Pumpkin jam: recipes. Pumpkin jam: orange mood in white winter

The autumn abundance of fruits and vegetables delights and opens up a wide field for culinary fantasies. Particularly tasty are the preparations for the winter from our domestic crops that grow in every summer cottage - cucumbers, tomatoes, zucchini, peppers. However, today we will talk about a universal vegetable, which has long been used not only for food, but also for various household needs. Many fairy tales cannot be imagined without this "magic" attribute of impressive size - a sunny orange pumpkin. Due to its exceptional nutritional qualities, the garden "beauty" is useful for digestive problems, hypertension, diseases of the genitourinary system and many other ailments. So, pumpkin makes amazingly tasty porridge, filling for pies, pancakes, soup puree or smoothies - a sweet vitamin drink. In addition, you can make excellent pumpkin jam, the recipe of which with step-by-step instructions can be found on our pages. So, how to cook pumpkin jam? With the help of our simple recipes with photos and videos, each housewife will quickly and tasty prepare an original delicacy by twisting a fresh pumpkin through a meat grinder or cutting the flesh into pieces. We offer interesting options for pumpkin jam in a slow cooker or a regular saucepan - with orange and lemon, dried apricots, ginger. The dessert turns out to be a beautiful orange color, delicate in taste, with a delicate spicy aroma. A real delicacy - from the most affordable products!

How to quickly and tasty make pumpkin jam - step by step recipes with photos

Pumpkin is a truly amazing vegetable that is great for preparing the most “opposite” dishes in terms of composition. Indeed, from one such puffy-sided "beauty" you can easily get a full meal with soup, a second and even dessert. So, how to quickly and tasty cook pumpkin jam? A step-by-step recipe with a photo of this delicacy is extremely simple and does not require special culinary talent, and only sugar is needed from the ingredients - except for fresh juicy pumpkin. In winter, a jar of pumpkin jam will perfectly saturate the body with vitamins, useful trace elements and cheer up the whole family.

Ingredients needed to make Pumpkin Jam:

• pumpkin - 1.5 kg
• sugar - 900 gr.

Step-by-step instructions for a quick and tasty pumpkin jam recipe, with a photo:

1. We cut the pumpkin into two halves, take out the inner part with seeds and cut off the peel.

   
   

2. We cut the pulp of the fruit into neat medium cubes of approximately the same size so that the jam boils evenly.

   
   

3. Put the pieces of pumpkin in a saucepan, add sugar and mix. Now you need to leave it for an hour or two to "rest" to extract the juice - the juicier the pumpkin, the less time it will take to "juice". Do not forget to periodically stir the mass with a wooden spoon.

   
   

4. After extracting the juice and dissolving the sugar, we send the pan with the pumpkin to the fire and bring to a boil. During cooking, you need to gently mix the mass several times so that the pieces do not fall apart.

   
   

5. We boil the jam over low heat for 45 minutes - we note the time from the moment of boiling.

   
   

6. Then we pack the hot treat in pre-sterilized jars and roll them up with clean lids. Turn upside down and leave to cool under a warm blanket for about a day. Ready-made pumpkin jam can be perfectly stored on a pantry or cellar shelf, and in winter it can be warmed with its bright sunny color and amazing fresh taste. Happy tea!

   
   

Pumpkin jam with orange and lemon - recipe in a slow cooker, photo

Many housewives most often cook “traditional” porridge with milk, casserole or pancakes from fresh pumpkin. However, from this wonderful vegetable you can create real culinary masterpieces - take at least pumpkin jam. Delicate, transparent amber and surprisingly tasty pumpkin jam will be an ideal filling for pies, a spread on a sandwich or just an “independent” dessert. As you know, pumpkin goes well with citrus fruits, so for our recipe with a photo you will need an orange and a lemon. At the last stage of cooking, we suggest using a slow cooker, which will replace a regular pan - you just have to chop the ingredients and set the desired mode. Bon appetit!

The list of ingredients for the recipe for jam with pumpkin, orange and lemon - for a slow cooker:

• peeled pumpkin (pulp) - 1 kg
• sugar - 1 kg
• large orange - 1 pc.
• lemon - 1 pc.
• citric acid - 1 tsp

The order of cooking orange-pumpkin jam with lemon in a slow cooker:

1. Cut the pumpkin pulp into small pieces and pass through a meat grinder or blender. Finely chop citrus fruits and also grind in any convenient way.
2. The resulting mass is laid out in a multicooker bowl and covered with sugar. When the fruits and vegetables start up the juice, we set the “Stew” program and the time is 2 hours.
3. During cooking, you need to stir the pumpkin puree several times to avoid burning. You may have to add water if there is insufficient juice release - here we focus on the situation.
4. When 10 minutes remain until fully cooked, add citric acid and mix. We lay out the hot orange-pumpkin jam with lemon in sterilized jars and, after cooling, take it to a cool dark place. An amazingly tasty treat - and it cooks very quickly!

How to cook jam with pumpkin slices with orange and lemon - recipe video

Preserving pumpkins is a great way to “compactly” preserve this bulky and healthy vegetable until winter. How to cook pumpkin jam with orange and lemon? With the help of our video recipe, each housewife will quickly prepare several jars of pumpkin jam - delicious, with a delicate citrus aroma and incomparable amber color.

Delicious pumpkin jam with dried apricots for the winter - step by step recipe with photo

Pumpkin and dried apricots give the jam a bright and rich sunny color - you just want to open a jar without waiting for winter! So it’s better to cook a “double” portion of pumpkin jam with dried apricots in order to enjoy the incomparable taste of dessert in the cold season. For those who are on a diet or just a healthy diet, pumpkin jam can and should be consumed - of course, in reasonable quantities. On the eve of the harvesting season, we have selected a step-by-step recipe with a photo of delicious pumpkin and dried apricot jam, which will pleasantly surprise even “experienced” sweet teeth. Try for health!

Ingredients for cooking delicious jam with pumpkin and dried apricots:

• pumpkin pulp - 1 kg
• dried apricots - 300 gr.
• sugar - 0.8 - 1 kg
• lemon juice - 5 tbsp. l.

Step-by-step description of the recipe for pumpkin jam with dried apricots for the winter:

1. First you need to peel a fresh pumpkin, cut out the seeds and the inner fibrous part. Grind the pulp into medium-sized pieces and send to the pan.
2. We fall asleep with sugar and let it brew for 2 - 3 hours - during this time the pumpkin will release the juice.
3. We wash the dried apricots, pour them with warm water and leave for about an hour so that the dried fruits swell. Then dry and cut into pieces of arbitrary shape.
4. Pour lemon juice into a saucepan with pumpkin and, if necessary, a little water. After mixing the ingredients, set to cook over low heat.
5. After boiling, add chopped dried apricots and boil for 10 - 15 minutes, not forgetting to stir with a wooden spoon or spatula. Then remove from the stove and let cool.
6. Put the pan with the cooled jam back on the fire, bring to a boil and cook for 10 - 20 minutes. After the second cooking, remove from heat and wait for cooling. For the third time, you need to withstand an interval of at least 6 hours and boil the mass over low heat.
7. While the pumpkin jam is being prepared, wash and sterilize the jars in any convenient way - steamed or in the oven. We lay out the hot treat in jars and roll up the lids boiled in boiling water. We take the cooled jars of pumpkin and dried apricot jam to the pantry for permanent storage - a delicious and healthy dessert is ready!

Vitamin pumpkin jam - recipe with dried apricots and orange, photo

Citrus fruits give pumpkin jam an extraordinary taste and aroma of freshness - a real “piece” of a hot summer in a jar! In our recipe for pumpkin jam, orange and dried apricots are perfectly combined with the main ingredient in color, increasing the value of the product several times. How to cook vitamin jam with pumpkin, dried apricots and orange for the winter? A simple recipe with a photo of an amazing dessert is at your service.

We stock up on the ingredients for the recipe for pumpkin jam with orange and dried apricots:

• peeled pumpkin - 2.5 kg
• oranges - 2 pcs.
• dried apricots - 300 gr.
• sugar - 1.5 kg

Cooking for the winter jam with pumpkin, oranges and dried apricots:

1. Peel the pumpkin, cut into small pieces and sprinkle with sugar. We put the pot with the chopped vegetable in the refrigerator so that the juice stands out - it is best to do this in the evening.
2. We start the morning with the preparation of oranges - wash them and cut them into cubes (“discard the tops” of the fruit). We put a pan with pumpkin in syrup on the fire, boil and add chopped oranges. When the jam boils again, boil for 5 minutes and let cool.
3. After 5 - 6 hours, we again send the delicacy to the stove and bring to a boil over medium heat. We wash the dried apricots, cut them into pieces and combine with the rest of the ingredients in a boiled jam. We reduce the fire to a minimum and boil for half an hour, not forgetting to stir.
4. When you notice that the pieces of pumpkin begin to "spread" - it's time to remove and lay out in pre-sterilized jars. Pumpkin-orange jam with dried apricots turns out to be bright orange in color, which all the ingredients generously “shared” with each other. We roll this vitamin "miracle" into jars, and in winter we take a sample - it's just incredibly tasty and healthy!

A simple recipe for pumpkin jam with ginger - video blank

Since ancient times, ginger root has been considered an extremely valuable spice - it contains a number of useful substances and vitamins. Pumpkin jam with ginger in winter will be a real “salvation” for the body, and its incomparable taste cannot be expressed in words. On the video you will find a simple recipe for pumpkin-ginger jam - such a preparation will definitely become the “hit” of the season!

You can prepare sweetness from any garden or garden crop. One such culinary result is pumpkin jam. No effort, minimum cost, just combine the pulp of the berry with sugar and, voila, a half-liter jar of delight on your table. 90% of the pumpkin composition is water, which means that it perfectly absorbs the juice and aroma of all nearby ingredients. Therefore, the pumpkin can be successfully closed with various fruits and berries. The recipe for pumpkin jam will help you process raw materials using a regular pot or slow cooker, if any.

The gourd culture is thoroughly saturated with useful elements. Introducing it into the diet, do not focus your attention only on the pleasant taste. Pumpkin has a positive effect on vision, digestion, blood circulation and immunity. Pectins, which are part of the fruit, remove cholesterol, toxins and even radioactive substances. Vitamins A, B, C, D, PP, T, iron, potassium, calcium and other substances fill the body with energy and normalize metabolism. You should definitely eat at least one pumpkin dish, including jam.

Classic pumpkin jam

For those who are wondering: “How to make pumpkin jam?”, A detailed simple recipe is provided without any impurities and complications. The composition of the ingredients includes 1 kilogram and sugar, as well as 1.5 cups of water.

Cooking:

The readiness of the jam is determined by the brown color.

Pumpkin jam in a slow cooker

Why not take advantage of modern kitchen equipment that makes cooking easier? Pumpkin jam in a slow cooker is the fruit of such a culinary creation. It will need 800 grams of pumpkin, a pound of granulated sugar. Half a teaspoon of ginger root powder, a few grams of citric acid, a large spoonful of water will help to saturate with unusualness. Cooking in a slow cooker is not difficult, so you can add an apple or some other fruit. For pumpkin and apple jam, you need one apple.

Cooking:

You can take any amount of sugar in this recipe, based on your own preferences, the main thing is not to overdo it with citric acid.

Pumpkin jam with oranges

The sweet-sugary taste of pumpkin can be diluted by adding citrus fruits to it. Pumpkin jam with orange and lemon is an incomparable potion for tea. For 1 kilogram, 1 orange and 1 lemon will go. 800 grams of sugar will help turn raw ingredients into jam. In addition to acquiring a new branch of taste, the usefulness of jam also increases. The abundant presence of vitamin C, ascorbic acid, fiber, antioxidants, beta-carotene fills the dish with even more benefits.

Cooking:

Pumpkin jam with dried apricots

Pumpkin jam with dried apricots is a recipe for the most delicious drug, which requires 1 kilogram of pumpkin pulp and 0.3 kilograms of dried apricots to create. A pound of sugar will help bring the jam to life.
Cooking:

The pumpkin is considered ready if it has begun to turn into a puree mixture.

Video recipe for pumpkin jam with ginger

1. Before starting work, be sure to wash glass jars with soda. You can not clean them with detergents, if they are not washed off completely, then the remaining particles will affect the storage of provisions in the future.
2. Next comes the stage of sterilization of the container. This procedure is needed to eliminate bacteria that can cause botulism. Sterilization is carried out in the usual way for us, by placing the jar on the kettle. Under the action of hot temperature, all microbes die, a 5-minute treatment is enough. Modern methods offer sterilization of glass containers using ovens, microwave ovens. Such options are also effective and acceptable in all families.
3. Any canning involves two options: boiling the ingredients before entering the jar and sterilizing the jars with the contents of the ingredients later. The first method turns the pumpkin into a mushy substance, which is just favorable for jam. If you want to keep the cut cubes of pumpkin pulp in its own form, then it is better to resort to the second option - sterilizing the jars with the contents.
4. Well, the final stage: rolling up the lid. Even in the last decade, corking was done only with tin lids using a seamer. Now there are many forms and types of cans with a neck with spirals for twisting with the same lids. Storage in these jars is no less secure than with standard lids and is most suitable for preserving jam.

Pumpkin jam for the winter is considered to be a mandatory harvest. After all, pumpkin is an inexpensive and affordable berry. In cooking, it is famous as an easily processed fruit, regardless of the dish. The resulting jam based on it with other fruits is so tasty and fragrant that once you try it, you will return to it every year.

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Ingredients

• 1 kg pumpkin pulp;
• 1 kg of sugar;
• ground cinnamon - to taste;
• a pinch of citric acid.

Cooking

Cut the pumpkin into small cubes and place in a bowl. Sprinkle with sugar and mix thoroughly.

Place the saucepan over medium heat. When the sugar has melted, increase the flame and, stirring constantly, bring the jam to a boil. Then cool completely.

Repeat cooking 2-3 more times, depending on the desired jam density. During the last cooking, add cinnamon and citric acid to the jam.

Ingredients

• 1 kg pumpkin pulp;
• 2 oranges;
• 1 kg of sugar;
• ½-1 teaspoon citric acid;
• ground cinnamon - to taste.

Cooking

Cut pumpkin into small pieces. If the oranges have a thick skin, it is better to peel it off so that it does not taste bitter. Slice the citruses and remove the pits.

Puree the oranges and pumpkin in a blender. Transfer it to a saucepan, add sugar and mix thoroughly.

Place the saucepan over high heat and, stirring constantly, bring the jam to a boil. Then cook it on low heat for 20 minutes. 5 minutes before the end of cooking, add citric acid and cinnamon.

Ingredients

• 1 kg pumpkin pulp;
• 1 kg of sugar;
• 1 lemon;
• 1 piece 5-7 cm long.

Cooking

Cut the pumpkin into small cubes and place in a saucepan, sprinkle with sugar. Leave for a few hours at room temperature so that the pumpkin gives juice.

Cut the lemon into slices, remove the seeds and grind in a blender. Peel the ginger and grate on a fine grater. Add lemon and ginger to pumpkin and stir.

Place the saucepan over high heat and, stirring, bring the jam to a boil. Reduce heat and simmer, stirring, for another 30-40 minutes. If you want to make the jam more homogeneous, at the end of cooking, mash the pumpkin with a pusher.

Ingredients

• 1½ kg pumpkin pulp;
• 1 orange;
• 1 lemon;
• 1 kg of sugar.

Cooking

Cut pumpkin into small cubes. Cut the orange and lemon lengthwise into 4 pieces, then chop each into thin slices. Remove the bones from them.

Place the pumpkin, orange and lemon in a saucepan. Add sugar and mix thoroughly. Leave for a few hours for the pumpkin to release its juice.

Place the saucepan over high heat and bring the jam to a boil. Simmer, stirring, for 5 minutes, remove from heat and cool completely. Repeat twice more in the same way.

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Ingredients

• 1 kg pumpkin pulp;
• 700 g of sugar;
• 300 g dried apricots;
• 1 lemon or ½ teaspoon citric acid.

Cooking

Cut pumpkin into small cubes. Put them in a bowl, sprinkling with sugar. Leave at room temperature for a few hours for the pumpkin to release its juices.

Pour washed dried apricots with warm water for about an hour to swell. Then rinse it again, dry it and cut into strips.

Place the pot of pumpkin over low heat, bring the jam to a boil, and simmer for about 10 minutes.

Add dried apricots, lemon juice or citric acid and stir. Cook the jam for another 15-20 minutes. It will be watery at first, but will thicken as it cools.

Ingredients

• 1 kg pumpkin pulp;
• 1 kg of apples (peeled weight);
• 4-6 tablespoons of sugar.

Cooking

Cut pumpkin and slices and arrange them in different pans. Sprinkle the pumpkin with 3 tablespoons of sugar, and add 1-3 tablespoons to the apples, depending on their sweetness.

Stir and place the pots over moderate heat. Cook, stirring, until pumpkin and apples are very soft.

Then transfer everything to one pan and puree the mass with a blender until smooth. Stir, bring the puree to a boil and cook, stirring, for another 3-5 minutes.

Bring the water to a boil and sterilize the jars for 30 minutes. Then roll them up, turn them over, wrap them up and chill.

Pumpkin jam is an unusual and very tasty delicacy. It does not require a long standing near a hot stove, it is enough to boil it for 10-20 minutes and roll it into jars. Absolutely any kind of pumpkin is suitable for such a jam, even unsweetened ones. You can add citrus fruit, barberry, sour apple to the pan - 1-2 of these fruits will give the jam an interesting fruity tint. And you can get by with just pumpkin and cinnamon.

Ingredients:

Pumpkin- 1 kg

Sugar- 1 kg

Orange, lemon or tangerine (your choice)- lemon 1 piece, orange 2 pieces or tangerines 500 grams

Barberry- 1 tbsp

Cinnamon- 0.5 - 1 h / l

How to make pumpkin jam

1. We cut the peel from the pumpkin, wash it and cut it into small cubes 1 by 1 cm. The pumpkin is cooked quickly, so even if you cut it into thick slices, it will still soften quickly.

2 . Pour the pumpkin into an enameled pan (you can also use stainless steel), add sugar, mix and heat.

3. Gradually, the sugar will begin to melt, the pumpkin will soften and give juice, the jam will become liquid and boil.

4. Add a small pinch of cinnamon; orange, tangerines or lemon; barberry. Let the jam simmer over medium heat for 10-20 minutes.

6 . If you need to achieve a thick consistency of jam, then boil longer.

In the process of boiling, an amazing foam will form on the surface of the jam. It must be removed and put in a separate glass. Foam from jam is in some way a separate dish, a by-product of jam, but very tasty. At the end of the cooking process, we will have an amazing amber jam with a deep aroma in the pan. It remains only to sterilize the jar and the lid for a couple, pour the jam into it and roll it up.

Delicious pumpkin jam is ready

Bon appetit!

Pumpkin jam recipes

A delicious delicacy for lovers of radiant color, pumpkin jam recipes for which have long been circulating on the Internet and are very popular among housewives engaged in preparations for the winter.

A delicious treat - pumpkin jam or jam, can be prepared with the most interesting and unusual additives. For example, with ginger root, berries and other fruits, a variety of spices, honey, regular or brown sugar, poppy seeds, dried fruits.

Pumpkin is very useful, especially when combined with lemon or oranges, and is also completely harmless to the figure, and if you cook jam without adding sugar (this is also possible 🙂), it will become an excellent dessert for losing weight. Pumpkin is rich in carotene, as well as potassium and magnesium, the use of a product such as pumpkin jam with lemon will saturate the body with vitamins and elements that strengthen the immune system.

Pumpkin jam with orange

• Pumpkin - 1 kilogram.
• Orange - 2 large pieces.
• Sugar - 700 grams.

We start by peeling pumpkins and oranges. You need to get rid of the seeds, and then cut the fruits into small cubes. Let's take a large saucepan, where we put the ingredients, then sprinkle everything with sugar and leave it in a dark place, somewhere on the balcony, for the whole night under the lid.

This recipe for pumpkin jam with orange says - put the contents of the pan on fire, cook until foam appears, which is removed with a slotted spoon, cool the jam. When it cools down, put it on the fire again and cook on low heat for another hour, then cool, roll up in jars and store in a dark, cool place.

Pumpkin jam with orange and lemon

• Pumpkin - 2 kilograms.
• Oranges - 3 pieces.
• Lemons - 2 pieces.
• Sugar or honey - optional and to taste.

First of all, you need to wash the food, then peel the pumpkin and cut it, along with lemons and oranges, which we will not peel. Mix the fruit and sugar and put on medium heat to boil for 10 minutes. Then you need to leave it under the lid so that the jam cools down, then boil again for 5 minutes over medium heat. Then we remove it, and after an hour it can be decomposed into jars, pre-sterilized, twisted with lids and can be sent to the underground.

Such jam is not only useful, but also dietary, if you put honey in it as a sweetener and do not use sugar, it is ideal for losing weight as a dessert.

Pumpkin jam with dried apricots

• Pumpkin - 3 kilograms.
• Dried apricots - 1 kilogram.
• Honey - 300 grams of liquid linden honey.

The pumpkin needs to be peeled and cut into small cubes, then mixed with sugar and put on a slow fire for 20 minutes. We cut the dried apricots the way you like best, either in large pieces, cut in half, or into four to six pieces. This recipe for pumpkin jam does not oblige you to add dried apricots of any particular shape, if cut into small cubes, you get amber jam-jam, from which you can make tasty and healthy jelly in winter.

Add dried apricots to the pumpkin with sugar, cook for an hour over low heat, leave to stand for several hours, close in sterilized jars and roll up with lids, put in the basement until an opportunity.

Pumpkin and apricot jam

• Pumpkin - 3 kilograms.
• Apricots - 1 kilogram.
• Orange - 1 piece.
• Lemon - 1 piece.
• Sugar - 1.5 kilograms.
• Vanilla, stick - 1 piece.
• Wine dry, white - 200 milliliters.
• Rum - 50 grams.
• Water - 200 milliliters.

From this amount, the product produces 1,200 grams of jam. That is, for 6 small jars of 200 grams. From an orange, we need only the zest, and from a lemon - juice. So, finely chop the orange peel, and squeeze the juice out of the lemon. Peel the pumpkin and cut into cubes. Layer the pumpkin, orange zest and sugar in a large bowl until the ingredients run out. Top everything with lemon juice, cover and leave overnight.

The next day, you need to wash and peel the apricots, then cut them into cubes, add wine and water, a vanilla stick, as well as a pumpkin mixture, and boil over low heat for 1 hour. Turn off, pour in the rum, stir, leave to cool slightly and can be laid out in jars.

Pumpkin jam in a slow cooker

• Citric acid - 1 teaspoon.
• Sugar - 300 grams.

Peel the pumpkin and grate on a coarse grater. Then sprinkle with sugar, mix well, and put in a slow cooker for two hours in the “quenching” mode. In the process of stewing, the pumpkin must be stirred with a wooden spoon. Turn off and add citric acid to the still hot jam, mix again.

We sterilize the jars and prepare the lids, spread the jam, roll it up and leave it to cool in a dark place, after which it can be stored in the refrigerator.

Pumpkin jam with ginger and poppy seeds

• Fresh ginger root - 7 cm.
• Lemon - 1 piece.
• Poppy - 1 tablespoon.
• Sugar - 0.5 kilograms

Cut the peeled pumpkin into thin strips, not very long, add sugar to it and squeeze the juice of one lemon. We mix everything well, put it in a large saucepan and leave it for the whole night so that the pumpkin starts up the juice.

The next day, you need to put the pot with raw jam and bring to a boil, then cover, remove from heat and leave for at least 5 hours.

Cut the ginger root into thin strips, like a pumpkin, add to the rest of the ingredients, mix and put on a slow fire for 20 minutes, stirring gently. Then remove, cover with a lid, leave for at least 4 hours.

Prepare poppy seeds: fry poppy seeds in a dry frying pan for 5 minutes. Now add the poppy seeds to the jam, leave on a medium-intensity fire for 40 minutes, stirring. We close in prepared jars and store in the refrigerator.

Pumpkin jam with honey

Ideal option for raw foodists. You don't need to boil it, it turns out cold jam.

• Peeled pumpkin - 1 kilogram.
• Honey - 7 tablespoons.
• Lemon - 1 piece.
• Freshly ground cinnamon - half a teaspoon.

We clean the pumpkin and cut it into small cubes, wash the lemon well and cut it into small portions as well. Let's skip our fruits through a meat grinder or blender. We make a consistency like a baby fruit puree by adding liquid linden honey, and mix very well so that the mixture becomes completely homogeneous.

Add cinnamon at the very end, mix again a little and put in small jars, hide in the refrigerator.

Pumpkin jam with apples

• Apples - 1 kilogram.
• Apple juice - 120 milliliters.
• Pumpkin peeled - 1 kilogram.
• Lemon - 1 piece.
• Sugar - 700 grams.
• Ground cinnamon and ground nutmeg - to taste.

Pumpkin pulp should be cut into cubes and boiled, with the addition of half a glass of water, over medium heat for 15 minutes. In the meantime, boil the pumpkin, you need to peel the apple and cut them into cubes, then add to the pumpkin. Stir and add the juice that we squeeze from the lemon, mix again, and after 15 minutes puree with a blender. Leave on fire for another 10 minutes, adding sugar and seasonings. Stir, turn off after the allotted time.

Arrange the jam in sterilized jars and roll up the lids, hide in the refrigerator or basement.

Frozen Pumpkin Jam

• Frozen pumpkin - 0.5 kilograms.
• Apple cider vinegar - 1 teaspoon.
• Sugar - 100 grams.

We defrost the pumpkin and cut it into small cubes, put it in a saucepan and boil until ready in a small amount of water, which we drain after boiling. Cool a little, add sugar and cook for another half an hour - 40 minutes until the sugar is completely dissolved. The jam is ready, you can cool it or try it hot, store it in jars and in the refrigerator or use it right away, make tarts from it and put it in cheesecakes.

Pumpkin and zucchini jam

• Pumpkin peeled - 1 kilogram.
• Zucchini - 800 grams.
• Lemon - 150 grams.
• Dried apricots - 200 grams.
• Raisins - 150 grams.
• Sugar - 1.5 kilograms.
• Water - 2 glasses.

Rinse the dried fruits well, and then leave them in boiling water for 20 minutes. Then drain the boiling water and rinse the products well. The lemon must be peeled, grated, and the lemon peeled and everything superfluous.

We cut pumpkin, zucchini and lemon, as well as dried apricots into pieces, which we then pass through a meat grinder. Then, in a large saucepan, mix all the products, add raisins and sugar, mix again, add the lemon zest grated on a fine grater. We put on a small fire and bring to a boil for an hour. Constantly stir the pumpkin jam, and also remove the foam from above with a slotted spoon. Pumpkin porridge should become thicker, after cooking, you need to pour the jam into jars and roll up the lids, then turn them upside down, leave until the contents have cooled. Store in the basement or refrigerator.

Pumpkin jam recipe with sea buckthorn

• Peeled pumpkin - 1.5 kilograms.
• Sea buckthorn - 1 kilogram.
• Orange peel - 15 grams of peel.
• Sugar - 0.5 kilograms.
• Nutmeg - 0.5 teaspoon.

Rinse and dry the sea buckthorn berries well, and then pass through a juicer, or squeeze the juice in a different way, you can through cheesecloth, and so as you know how. In a large saucepan, you need to heat the sea buckthorn juice over low heat, add sugar there and keep it on fire until completely dissolved. Then cut the pumpkin into small square pieces. And when the sugar melts, you need to add the chopped pumpkin, and cook the jam until the pieces become transparent.

Orange zest (finely grated orange peel), add to the pumpkin, and boil for another 20 minutes. Jam should be constantly stirred so that it does not stick to the bottom of the pan, and at the end of cooking, add a little nutmeg and turn it off until it cools.

We will prepare, sterilize the jars, put the jam in them, roll them up and put them upside down until they cool completely. Then we hide in the basement. This jam is incredibly useful, especially in winter, when there is nothing else to recharge the immune system so quickly. A spoonful of such jam in tea - and the flu is like never before.

Pumpkin, apple, lingonberry and cinnamon jam

• Pumpkin - 1.5 peeled fruit.
• Lingonberries - 20 grams.
• Apples "Antonovka" - 1 kilogram.
• Cinnamon - 1 teaspoon.
• Sugar - 700 grams.

Take your favorite variety of pumpkin, peel the fruit from the peel and seeds, cut into small cubes, put in a saucepan and add sugar, mix, leave until the morning for the whole night so that the pumpkin starts the juice.

The next day, place the saucepan over medium heat for 20 minutes, stirring if the contents begin to stick to the bottom of the saucepan. After this time, remove the container with jam from the heat, cool, and then put it on a small fire again.

Apples need to be peeled and seeds, cut into small pieces, add to the pumpkin, boil for another half hour until the apples are cooked, when they are soft, pour the lingonberries, cook for 10 minutes, bring the pumpkin jam recipe to a boil.

When the jam is almost ready, add cinnamon, mix well, let it cool completely, and transfer to pre-sterilized jars. Roll up and hide in the cellar, serve with hot white toast and a piece of butter.

Jam - pumpkin jam with spices

• Pumpkin, peeled - 1 kilogram.
• Sugar - 1 cup.
• Ginger, fresh. Root - 20 grams.
• Cinnamon stick - 1 piece.
• Peppercorns "allspice" - 5 pieces.
• Cloves - 5 pieces.
• Nutmeg, ground - 0.5 teaspoon.
• Apple cider vinegar - 3 tablespoons.

We make syrup from sugar and water, with the addition of apple cider vinegar (half of the indicated dose). Cut the pumpkin into small cubes, 1 centimeter each. Then mix the syrup with chopped fruits, boil for 10 minutes. After this time, turn off the heat and drain the excess liquid.

We put the spices in a homemade gauze bag, add it to the pan and again put the jam on the fire for 1 hour at low heat, then take out the bag, chop the contents of the pan with a blender, add nutmeg, mix and keep on fire for another 5 minutes. Then cool and arrange in jars, roll up and store in the basement.

Pumpkin is perfectly stored in its natural, so to speak, form. And everything would be fine, but not everyone has the opportunity to put a dozen or one and a half orange balls for storage in an apartment, so most often city housewives prefer to preserve a pumpkin. One option for preserving pumpkins for the winter is pumpkin jam. Those who have never tried this jam should at least try to cook a couple of jars of amber delicacy for the purpose of the experiment. Try it and make sure that the pumpkin jam turns out to be tender, fragrant, without the specific smell inherent in raw pumpkin.

To make jam, not quite ripe fruits are selected, peeled and seeds are peeled and cut into cubes, sticks or slices or rubbed on a coarse grater. To give the jam an additional taste and aroma, citrus fruits, apples, currant berries or sea buckthorn are added to it - in general, any fruit or berry with a pronounced sour taste. The general principles of cooking pumpkin jam do not differ from the usual ones: jam can be cooked in one go, in half an hour or an hour, depending on the recipe, or in several steps, allowing the pumpkin to soak in syrup.

It is advisable to sterilize jam jars in the oven. If this is not possible, sterilize the jars over steam, but let them dry completely before filling them with jam. Pumpkin jam can be packaged simply in clean jars and covered with parchment or plastic lids, but then it will have to be stored in the refrigerator.

Ingredients:
1 kg pumpkin,
1 kg of sugar
1.5 stack. water.

Cooking:
Boil the syrup from sugar and water until a thin thread, when the syrup flows from a spoon in a thin thread. Peeled and seeded pumpkin cut into cubes of 1 centimeter, pour hot syrup and simmer until tender. The finished jam is dark amber in color. Pour the jam into jars and roll up.

Ingredients:
1 kg pumpkin,
1.5 kg of sugar,
1 stack water.

Cooking:
From half the norm of sugar and 1 glass of water, boil the syrup. Cut the peeled pumpkin into 1 centimeter cubes and dip in a 1.5% solution of baking soda for 10-15 minutes. After that, rinse the pumpkin in clean water and pour the finished syrup. Bring to a boil and cook for 3-4 minutes. Cool, add the remaining sugar, boil again for a few minutes and leave for 6-8 hours. After standing, cook until tender and cool. Arrange the finished jam in clean, dry jars and cover with plastic lids. Keep cold.

Ingredients:
1 kg pumpkin,
1 lemon
1 orange
800 g sugar.

Cooking:
Cut the peeled pumpkin into cubes, peel the lemon from the seeds and cut it together with the skin, peel the orange and cut into small pieces, removing the seeds. Sprinkle with sugar and leave overnight. Then put on fire and simmer until thickened for about 30-40 minutes. Arrange hot in sterilized jars and roll up. Turn over, wrap.

Ingredients:
1 kg pumpkin,
800 g sugar
2 lemons
5-7 cloves,
5-7 peas of allspice.

Cooking:
Peel the pumpkin and cut into cubes. Put in a saucepan, put on a slow fire and simmer until soft. If the pumpkin is not very juicy, add some water. Add sugar to the softened pumpkin, boil for 15-20 minutes, then squeeze the juice from the lemons, add spices and boil until thickened, stirring constantly. Remove cloves and peppers and pack in sterilized jars, roll up, turn over and wrap.

Ingredients:
1 kg pumpkin,
700-800 g sugar,
2 lemons
300-400 g of peeled apples.

Cooking:
Simmer chopped pumpkin and apples over low heat in different pans until soft. Then combine in one saucepan, add sugar, boil for 15 minutes. Squeeze the juice from the lemons, pour into the pan and cook until thickened, stirring to prevent burning. Arrange hot in sterilized jars, roll up. Turn over, wrap.

Ingredients:
1 kg pumpkin,
700-800 g of sugar,
¾ stack. sea ​​buckthorn.

Cooking:
Cut the pumpkin into pieces, wash the sea buckthorn and put everything in a bowl for making jam. Sprinkle with sugar and leave for 3-4 hours. Pumpkin will give abundant juice. Put the basin on the fire and cook for 20-25 minutes from the moment of boiling over medium heat. Pour hot jam into sterilized jars, roll up.

Ingredients:
1.5 kg pumpkin,
1.5 oranges
1.5 kg of lemons,
1.5 kg of sugar.

Cooking:
Remove the skin and seeds from the pumpkin, and remove the seeds from the oranges and lemons. Cut the pumpkin into cubes, chop the oranges and lemons together with the peel. Stir, sprinkle with sugar and leave for several hours until the juice appears. Then put the dishes with jam on the fire and cook for 30 minutes from the moment of boiling. Remove from heat and let cool. Put on fire again, bring to a boil and cook until tender (a drop of syrup should not spread on a plate). Pour into sterilized jars and roll up.

Ingredients:
1 kg pumpkin,
300 g dried apricots,
500 g sugar.

Cooking:
Grate the pumpkin, peeled from the skin and seeds, on a coarse grater, wash the dried apricots thoroughly and cut into thin strips. Mix the pumpkin and dried apricots with sugar, wait until the juice stands out and put on fire. Bring to a boil, stirring, and cool. Repeat 2-3 more times until pumpkin is tender. Pack in sterilized jars and roll up.

Ingredients:
1 kg pumpkin,
1.5 kg of sugar,
1 stack 6% vinegar,
1 liter of water
lemon juice, clove buds - to taste.

Cooking:
Peel the pumpkin and cut into 2 cm cubes. Boil water with vinegar, cool, pour over the pumpkin and leave for 4-5 hours. Then strain, put the pumpkin in a bowl for cooking jam and sprinkle with sugar. Leave again for 4-5 hours. After standing, put the basin on the fire and bring to a boil. Remove, chill. Put to boil again, bring to a boil, boil for 5 minutes and remove from heat again. Repeat 2-3 more times, increasing the cooking time by 5 minutes each time. During the last boil, add cloves for flavor and lemon juice. Arrange the finished jam in sterilized jars and roll up. Store in a dark place.

Ingredients:
1 kg pumpkin,
1 kg of sugar
1 stack water,
2 oranges.

Cooking:
Cut the pumpkin, peeled from the skin and seeds, into small cubes. Make a syrup of sugar and water and pour over the pumpkin. Put on fire and simmer for 15 minutes. Pass oranges together with the peel through a meat grinder, put in a saucepan with pumpkin and cook from the moment of boiling for 10 minutes. Arrange hot jam in sterilized jars and roll up. Turn over, wrap.

Ingredients:
1 kg pumpkin,
1 kg plums (preferably yellow).

Cooking:
Cut the peeled pumpkin into small pieces, remove the seeds from the plums. Stew everything together in a small amount of water until soft, rub through a sieve and put on fire again. Add a little sugar if the taste is bland. Bring to a boil, pour into sterilized jars and roll up. Turn over, wrap. It is good to give this puree to young children as a vitamin supplement in winter, and also use it to make pies.

Ingredients:
2 kg pumpkin,
800 g sugar
1 lemon
1 orange.

Cooking:
Cut the peeled pumpkin into 1-1.5 cm cubes, sprinkle with sugar and leave overnight. In the morning, pour the resulting juice into an enamel bowl and put on fire. Bring to a boil and pour hot syrup over pumpkin slices for 12 hours. After standing, drain the syrup again, boil it and pour over the pumpkin. Finely chop the lemon and orange together with the peel, add to the bowl to the pumpkin and cook for 25 minutes over low heat. Pour the finished jam hot into sterilized dry jars and roll up. Nutritionists advise eating pumpkin jam for weight loss several times a day with unsweetened tea (to be honest, the amount of sugar in this jam is highly questionable, but, probably, the benefits of pumpkin outweigh the harm of sugar).

And finally - two options for harvesting pumpkin without cooking, because only in this case all the vitamins are preserved in the pumpkin. You need to cook raw "jam" in an enamel bowl.

Raw pumpkin jam

Ingredients:
1 kg pumpkin,
1 lemon
1 orange
850-900 g of sugar.

Cooking:
Peel the skin and seeds from the pumpkin, peel the lemon and orange and remove the seeds. Pass the pumpkin and citrus fruits through a meat grinder, add sugar and stir until it is all dissolved. Arrange in sterilized dry jars, cover with parchment and tie with twine. Keep cold. The longer this “jam” stands, the richer its taste becomes.

Ingredients:
2 kg pumpkin,
2 oranges
2 lemons
850-900 g fructose.

Cooking:
Pass the pumpkin, lemons and oranges, peeled from the skin and seeds, through a meat grinder. Add fructose and stir with a wooden spoon until there are no crystals left in the jam. Arrange in sterilized dry jars and close with parchment or plastic lids. Keep cold.

If we take the issue of preserving vitamins very seriously, then it’s better to use ceramic knives to peel fruits, and grind the pumpkin not in a meat grinder, but on a plastic grater (of course, you will have to suffer, but you will get a real vitamin bomb!)

Good luck preparing!

Larisa Shuftaykina