Bright, rich, fragrant and very tasty pumpkin jam is a dish that everyone can cook if desired. Sunny pumpkin, fragrant citrus fruits, sugar and a little cinnamon - these are the main components of a fabulous dessert. Homemade jam is so delicious that you won't last long.
The weight of the pumpkin in the recipe for this preparation for the winter is indicated in an already cleaned form. We use orange, tangerines and lemon completely to obtain zest and pulp, which we then grind and strain. I do not advise reducing the amount of granulated sugar - due to the presence of citrus fruits (in particular lemon juice) in the dessert, the finished pumpkin jam will not be cloyingly sweet.
The principle of making such pumpkin jam is to boil the feedstock three times a day and then cool it for a long time. Thanks to this technique, pumpkin slices do not fall apart during cooking, retain their shape, and become transparent. In total, from the indicated amount of products, I get about 800 milliliters of fragrant treats.
Ingredients:
Cooking step by step with photos:
First of all, we will prepare the main product - pumpkin. We cut off the crust, cut out the inner fibrous part along with the seeds, and cut the dense pulp into medium-sized pieces.
Stir so that the sweet crystals evenly cover the pumpkin slices. For now, leave at room temperature so that the pumpkin, when interacting with sugar, releases juice.
In the meantime, wash thoroughly, pour over with boiling water and wipe the orange and lemon dry (take large fruits or a couple of small ones). We remove the zest from the fruit - the thinnest layer of the peel is bright orange and yellow. It is best to use a fine grater. Do this so that the white layer is not affected - it is he who is bitter and can spoil the finished jam.
Add chopped citrus zest to the saucepan, add a stick (or a teaspoon of ground) cinnamon. We mix everything and leave it on the table.
We cut off the white layer from the orange and lemon, which was under the zest, and cut the pulp arbitrarily. Don't forget to remove the bones if there are any! We clean the tangerines and add to the rest of the fruits that need to be crushed into gruel.
We put the dishes with pumpkin slices in citrus-sugar syrup on the stove. Turn on the strongest fire and bring the contents to a boil under the lid. Then remove the lid and boil the pieces in syrup over high heat for exactly 5 minutes.
Cooking pumpkin slices must be done on high heat - so the slices will retain their integrity. If you simmer them at a low temperature, the pumpkin will gradually turn into mashed potatoes. In addition, we do not interfere with the whole process of cooking the pumpkin jam - we just shake the pan from side to side (again, so as not to damage the slices).
We leave our future pumpkin jam until it cools completely - 5 hours, I think, is enough. You can leave it overnight if you boil the pumpkin in the evening - it is not necessary to get up at night. During this time, the slices will begin to absorb the syrup and gradually sink into it. Bring the pumpkin in citrus syrup back to a boil over high heat and cook for 5 minutes. Cool completely to room temperature. Thus, we boil the pumpkin at a high temperature 3, or maybe 4 times - it depends on the type of fruit and the size of the pieces. The result is an amazingly tasty and fragrant pumpkin jam with a citrus aftertaste and hints of cinnamon - transparent slices in a rather thick syrup. It's time to prepare dessert for the winter.
Pumpkin is a healthy and tasty vegetable, from which many different dishes are prepared. It is perfectly stored until spring, but not every housewife has the opportunity to prepare it in sufficient quantities due to the lack of a basement. Therefore, they prepare conservation from it.
Pumpkin jam recipes fast and tasty - the basic principles of cooking
Pumpkin jam is not only incredibly tasty and fragrant, but also has a rich amber color. At the same time, the specific smell of pumpkin is not felt at all.
For jam, unripe fruits are taken. They are washed, the peel is cut off with a sharp knife, cut in half and the seeds with fibers are scraped out with a spoon. Then the pulp is crushed into slices, sticks or cubes, or rubbed on a grater with large sections.
The taste and aroma of jam can be varied by adding citrus fruits, sea buckthorn, currants, apples or any other berries or fruits that have a pronounced sour taste. For piquancy, nutmeg, cloves, ginger or cardamom are added to the dish.
The general principles of making pumpkin jam are not much different from the usual ones. Cook it in one go, or in several, giving the pumpkin time to soak in the syrup.
Jars, before laying jam, are sterilized over steam or in the oven, but the main condition: they must be dry.
Hot jam is laid out in jars and hermetically sealed with tin lids. Store a delicacy in the cellar or pantry.
Recipe 1. Pumpkin jam recipe fast and tasty
Ingredients
pumpkin - kilogram;
filtered water - one and a half glasses;
granulated sugar - kilogram.
Cooking method
1. Pour water into a saucepan, add sugar and put on low heat. Cook, stirring constantly, until a syrup is obtained, which will drain with a thin thread from a spoon.
2. Wash the pumpkin, wipe it with a towel, cut it into four parts and scrape out the seeds with drags with a spoon. Then cut off the skin with a sharp knife. Cut the flesh of the vegetable into centimeter cubes.
3. Put the pumpkin in an aluminum bowl and pour hot syrup over it. We send to a slow fire and cook, stirring occasionally, until the jam acquires a dark amber color.
4. Pour hot jam into clean sterile jars and seal tightly with tin lids using a seaming key.
Recipe 2. Pumpkin jam recipe quick and tasty with orange and lemon
Ingredients
kg of pumpkin;
large orange;
850 g of granulated sugar;
large lemon.
Cooking method
1. For jam, take citrus fruits with a thin peel and without large white fibers. Pumpkin should be dessert varieties. This vegetable has sweet and bright flesh.
2. Wash the vegetable, cut in half and scrape out the seeds with fibers with a spoon. Cut off the skin with a sharp knife. Cut the pulp into small pieces.
3. Wash the lemon, wipe it with a towel, cut it in half lengthwise and into small pieces, removing the seeds.
4. Peel the orange, cutting off the white part. Finely chop the citrus pulp.
5. Put the pumpkin, lemon and orange in an aluminum bowl, sprinkle with sugar and leave overnight to completely dissolve the sugar crystals. Then stir and put on a slow fire. Cook, stirring constantly, for about forty minutes, until the jam becomes thick.
6. Wash the jars, sterilize, dry. Put the bitter jam in jars and seal tightly with lids, turn over, wrap and cool.
Recipe 3. Pumpkin jam recipe fast and tasty with apples and cinnamon
Ingredients
half a kilogram of apples;
5 g cinnamon;
half a kilogram of pumpkin pulp;
half a liter of drinking water;
450 g of granulated sugar.
Cooking method
1. Wash the pumpkin, cut it in half and take out the fiber with seeds with a spoon. Then peel the pulp. Chop prepared pumpkin into small pieces.
2. Wash the apples, wipe with a kitchen towel, cut in half, remove the core and cut off the peel. Cut the pulp of the fruit in the same way as the pumpkin.
3. Pour water into the pan, put the pulp of the pumpkin into it and put it on the stove. Cook over low heat, adding sugar in small portions.
4. When the mass begins to boil, put the apples and cook for another half hour, periodically removing the foam with a slotted spoon. Now add cinnamon and continue cooking for another 20 minutes. Stir constantly so that the jam does not burn.
5. Arrange the hot mass in sterile dried jars, tightly roll up the lids, turn over, wrap and cool.
Recipe 4. Pumpkin jam recipe quick and tasty with dried apricots
Ingredients
kg of pumpkin dessert varieties;
cinnamon to taste;
600 g of granulated sugar;
200 g dried apricots.
Cooking method
1. Wash the pumpkin, peel it, cut it in half and scrape out the fibers and seeds with a tablespoon. Cut the pulp of the vegetable into small pieces and put in a blender container.
2. Pour warm water over dried apricots and leave for half an hour. Then drain the water, and spread the dried fruit on a paper towel to dry slightly. Put the dried apricots to the pumpkin in a blender. Grind everything to a puree state.
3. Transfer the mass to a saucepan, add sugar, add cinnamon, mix and cook over low heat until the syrup becomes thick.
4. Wash the jars, sterilize over steam or in the oven, dry. Put the hot pumpkin mass into jars and roll them up with tins using a special key. Turn over, wrap, cool and store in a basement or pantry.
Recipe 5. Pumpkin jam recipe fast and tasty with chokeberry
Ingredients
kg of sweet dessert pumpkin;
kg of granulated sugar;
kg of chokeberry.
Cooking method
1. Wash the pumpkin, pat it dry with a kitchen towel, and carefully cut off the skin with a sharp knife. Cut open the fruit and scoop out the fibers and seeds with a tablespoon. Cut the prepared pulp into pieces, measuring from rowan berries.
2. Sort the berries from debris, put in a sieve and rinse under running water. Put the pumpkin slices and chokeberries in an aluminum bowl, sprinkle the mixture with granulated sugar and leave for four hours. Stir from time to time.
3. Put the dishes with berries and pumpkin on a small fire and cook from the moment of boiling for five minutes. Then set aside for eight hours. Repeat the procedure three times until the jam acquires a beautiful dark shade.
4. Wash the jars, sterilize and dry. Arrange the hot jam in jars and seal them tightly with tin lids using a special key. Turn over the preservation, wrap it up and leave for a day.
Recipe 6. Armenian pumpkin jam recipe fast and tasty
Ingredients
half a kilogram of lime;
kg of pumpkin;
five liters of cold water;
a pinch of vanillin;
450 ml filtered water for syrup;
kg of white sugar.
Cooking method
1. Pour the lime into a deep container, fill it with water, stir thoroughly and leave for four hours.
2. Wash the pumpkin, cut off the peel, cut into four parts and scrape out the seeds with fibers. Cut the pulp of the vegetable into curly pieces.
3. We filter the lime by folding gauze in several layers. Place the pumpkin pulp in the purified solution and leave for half an hour.
4. Thoroughly wash the vegetable pieces under running water.
5. Pour boiling water into the pan, dip the pieces of pumpkin into it and blanch them for six minutes. Then take out with a slotted spoon and cool.
6. Cook the syrup from water and granulated sugar and pour the boiled vegetable into it. We leave for five hours.
7. Put on the stove and keep on fire until boiling. Then set aside and refrigerate. We repeat the procedure twice more.
8. For the last time, lay out the hot mass in sterile jars and roll up the lids, having previously boiled them. We turn over, cover and stand for a day.
Recipe 7. Pumpkin jam recipe fast and tasty
Ingredients
kg of granulated sugar;
kg pumpkin.
Cooking method
1. We sort out the plums and wash them. Cut off damaged areas. Cut lengthwise and remove the bones.
2. Rinse the pumpkin, wipe it with a kitchen towel. Cut the fruit in half and scrape out the seeds and fibers with a tablespoon. Cut off the skin with a sharp knife. Cut the pulp of the prepared vegetable into small pieces.
3. Put plums and pumpkin in an aluminum bowl. Sprinkle with sugar and leave for three hours.
4. Put on the stove. We turn on a small fire and cook from the moment of boiling for about 20 minutes. Stir constantly so that the jam does not burn.
5. Thoroughly wash glass containers, rinse and sterilize. Definitely discuss. We lay out the hot jam in dry jars and roll up with tin lids. Turn over, wrap with a warm cloth and leave for a day. We store jam in the pantry or basement.
- Use young fruits for jam, weighing no more than four kilograms.
- If you want to get a thick jam, chop the pulp of the pumpkin on a coarse grater.
- Jam is prepared in stainless steel or aluminum dishes. In an enameled container, it will burn.
- Jam is best prepared from pumpkin varieties of nutmeg.
- Vanillin, nutmeg or ginger can be added for flavor.
Pumpkin is perfectly stored in its natural, so to speak, form. And everything would be fine, but not everyone has the opportunity to put a dozen or one and a half orange balls for storage in an apartment, so most often city housewives prefer to preserve a pumpkin. One option for preserving pumpkins for the winter is pumpkin jam. Those who have never tried this jam should at least try to cook a couple of jars of amber delicacy for the purpose of the experiment. Try it and make sure that the pumpkin jam turns out to be tender, fragrant, without the specific smell inherent in raw pumpkin.
To make jam, not quite ripe fruits are selected, peeled and seeds are peeled and cut into cubes, sticks or slices or rubbed on a coarse grater. To give the jam an additional taste and aroma, citrus fruits, apples, currant berries or sea buckthorn are added to it - in general, any fruit or berry with a pronounced sour taste. The general principles of cooking pumpkin jam do not differ from the usual ones: jam can be cooked in one go, in half an hour or an hour, depending on the recipe, or in several steps, allowing the pumpkin to soak in syrup.
It is advisable to sterilize jam jars in the oven. If this is not possible, sterilize the jars over steam, but let them dry completely before filling them with jam. Pumpkin jam can be packaged simply in clean jars and covered with parchment or plastic lids, but then it will have to be stored in the refrigerator.
Ingredients:
1 kg pumpkin,
1 kg of sugar
1.5 stack. water.
Cooking:
Boil the syrup from sugar and water until a thin thread, when the syrup flows from a spoon in a thin thread. Peeled and seeded pumpkin cut into cubes of 1 centimeter, pour hot syrup and simmer until tender. The finished jam is dark amber in color. Pour the jam into jars and roll up.
Ingredients:
1 kg pumpkin,
1.5 kg of sugar,
1 stack water.
Cooking:
From half the norm of sugar and 1 glass of water, boil the syrup. Cut the peeled pumpkin into 1 centimeter cubes and dip in a 1.5% solution of baking soda for 10-15 minutes. After that, rinse the pumpkin in clean water and pour the finished syrup. Bring to a boil and cook for 3-4 minutes. Cool, add the remaining sugar, boil again for a few minutes and leave for 6-8 hours. After standing, cook until tender and cool. Arrange the finished jam in clean, dry jars and cover with plastic lids. Keep cold.
Ingredients:
1 kg pumpkin,
1 lemon
1 orange
800 g sugar.
Cooking:
Cut the peeled pumpkin into cubes, peel the lemon from the seeds and cut it together with the skin, peel the orange and cut into small pieces, removing the seeds. Sprinkle with sugar and leave overnight. Then put on fire and simmer until thickened for about 30-40 minutes. Arrange hot in sterilized jars and roll up. Turn over, wrap.
Ingredients:
1 kg pumpkin,
800 g sugar
2 lemons
5-7 cloves,
5-7 peas of allspice.
Cooking:
Peel the pumpkin and cut into cubes. Put in a saucepan, put on a slow fire and simmer until soft. If the pumpkin is not very juicy, add some water. Add sugar to the softened pumpkin, boil for 15-20 minutes, then squeeze the juice from the lemons, add spices and boil until thickened, stirring constantly. Remove cloves and peppers and pack in sterilized jars, roll up, turn over and wrap.
Ingredients:
1 kg pumpkin,
700-800 g sugar,
2 lemons
300-400 g of peeled apples.
Cooking:
Simmer chopped pumpkin and apples over low heat in different pans until soft. Then combine in one saucepan, add sugar, boil for 15 minutes. Squeeze the juice from the lemons, pour into the pan and cook until thickened, stirring to prevent burning. Arrange hot in sterilized jars, roll up. Turn over, wrap.
Ingredients:
1 kg pumpkin,
700-800 g of sugar,
¾ stack. sea buckthorn.
Cooking:
Cut the pumpkin into pieces, wash the sea buckthorn and put everything in a bowl for making jam. Sprinkle with sugar and leave for 3-4 hours. Pumpkin will give abundant juice. Put the basin on the fire and cook for 20-25 minutes from the moment of boiling over medium heat. Pour hot jam into sterilized jars, roll up.
Ingredients:
1.5 kg pumpkin,
1.5 oranges
1.5 kg of lemons,
1.5 kg of sugar.
Cooking:
Remove the skin and seeds from the pumpkin, and remove the seeds from the oranges and lemons. Cut the pumpkin into cubes, chop the oranges and lemons together with the peel. Stir, sprinkle with sugar and leave for several hours until the juice appears. Then put the dishes with jam on the fire and cook for 30 minutes from the moment of boiling. Remove from heat and let cool. Put on fire again, bring to a boil and cook until tender (a drop of syrup should not spread on a plate). Pour into sterilized jars and roll up.
Ingredients:
1 kg pumpkin,
300 g dried apricots,
500 g sugar.
Cooking:
Grate the pumpkin, peeled from the skin and seeds, on a coarse grater, wash the dried apricots thoroughly and cut into thin strips. Mix the pumpkin and dried apricots with sugar, wait until the juice stands out and put on fire. Bring to a boil, stirring, and cool. Repeat 2-3 more times until pumpkin is tender. Pack in sterilized jars and roll up.
Ingredients:
1 kg pumpkin,
1.5 kg of sugar,
1 stack 6% vinegar,
1 liter of water
lemon juice, clove buds - to taste.
Cooking:
Peel the pumpkin and cut into 2 cm cubes. Boil water with vinegar, cool, pour over the pumpkin and leave for 4-5 hours. Then strain, put the pumpkin in a bowl for cooking jam and sprinkle with sugar. Leave again for 4-5 hours. After standing, put the basin on the fire and bring to a boil. Remove, chill. Put to boil again, bring to a boil, boil for 5 minutes and remove from heat again. Repeat 2-3 more times, increasing the cooking time by 5 minutes each time. During the last boil, add cloves for flavor and lemon juice. Arrange the finished jam in sterilized jars and roll up. Store in a dark place.
Ingredients:
1 kg pumpkin,
1 kg of sugar
1 stack water,
2 oranges.
Cooking:
Cut the pumpkin, peeled from the skin and seeds, into small cubes. Make a syrup of sugar and water and pour over the pumpkin. Put on fire and simmer for 15 minutes. Pass oranges together with the peel through a meat grinder, put in a saucepan with pumpkin and cook from the moment of boiling for 10 minutes. Arrange hot jam in sterilized jars and roll up. Turn over, wrap.
Ingredients:
1 kg pumpkin,
1 kg plums (preferably yellow).
Cooking:
Cut the peeled pumpkin into small pieces, remove the seeds from the plums. Stew everything together in a small amount of water until soft, rub through a sieve and put on fire again. Add a little sugar if the taste is bland. Bring to a boil, pour into sterilized jars and roll up. Turn over, wrap. It is good to give this puree to young children as a vitamin supplement in winter, and also use it to make pies.
Ingredients:
2 kg pumpkin,
800 g sugar
1 lemon
1 orange.
Cooking:
Cut the peeled pumpkin into 1-1.5 cm cubes, sprinkle with sugar and leave overnight. In the morning, pour the resulting juice into an enamel bowl and put on fire. Bring to a boil and pour hot syrup over pumpkin slices for 12 hours. After standing, drain the syrup again, boil it and pour over the pumpkin. Finely chop the lemon and orange together with the peel, add to the bowl to the pumpkin and cook for 25 minutes over low heat. Pour the finished jam hot into sterilized dry jars and roll up. Nutritionists advise eating pumpkin jam for weight loss several times a day with unsweetened tea (to be honest, the amount of sugar in this jam is highly questionable, but, probably, the benefits of pumpkin outweigh the harm of sugar).
And finally - two options for harvesting pumpkin without cooking, because only in this case all the vitamins are preserved in the pumpkin. You need to cook raw "jam" in an enamel bowl.
Raw pumpkin jam
Ingredients:
1 kg pumpkin,
1 lemon
1 orange
850-900 g of sugar.
Cooking:
Peel the skin and seeds from the pumpkin, peel the lemon and orange and remove the seeds. Pass the pumpkin and citrus fruits through a meat grinder, add sugar and stir until it is all dissolved. Arrange in sterilized dry jars, cover with parchment and tie with twine. Keep cold. The longer this “jam” stands, the richer its taste becomes.
Ingredients:
2 kg pumpkin,
2 oranges
2 lemons
850-900 g fructose.
Cooking:
Pass the pumpkin, lemons and oranges, peeled from the skin and seeds, through a meat grinder. Add fructose and stir with a wooden spoon until there are no crystals left in the jam. Arrange in sterilized dry jars and close with parchment or plastic lids. Keep cold.
If we take the issue of preserving vitamins very seriously, then it’s better to use ceramic knives to peel fruits, and grind the pumpkin not in a meat grinder, but on a plastic grater (of course, you will have to suffer, but you will get a real vitamin bomb!)
Good luck preparing!
Larisa Shuftaykina
The queen of the pumpkin garden can be stored at least all year round. It remains just as fresh and juicy. But these properties do not stop housewives in an effort to preserve it in various ways. For example, cook pumpkin jam - imagine, it is very tasty! With strict observance of technologies, a beautiful, transparent dessert, as if glowing from the inside, is obtained. It will be stored in the same way as other types, because sugar is an excellent preservative. Boiling in sugar, excess moisture evaporates from the pieces of pumpkin and the concentration of acid increases, which suppresses the action of bacteria.
Before cooking the jam, crushed pumpkin pulp should be covered with dry sugar and wait until the concentrated sugar solution draws moisture out of the cells. This is the effect of osmosis - in this case, water penetrates through the cell walls into sugar syrup - a place of high concentration of sucrose. Sugar syrup diluted with juice boils at 106.5 C, which is higher than the boiling point of water. The jam is boiled until the drop stops spreading on the saucer. There is another, faster technology, more often applied to non-juicy fruits - chopped fruits are lowered into the already cooked syrup. To give the pumpkin more flavor, spices are added - cinnamon, cloves, cardamom, nutmeg, almonds, hazelnuts, etc. Cook a couple of jars of pumpkin jam for the purpose of experiment - you will be enchanted by a delicate, fragrant dessert without a specific pumpkin smell.
Pumpkin jam - food preparation
Pumpkin for jam should not be very ripe. Clean it from seeds and skin and cut into sticks or slices. To make jam, rub it on a coarse grater. Additional taste and aroma is obtained by mixing the pumpkin mass with apples, lemons, oranges, currants and sea buckthorn and other options. Any fruit with a sour taste will do. You can cook in different ways - fast, or in several steps. It all depends on the intended storage method and the volume of jam. For cooking, it is best to use basins made of stainless metal or copper, brass, aluminum. Make sure that there is no trace of copper oxide on the dishes before starting cooking. It is not recommended to use enamelware, especially with cracks, otherwise the iron can dissolve under the action of acids and spoil the taste of jam.
Pumpkin Jam - The Best Recipes
Recipe 1: Pumpkin Lemon Jam
Ingredients: pumpkin (1 kg), sugar (1 kg), cloves (5-7 buds), allspice (5-7 peas), lemon (or orange, 2 pcs).
Cooking method
We clean the pumpkin and cut into cubes (0.5-1 cm). We fall asleep with sugar and leave for several hours so that she gives juice. We put on a low fire, boil. Boil for approximately 20-30 minutes. Remove the zest from a lemon or orange, discard the white pulp, and grind the fruit pulp in a mixer or blender, add to the jam and remove from heat. You can lay out on banks in a cooled form.
Recipe 2: Pumpkin Jam with Dried Apricots
This jam can be called apricot jam without apricot. Autumn recipe, completely budget, with a modest cost. You can cook this jam at any time of the year if there is a supply of pumpkin. Cut the lemon into thin slices without peeling the skin. Candied ginger and pectin can be added if desired.
Ingredients: peeled pumpkin (1 kg), dried apricots (300 gr.), sugar (1 kg), lemon (2 pcs.), water (2 cups), nutmeg.
Cooking method
Cut the washed dried apricots into cubes and fill it with water for 30 minutes. We cut the pumpkin into cubes, lemon into slices. Drain the water from the dried apricots into a saucepan or basin for cooking, add sugar and heat until a clear syrup is formed. We spread the pumpkin and lemon and cook until the pumpkin is soft. Add grated nutmeg and cook for 2 more minutes. We pack the finished jam in jars and leave it to cool completely, then put it in the refrigerator. After a week, you will not recognize its taste at all - it will become absolutely apricot!
Recipe 3: Pumpkin Jam with Sea Buckthorn
This option is not only tasty, but also healthy. During the winter-spring vitamin deficiency, pumpkin with sea buckthorn will perfectly nourish the body with vitamins and a good mood.
Ingredients: sugar (700-800 grams), pumpkin (1 kg), sea buckthorn (3/4 cup).
Cooking method
Cut the pumpkin into pieces and wash the sea buckthorn. We put everything in a bowl for cooking jam and fall asleep with sugar. After about 3-4 hours, the pumpkin should produce abundant juice. Cook on medium heat for about 20-25 minutes. Roll the jam into sterilized jars. It can be stored for a whole year.
Recipe 4: Slimming Pumpkin Jam (with Oranges)
For fanatically wanting to lose weight, sweet foods are a kind of taboo. Pumpkin jam is the case when dessert not only does not prevent us from having a slim figure, but even contributes to it. This is a long-playing recipe, that is, we will cook jam in several stages.
Ingredients: pumpkin (3 kg), oranges (2 pcs. large), lemon (1 pc.), sugar (2 kg).
Cooking method
First, peeled pumpkin, and oranges and lemon with peel, cut into cubes. Mix with sugar and let it boil. After boiling for 10 minutes after boiling, set for 1 hour. Then we repeat the procedure: boil for 5-7 minutes, insist for 1 hour. Pour into jars, close the lid. The peculiarity of this jam is that it can also be used externally, as a remedy for cellulite.
- Jam can be stored for a long time, but it happens that it ferments. In this case, proceed as follows: in the amount of 30 - 35% of the total, sugar syrup is prepared. The jam is brought to a boil and the syrup is separated from the pulp. Mix new and old syrup, and boil together for a few minutes. Then spread the pulp and boil for some more time. The resulting jam is packed in new sterilized jars.
- If you store undercooked jam or with a lack of sugar, mold can form on it. It should be carefully removed, in the same way separate the syrup and boil for 3-5 minutes. Combine and boil again, pack in dry jars.
You can prepare sweetness from any garden or garden crop. One such culinary result is pumpkin jam. No effort, minimum cost, just combine the pulp of the berry with sugar and, voila, a half-liter jar of delight on your table. 90% of the pumpkin composition is water, which means that it perfectly absorbs the juice and aroma of all nearby ingredients. Therefore, the pumpkin can be successfully closed with various fruits and berries. The recipe for pumpkin jam will help you process raw materials using a regular pot or slow cooker, if any.
The gourd culture is thoroughly saturated with useful elements. Introducing it into the diet, do not focus your attention only on the pleasant taste. Pumpkin has a positive effect on vision, digestion, blood circulation and immunity. Pectins, which are part of the fruit, remove cholesterol, toxins and even radioactive substances. Vitamins A, B, C, D, PP, T, iron, potassium, calcium and other substances fill the body with energy and normalize metabolism. You should definitely eat at least one pumpkin dish, including jam.
Classic pumpkin jam
For those who are wondering: “How to make pumpkin jam?”, A detailed simple recipe is provided without any impurities and complications. The composition of the ingredients includes 1 kilogram and sugar, as well as 1.5 cups of water.
Cooking:
The readiness of the jam is determined by the brown color.
Pumpkin jam in a slow cooker
Why not take advantage of modern kitchen equipment that makes cooking easier? Pumpkin jam in a slow cooker is the fruit of such a culinary creation. It will need 800 grams of pumpkin, a pound of granulated sugar. Half a teaspoon of ginger root powder, a few grams of citric acid, a large spoonful of water will help to saturate with unusualness. Cooking in a slow cooker is not difficult, so you can add an apple or some other fruit. For pumpkin and apple jam, you need one apple.
Cooking:
You can take any amount of sugar in this recipe, based on your own preferences, the main thing is not to overdo it with citric acid.
Pumpkin jam with oranges
The sweet-sugary taste of pumpkin can be diluted by adding citrus fruits to it. Pumpkin jam with orange and lemon is an incomparable potion for tea. For 1 kilogram, 1 orange and 1 lemon will go. 800 grams of sugar will help turn raw ingredients into jam. In addition to acquiring a new branch of taste, the usefulness of jam also increases. The abundant presence of vitamin C, ascorbic acid, fiber, antioxidants, beta-carotene fills the dish with even more benefits.
Cooking:
Pumpkin jam with dried apricots
Pumpkin jam with dried apricots is a recipe for the most delicious drug, which requires 1 kilogram of pumpkin pulp and 0.3 kilograms of dried apricots to create. A pound of sugar will help bring the jam to life.
Cooking:
The pumpkin is considered ready if it has begun to turn into a puree mixture.
Video recipe for pumpkin jam with ginger
- Before starting work, be sure to wash glass jars with soda. You can not clean them with detergents, if they are not washed off completely, then the remaining particles will affect the storage of provisions in the future.
- Next comes the stage of sterilization of the container. This procedure is needed to eliminate bacteria that can cause botulism. Sterilization is carried out in the usual way for us, by placing the jar on the kettle. Under the action of hot temperature, all microbes die, a 5-minute treatment is enough. Modern methods offer sterilization of glass containers using ovens, microwave ovens. Such options are also effective and acceptable in all families.
- Any canning involves two options: boiling the ingredients before entering the jar and sterilizing the jars with the contents of the ingredients later. The first method turns the pumpkin into a mushy substance, which is just favorable for jam. If you want to keep the cut cubes of pumpkin pulp in its own form, then it is better to resort to the second option - sterilizing the jars with the contents.
- Well, the final stage: rolling up the lid. Even in the last decade, corking was done only with tin lids using a seamer. Now there are many forms and types of jars with a neck with spirals for twisting with the same lids. Storage in these jars is no less secure than with standard lids and is most suitable for preserving jam.
Pumpkin jam for the winter is considered to be a mandatory harvest. After all, pumpkin is an inexpensive and affordable berry. In cooking, it is famous as an easily processed fruit, regardless of the dish. The resulting jam based on it with other fruits is so tasty and fragrant that once you try it, you will return to it every year.
