Pumpkin jam: a golden collection of recipes. Pumpkin jam is the orangest preparation! Recipes for various pumpkin jams with citruses, zucchini, dried apricots, apples Pumpkin and apple jam

Pumpkin is a parting gift from the generous autumn, a low-calorie and hypoallergenic vegetable. Pumpkin is universal in use, it can be combined with citrus fruits - lemons and oranges, and additionally add lemon juice or acid. In this article we will tell you how to make pumpkin jam at home for the winter.

Pumpkin pulp contains vitamins A, E, C and D, magnesium, potassium, iron and fiber, so preparations made from it are useful for digestion, as well as for those who are watching their weight and following a diet. By consuming thick jam, you can strengthen your immune system, lift your mood and get rid of the winter blues.

The classic preparation is done on the stove for about 1 hour. You can cook it in the oven or slow cooker. For the dish you will need the following ingredients:

• 1.5 kg of vegetable pulp;
• 1 kg granulated sugar;
• 0.3 tsp. citric acid or natural citrus juice.

We advise you to choose an overripe pumpkin fruit of a sweet variety. Cut the pulp into cubes, pour into a saucepan with a thick bottom, add sugar and leave overnight, stirring occasionally. Cooking the delicacy on the stove lasts up to 40 minutes, then acid is added, and the vegetable is kneaded or beaten with a blender. The sweet mass is boiled until thick and dark in color. The finished treat is packaged in sterile jars and covered with lids.

Video “Pumpkin jam with oranges”

From this video you will learn a recipe for delicious pumpkin jam with oranges for the winter.

Sweet pumpkin desserts

To prepare any pumpkin dessert, we advise you to choose juicy and “soft” varieties of vegetables, well-ripened fruits, then even an inexperienced housewife will be able to make a culinary masterpiece out of them. Pumpkin desserts aren't half as good without a juicy spice accent as they are with them.

To make an original preparation from your favorite vegetables and apples, you need the following products:

• 600 g pumpkin fruits;
• 600 g apples;
• 800 g sugar;
• 1 lemon;
• 250 ml water.

The citrus zest is crushed, the juice is squeezed out of it, each apple is peeled and grated using a grater, and the juice is poured over it. A decoction is made from their peel (in 250 ml of water). The vegetable is also grated on a fine grater and added to the preparation, granulated sugar is added and the broth is poured. You need to cook the sweet mass for about 40-60 minutes over low heat.

With dried apricots

To prepare a delicious delicacy with dried fruits according to the following recipe, take:

• pumpkin fruits in the amount of 1.2 kg;
• sugar - 800 g;
• dried apricots - 400 g.

Vegetables are peeled, removing seeds and fibers. Dried fruits are pre-soaked in warm water for 1 hour, then cut into strips. The fruits are grated on a coarse grater; you can also use a meat grinder for chopping. All ingredients are poured into a saucepan with a thick bottom, sugar is added and cooked for no more than 5 minutes after boiling. The mass must cool before each stage, since the procedure is repeated three times.

With oranges

An exquisite dessert will help you get rid of the autumn and winter blues when the weather is cold outside, for which you need:

• 2 kg of pumpkin fruits;
• 2 kg sugar;
• 4 oranges;
• 400 ml water.

Vegetables are peeled, pulp, seeds and fibers, each orange should be doused with boiling water, the top layer removed and chopped using a blender. Sweet syrup is made from water and sugar. Vegetables are cut into cubes, poured with hot syrup and left for 3 hours in a dark place. After this, the workpiece should be simmered over low heat for about 20 minutes, and the same amount when the orange puree is added.

With zucchini and citruses

If the year is not very productive for berries and fruits, you can prepare a delicacy with an amazing aroma and taste from the following products:

• 1 kg pumpkin vegetable;
• 1 kg of zucchini;
• 1 piece each lemon and orange.

Vegetables can be cut into pieces of any shape, poured into a large saucepan, pour water and put on the stove. Even old zucchini will do; they must be peeled, seeds removed, and chopped into pieces. The recipe indicates the yield of pure pulp. When the pumpkin mixture boils, add zucchini to it and simmer until all the vegetables soften. Remove the pan from the stove and wait for the vegetables to cool, then drain off any juice that appears.

Citrus fruits should be doused with boiling water and the zest removed, then squeeze out the juice and add it to the cooked vegetables, not forgetting to also add sugar. Grind the zest and vegetables using a blender. The workpiece should be cooked for about 1 hour over medium heat, and the pan does not need to be covered with a lid.

In a slow cooker

The life of modern housewives has become much easier with the invention of kitchen appliances, in particular a multicooker, in which you can prepare winter preparations from the following products:

• 1.4 kg pumpkin pulp;
• 400 g granulated sugar;
• 4 g citric acid;
• 2.5 multi-glasses of water.

The pulp must be cut into small pieces, poured into the bowl of the device and added water. All this is prepared for 30 minutes on the “Baking” mode. Now the pieces should be taken out and rubbed through a sieve, you can also beat them with a blender. The pumpkin mass is again placed in the bowl, citric acid and sugar are added, and you still need to mix. The “Baking” mode is set again; the cooking time at the last stage is 40-45 minutes. When it cools, you can add zest, cinnamon or saffron to enhance the taste.

Cook pumpkin jam on the stove for 1 hour over low heat.

How to cook pumpkin jam

Products
Pumpkin - 3 kilograms
Sugar - 2.5 kilograms
Citric acid - a quarter teaspoon

Food preparation
1. Cut the pumpkin in half. Remove (scrape out) the fibrous pulp with seeds inside with a large spoon. Using a knife, cut each half into 4 pieces.
2. Peel the pumpkin pieces. Soft and thin, it can be easily cut with a knife. In the case of a thick, hard peel, place a piece of pumpkin on a cutting board so that the side with the peel is on the right, and sequentially cut off small pieces of peel from top to bottom until the entire piece is peeled.
3. Cut the peeled pieces of pumpkin into small cubes.
4. Place the pumpkin cubes in a large deep bowl and cover with granulated sugar.
5. Leave the pumpkin pieces covered with sugar for 4 hours until the pumpkin gives juice.

How to cook pumpkin jam on the stove
1. Prepare a large, preferably wide, pan.
2. Place the contents of the bowl into the pan - pieces of pumpkin prepared for cooking with sugar and the released juice. If very little juice comes out, add a quarter glass of water.
3. Place the pan on low heat. Heat the contents for 20 minutes, stirring constantly, until the sugar syrup boils.
4. After the sugar syrup boils, cook the pumpkin pieces for 40 minutes over low heat, be sure to stir so that the jam (a thick, homogeneous mass formed from softening pieces of pumpkin and syrup) does not burn.
5. At the end of cooking, add a quarter teaspoon of citric acid, stir the jam and stop heating.
6. Place hot jam into dry, clean jars and screw on dry, clean lids.

How to cook pumpkin jam in a bread machine
1. Place the pumpkin pieces that have given juice, covered with sugar, into a bucket of a bread machine.
2. If the pumpkin has given too little juice, add three tablespoons of water.
3. Set the “Jam” mode. After approximately 1 hour 20 minutes the mode will be completed.
4. Take out a bucket of jam and, if desired, grind the contents with a blender.
5. Pour the finished jam into dry jars and close with lids.
When cooking jam in a bread maker, you need to take into account the volume of the bucket. For a 1-liter bucket, it is recommended to take 450 grams of pumpkin and 350 grams of sugar.

How to cook pumpkin jam in a slow cooker
1. Place pumpkin pieces sprinkled with sugar into a multicooker bowl.
2. Add 3 tablespoons of water if the pumpkin gives little juice.
3. Set the “Quenching” mode, which lasts about 2 hours.
4. 10 minutes before the end of cooking, open the multicooker lid and add citric acid. If the jam turns out to be liquid, add a gelling additive - pectin, marmalade or gelatin, at the rate of 10 grams per 1 kilogram of pumpkin.
5. After turning off the multicooker, take out the bowl of jam. If the pumpkin is not boiled, grind it in a blender.
6. Place the pumpkin jam into clean, dry jars and close the lids.
The amount of food to be added depends on the volume of the multicooker bowl. With a bowl volume of 3 liters, it is recommended to take 1.5 kilograms of pumpkin and 1.2 kilograms of sugar.

Store pumpkin jam at room temperature in a dark place. Store an open jar of pumpkin jam in the refrigerator.

Fkusnofacts

- For jam, use ripened pumpkin with bright orange pulp.

If, 40 minutes after the start of cooking the jam, the pumpkin pieces continue to retain their shape and do not soften well, you need to use a blender and bring the mass to a homogeneous state. Then continue cooking the jam.

The zest of lemon or orange will add a pleasant flavor to pumpkin jam. You need to peel the topmost, brightly colored layer of the fruit skin using a fine grater and add it to the jam 10 minutes before the end of cooking. You can add a finely grated piece of ginger root or a little cinnamon.

It is worth remembering that pumpkin jam itself has a subtle, unique taste and aroma, so there should be very few flavoring additives, their task is only to highlight the taste of pumpkin.

Pumpkin jam is served on toast, pancakes, pancakes, and used as a filling for pie and pies.

The calorie content of pumpkin jam is about 250 kcal/100 grams.

If you cook pumpkin jam in a slow cooker or bread maker, it is recommended to wash the bowl and bucket immediately after emptying the finished product.

Pumpkin is rich in vitamins, but almost all of them are destroyed when heated; among the survivors is vitamin K, which improves blood clotting.

The benefits of pumpkin jam include a large amount of fiber and pectin fibers, which stimulate the intestines and help remove cholesterol, radionuclides, and toxins. These beneficial properties of pumpkin remain even after cooking the jam.

Proportions of products for cooking:

- pumpkin pulp - 800 gr.;

- apples - 1.2 kg;

— granulated sugar – 1 kg;

- orange peels - a quarter of a teaspoon.

How to make pumpkin jam with apples.

First, the peeled pumpkin must be stewed in a saucepan (until soft), and then the stewed pumpkin pulp must be crushed by any available means, for example, rubbed through a sieve or colander.

For sour apples, you need to remove the seeds and peel them, then simmer them until soft and rub them through a sieve while hot.

After that, put the apple and pumpkin mixture in one bowl. Pour in half the amount of sugar specified in the recipe, mix thoroughly until smooth and then simmer over low heat, not forgetting to stir in a timely manner.

The remaining sugar should be added at the end of cooking. Then add orange peels to our jam.

The homemade jam, boiled to the desired thickness, is then packaged in prepared sterilized jars and sealed with sterile lids.

If you don’t want to roll pumpkin jam, you can boil it a little longer until it leaves the bottom of the bowl. The jam boiled to such a thickness can not be rolled up, but transferred into sterile dry jars, which we first cover with gauze folded in half. And the next day we will cover the jars with wax paper soaked in vodka and tie them with twine.

In winter, such thick jam can be used to make various fillings for pies, pancakes and pancakes. Or you can simply spread it on fresh bread and serve for morning tea.

Pumpkin is a real storehouse of vitamins, which are so lacking in winter. Therefore, making pumpkin jam would be a great idea if you want to preserve its beneficial properties and get an unusual taste.

So, to prepare a healthy dessert for the winter, you will need:

• pumpkin pulp – 1.5 kg;
• granulated sugar – 500 g;
• water – 100 ml;
• orange – 2 pcs.

Let's start with pumpkin jam with oranges, because they best complement the natural taste of the vegetable and make it richer.

Let's choose a pumpkin. It must be of the sweet variety.

1. Cut the fruit in half or into four parts, cut off the peel, peel out the seeds and pulp, cut finely, for example into cubes, and rinse under the tap.
2. Place the cubes in a saucepan and add water at the rate of 100 ml per 1.5 kilograms.
3. Cook for about 10-15 minutes in boiling water until softened.
4. Leave the finished pulp to cool on the table, then pass through a blender or meat grinder until you obtain a homogeneous pulp.
5. Transfer the resulting mixture into a saucepan, add sugar, place on the stove, and bring to a boil.
6. When the jam boils, reduce the heat to low and continue cooking for another 30 minutes, stirring from time to time so that the mass does not stick to the bottom.

While the jam is cooking, it's time to start working on the oranges.

1. Wash the fruits thoroughly, pour boiling water over them, dry them, and remove the zest with a grater. Add it to the jam and work on the rest of the oranges.
2. Cut, remove the seeds, drain the juice. Add juice to jam.
3. Finely chop the orange pulp and add to the main mass 10 minutes before the end of the cooking process.
4. After 30 minutes, when the mixture thickens and reduces in volume, remove from heat and check readiness.

To do this, drop the composition onto a saucer. If the drop does not spread, then the jam has reached the desired thickness.

Place the finished jam into pre-sterilized jars using hot steam or high-frequency microwaves in an electric oven and roll up.

With the addition of apples

Another interesting and healthy way to make pumpkin jam is to add apples to it. The process of making apple and pumpkin jam is no different from other recipes.

• pumpkin pulp – 800 g;
• apples – 1.2 kg;
• sugar – 1 kg;
• orange peels - ¼ teaspoon (optional);
• water – 200 ml.

Cooking method:

1. Wash, peel and chop apples and pumpkin. Peel the ingredients and remove the seeds.
2. Place the chopped parts in a saucepan, add water and place on low heat. Leave until they soften.
3. Cool.
4. Grind with a blender and put on fire, after adding half the sugar. Stirring, wait until the sugar dissolves, bring the mixture to a boil.
5. Cook on low heat until the end of the process. This will take approximately 30 minutes. 10 minutes before the end, add the remaining sugar and orange peels, they will make the jam more fragrant.
6. Remove from heat and check readiness.
7. Place in sterilized jars.

The amount of sugar depends on the sweetness of the pumpkin. It is recommended to use the following varieties: Almond, Griboyedovskaya Zimnyaya, Spanish 73, which are distinguished by dense and sweet pulp.

Cooking with zucchini

Pumpkin can be supplemented with a new flavor, for example, combined with zucchini.

For this you will need:

• pumpkin – 400 g;
• zucchini – 150 g;
• sugar – 500 g;
• water – 50 ml;
• citric acid – 2 pinches;
• ground nutmeg - ½ teaspoon.

Cooking method:

1. Peel the zucchini and pumpkin, remove the seeds and pulp and let them simmer lightly so that the fruits become softer, and then grind them into a pulp with a blender or meat grinder. The composition can be quickly ground in a powerful food processor.
2. Place the resulting mass in a saucepan, mix with sugar and cook for about 35 minutes, remembering to stir constantly. About 5-7 minutes before the end, add nutmeg and citric acid.
3. We check the jam for readiness and pack the finished product into jars.

Zucchini quickly causes a feeling of fullness and is recommended for overweight people.

Cooking in a slow cooker

If you have a slow cooker, you can use it to make pumpkin jam.

To do this you will need the following ingredients:

• water – 70 ml;
• ground cinnamon – 0.3 tsp;
• pumpkin – 500 g;
• sugar – 270 g.

Cooking method:

1. Prepare fresh pumpkin for cooking. To do this, as in other recipes, remove the seeds, cut off the peel, and cut into pieces with a knife.
2. Boil a little until soft in the “Porridge” program or grind until mushy in a food processor.
3. Add sugar and water to the prepared pumpkin in the quantities stated in the recipe. Place in a slow cooker.
4. Switch to the “Quenching” mode. The whole process will take about 30-40 minutes.
5. 5 minutes before the end, add cinnamon.
6. Check the readiness of the jam and put it in jars.

Recipe with dried apricots

Another popular recipe is jam with dried apricots. The cooking recipe is almost the same, but there are some nuances.

For it you will need:

• pumpkin – 1.5 kg;
• sugar – 500-700 grams depending on the sweetness of the vegetable;
• dried apricots – 250 g;
• lemon juice – 3 tbsp. l.

Cooking method:

1. Before starting, soak the dried apricots in hot water. After that, cut it into small pieces and leave it aside.
2. Let's do the pumpkin. It is prepared in the same way as in the previous recipe: cut, peel, boil and grind into a paste.
3. Set the resulting mass to simmer on the fire.
4. Add sugar, dried apricots and lemon juice.
5. After 25-30 minutes, you can remove and check the readiness in the manner described above, or make a path in the supposedly ready jam using a spoon. If it does not return to its original position within 10 seconds, the jam can be considered ready.
6. We put them in prepared jars and send them to winter.

The pleasant sweetness of pumpkin combined with additives will saturate the body with strength and health.

Calories: Not specified
Cooking time: Not indicated

Apple-pumpkin jam will be a wonderful dessert, a treat for cold winter days.
Maybe many people know that pumpkin is healthy, but only a few know what microelements and vitamins are in it. Today we would like to focus our attention on this vegetable and offer a recipe using it.
So, pumpkin, as a representative of the orange-colored vegetable, is rich in carotene (vitamin A), which is why we have beautiful hair, excellent vision and good functioning of the immune system. In general, this is already enough to understand how useful pumpkin is and that it must be added to your diet. For example, you can cook
But many people don’t like pumpkin boiled, baked or fried, but what if you make jam from pumpkin? But we will definitely add more apples - the taste will be delicious. That's exactly what we'll do today.
Apple and pumpkin jam - photo recipe.



Ingredients:
- pumpkin puree – 330 grams;
- applesauce – 470 grams;
- granulated sugar – 600 grams;
- citric acid – 2.5 grams.

How to cook with photos step by step

To prepare jam from pumpkin and apples, select a mature pumpkin and wash it thoroughly under cold running water. Cut it into two parts and remove the fibrous part of the pulp from the middle. We also peel the pumpkin, cutting off no more than 1.5 mm.




Cut the pumpkin into cubes. We also wash the apples under running water and cut them in half.




We remove the cores from apples using a special tool, this is much more convenient to do.






Prepare applesauce, for this we cut the apples into pieces and place them in a saucepan. Pour water into it in a layer 2-3 centimeters thick.




Boil the apples for about 12-15 minutes until they are completely softened.




Let's do the same with the pumpkin and boil it for about 15 minutes until softened.






Then put the boiled apples on a sieve and rub the applesauce through it.




Rub the pumpkin through a fine sieve until a homogeneous pumpkin puree is formed.




Place the resulting pumpkin puree into the pan and add the apple puree to it.




Heat the mixture over low heat and add the required amount of granulated sugar gradually. Boil the mixture, stirring constantly, for about 25-30 minutes. Add citric acid to it and simmer for another 20 minutes. As a result, the total cooking time for this jam should exceed 50 minutes.






We pack the finished boiling apple and pumpkin jam into clean and dry glass jars. Fill them to the top and seal them hermetically with lids boiled in water. Cool without turning upside down.
Bon appetit!

Comments

30.10.2014 / 12:07

Oksana88

I try to make this jam every winter, as well as other ingredients (pears, apples, apricots). It is very suitable as baby food (to make porridge sweeter and as a dessert). The crushed delicate consistency allows you to eat even with a minimum number of teeth. The only thing, since I’m making it for a baby, is I add less sugar and seal it in small jars.