Pumpkin jam. What to cook from a pumpkin? The best recipes for jam, jam, marmalade, pumpkin confiture

• 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 the seeds from the lemon and cut into 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 used to make delicious jam or preserves. 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 the apples and pumpkin become soft, cover them with sugar, add lemon juice, you can also add lemon zest for taste. 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. 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 jam

Very tasty, simple recipe for pumpkin jam. It tastes like orange jam, which I didn’t let to try, everyone liked it and didn’t believe that it was 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

The bright orange color and 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 peel thinly and place in a large pot with the chopped ormons. 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. Wash the jars in hot soapy water, rinse and dry. Put in the oven for 10 minutes, turn off the oven and let cool.

Pumpkin is considered one of the most useful gifts of the garden. The unique, slightly sweet taste makes it possible to use this culture for the preparation of sweet preparations. Pumpkin jam is inexpensive, it turns out fragrant, bright. It not only looks appetizing, but also has a 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 cooking on a grater or using a meat grinder, but more often the pumpkin pulp is cut into medium-sized pieces, boiled or baked, then chopped 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 a more pleasant aroma, you can add zest, cinnamon, nutmeg, and other spices to it.
• It is necessary to lay out pumpkin jam in pre-sterilized jars. Close it with metal lids to ensure 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 the pumpkin pieces, put on a 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 with clean water, boil 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 spicy notes, helps to 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 is inexpensive, has an unusual but harmonious taste, and stands well at room temperature.

Very tasty, simple recipe for pumpkin jam. It tastes like orange jam, which I didn’t let to try, everyone liked it and didn’t believe that it was 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.

Ingredients

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.

Cooking steps

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.

After 30 minutes, I added zest and juice to the pumpkin, mixed it and put the jam in a saucepan to cook over medium heat.

Cooked, stirring occasionally

until the pumpkin jam is reduced and thickened.

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!

Ingredients:

• 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.

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 of minerals. It is recommended for baby and diet food. After making sure how useful the pumpkin is, you should certainly prepare all kinds of dishes from it. 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

Based on this recipe "", you can cook a 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 toppings like citrus and ginger, you can make an amazing dessert for kids and adults alike. 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 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.