Pumpkin and orange jam for the winter

For many novice housewives, pumpkin is not a very familiar object for culinary experiments. Some even have no idea what can be cooked from it. Nevertheless, pumpkin jam for the winter is a dish that combines the invaluable properties of this vegetable and original taste. And when using a variety of fruit and berry additives, the taste of the finished dish can surprise you so pleasantly that not everyone can accurately determine what this delicacy is made of.

How to cook pumpkin jam correctly

Pumpkin is an ideal dietary product. After all, in addition to the variety of vitamins and minerals contained in pumpkin fruits, they contain a rare vitamin T, which is responsible for accelerating metabolism and the absorption of heavy food. Therefore, pumpkin jam, especially without sugar, will come in handy when trying to lose weight.

For jam, it is advisable to choose types of pumpkins of sweet varieties. Muscat and large-fruited varieties are ideal. Their bark is quite soft and easy to cut even when fully ripe. And in terms of the content of natural sugars (up to 15%), they are champions in the world of pumpkins.

These varieties can be identified in part by the color of the pumpkins themselves. Muscats do not differ in bright shades, they often have a faded yellowish-brown color, sometimes with light longitudinal spots.

Large-fruited varieties of pumpkins, unlike hard-core ones, do not have a pronounced pattern on the bark, but the color can be the most diverse – white, pink, green, orange.

Before directly preparing the dish, any pumpkin must first be cut into 2 or 4 parts and, using a spoon, scrape out all the seeds and all the pulp that is in close contact with them.

The peel is also cut before manufacturing. Only after that, the remaining pulp can be rinsed in cool water and used to make jam.

Most often, the pulp is cut into pieces of arbitrary shape and size, which are boiled or baked, and only then crushed, turning into a puree. In some recipes, still raw pumpkin pulp is crushed with a blender, and only then subjected to heat treatment.

Pumpkin jam differs from jam in that it always has a puree-like consistency, without separate pieces. In its density, it is not comparable to apple jam, but if desired, this can be achieved by adding special jelly-forming substances. This will be discussed in detail in one of the recipes.

Classic pumpkin jam recipe

According to the classic recipe, you need to prepare the following ingredients:

• 1 kg of peeled pumpkin pulp;
• from 500 to 800 g of granulated sugar;
• 100 ml of water;
• a pinch of ground nutmeg and cinnamon (optional).

The total cooking time for jam, including pumpkin preparation, will take no more than 50-60 minutes.

1. The peeled pumpkin, cut into pieces, is placed in a deep saucepan, water is added and boiled until softened, about 20 minutes.
2. Grind the boiled pulp with a blender or grind it through a sieve or grater.
3. Sugar and spices are added, mixed, heated to a boil again and cooked until fully cooked over low heat.
4. The finished pumpkin jam is still hot, laid out in sterile jars and twisted with lids. For these purposes, you can use both metal and plastic covers.

The readiness of a dish can be determined in several ways:

1. Spend a wooden spoon along the bottom of the pan – if the track holds its shape for at least 10 seconds, then the jam can be considered ready.
2. Place a few drops of jam on a dry, even saucer and let it cool. When the dish is ready, its drops should not spread, and after cooling the saucer with them can even be turned upside down.

Pumpkin jam with lemon for the winter

Adding lemon (or citric acid) to pumpkin jam can also be considered a classic manufacturing option – the aroma and acid of lemon are so well combined with the sweetness of pumpkin.

For 1 kg of peeled pumpkin you will need:

• Xnumx g of granulated sugar;
• 2 lemon;
• a pinch of spices (cloves, allspice, ginger, cinnamon).

The manufacturing process is not fundamentally different from the classic version.

1. Sliced ​​pumpkin is heated over low heat until softened.
2. Lemons are scalded with boiling water, the zest is rubbed separately. And from the pulp, removing the seeds, squeeze the juice.
3. Grind in puree, add sugar, zest and juice from lemon and all spices.
4. Stirring constantly, boil until the jam begins to thicken.
5. Sterile glass jars are filled with pumpkin jam and rolled up.

Pumpkin and orange jam

This recipe is for those who want to make a bright and festive dish from pumpkin, in which there is no touch of the peculiar pumpkin aroma and taste that confuses many.

You need:

• 2 kg of pumpkin;
• 1 kg of sweet oranges;
• 1 kg of granulated sugar;
• 200 ml water.

Cooking jam will take longer than the classic recipe, but the result is unlikely to disappoint anyone.

1. The pumpkin is freed from seeds with fibrous pulp surrounding them and rubbed on a coarse grater.
2. Orange peel is removed from oranges with a grater, then cut into pieces and all seeds are removed without fail.
3. The remaining pulp of oranges, along with the zest, is ground using a blender or meat grinder.
4. In a large enameled saucepan, lay a layer of grated pumpkin on the bottom and sprinkle with sugar.
5. Spread a layer of crushed orange pulp along with the zest on top.
6. These layers are laid out until all the prepared products run out.
7. The pan is set aside in a cool place for 10-12 hours.
8. The next day, the pumpkin-orange mixture is poured with water and boiled for about 30 minutes after boiling. The mixture must be constantly stirred.
9. When hot, the blank is packaged in jars prepared in advance and clogged for the winter.

Recipe for a delicious marmalade made from pumpkin, lemons and oranges

Well, pumpkin jam with a bouquet of citrus fruits will look like a real masterpiece of culinary art, although it is not so difficult to cook it while preserving most of the healing components.

You need:

• 650 g of pumpkin pulp of nutmeg varieties;
• 1 orange;
• 1 lemon;
• Xnumx g of granulated sugar;
• 3-4 carnation buds;
• a pinch of cardamom

Manufacturing consists of the following steps:

1. Prepared vegetable pulp is cut into small pieces.
2. Syrup is boiled from water and sugar and pumpkin slices are poured over it for an hour.
3. At this time, orange and lemon are poured over with boiling water and the zest is peeled from them.
4. The pits are removed from the pulp of citrus fruits.
5. The zest and pulp of orange and lemon are crushed with a blender, turning them into a puree mass.
6. The pumpkin, filled with syrup, is placed on heat and boiled until softened for about 20 minutes.
7. Mash the pumpkin pieces into a puree with an immersion blender or a wooden spoon.
8. Add spices, stir well and boil for another 10-15 minutes.
9. 5 minutes before the end of cooking, citrus puree is added, brought to a boil and immediately packed in sterile jars.

Sugar free pumpkin jam recipe

From almost the same ingredients, you can make sugar-free pumpkin jam, which is very useful for many.

The proportions will be only slightly different:

• 1,5 kg of pumpkin pulp;
• 1 orange and 1 lemon;
• 100 g of water.

It’s easy to prepare too.

1. Seeds are removed from citrus fruits and mashed with a blender.
2. Mix the puree with water and spread the pieces of pumpkin into it.
3. Stirring from time to time, cook the pumpkin-fruit mixture until softened.
4. Grind again with a blender and bring to a boil a second time.
5. Immediately laid out in sterilized jars and instantly corked.

The most delicious recipe for pumpkin jam with honey

If something is still missing in the previous recipe for the sweet tooth, then the best option would be to add honey at the end of cooking.

Moreover, you need to add it after partial cooling of the jam, but until the moment when it finally hardens. In this case, honey will bring maximum benefit. When adding honey, you can be guided by your taste sensations, but, on average, 1 tbsp. l. honey. It is better to store such jam in a cool place.

Pumpkin jam for the winter through a meat grinder

The most interesting thing is that from the same ingredients you can cook a very fragrant and healthy pumpkin jam without cooking at all.

Ingredients:

• 1 kg of pumpkin pulp;
• 1 large orange and XNUMX lemon;
• Xnumx g of granulated sugar;
• spices optional (ground cinnamon, cardamom, ginger, nutmeg).

For grinding food, an ordinary meat grinder is best suited.

1. All vegetables and fruits are free from seeds and peel.
2. Citrus peels are set aside separately.
3. Citrus zest, their pulp and pumpkin pulp are passed through a meat grinder.
4. Mix with sugar, add spices, mix thoroughly and leave at room temperature for 2-3 hours to dissolve the sugar.

   

5. Once again, mix, lay out in small sterile jars and put away for storage in the refrigerator.

This jam is especially tasty after a month of infusion.

Pumpkin jam with persimmon and honey without cooking

In a way without cooking, you can cook another delicacy of pumpkin and persimmon with honey.

You will need:

• 400 g pumpkin pulp;
• 1 ripe persimmon;
• juice from half a lemon;
• 2 tbsp. l. liquid honey.

Manufacture:

1. A piece of pumpkin is washed, dried, sprinkled with lemon juice and baked in the oven in a baking dish at a temperature of + 180 ° C until soft.
2. Cool, place in a blender bowl, add peeled persimmon, cut into pieces, and freed from stones.
3. Turn the pieces of pumpkin and persimmon into puree, add honey, mix well and distribute the jam in small containers.
4. Stored in the refrigerator.

Recipe for jam from pumpkin and apples

Apples will give the finished pumpkin jam softness and tenderness.

You will need:

• 650 g of pumpkin pulp;
• 480 g of seeded apples;
• 100 ml of filtered water;
• Xnumx g of granulated sugar;
• zest and juice from half a lemon.

The manufacturing process is almost the same as the classic one:

1. Pumpkin slices are poured with a symbolic amount of water and stewed until softened.
2. Do the same with pieces of apples, peeled and, if desired, peeled.
3. Softened fruits and vegetables are mashed, sugar is added, combined in one bowl and boiled until tender.
4. 5 minutes before readiness, lemon juice and its finely chopped zest are added.

Delicate jam from pumpkin and zucchini

The same scheme is used in the manufacture of pumpkin jam with the addition of zucchini. Only the composition of the ingredients will be slightly different.

• 400 g of fresh pumpkin pulp;
• 150 g of zucchini pulp;
• 500 grams of sugar;
• 50 ml of water;
• a pinch of citric acid and nutmeg.

A simple recipe for pumpkin jam with dried apricots

The yellow-orange color of pumpkin pulp is in harmony with dried apricots, and in terms of useful properties, these two components perfectly complement each other.

For 1 kg of pumpkin peeled and peeled, prepare:

• 1 kg of sugar;
• Xnumx g dried apricots;
• 1 lemon;
• 150 ml water.

Standard preparation:

1. Pumpkin slices are boiled until a soft mass is obtained, which is crushed to a puree state.
2. Dried apricots are passed along with the pulp of a lemon through a meat grinder.

   

3. Pumpkin puree, dried apricots and lemon are mixed, sugar is added and evaporated until the first signs of thickening.

The original recipe for jam from pumpkin, dried apricots and nuts

It is not in vain that pumpkin ripens in autumn, at the very height of the nut pore. After all, pumpkin jam with the addition of nuts and dried apricots is a real royal delicacy.

You will need:

• 2 kg of pumpkin;
• 200 ml of water;
• 200 g of shelled walnuts;
• Xnumx g dried apricots;
• 1,5 kg of granulated sugar;
• a pinch of ground nutmeg and cinnamon;
• 1 lemon.

The process of making jam differs from that used in the previous recipe only in that, along with dried apricots, lemon and spices, chopped walnuts are also added. If jam is not supposed to be used as a filling, then walnuts can not be crushed much and put their halves or quarters.

Pumpkin jam for the winter with apples and viburnum

The neighborhood of viburnum allows you to give pumpkin jam a bright color, and the taste becomes very expressive.

Prepare:

• 1 kg of pumpkin pulp;
• 1 kg of viburnum berries without twigs;
• 2 kg of ripe apples;
• 3 kg of sugar;
• 200 g of water;
• a pinch of citric acid.

Preparation:

1. Peeled pieces of apples and pumpkins are poured into 100 g of water and boiled until softened.
2. Viburnum berries are also poured into 100 g of water and boiled for literally 5 minutes. Then rub through a sieve to remove the seeds.
3. Softened pieces of pumpkin and apples are mixed with viburnum puree, sugar and citric acid are added, crushed with a blender.
4. The mixture is steamed over the fire for about 15-18 minutes and laid out in containers.

Amber pumpkin jam with apricot

If pumpkin jam with dried apricots is popular, then why not make a real delicacy from pumpkin and apricots.

You will need:

• 1 kg of pumpkin pulp;
• 2 kg apricots;
• 200 ml of water;
• 2 kg of sugar;
• lemon juice 1.

Manufacture:

1. Peeled apricots and sliced ​​pumpkin are sprinkled with sugar and left to extract juice for 30-40 minutes.
2. Lemon juice is added so that the flesh of fruits and vegetables does not darken.
3. Pour in water and boil first until softened.
4. After grinding with a blender, boil for another 10-15 minutes until the desired density.

Thick pumpkin jam with gelfix for the winter

In order not to waste time cooking pumpkin jam until thickened, special jelly-forming additives are often used, for example, gelfix. It contains pectin, a natural thickener found in significant amounts in apples, currants and some other fruits and berries.

You can cook jam according to any of the above recipes. It is only necessary to separate half of the sugar initially used according to the recipe and mix it with the gelfix powder from the bag.

1. A mixture of sugar and gelfix is ​​added to a container with jam at the last stage of preparation, when the crushed pumpkin puree is boiled for the last time.
2. Bringing to a boil, heat the mixture for no more than 3 minutes, immediately lay out in jars and roll up.

Recipe for exotic jam from pumpkin and bananas

This great delicacy will be appreciated by children, even those who do not like pumpkin blanks.

For 1 kg of pumpkin pulp pick up:

• Banana xnum;
• 1 lemon;
• 400 d Sahara.

Standard preparation method:

1. Slices of pumpkin are steamed until softened, wiped with a blender or in another convenient way.
2. Add lemon juice, sugar and grated banana puree.
3. Bring the mixture to a boil, boil for 5 minutes and pack in jars.

How to cook pumpkin jam in a slow cooker

Delicious pumpkin jam with orange can be easily prepared in a slow cooker.

For 1 kg of pumpkin take:

• 1 large orange;
• 1 kg of sugar;
• 1 tsp citric acid.

Manufacture:

1. First, the pumpkin is passed through a meat grinder or crushed in another way.

   

2. The orange is freed from the pits and also crushed.
3. Mix orange and pumpkin puree with sugar in a multicooker bowl.
4. In the “Extinguishing” mode, cook for about an hour. 10 minutes before the end add citric acid.
5. Lay out the finished jam on the banks, roll up.

Rules for storing pumpkin jam

All those variants of the finished jam, for which there are no special comments on the method of preservation in the text of the recipes, are stored in normal room conditions from 1 to 3 years.

Conclusion

Pumpkin jam can be prepared with a variety of additives so that few people will guess the composition of the served delicacy. And in terms of usefulness and taste, it is on the same level with the most exquisite vegetable delicacies.