Boil 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
Preparation of products
1. Cut the pumpkin in half. Remove (scrape) the fibrous pulp with seeds inside with a large spoon. Cut each half into 4 pieces with a knife.
2. Peel the pumpkin pieces. Soft and thin, easily cut with a knife. In the case of a thick, hard peel, put 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 whole piece is peeled.
3. Cut the peeled pumpkin pieces into small cubes.
4. Place the pumpkin cubes in a large deep bowl and cover with granulated sugar.
5. Leave the pumpkin slices covered with sugar for 4 hours until the pumpkin juices.
How to cook pumpkin jam on the stove
1. Prepare a large, preferably wide, pot.
2. Put the contents of the bowl in a saucepan – pieces of pumpkin prepared for boiling with sugar and the juice that has come out. If very little juice comes out, add a quarter glass of water.
3. Put the saucepan on low heat. Heat the contents for 20 minutes, stirring constantly, until the sugar syrup boils.
4. After boiling the sugar syrup, boil the pumpkin pieces for 40 minutes over low heat, stirring, so that the jam (a thick, homogeneous mass formed from the softening pumpkin pieces and syrup) does not burn.
5. At the end of cooking, add a quarter teaspoon of citric acid, mix the jam and stop heating.
6. Put hot jam into dry clean jars, tighten with dry, clean lids.
How to cook pumpkin jam in a bread maker
1. Put the pumpkin slices, covered with sugar, into a bucket of a bread machine.
2. If the pumpkin has produced too little juice, add three tablespoons of water.
3. Set the “Jam” mode. After about 1 hour and 20 minutes, the mode will end.
4. Get a bucket of jam, if desired, grind the contents with a blender.
5. Pour the finished jam into dry jars and close the 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. Pieces of pumpkin, sprinkled with sugar, put in a multicooker bowl.
2. Add 3 tablespoons of water if the pumpkin has given little juice.
3. Set the “Extinguishing” mode, which lasts about 2 hours.
4. 10 minutes before the end of cooking, open the lid of the multicooker and add citric acid. If the jam turns out to be liquid, add a gelling additive – pectin, jam 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 with a blender.
6. Arrange the pumpkin jam in clean, dry jars and close the lids.
The rate of filling in products 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.
Delicious facts
– For jam, ripe pumpkin with bright orange pulp is used.
– If after 40 minutes after the start of boiling 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.
– A pleasant aftertaste of pumpkin jam will give the zest of lemon or orange. It is necessary to clean the uppermost, brightly colored layer of the fruit skin with a fine grater and add to the jam 10 minutes before the end of cooking. You can add a piece of ginger root grated on a fine grater or a little cinnamon.
– It is worth remembering that pumpkin jam itself has a subtle peculiar taste and aroma, so there should be very few flavor additives, their task is only to set off the taste of pumpkin.
– Pumpkin jam is served with toasts, pancakes, pancakes, used as a filling for pies 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 being freed from the finished product.
– Pumpkin containing little juice is best grated in preparation for cooking.
– Pumpkin is rich in vitamins, but almost all of them are destroyed when heated, among the survivors can be called vitamin K, which improves blood clotting.
– The benefits of pumpkin jam are a large amount of fiber and pectin fibers, which stimulate the intestines and help remove cholesterol, radionucleides, and toxins. These beneficial properties of pumpkin persist even after boiling the jam.