Pumpkin jam with dried apricots on a ladle. Step-by-step description of the recipe for pumpkin jam with dried apricots for the winter

Hello dear readers. The other day I visited my family estate, located on the seventeenth kilometer of the Novotroitskoye highway. Bypassing the vegetable beds, rejoiced at the ripened harvest. When he reached the pumpkin, he almost grabbed a tambourine and started a ritual dance to glorify the god of fertility. Looking at the sun-like ones, I thought, why don’t I cook pumpkin jam with dried apricots for the winter.

The case is new to me. The more interesting it will be to understand everything. Looking ahead, I will take the responsibility to declare. Not everything that is written in recipes pumpkin jam, which I managed to find on the Internet - the truth.

Asserting this circumstance, I understand that I will cause some irritation among those culinary specialists who, let's say, for some incomprehensible reason, are cunning, broadcasting false information. I tell you this based on own experience from a pumpkin, and as proof I provide step by step photos prescription. Of course, I can be wrong because of my inexperience in the question of how to cook pumpkin jam. But the fact remains. Judge for yourself.

Pumpkin jam with dried apricots

Ingredients:

• 1.7 kg of pumpkin;
• 1 kg of sugar;
• 500 grams of dried apricots;
• lemon;
• water.

Only in one or two recipes, I don’t remember already, I read that you need to add water to jam with pumpkin. Yes, but in limited quantities. And look at the final photos - the density is adjusted, the syrup gurgles. Maybe it's my hands growing out of the wrong place, or I grew the wrong variety? Yes, not hands, of course! Guys, how many of you know such special varieties of pumpkin, from which jam should be made?

In short, having studied all the cooking methods, I roughly sketched out how I would prepare it. But along the way, I still had to change the plan of action due to the ineffectiveness of the efforts made. As a result of the research, I developed a working recipe for pumpkin jam with dried apricots, and now look what I got.

Step by step recipe with photo

I peel the pumpkin and remove the seeds.

I rub it on coarse grater.

I pour dried apricots hot water for a few minutes.

Then I drain it and cut the dried fruits into small cubes.

I combine dried apricots with pumpkin.

I sprinkle the products with sugar and mix. I leave pumpkin mix for a few hours so that the juice stands out.

Four hours later, this is what happened. pumpkin juice stood out profusely. My joy knew no bounds. In some century it will turn out without the use of water! I put the bowl on the electric stove and start heating, stirring constantly.

And here the most interesting thing happens. All the juice that has stood out begins to disappear somewhere. As if the pumpkin, not wanting to share with him, decided to absorb everything back. You might think that this is complete nonsense, but that's exactly what happened. I diligently continue to mix in the hope that the long-awaited syrup is about to appear. Unlike marrow jam That did not happen.

Quite desperate and tired of working with a spoon, I add to pumpkin dessert one liter of hot water. Somehow achieved a result similar to boiling. It's midnight on the clock, and things are still there.

Having covered the basin with jam with a towel, he left it to cool, and he himself went to the bedchamber. In the morning, taking off the towel, I saw this picture. It looks more like undercooked jam than jam.

So I continue culinary experiment. I decided to divide the contents of the basin into two halves, dilute with water and cook each part according to different recipe.

How to cook with walnuts

I pour 1.5 liters of water into the first half of the sweet pumpkin mass. And cook it for forty minutes, stirring occasionally.

With the amount of H2O you need to decide on your own, focusing on your preference. Like it thicker, add less liquid, thinner, respectively, more. Also, adjust the cooking time yourself. If you want to boil the pumpkin harder, increase the cooking time.

At the very end I squeeze the juice of a lemon.

I add it to the jam.

Then I add 200 grams of chopped walnuts.

I bring the mixture to a boil.

And finally, a delicacy of pumpkin with dried apricots is ready.

with vanillin

The second jam recipe differs only in that at the end, instead of nuts, I add 1 gram of vanillin and juice from the second half of a lemon. And then I don't boil anymore.

Pumpkin jam with lemon and dried apricots is a great delicacy that has unusual taste and bright "sunny" color. For the preparation of this preparation is used ripe pumpkin which is highly regarded for its useful qualities. Sweet dried apricots goes well with the orange beauty, making the jam taste like apricot. Lemon saturates the dish with its inherent citrus aroma, giving a slight sourness and making the delicacy more expressive. And nutmeg and cloves set off natural taste of the above ingredients, helping it to open up better.

Ingredients

• pumpkin - 500 g
• lemon is not very large - 1 pc.
• dried apricots - 250 g
• granulated sugar - 150 g + 2 tsp.
• pectin - 2 tsp
• cloves - 3 buds
• nutmeg - on the tip of a knife

Cooking

1. Rinse dried apricots thoroughly warm water and put in a bowl. Pour boiling water (100 ml) and leave for half an hour.

2. In the meantime, peel and de-seed the pumpkin. Cut the pulp into small cubes. However, you can cut it into cubes of any size, but then the time for making jam will increase.

3. Wash the lemon, preferably with a brush, with hot water. This is done to remove the layer of wax that lemons tend to cover. Cut the citrus along with the peel lengthwise into 6 or 8 slices, then cut each part across into thin slices.

4. Pour the water in which the dried apricots were soaked into a glass and set aside.

5. A dried apricots cut into small cubes.

6. Pour water from under dried apricots into a saucepan for making jam. Pour in 150 g of sugar.

7. Put on a small fire. Stirring, heat until a clear syrup is obtained.

Add chopped pumpkin, lemon and dried apricots.

8. Let it boil and add the clove buds.

9. Simmer until fully prepared pumpkins - about 1 hour. Do not forget to stir occasionally and remove the foam that forms on the surface of the delicacy. To prevent the jam from burning, place a flame spreader under the pan.

In a small bowl, mix 2 tsp. granulated sugar and pectin.

10. Almost ready jam add the pectin mixture and ground nutmeg.

11. Cook for another 3-4 minutes, stirring constantly.

Transfer hot jam to pre-washed solution baking soda and sterilized jars and tightly close the lids. Let cool completely and place in the refrigerator.

Pumpkin jam with lemon and dried apricots is ready. But to enjoy it unsurpassed taste, let the treat stand in a cold place for at least one week. During this time, it will infuse and the ingredients will be able to exchange their delicious aromas.

Note to the owner

1. The best way perfect processing of lemon - double scalding. The first time the fruit is doused with hot water before brushing the peel, the second - at the end of this process, so that boiling water penetrates into the pores citrus peel, freed from pollution, and ensured their disinfection.

2. Dried apricots saturated with moisture are difficult to cut into beautiful cubes, because the fruits are deformed under the knife. However, it is impossible to overdry them after soaking. The microwave will help. Wet dried fruits are placed in it for half a minute, after which the surface of the berries hardens slightly, and the pulp remains moist and soft - the grinding procedure is greatly facilitated.

3. You should not choose an unripe pumpkin for jam. In addition, varieties with a pale fibrous center are not suitable. They have little sweetness, they soften unevenly after heat treatment.

4. If the orange treat is intended to be eaten by pregnant women and toddlers (children under 7), it is important not to exceed the dose nutmeg. This is a wonderful, refined spice, but it can be allergic. For 450-500 ml of jam, only 3-4 grams of flavor is enough.

5. Brown and dark orange dried apricots are the highest quality. A bright golden amber color is evidence that the harvesters overdid it with chemicals.

Step 1: prepare the pumpkin.

First of all, the most difficult thing is cutting the pumpkin. It is necessary to remove the thick skin and remove all the seeds along with the partitions. This is not a tricky business, but it is very laborious and sometimes even dangerous, since the knife continually strives to slip off the sides of the pumpkin. Therefore, in the process you need to be careful and attentive.
In the end you will only have pumpkin pulp. It will need to be cut into small cubes.

Step 2: start making jam.

Pour the prepared pumpkin pulp granulated sugar, stir and put to cook on a slow fire.


Do not forget to stir the pulp of the pumpkin so that nothing burns. brew 5-10 minutes. You don’t need to add water to this jam, however, you yourself will see that after a while the pumpkin will begin to secrete juice, the sugar will dissolve and a thick syrup will turn out.

Step 3: prepare dried apricots.

Meanwhile, while the pumpkin is being cooked, there is time to start preparing dried apricots. To do this, first, dried fruits must be washed with warm water, and then slightly dried.
You can cut dried apricots the way you like. Want to big pieces? Please! Just cut dried fruit in half. Do you want dried apricots to be chopped very finely? Cut into cubes or strips. Everything is up to you.

Step 4: Prepare pumpkin jam with dried apricots.

Now pour the chopped dried apricots into the pan with the pumpkin and sugar. Continue to cook for approx. 1 hour maybe a little more. And do not forget to stir occasionally so that nothing burns. As a result, you will get a thick and quite fragrant jam bright sunny color.

Step 5: preserve the pumpkin jam with dried apricots.

To preserve pumpkin jam with dried apricots for the winter, spread it immediately after cooking, while it is still very hot, in dry, sterilized jars. Close the blanks tightly with lids and leave to cool to room temperature.
Store chilled jars filled with pumpkin jam with dried apricots in the same way as other blanks, that is, out of the reach of sun rays place away from hot appliances such as stoves or radiators. And after you open one jar, immediately move it to the refrigerator.

Step 6: serve pumpkin jam with dried apricots.

Pumpkin jam with dried apricots is wonderful winter dessert, which will delight children and adults with its taste, especially in combination with strong hot tea. It turns out the jam is so thick that you can safely use it for baking. Treat yourself and your family with delicious and wholesome food, especially in winter, when we all lack simple solar heat and vitamins.
Bon appetit!

From this amount of ingredients, about 3 liters of jam are obtained.

Any pumpkin is suitable for making jam, no matter if it is grown in your garden or bought in a store, the main thing is that it is of good quality.

Sunny pumpkin jam with dried apricots winter time of the year for a few moments will return the one who eats this delicacy to a hot and generous summer. And making such a magical jam is not at all difficult - it would be good recipe, natural ingredients and the desire to turn them into gourmet dessert. Also, do not forget about the possibility of enhancing the effect of mixing the flavors of pumpkin and dried apricots by adding lemons, apples, raisins and nuts.

Bright, summer saturated with flowers and tastes of pumpkin jam with dried apricots and lemon in cold winter time will remind you of hot summer and fruitful autumn. Such a delicacy will allow you to warm up your body and soul, and if it is created from a pumpkin grown in your own garden, it will also become healthy dessert without any colorants or preservatives.

Ingredients:

• (pulp) - 1 kg;
• dried apricots - 300-400 gr.;
• lemon - 1 pc.;
• sugar - 600 gr.

Divide the pumpkin pulp into identical small pieces (no more than 2x2 cm), which must be laid out, sprinkled with sugar, in a saucepan or stewpan. Next, the container under the lid is sent to the refrigerator for 10-12 hours.

Rinse dried apricots thoroughly and leave filled cold water for the same period. When the pumpkin gives abundant juice, it will be possible to add filtered and chopped dried apricots to it.

Important! Pumpkin jam does not acquire a homogeneous structure - you need to mix it smoothly and carefully so that the pumpkin cubes do not soften and become porridge. It is also important to regularly collect foam from the mass during cooking.

After mixing, the jam blank is put on low heat, brought to a boil, then the foam is removed and put in a cool place. When the mass has cooled to room temperature, it is again heated over a fire of minimum intensity with the addition of juice squeezed from a lemon for 20 minutes.

Pumpkin jam with oranges

In jam with orange, pumpkin and dried apricots, various shades of color, taste and aroma are harmoniously combined. Thin apricot and citrus notes will help improve your mood on a cloudy winter morning, and thick taste bright jam will allow you to create with it great pies and desserts. Ingredients:

• (pulp) - 2.5 kg;
• - 2 pcs.;
• lemon - 2 pcs.;
• dried apricots - 300 gr.;
• sugar - 1.5 kg.

Remove the peel and seeds from the pumpkin, cut into cubes, sprinkle with sugar (do not mix!) And refrigerate overnight.

Read also: Lecho from bell pepper for the winter - 11 recipes "you will lick your fingers"

In the morning, when the vegetable gives abundant juice, it can be transferred to a saucepan in which jam will be prepared and put on medium fire to bring to a boil. After that, oranges and lemons are sent there - peeled and diced.

Advice! IN this recipe you can adjust the taste of the finished product by using the specified amount of lemons (for sweet and sour jam) or by excluding them altogether (for sweet and dessert delicacies).

After the boil starts again, the jam should boil for 5 minutes, and then it is removed to cool in cool place for 4-5 hours. After this time, the food is supplemented with dried apricots washed and cut in halves, brought to a boil again and cooked over medium heat for 30 minutes with occasional stirring.

Pumpkin jam with dried apricots and raisins

Pumpkin jam with dried apricots and raisins will turn out to be hearty and thick, more dense than when creating a treat with the addition of citrus fruits. But the density of such jam is a virtue, thanks to which it is successfully used as a filling for home baking- pies, cakes, "baskets" and rolls.

Ingredients:

• pumpkin - 1 kg;
• dried apricots - 200 gr.;
• raisins - 200 gr.;
• sugar - 500 gr.;
• water - 900 ml

Pour sugar into water, bring to a boil and boil sugar syrup. Pour slices of peeled and diced pumpkin into the boiling composition, then boil it for 30 minutes over medium flame. Next gourd in sugar syrup you need to cool and put in the refrigerator for 10-12 hours. Pour boiling water over raisins for 30 minutes, rinse dried apricots, cut into halves and also soak in hot water for 1-2 hours.

The pumpkin that has been infused and given the juice is put on medium heat, brought to a boil, then the intensity of the flame is reduced to a minimum, and raisins and dried apricots are poured into the pan - always carefully squeezed out of excess water. Jam should be cooked for 30-50 minutes until the desired density, after which it is preserved in sterilized jars.

Recipe with almonds

Pumpkin and dried apricot jam has a pleasant sweet taste And unique aroma, however, those who have repeatedly prepared such a delicacy will soon want variety. Someone changes the flavors of jam by adding oranges, and someone goes even further - adds a twist, creating a delicacy with lemon and almonds.

The infused pumpkin is put on fire and boiled over medium heat for 15 minutes every 4-5 hours, repeating the sequence at least 5 times. In the 3rd cooking, you can add squeezed dried apricots cut into quarters to the pumpkin, and add almonds to the 5th. Upon completion of cooking, the jam is poured into jars and corked.

Cooking in a multicooker

Juicy pumpkin jam with dried apricots, cooked in a slow cooker, is unlikely to have to be preserved - it turns out to be so tasty, fragrant and bright that you will no doubt want to eat it right away. This product could be amazing. natural dessert, moreover, prepared in such a way that preserves in finished product maximum useful substances. Ingredients:

• pumpkin - 600 gr.;
• dried apricots - 300 gr.;
• sugar - 500 gr.;
• citric acid - a pinch.

The pumpkin needs to be peeled, rid of the peel and seeds, washed and cut into cubes. Rinse dried apricots first, then pour boiling water for 15-20 minutes to soften, then drain, squeeze and cut into halves. Put both components in a multicooker bowl, add sugar and citric acid, mix the mass thoroughly. On the device, turn on the “Baking” mode for 60-75 minutes, close the lid, after 40 minutes mix the jam again and leave to cook further, but already under the open lid.

Pumpkin jam with dried apricots and apples

Pumpkin jam with dried apricots and apples is not only tasty, but also healthy, as it contains many trace elements important for the normal functioning of the body - provitamin A (beta-carotene), vitamins C, P and representatives of the B-group. Such a delicacy is a healthy dessert that improves sleep and digestion, as well as normalizes the work of the heart and blood vessels.

Pumpkin is a miracle product. In terms of benefits for the body, this berry breaks all records. Talk about useful properties pumpkins and her palatability possible indefinitely.

Various first and second courses, and wonderful desserts are prepared from pumpkin.

Pumpkin jam - delicious and useful blank but unfortunately not very popular. Pumpkin goes well with different fruits and berries. I propose to cook pumpkin jam with dried apricots for the winter.

If you have not tried this jam, try to cook at least a couple of small jars of this amber delicacy. The jam turns out tender and fragrant, without the specific smell inherent in raw pumpkin. I'm sure you'll like it.

Wash the pumpkin, remove the skin, seeds and fibers. Cut into small cubes of the same size.

Pour the pieces of pumpkin into the pan, in which we will cook the jam, pouring sugar in layers. We take sugar and pumpkin in equal amounts but you can increase or decrease the amount of sugar if you like. Leave the pan for 2-3 hours (or overnight) at room temperature so that the pumpkin starts up the juice.

Rinse dried apricots, fill with warm water and leave for 40-60 minutes to swell.

Then we dry the dried apricots and cut them arbitrarily. I cut into strips.

That's how much juice my pumpkin gave. I left her overnight. If your pumpkin hasn't given enough juice, then add water. Add lemon juice to the pan, mix gently and begin to cook for small fire.

As soon as the contents of the pan boil, add dried apricots, mix. Cook for 10-15 minutes, avoiding a violent boil, over low heat, stirring with a wooden spoon. Remove the jam from the stove and leave to cool at room temperature for 3-4 hours. Then again put the pan with jam on the stove, bring to a boil and cook for 10-20 minutes on minimum heat. Don't let the pumpkin pieces boil. If you notice that the pieces have begun to boil, stop cooking. After the 2nd time, the jam is cooled again.

You can boil the jam 2 or 3 times, it all depends on what consistency of jam you want to get. The break between the second and third cooking should be at least 6 hours. We boil the jam for the third time and pour it into sterile jars.

Pumpkin jam with dried apricots for the winter is ready.