600 g of sugar. l. water, then pass through a fine sieve. Mash the blueberries with a wooden pestle, mix with applesauce and boil over low heat until 1 kg

From the book 1000 most delicious meatless dishes author Kayanovich Lyudmila Leonidovna

"Cheese" pumpkin-sea buckthorn For 1 kg of pumpkin: 200 g of granulated sugar, 200 g of sea buckthorn juice. Wash the pumpkin, remove the peel and seeds, cut into pieces, sprinkle a small amount sugar, leave for 2-5 hours and drain the separated juice. Then add the rest of the pumpkin

From the book 100 recipes for dishes rich in vitamin C. Tasty, healthy, mentally, healing author Evening Irina

Apple jam You will need: 1.2 kg of apples, 100 ml of water Chop apples, put in enamel pan, add some water and cook until soft. Rub the hot mass through a sieve, reduce by half and pour into jars. close parchment paper And

From book home canning author Kozhemyakin R. N.

From the book Multicooker - canning. Jams, compotes, jams author Kashin Sergey Pavlovich

Pumpkin-rosehip cheese Ingredients: pumpkin - 1 kg, rose hips - 200 g, sugar - 200 g, water - 250 ml, vegetable oil, Dill seeds. Ripe rosehips are cleaned of seeds and hairs, blanched for 2 minutes and rubbed through a sieve or passed through a juicer.

From book Big Encyclopedia canning author Semikova Nadezhda Alexandrovna

Pumpkin and eggplant caviar Components Pumpkin - 5 kg Eggplants - 1 kg Ripe tomatoes - 3 kg Sweet pepper - 1 kg Carrots - 1 kg Bulb onions - 1 kg Salt - to taste Vegetable oil for frying Peel the pumpkin from the peel and seeds, cut into small cubes. Eggplant also

From the book Multicooker. 1000 best recipes. Fast and helpful author Evening Irina

apple jam Option 1 Components Apples - 1 kg Sugar - 800 g Water - 1 cup Cut the apples into slices, put in a bowl for jam, pour in water and boil the apples until softened. Then rub through a sieve. Add sugar to the puree, mix and cook the jam until tender.

From the book Ukrainian, Belarusian, Moldavian cuisine author Pominova Ksenia Anatolievna

Apple jam Ingredients 350-400 g of apples, 500 g of sugar. Cooking method Peel the apples, remove the cores, cut and put in a multicooker bowl. Sprinkle apples with sugar. Set the "Extinguishing" mode to 2 ? hours and cook, stirring occasionally. Spread hot

From book 50,000 selected recipes for multicooker author Semenova Natalya Viktorovna

Jam pear-apple Wash pears and apples, cut into slices, removing the core, and pass through a meat grinder. Boil the resulting mass with constant stirring until thickened, then add sugar, lemon juice and cook until tender. Spread the finished jam into

From the book Multicooker for kids. 1000 best recipes author Evening Irina

From the author's book

Apple jam Ingredients 5 kg of apples, 2.5 kg of sugar. Cooking method Wash, peel, remove the core, rub on coarse grater. Cook on low heat for 20 minutes, add sugar, cook for another 25 minutes, stirring constantly. Cool the jam, transfer to

From the author's book

Apple jam 350–400 g of apples, 500 g of sugar. Peel the apples, cut them and put them in a multicooker bowl. Sprinkle apples with sugar. Set the "Extinguishing" mode to 2 ? hours and cook, stirring occasionally. Arrange hot jam in sterilized jars and close

From the author's book

Apple jam with oranges Ingredients 4 oranges, 6 apples, 500 g sugar, 1 lemon. Preparation Wash the apples, peel and core, cut into small slices. Oranges are also peeled, divided into slices, and cut in half. Select bones. Lemon