Pumpkin jam with dried apricots - an orange fairy tale! Recipes for various pumpkin jams with dried apricots and lemons, oranges, nuts.

Pumpkin is a miracle product. In terms of benefits for the body, this berry breaks all records. Talking about the beneficial properties of pumpkin and its taste is endless.

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

Pumpkin jam is a tasty and healthy preparation, 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 preparing at least a couple of small jars of this amber delicacy. The jam is 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 quantities, but if you wish, you can increase or decrease the amount of sugar. We 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 start cooking over low heat.

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.

In autumn, many housewives prefer not to stop at summer preparations and close healthy desserts for their families. And here recipes for delicious pumpkin jam, which can be prepared in many ways, will come in handy. we suggest you prepare several options for this healthy sweet and pamper both children and adults with it.

Pumpkin jam with oranges "Winter joy"

Not everyone knows how much good there is in pumpkin jam with oranges - a great alternative to any other fruit treat. Products benefit metabolism, stimulate brain activity, fill the body with vitamins and strengthen the entire immune system. For its preparation it is necessary:

• Pumpkin - 1 kg;
• 1 orange (large);
• Water - 1 tbsp.;
• 1 kg of sugar.

COOKING

Wash the pumpkin, peel and cut into pieces. We also wash the orange and remove the seeds from it. Then we scroll the fruit through a meat grinder or use a blender for this. Next, take an enameled pan or bowl and put a layer of chopped pumpkin into it. Sprinkle sugar on top, then lay out a layer of orange gruel.

So the pan is filled in layers until all the products are used up. To the top of the container, you need to leave a couple of centimeters empty. Let the pan stand on the sidelines for 10-12 minutes, preferably in a dark place. After that, add water to the pan and put it on the stove. When the mass boils, reduce the heat and boil the ingredients for 30 minutes.

Pumpkin jam with dried apricots: Amber recipe

Due to its enormous usefulness, the recipe for pumpkin jam with dried apricots is often used to make sweets for children and the elderly. To prepare an amber pleasure, you need to take:

• 0.8 kg dried apricots;
• 2 kg pumpkin;
• Sugar - 1 kg;
• 1 lemon.

COOKING

We clean the washed pumpkin from the insides and peel, and then cut into pieces. We also wash the dried apricots thoroughly, dry them on a kitchen towel and cut into pieces to taste. In a separate container, the pumpkin is covered with sugar and set aside for a couple of hours. During this time, the pumpkin will release enough juice for further cooking.

After that, in a saucepan or cast iron, cook the pumpkin for 20 minutes. Now add dried apricots and cook the same amount. After 15 minutes, you can pour in the lemon juice. Ready jam, pour it into jars while still hot or let it cool and put a kettle for guests. Happy tea!

Simple pumpkin jam in a slow cooker

If you don’t want to stand in the kitchen for long hours, in the process of preparing sweet blanks, then try making pumpkin jam in a slow cooker easily and quickly. To do this, stock up on the following number of products:

• Pumpkin (pulp) - 1 kg;
• Sugar;
• Citric acid - 1 tsp.

COOKING

First of all, we wash and clean the pumpkin, preparing the right amount of pulp. Then cut it into small pieces, but not too small. These pieces then need to be grated with large blades. For spice, you can add a little citrus zest to the pumpkin.

We put the pumpkin pulp into the bowl of your multicooker, simultaneously sprinkling it with sugar. Now you need to set the "quenching" mode and give the device 2 hours of time for further cooking. Thanks to the constant maintenance of the desired temperature by the multicooker, there is no need to cook over the jam and stir the pumpkin gruel all the time.

When 10 minutes remain until the end of cooking, you need to pour citric acid into the almost ready jam and mix the mass well. After 10 minutes, the jam will be completely ready and you can try it with pleasure or cork it in sterile jars with angelic patience, leaving it until winter.

Bon appetit!

Pumpkin jam with apricots "Summer"

Here is another original delicacy recipe - fragrant spicy-wine pumpkin jam with apricots and orange zest. It is prepared in the summer, during the apricot harvest period and when the early varieties of zucchini are just beginning to ripen. This method of making jam will certainly not become ordinary and will surprise not only relatives, but also guests in winter. To prepare it, you need to prepare:

• Pumpkin - 2.8 kg;
• Apricots - 1 kg;
• Lemon - 1 pc.;
• Zest of 1 orange;
• Sugar - 1.5 kg;
• Water - 1 tbsp.;
• Wine - 1 tbsp. (White dry);
• Rum - 1 glass;
• Vanilla stick.

COOKING

We clean the washed pumpkin well, cutting off the entire peel and removing the seeds. After that, cut the pulp into pieces. In a separate container, layer pumpkin, orange zest and sugar until all the ingredients are gone. From above, through a sieve, pour the squeezed lemon juice into the pumpkin container and set aside the bowl for 8 hours.

In the meantime, you can prepare the apricots. We also wash them, clean them from stones. After the required time has elapsed, mix the infused and juiced pumpkin, apricots, water, wine and vanilla. We place all the ingredients in a saucepan on the stove and bring to a boil. After reducing, cook for 40 minutes, regularly stirring the delicacy with a wooden spoon.

Rum is poured at the very end of cooking so that its aroma is preserved in the finished jam. We mix and then scatter in jars for clogging for the winter. Bon appetit and happy guests!

Armenian pumpkin jam recipe

Armenia and Georgia are famous for their original recipes, only from the aromas of which the mouth is already flowing. A simple and very tasty Armenian recipe for pumpkin jam is one of them. For cooking, you need a minimum list of products:

• Pumpkin - 1 kg;
• Sugar - 1 kg;
• Water - 400 g;
• Vanillin - 3 g.

COOKING

Wash the pumpkin well and remove the skin and seeds. After that, cut the pulp into small squares a couple of centimeters thick. One of the secrets of the recipe is that the pumpkin is kept in lime water for about half an hour. To prepare it, you need to pour 500 g of quicklime into 5 liters of cold water. After the lime is well mixed, we filter it through cheesecloth.

After the required time has elapsed, we wash the pumpkin again and recline it in a colander. Then we put water on the stove and, when it boils, lower the pumpkin into it. Boil the pieces for 5 minutes and, draining the water, leave the pumpkin to cool. In the meantime, you can make syrup with sugar and water. Pour pieces of boiled pumpkin with hot sweet syrup and leave to infuse for about 6 hours.

After this time, boil the delicacy for about half an hour. Now we cool it again right in the syrup for about a couple of hours and boil it two more times according to the same principle until the jam is ready. For the last time, a few minutes before turning off, you need to add vanillin to the delicacy. Now it remains to roll up if you want to save it until winter. Happy tea!

Healthy pumpkin jam with sea buckthorn

You can get even more vitamins from a traditional pumpkin treat even in winter if you try pumpkin jam with sea buckthorn, which creates a truly orange joyful mood in any weather. For its preparation we take the following products:

• Pumpkin - 1 kg;
• Sugar - 700-800 g;
• Sea buckthorn - 150 g.

COOKING

Rinse pumpkin in cold water, remove seeds and peel. Now we cut the ready-made pulp into small pieces, pouring it into a cooking pan. Now let's prepare the sea buckthorn berries, wash them and sort out the damaged and green berries. We wash a good sea buckthorn in a sieve under running water.

When all the water drains from the berries, pour it into the pan to the pumpkin. Now sprinkle everything with sugar and set aside for 3-3.5 hours. During this time, the products will infuse and let the juice go. In the meantime, you can prepare containers for blanks. When the berries and pumpkin are infused, you need to gently mix the contents of the pan.

We send the container to the stove over medium heat, bringing the mass to a boil. Then you need to reduce the heat to a minimum and cook, stirring constantly so that the jam does not burn. Do not forget to remove the foam from the surface with a slotted spoon. Cook food for 20 to 40 minutes. The time will depend on the density of the finished jam.

When the jam has thickened enough, remove the pan from the heat and distribute it among sterile jars and roll up with a tin can. At room temperature, let the workpiece cool, after which we put it in the cellar or pantry.

Pumpkin jam for weight loss low-calorie

Every person who is trying to lose weight often excludes any desserts from their diet. Turning this diet into torture. But losing weight can be delicious! The ideal option is pumpkin jam for weight loss, which is not only possible, but also necessary to use if you want to lose those extra pounds.

Ingredients:

• Pumpkin - 3 kg (pulp);
• Lemon - 1 pc.;
• Orange - 2 pcs.;
• Sugar - 2 tbsp.

COOKING

Instead of sugar, you can add fructose, only then it is worth reducing the amount to 2/3 cup. Wash citrus fruits and pumpkin. Grind the pulp of pumpkin and orange, cut the lemon together with the peel. Pour the crushed products with water and simmer in an enameled container until the pumpkin is completely evaporated.

After boiling, the mass can be passed through a blender or chopped with a fork. Ready-made jam-puree is recommended to be stored in jars under a nylon lid in the refrigerator. But if you still want to keep the delicacy until winter, then instead of lemon, 80 balls of ascorbic acid are added to the mass, chopping them and adding them to the still warm jam. So all antiseptic substances will be preserved.

Eat with pleasure and do not gain too much!

Pumpkin jam with dried apricots and orange

Sunny good mood can be obtained in many ways. One of them is the preparation of healthy amber pumpkin jam with dried apricots and orange. To prepare a dessert for tea, you need to take the following products:

• Pumpkin - 2.5 kg of pure pulp;
• Orange - 2 pcs.;
• 300 g dried apricots;
• 1.5 kg of sugar.

COOKING

To add sourness to the dessert, you can add 1 more lemon. We wash all the fruits and pumpkin, after which we clean the products, peel the pumpkin, and remove the seeds from the orange. Cut the products into small cubes and sprinkle the pumpkin with sugar. Now she must let the juice go, for which we send her to the refrigerator overnight.

The next day, mix the pumpkin with the prepared sugar syrup and send the pan to the stove. When the mass boils, add orange to the pumpkin and bring to a boil again. After that, cook for 5 minutes and turn off the fire. We rearrange the jam and wait for it to cool.

After 5 hours, put the jam back on the stove, and in the meantime cut the dried apricots into pieces. It is enough to cut into 4 parts. When the mass boils, we throw dried apricots into the pan and reduce the heat. Stirring constantly, cook the dessert for another 30 minutes. When the pumpkin begins to boil and stops crunching, you can remove the pan from the heat.

At the same time, dried apricots and orange retain their shape and managed to give the dessert a special aroma and mood. When such a jam is well infused, it will acquire greater uniformity and a rich taste. Happy tea!

Pumpkin jam with oranges in a slow cooker

This recipe is suitable for any cooking method, but the fastest way is to prepare pumpkin jam with oranges in a slow cooker. Depending on the variety and sweetness of the pumpkin, the amount of sugar used can be reduced or increased. According to the standard for cooking you need:

• Pumpkin - 1 kg;
• 500 - 800 g of sugar;
• Orange - 1 pc.;
• Honey - to taste.

COOKING

We wash the products under running water. Food preparation also includes peeling oranges. To do this, you can use a vegetable cutter. Then squeeze out the juice. We clean the pumpkin from seeds and peel. Grind the finished pulp in a meat grinder or blender. Next, we shift the pumpkin, peeled orange zest and its pulp, as well as granulated sugar into the bowl.

Now we set the jam mode in the slow cooker and cook the dessert for 1 hour. When the slow cooker gives a signal about the end of cooking, let the jam cool for 3 hours and cook again in the same mode. Honey can be added to ready-made jam for flavor and even greater benefits. After that, you can lay out the delicacy in sterile jars.

Pumpkin jam with ginger "Morozets"

Ginger and pumpkin are very healthy and immune-friendly foods in their own right. But not everyone can and loves to use them in their pure form, so you can cook the original pumpkin jam with ginger. Required products:

• Pumpkin - 1 kg;
• Lemon - 1 pc.;
• Sugar - 800-900 g;
• Ginger root.

COOKING

We wash the pumpkin, peel it and remove the core with seeds, then cut it into cubes 1-2 cm thick. Pour the crushed pulp with sugar and leave the juice to run overnight. The next day, the gourd will release enough juice to boil.

In the morning, add a lemon, peeled and chopped (you can directly with the peel), a grated piece of ginger about 6-7 cm thick, into the mass. Then put the pan on the stove and cook the dessert for about 30 minutes until the pumpkin becomes transparent. After that, the jam can be laid out in jars.

This recipe keeps the pumpkin intact while giving it a vibrant amber color. And the addition of ginger allows you to feel some "pepper" in the dessert. Enjoy jam with tea.

Would you like to cook an original, sweet, hearty jam with a wonderful aroma? We bring to your attention recipes for pumpkin jam with dried apricots, which will take pride of place in your cookbook. Drinking tea with this amber and exquisite delicacy is a pleasure.

Classic pumpkin jam with dried apricots

Ingredients:

• 1 kg pumpkin;
• 300 g dried apricots;
• 650 g sugar.

Step by step cooking instructions:

1. Peel the vegetable from the seeds, peel and soft part near the seeds. Cut into cubes about a centimeter wide. Put in a saucepan, where the dessert will be prepared, and sprinkle with granulated sugar. It is advisable to pour sugar gradually: a little pumpkin, then a layer of sugar, and so gradually pour the right amount.
2. Leave for approximately 3 hours. During this time, the pumpkin will give up its juice, and the sugar will dissolve.
3. Soak dried apricots in cool water for half an hour.
4. Then cut it into small pieces or strips.
5. Put pumpkin with sugar on the stove. When the water boils, detect 10 minutes and cook all this time. If foam forms, it must be removed.
6. After add dried apricots. Boil for another 20 minutes and cool. If the resulting consistency is not thick enough, then you need to boil the jam for about 10 minutes.
7. Put the finished dessert in prepared jars.

Recipe with orange and lemon

• 2.5 kg of peeled pumpkin;
• 1.5 kg of sugar;
• 300 g dried apricots;
• 1 lemon;
• 2 oranges.

1. Prepare the pumpkin in the same way as described above, cut and put in a saucepan. Pour granulated sugar there. Leave for one night.
2. After the pumpkin is infused, cut the citrus fruits into cubes.
3. Put pumpkin with sugar on fire. When it boils, put citrus fruits in it. Bring to a boil and cook for about 7 minutes. Leave to cool for 5 hours.
4. Once again, put the jam on the fire. Grind the washed dried apricots and add to the jam when it boils. Boil for about half an hour over medium heat, not forgetting to stir.
5. If the pumpkin pieces become soft, the delicacy is ready.

From this amount of ingredients, you will get two half-liter jars of jam, plus a small bowl to enjoy immediately. Of course, in a few days this jam will stretch, all tastes and smells will mix, and you will get almost apricot jam, since the pumpkin tends to adapt to a more "bright" ingredient, but ... And just cooked it is wonderful!

You need to start with dried apricots, because after grinding it will need to be poured with boiling water and insisted for half an hour.

Wash the dried apricots. I always fill it with boiling water, hold it for a couple of seconds and immediately drain it.

We cut dried apricots into a fairly small cube. I always sit down to cut everything in the TV room - you will not notice how time flies and the process does not bother at all. It would seem that three hundred grams is not so little, but a maximum of 10 minutes and everything is cut!

By the way, did you know that an unripe, plucked pumpkin ripens perfectly at home. She was lying in my kitchen, waiting in the wings for a whole month and a half ... No, even two! And, voila, I cut it, and there ... Juicy, bright orange, fragrant pumpkin, and no green blotches. Wow, I've been waiting.

So, wash the pumpkin, cut it and remove the core with seeds. The latter I choose and put aside if I see that they are full (after washing, drying, lightly frying and eating). I choose the entire fibrous part with a spoon.

Cut off the amount of pumpkin you need and cut off the skin.

The pumpkin will need to be cut into small cubes, no more than one centimeter. If you have a food processor and a dicing attachment, then you are lucky. I have a special vegetable cutter that I showed. She also made the process much faster for me. If there is only a knife, then he will also do the job perfectly.

Now lemon. Again, wash well and scald with boiling water, since we need the whole lemon, and, as you know, it is necessarily covered with some kind of protective muck that we need to wash off.

Cut the lemon into thin slices, 3-4 millimeters, select the seeds, and then cut into a small cube.

Half an hour has passed, everything is cut, dried apricots are infused.

We take a pan in which we will cook our jam. It should not be aluminum, it is very desirable with thick walls and a bottom. I have one available.

We put it on the fire, pour a pound of sugar there and drain all the water from our dried apricots. Bring this mixture to a boil and boil until sugar is completely dissolved.

And now we’re going to put everything in there: chopped pumpkin, dried apricots, lemon and star anise. Mix everything, bring to a boil and reduce the heat to almost minimum. Cook, stirring occasionally, for 30 minutes, until pumpkin is soft.

Star anise is very relevant there, so don't ignore it.

Well, at the very end of cooking, a couple of minutes before turning off, I add a large tablespoon of rum. It plays the role of an additional flavor, since when boiled, all alcohol will instantly evaporate. That is why you should not immediately stick your nose into the pan and try to enjoy the aroma - at first there will be an exclusively alcohol smell :)

In the meantime, our jam is being cooked, it's time to prepare the jars. I wash them thoroughly with soda, and then immediately, wet, put them in the microwave for 3 minutes at full power and until completely dry. That's it, the banks are ready. Rinse the lids and boil in a saucepan for about a minute. I don't dry them, I just brush them off.

I always put the jar on a plate - if I suddenly miss pouring a little, the jam will end up in a plate, from which I will eat it with pleasure. Badian choose. Pour hot jam into sterile jars and screw on the lids.

I store it mostly in the basement, but it was the case, the jar stood for a couple of months just in the kitchen waiting in the wings - everything is fine, nothing swelled up, not moldy, it remained safe and sound.

That's all. The jam is ready, rolled up, and left and laid out in a bowl is waiting for your criticism ... And it is unlikely to wait, because it is beautiful! Whole, amber pieces in sweet, thick syrup - very tasty.

Happy tea drinking!

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!