Pumpkin jam with apples is an unusual combination of flavors. Classic and exotic options for making pumpkin jam with apples

Ingredients

• Peeled pumpkin - 250 g
• Apples - 2 pcs medium (120-150 g each)
• Sugar - 300 g
• Pitted cherries - 200 g
• Orange - 1 piece (250-300 g)
• Water - ½ tbsp

Cooking time - 30 minutes + 3 hours to insist room temperature

Yield - 950 ml.

This recipe is notable for the fact that you can make such a jam in the winter. It's so nice in the cold winter evening treat yourself to a cup fragrant tea with freshly brewed jam. In addition, there are a lot of vitamins in this jam, which are so necessary for our body in winter.

Pumpkin - very healthy vegetable, but not every housewife will be able to cook it so that it is tasty for everyone, including those with a sweet tooth. This recipe is quite simple, but the resulting product is different. unique taste and magical fragrance. Pumpkin soaked in orange juice becomes mango-like in taste.

Try to cook this jam - it will be appreciated by both adults and small lovers of sweets.

How to make apple jam with pumpkin

So let's get started.

Wash the pumpkin, remove the skin and seeds, cut into pieces 13-15 mm in size. We prepare apples in the same way.

Note. Bought in autumn ripe pumpkin with a smooth dense skin can be stored without any special conditions, at room temperature, until January-February.

If you store the pumpkin frozen, cut into pieces, then it can also be used for apple jam.

Tip: in apple peel contains a lot useful substances, therefore, it is not necessary to peel the apples, it is enough to wash them thoroughly.

Very important for maximum conservation vitamins to choose the right pot. The ideal option there will be dishes with inner coating enamel or ceramic.

Pour sugar into a saucepan and pour water.

Put on the stove, bring to a boil. Put the pumpkin and apples into the prepared syrup, cook for 10 minutes.

My orange, cut into pieces along with the peel.

Put the orange slices in a saucepan with jam, cook for another 3 minutes.

Lastly, add cherries. In winter, it is difficult to find a fresh one, but a frozen berry is also quite suitable. We wait until the jam boils, cook for another 3 minutes and remove from the stove.

Note: a short cooking time for jam is necessary condition to save maximum number vitamins in the ingredients. After all, everyone knows that when boiling, the vitamins contained in berries and fruits are destroyed.

Is our apple jam with pumpkin and orange is ready. Let it brew a little, 3-4 hours, and enjoy its inimitable taste. Happy tea!

Most delicious option how to prepare a pumpkin for the winter is represented by a delicate, fragrant jam from this product. Of course, making pumpkin jam will reduce the amount of vitamins and minerals in it, however, the taste will be improved. Raw pumpkin, due to its specific smell, is not popular, especially among children, but jam, for example, with apricots without any smell, you can treat yourself to as much as you like. Such a delicacy will go and a bite to tea, and as a filling for pies and pies.

For cooking, you need to stock up on the following ingredients:

• pumpkin - 400 g;
• apples - 400 g;
• sugar - 800 g;
• lemon - 1/3 part.

When choosing a fruit, it is better to give preference to sweet varieties that have bright orange flesh and a slightly honey aroma. After cutting the pumpkin lengthwise, free the inside from soft fibers and seeds, peel the surface. For this purpose, you can use a vegetable peeler or a sharp knife.

Pumpkin-apple jam with oranges

The recipe for pumpkin jam with orange and apples can be used by lovers to surprise guests with unusual dishes. The pumpkin resembles a pineapple in its structure, and adding it with an orange will help get rid of the taste characteristic of the vegetable. It is better to give preference here to nutmeg or grey-bark varieties of pumpkin. From apples, it is best to use autumn dessert varieties.

If you want to keep the shape of the pumpkin pieces after cooking, they can be sprinkled citrus juice and leave to infuse for several hours or all night.

There is no need to prepare a large amount of pumpkin-apple jam with oranges at once. All ingredients are available all year round. The amount of sugar here is minimal, thanks to the saturation of the pumpkin with fructose, the dessert is sweet and at the same time low in calories, which is suitable for those with a sweet tooth who follow their figure.

To prepare treats, stock up on the following ingredients:

• pumpkin - 2 kg;
• oranges - 2 pcs;
• apples - 2-3 pcs;
• sugar - 400 g.

A step-by-step recipe for pumpkin jam with pictures consists of the required steps:

You can store such a blank both hermetically sealed in the cellar, and on one of the lower shelves of the refrigerator.

The taste of pumpkin can be perfectly complemented with different fruits and berries. Including dried apricots. To prepare this sweet product, you need to arm yourself with:

• pumpkin (pulp) - 1 kg;
• dried apricots - 300 g;
• sugar - 0.8−1 kg;
• lemon juice - 5 tbsp. l.

The combination of pumpkin and dried apricots at the exit turns into a delicate and fragrant jam that does not have a specific smell that accompanies raw pumpkin.

Depending on the desired consistency of jam, it can be boiled 2 or 3 times. The break separating the second and third brew should not be less than 6 hours. After the third boiling of the jam, it should be poured into sterile jars.

Recipe for pumpkin jam with persimmon

Pumpkin can also be combined with persimmon. And if you supplement the delicacy with ginger root, it will give the jam a special warming taste and additional usefulness. Back in the 15th century Armenian doctor Amirdovlt Amasiatsi noted the ability of ginger to cause "aggravation of the mind."

So, in order to prepare sweetness, you should stock up on products:

• pumpkin - 300 g;
• persimmon - 1-2 pcs.;
• fresh ginger - 3-5 sq. cm.;
• sugar - 150−200 g;
• water - 50−100 ml.

Before starting cooking, it is recommended to decide what kind of jam will be: slices or puree. If in pieces, then you need to cut pumpkins and persimmons in the form of small cubes, otherwise you can use a combine or grater. In any case, ginger should be peeled and grated.

1. Make a mixture of ingredients.
2. After mixing the mass, it should be cooked for 1 hour on a stove with medium heat, not forgetting about periodic stirring. You can also use a bread maker and cook jam in the appropriate mode.
3. Fill a clean jar with the resulting delicacy and store it in a cool place.

Using little tricks

So that the process of making jam is not difficult, it is recommended to use little tricks to help you work in the kitchen.

1. Pumpkin, like squash, has a hard skin that is hard to cut from a whole vegetable. It is much easier and faster to clean the fruit, previously cut into slices, from it.
2. Before processing citrus fruits, they must be washed with warm water. This will get rid of certain chemicals used by suppliers and retail chains to prevent fruit spoilage.
3. If you use a meat grinder to grind food, and then use an oven, microwave or simmer to evaporate, you will end up with pumpkin-apple jam with oranges. Such a delicacy, similar to jam, is perfect as a filling, combined with pies, bagels, donuts and pancakes.
4. Pumpkin can also go well with pineapples, lemons, tangerines. It also harmonizes with spices - cinnamon, cardamom, nutmeg.
5. Using acidic additions will help keep the pumpkin in cube shape.

To preserve the fruits throughout the winter, it is recommended to put a container with quicklime in the cellar or room where they are stored.

I tried to cook pumpkin with dried apricots, it turned out magically! Jam has mild taste combined with a pleasant, unobtrusive sweetness. I will definitely add the recipe to my collection.

Anna Chernyaeva

As much as the children are not delighted with the pumpkin, now you can’t drag them by the ears from the treat! And all thanks to the combination with oranges and tangerines, which I added to the jam. At the rate it flies away, I think it won't be enough until next season.

Marina Shinkarenko

And I didn't like it much. I tried the combination with apricot. Its taste was lost, only the aroma of pumpkin and the sweetness of sugar remained.

Good afternoon, dear readers. Let's talk today about how to make pumpkin jam, quickly and tasty. This year we have good harvest pumpkins and squash.

About that, we already wrote. But what can be done from a pumpkin when it is not always possible to keep it fresh. Of course, it is stored quite simply in fresh. But here, for example, in apartments, there is nowhere to store it. In my opinion, the most delicious and useful option- make jam.

Pumpkin features and some secrets.

In terms of usefulness, the pumpkin is in the first place, but not everyone loves it. My husband, for example, does not like her smell. But there is no such smell in the jam. Therefore, he eats it with pleasure. So the use of pumpkin is possible not only in cereals or pastries. Pumpkin jam, any housewife can cook quickly and tasty. And it will keep all winter.

They also harvest pumpkin in this way, not only because of the taste, but also other useful properties. For example:

• an abundance of vitamins, macro- and microelements;
• a significant content of carotene, which is good for vision;
• acceleration of metabolism, useful for those who have impaired metabolism in the body;
• removal of excess fluid from the body;
• stimulation brain activity especially useful for children in winter.

But these are only those useful qualities, which I know about, I would not be surprised if there are many more of them.

And now let's talk about some secrets of making delicious pumpkin jam.

1. For jam I select not quite ripe fruits. They are cleaned from the skin and bones. Then cut into cubes, as you like, or rub on a grater.
2. To make jam extra taste, any fruits or berries are added to it, but with a pronounced sour taste. For example, citrus fruits, apples, sea buckthorn or currants and so on.
3. To keep all the vitamins and minerals, you need to cook for a short time in several stages.
4. The aroma of jam is given by various spices: cinnamon, nutmeg, vanillin and other similar.
5. Jars are best sterilized and dried. It is in dry jars to lay delicious jam from a pumpkin. It is possible and just clean jars put jam, but then it can only be stored in the refrigerator.

The general principles of cooking pumpkin jam do not differ from the usual, other types of jam. It all depends on the recipe of the jam itself. But the delicacy is awesome. No smell like raw pumpkin. Enough talking, let's cook. And by tradition, let's start with the classics - the basics.

Pumpkin jam is a classic recipe.

classic jam pumpkin

There's not even much to say here. Classic - she is a classic with a pumpkin.

Ingredients:

1. 1 kg pumpkin;
2. 1 kg of sugar;
3. 1.5 cups of water.

Step 1.

You need to make syrup. We dilute sugar with water and cook until the syrup flows from a spoon with a thin thread.

Step 2

We clean the pumpkin: Cut off the skin and clean the seeds. Cut into pieces, preferably about 1 cm long.

Step 3

Now fill the pumpkin with syrup and cook over low heat until tender. It will be ready when the color of the jam is dark amber.

Step 4

Pour the jam into prepared jars, roll up and after cooling, put away for storage.

A classic recipe for lovers of sweeter.

delicious sweet pumpkin jam

This recipe is the same different amount Sahara. It just comes out sweeter. And so: pumpkin jam, fast and tasty.

Ingredients:

1. 1 kg pumpkin;
2. 1.5 kg of sugar;
3. 1 glass of water.

Step 1.

We also make syrup. Just take half the norm of sugar and a glass of water.

Step 2

We clean the pumpkin and cut into pieces.

Step 3

We combine pumpkin and syrup, bring to a boil over low heat and cook for 3-4 minutes.

Step 4

Cool, add the remaining sugar, bring to a boil and cook for 3-4 minutes. Then leave aside and leave in syrup for 6-8 hours.

Step 5

Now you can cook again, until cooked. Cool a little and roll up on the banks.

Usually pieces of pumpkin boil quickly. To prevent this from happening, the pumpkin already cut into pieces is soaked in 1.5% soda solution(about 1 liter of water - 1.5 teaspoons of soda) 10-15 minutes. Then rinse with water. You can do without it, just stir the jam very gently.

pumpkin jam with lemon and orange.

citrus flavor of pumpkin jam

A this recipe one of the most common. He has a wonderful taste, we cook this jam most often.

For this recipe, you need to choose a pumpkin bright, dessert varieties.

Ingredients:

1. 1 kg pumpkin;
2. 850 gr. Sahara;
3. 1 lemon (large, thin-skinned)
4. 1 orange (large).

Step 1.

We clean the pumpkin. As usual, remove the peel and clean out the bones with fibers. We cut into cubes.

Step 2

Wash the orange and lemon well. Cut the lemon into pieces and then into small pieces, along with the zest. Therefore, you need to choose a lemon with a thin skin. Do not forget that the lemon seeds need to be removed.

Orange, on the other hand, is peeled and finely chopped. We also remove the bones.

Step 3

Now mix everything in a bowl, sprinkle with sugar. And leave it like that until the sugar dissolves. There is no exact time, well, you don’t need to insist for a very long time, about 4 hours.

Step 4

Once again, mix everything and put on slow fire. Cook for 40 minutes, the jam should be thick. Be sure to stir so nothing burns.

Step 5

While the jam is cooking, sterilize the jars.

Step 6

When ready, we lay out the hot jam in jars, twist it and, after cooling, put it away for storage.

Pumpkin and apple jam.

jam with pumpkin and apples

Very tasty jam. Apples should be taken with sourness, it tastes better. Nuts are not required in this recipe. But we liked it so much.

Ingredients:

1. 0.5 kg of pumpkin;
2. about 300 gr. apples (plus or minus 50 grams will not play a role);
3. 450 gr sugar;
4. 4 gr. cinnamon;
5. 120 gr walnuts;
6. 600 gr of water.

Step 1.

Wash and clean the pumpkin and apples. We also clean the apples from the peel and seeds. Cut everything into pieces as you like.

Step 2

We clean the nut and cut it into pieces of any shape, but not large. Fry the nuts in a frying pan without oil for 5-7 minutes.

Step 3

Now pour water into the pan, put the pumpkin and put on a slow fire.

Step 4

When the water begins to heat up, stir constantly and pour sugar.

Step 5

After boiling, add apples and cook for 30 minutes. Don't forget to take off the foam.

Step 6

Now add nuts and cinnamon. Stir and cook for another 20 minutes over low heat.

Step 7

After we lay out the resulting jam in jars and put it in storage.

Pumpkin jam with dried apricots.

Jam with pumpkin and dried apricots

To make pumpkin jam quickly and tasty with dried apricots, it is better to cut it with a salt shaker. Here are the necessary Ingredients:

1. 1 kg pumpkin;
2. 300 gr dried apricots;
3. 0.5 kg of sugar.

Step 1.

We clean the pumpkin from the peel and seeds. We rub it on a grater.

Step 2

Now we wash the dried apricots well and cut it into thin strips.

Step 3

Mix dried apricots and pumpkin with sugar. We leave everything like that until the juice stands out.

Step 4

After that, put on a slow fire and bring to a boil while stirring. Then we chill. So repeat 2-3 times, the pumpkin should boil.

Step 5

After the last boiling, we lay out the jam in jars and roll it up.

Pumpkin jam with black rowan.

pumpkin and chokeberry

I never thought that pumpkin jam, quickly and tasty, can turn out with mountain ash. But when I tried it, I liked it. If you have chokeberry, be sure to try this recipe.

We will need:

1. 1 kg pumpkin;
2. 1 kg of chokeberry;
3. 1 kg granulated sugar.

Step 1.

We clean the pumpkin from the peel and seeds. You need to cut into cubes, and the smaller the cubes, the faster the jam will cook. But it is better to try to cut cubes according to the size of the berry.

Step 2

We sort the berries and wash them under running water.

Step 3

Mix the berries with pumpkin and sprinkle with sugar. We leave it in the bowl for about 4 hours so that the juice stands out. Stir occasionally.

Step 4

Now we put everything on fire. But in order for pumpkin jam to turn out quickly and tasty, it is necessary to cook for a short time and in cycles. To do this, over low heat, bring everything to a boil, stirring. After boiling, cook for 5 minutes and remove from heat.

Let cool, no more than 8 hours. So we repeat up to 3 times. Ready jam takes on a very nice black tint.

Step 5

Now pour hot jam into sterilized jars and roll up. After cooling, put away for storage.

Pumpkin jam in a slow cooker with oranges.

with oranges

For those who want to simplify the cooking process a bit, and who have a slow cooker, you can cook pumpkin jam, quickly and tasty. At the same time, retaining all the vitamins and minerals.

We will need:

1. 1 kg pumpkin;
2. 1 kg of sugar;
3. 200 gr oranges;
4. 4 gr citric acid.

Step 1.

We clean the pumpkin as usual and cut into pieces as you like. Make a puree with a blender or meat grinder.

Step 2

We wash the oranges. Cut into 4 parts and take out the bones. Grind together with the zest with a blender or meat grinder in a puree.

Step 3

Combine pumpkin and orange and mix with sugar. Let it sit in the bowl for a couple of hours.

Step 4

Now put the resulting porridge with juice into a slow cooker. We turn on the extinguishing mode for 2 hours. At the same time, it is better to remove the valve or open it so that the vapors calmly come out.

Stir while cooking. If the juice is not enough, then you can add water, about 50 ml.

Step 5

15 minutes before the end of cooking, pour citric acid and mix thoroughly.

Step 6

At the end, we lay it out in sterile jars and roll it up for the winter.

Pumpkin or squash jam?

squash-pumpkin jam

An interesting recipe is obtained with zucchini. My husband is still wondering: am I making pumpkin or zucchini jam? Is it jam? Or maybe it's just sweet salad? or caviar?

In general, you do not need to ask yourself such questions, as you call it, it will be so. A we need:

1. 1 kg pumpkin;
2. 1 kg of zucchini;
3. 2 kg of sugar;
4. 150 gr. lemon
5. 150 gr. raisins;
6. 200 gr. dried apricots;
7. 400 ml. water.

Step 1.

First, dry fruits are washed. Then fill them with boiling water and leave for 15 minutes.

Step 2

We clean the pumpkin and zucchini from the skins and seeds. Now we weigh. You need to know how much sugar to add. Usually they put sugar exactly as much as the pumpkins and zucchini weigh together. But we put in a little more.

Step 3

From a well-washed lemon, remove the zest on a grater. we need her. Then we clean the lemon and remove the skin, it is not needed. We clean the lemon itself from stones and white veins.

Step 4

Now we twist the zucchini, pumpkin, lemon and dried apricots in a meat grinder. To this mass add sugar, raisins and zest. Mix well and put on a slow fire, stir.

Step 5

Bringing to a boil, cook for 30-50 minutes until thickened. Stir occasionally so that it does not burn and remove the foam.

Step 6

When ready, pour the jam into jars and, after cooling, put it away for storage.

Pumpkin jam with plums.

awesome combination

Now let's make pumpkin jam, quick and tasty, fragrant and awesome tasty with plums. For this we will need:

1. 1 kg pumpkin;
2. 1 kg plums;
3. 1 kg of sugar.

Step 1.

As usual, clean the pumpkin, cut into slices as you like. Then we twist through a meat grinder.

Step 2

Now we wash the plums well and sort them out. They must be absolutely intact. Even a little bit spoiled will come across and the jam may not be preserved until winter. We clean from bones and twist.

Step 3

Mix pumpkin and plum sprinkled with sugar. We leave everything for a couple of hours.

Step 4

Now put on a slow fire. As it boils, cook for 20 minutes and the jam is ready. Pour into jars and roll up.

"Raw" pumpkin jam.

The healthiest jam

We already know how to make pumpkin jam, quickly and tasty. But how do you save as much as possible? useful vitamins and minerals. To do this, you need to prepare raw jam". That means don't cook it.

It also turns out very tasty. We'll need:

1. 1 kg pumpkin;
2. 1 lemon;
3. 1 orange;
4. 850 - 900 gr. Sahara.

Step 1.

We clean the pumpkin from the peel and seeds.

Orange and lemon are cleaned from the skin and seeds in the same way.

Step 2

We skip the pumpkin, lemon and orange through a meat grinder. Add sugar and stir until sugar dissolves.

Step 3

Now we put the jam in jars, be sure to sterilize them. Cover with lids and store in a cool place, of course. It is best to close the jars with parchment and tie with twine. It will even look nice.

Pumpkin jam, we got it quickly and tasty without cooking. The longer it sits, the tastier it becomes.

That's all for me. Everyone Bon appetit, leave your comments, complement me. All for now.

Pumpkin jam, fast and tasty - 10 best recipes. updated: September 11, 2017 by: Subbotina Maria

Pumpkin and apple jam for the winter - a blank that can be spread on crispy toast, added to milk porridge, and also used for home baking, pies and pancakes. Dessert natural, sweet, but not at all cloying, pleasant texture, beautiful orange color and with a heady aroma. If you love pumpkin, you will love it!

To make pumpkin jam delicious, choose sweet dessert varieties, with bright orange pulp, thin skin, and a pleasant honey or nutmeg aroma. Apples try to use sweet, with a subtle touch of sourness. You can change the amount of sugar in the recipe at your discretion, depending on which pumpkin and apple jam you like, moderately sweet or like marmalade. You can use not just granulated sugar, but vanilla sugar, cooked with my own hands(to do this, place a cut vanilla pod in a pack of sugar a week before cooking).

To make the preparation for the winter stand well, be sure to add lemon juice. In addition, it fits perfectly into the apple-pumpkin duet, favorably shading each of the tastes. If you want to enhance the presence of citrus fruits in pumpkin jam with apples, add not only freshly squeezed juice, but also grated lemon peel or slices of oranges.

Total cooking time: 45 minutes
Cooking time: 35 minutes
Yield: 700 ml

Ingredients

• pumpkin (pulp) - 500 g
• peeled apples - 300 g
• sugar - 300-400 g
• lemon juice - 3 tbsp. l.
• cinnamon - half a stick optional
• water - 200 ml

How to make pumpkin jam with apples

I peeled the pumpkin and seeds, cut the pulp into small cubes - the size does not matter, since the pulp will still be mashed.

I added half a cinnamon stick, poured 1 glass of water and boiled for 15 minutes, always under the lid. During this time, the pieces should become soft, easy to knead with a spoon. If you come across a variety with very hard flesh, then more time may be needed.

In parallel, while the pumpkin is being cooked, I peeled the apples, removed the core with seeds, and cut them into medium cubes. I added fruit to the pan and cooked over low heat for another 10 minutes, under the lid, stirring often.

Removed the cinnamon stick. Using an immersion blender, grind everything into a homogeneous mass. The orange mixture should be very thick, without lumps. A blender does the job just fine, but if you don't have one, you can use a wooden mashed potato masher.

Now it's time to add sugar to taste, focusing on the degree of sweetness of pumpkin and apples. In addition to sugar, I poured in lemon juice - the amount can also be adjusted depending on how much you like the sourness in the jam. If you decide to add zest, then do not forget to first pour boiling water over the lemon, so you will not only wash off all the dirt from the surface, but also deprive it of bitterness. Grind the zest, being careful not to touch the white part of the subcortex.

She returned the pan to the stove and simmered for another 10 minutes over low heat, stirring with a wooden spatula. It is not necessary to cover with a lid, let the excess moisture go away, then the consistency will turn out to be thicker and more dense. Hot jam was poured into sterilized jars (hot and dry), corked with boiled lids. Turned upside down and wrapped in a blanket.

After complete cooling, you can transfer the pumpkin jam with apples for the winter to the cellar or to another cool place. Shelf life - 1 year. In terms of structure and uniformity, the dessert will turn out to be similar to jam, very thick and tasty. Fragrant jam from pumpkin and apples in winter you can simply serve it with tea, spread on crispy toast, and also use it as a filling for pies and pies, donuts, bagels and pancakes. Happy tea!

On a note:

1. If you do not have a blender, use a grater or a meat grinder - first grind raw pumpkin and apples, and then boil them down.
2. Apples and lemon can be replaced with others fragrant products: orange, pineapple or tangerine.
3. Pumpkin loves spices: vanilla, cinnamon, nutmeg. You can experiment with new flavors.
4. If you don't like the consistency of the jam and want to keep the shape of the pumpkin cubes, then boil the syrup out of water and sugar first. Place chopped pumpkin into boiling syrup, followed by apples, add lemon juice to taste and cook over low heat for at least 30 minutes, stirring occasionally. Pour into sterilized jars and roll up.
5. Want to make pumpkin jam without water? Then cut the gourds and apples into cubes, sprinkle with sugar and leave for 6-10 hours in cool place. During this time, the sugar will melt and enough liquid will form. Next, cook for 20-30 minutes over low heat (it is possible at intervals of 2-3 hours, waiting for it to cool completely), at the end add lemon juice, boil again for 10 minutes and pour into jars.

Today we invite you to take cold winter jars with a bright fragrant homemade delicacy - we are preparing jam from pumpkin and apples. This option is great for saving pumpkins and apples for future use.

Of course, you can cook a lot of other recipes, for example, you can make a regular puree based on these two ingredients, as a result, either preserve it or freeze it in portions. Also, pumpkin and apples are perfectly combined with each other as a drink - juice or compote.

Since we are harvesting jam, we note that as a result it turns out incredibly beautiful color, very delicate in taste, with a subtle, barely perceptible sour note. This jam will be a good filling for pies, pancakes. It can be served with morning toast or milk oatmeal.

Taste Info Pumpkin dishes / Jam and jam

Ingredients

• pumpkin - 400 g;
• apples - 400 g;
• sugar - 800 g;
• lemon - 1/3 part.

How to make pumpkin jam with apples for the winter

When choosing pumpkins, we focus on sweet varieties, with bright orange flesh, inviting, slightly honey aroma. We cut the pumpkin lengthwise, remove the soft fibers along with the seeds, also cut the peel, you can do this either with a vegetable peeler or sharp knife. We cut the pumpkin into small cubes, unload it into a convenient container, set it aside for a while.

We take sweet apples, with a subtle hint of sourness. We peel the apples, also remove the core with seeds. Be sure to rinse the peeled apples under a stream of cool water, dry with a kitchen napkin.

Now cut the apples into small cubes.

Tip: if you have a large number of apples, and, accordingly, the cutting process will be long, make it salty or sour water solution, it will help the apples to remain in their color, not to darken even an ounce. For a solution, combine water with either a pinch of salt or a pinch of citric acid. Before cooking, be sure to drain the liquid, and rinse the apple slices in a sieve under running water.

We take a saucepan in which we will prepare jam, put the apple-pumpkin slices into it.

Pour a portion of granulated sugar. Can be replaced upon request regular sugar vanilla. The latter can be made independently - pour granulated sugar into a jar, drown an open vanilla pod in it, leave for a few days.

Mix sugar with apple and pumpkin slices. We leave it alone for 20-30 minutes so that the juice appears and the sugar dissolves.

We send the pan to the stove, cook the future jam for 40 minutes. If in the process you notice that there is very little liquid, add a little filtered warm water. But remember, the pieces of apples and pumpkins should not float in the syrup.

After forty minutes, the apples and pumpkin became transparent, they were saturated with syrup, now you can proceed to the final process - using an immersion blender, grind everything into a homogeneous mass. The orange mixture is very thick. If desired, leave apples and pumpkin in pieces, cook in this form.

Now squeeze the juice of the third part of the lemon into our jam. Here, too, you can add a brighter accent, for example, add orange zest to enhance the aroma. Boil the jam for one minute, remove from the stove.

We pack bright and fragrant jam according to pre-sterilized jars, tightly tighten the jars with lids.

We cool the delicacy upside down, it is possible under a blanket. Store jam in a cool place.

Pumpkin jam with apples and oranges (jam type)

This blank is suitable for those who like to surprise unusual dishes. Pumpkin is similar in structure to pineapple, and the presence of orange will help remove the flavor characteristic of the vegetable. You should choose varieties with a rich orange, reddish color of the pulp - nutmeg or gray-bark. Apples also have their own requirements - the most suitable for dessert will be autumn varieties. If you want to pumpkin slices retained their shape after cooking, sprinkle the prepared vegetable with citrus juice and set aside for several hours, and best of all - at night. There is no need to prepare pumpkin jam with apples and oranges immediately in in large numbers- all components are on sale almost all year round. In addition, sugar is used minimally here, due to the presence of fructose in the pumpkin, the dessert is sweet and at the same time low in calories, which will undoubtedly please those with a sweet tooth who follow their figure.

Ingredients:

• Pumpkin - 2 kg;
• Apples - 2-3 pcs.;
• Oranges - 2 pcs.;
• Sugar - 400 gr.

Cooking:

1. Wash the vegetable and remove the skin.
2. Cut into slices, then cut into small cubes.
3. Wash the apples, cut in half, remove the seed box and cut into pieces the same size as the pumpkin.
4. Mix everything in a jam bowl.
5. Squeeze juice out of oranges accessible way, pour it to the pumpkin and apples.
6. Pour the prescribed amount of granulated sugar, put on fire.
7. Cook until desired thickness.

Such a blank is remarkably stored both in a hermetically sealed form and on the bottom shelf of the refrigerator.

Little tricks:

• The pumpkin has a hard peel, which is hard to cut from a whole vegetable. It is much easier to get rid of it by first cutting the fruit into slices with a knife.
• Before using citrus fruits, they should be thoroughly washed. warm water- both suppliers and retail chains use certain chemicals, trying to save tropical fruit from damage. The ingress of such a substance into our body leads to sad consequences.
• If you grind all the products in a meat grinder, and then evaporate in the oven, microwave or just over low heat, you can get jam from pumpkin, apples and oranges. In terms of structure and uniformity, such a delicacy will look like jam and will be an excellent filling for all kinds of pies, bagels, donuts and pancakes.
• Apples and orange can be replaced with almost any fragrant product - pineapple, lemon, tangerine. "Loves" pumpkin and spices - cinnamon, cardamom, nutmeg.
• Sour additions keep the shape of pumpkin cubes.