Pumpkin is a versatile vegetable, which contains all the trace elements, vitamins and nutrients that our body needs.
It is especially useful for children.
People whose diet constantly contains pumpkin dishes suffer less hypertension and digestive problems.
Pumpkin marmalade - the basic principles of cooking
For marmalade ripe ripe nutmeg is best. Large gray fruits should not be used. They have a firm skin and absolutely not sweet pulp, therefore marmalade from such a pumpkin will turn out pale and not tasty.
In addition to pumpkin, you need sugar and gelatin. The amount of sugar can vary depending on the sweetness of the vegetable. Sugar can be replaced with honey. Instead of gelatin, you can use pectin or agar-agar.
For the aroma, cinnamon or vanilla is added to the marmalade.
Pumpkin peel and remove the seeds with fibers. The flesh is cut into small equal pieces and spread on a baking sheet, covered with parchment. Baked pumpkin at 180 ° C for 35 minutes. Pumpkin for marmalade can also be boiled in a small amount of water.
Once the pumpkin is soft, it is removed from the oven and crushed with a blender to a puree-like state. This should be done very carefully so that the mass is homogeneous without pieces. Add sugar to pumpkin puree and mix. Gelatin is filled with water and left to swell. Then add it to mashed pumpkin. The resulting mixture is put on the stove, thoroughly heated until the sugar and gelatin are completely dissolved, without boiling. Cooled, poured into molds and placed in a refrigerator until it solidifies. The height of the pumpkin mass in the form should be no more than two centimeters.
In the marmalade, you can add chopped dried fruits or nuts. Ready marmalade cut into pieces. Before serving it can be rolled in sugar or coconut flakes.
Store marmalade in a glass jar, tightly closed with a lid, or wrap in pergement.
Recipe 1. Pumpkin Jelly
Ingredients
pumpkin pulp - half a kilo;
lemon juice - 75 ml;
sugar - 250 g
Method of preparation
1. Clean the pumpkin from the peel and remove the fiber with seeds. Chop the pulp into small slices and spread on a greased baking sheet. Bake the vegetable until soft at 180C. Take out the baking sheet. Pumpkin pumped in a bowl and grind to a state of smooth mashed potatoes using a blender or tolkushki. 2. Pureed pumpkin puree is ground through a sieve and put it in a saucepan. We put on the stove. Add the puree sugar and lemon juice. We bring the mass, while stirring, to a boil, and twist the fire.
3. Cook the pumpkin puree for ten minutes until thick. We cover the form with parchment and lay out pumpkin puree in an even layer, no more than two centimeters thick.
4. Leave the marmalade for a day at room temperature. Cut the frozen mashed potatoes with rhombus and roll it all over in sugar powder. Store marmalade in a glass or plastic container with a tight-fitting lid.
Recipe 2. Pumpkin marmelade with vanilla
Ingredients
50 g of gelatin;
500 g fresh pumpkin;
120 g of sugar;
10 g vanilla sugar.
Method of preparation
1. Peel the pumpkin, remove the fiber with seeds. Pulp cut into cubes. Put it in a parchment-laid form and send it to the oven for 35 minutes. Bake for 35 minutes until soft.
2. Transfer the baked pumpkin pulp to a bowl and chop with a crush or blender until smooth. Then wipe the pumpkin mass through a fine metal sieve.
3. Add white and vanilla sugar to the puree. Pour in instant gelatin and mix. Leave for a quarter of an hour to gelatin swell.
4. Put the dishes with pumpkin mass on the fire and cook, stirring until gelatin and sugar dissolve completely. Do not bring to a boil. Cool the resulting mass. Cover the square shape with cling film and put pumpkin puree into it. Send in the fridge until it hardens.
5. Cut the marmalade into slices. Each roll in sugar from all sides. Keep marmalade in a tightly closed glass container.
Recipe 3. Pumpkin Jelly with Cinnamon and Cloves
Ingredients
four buds of carnation;
two kilograms of pumpkin;
250 ml of vinegar;
half a kilo of sugar;
cinnamon.
Method of preparation
1. Pumpkin wash. To clear pulp from seeds and a peel. Cut into small slices. Put in a deep saucepan and add water. Add cloves and cinnamon. Boil, covered with a lid, over moderate heat to softness. Water is drained, and the vegetable is cooled and minced. Place the pumpkin mass again in a saucepan and cook until uniform. At the end pour vinegar. It should be quite thick mass. 2. Cool the pumpkin puree and pour into the molds. Leave at room temperature in a bright place for three days. Then remove the marmalade from the mold and roll in a mixture of sugar and citric acid on all sides. Store marmalade in a tightly closed glass container.
Recipe 4. Pumpkin marmelade with agar-agar in coconut chips
Ingredients
800 g pumpkin pulp;
coconut chips;
200 ml of boiled water;
300 g of sugar;
juice of half a lemon;
50 g agar-agar.
Method of preparation
1. Wash the pumpkin, peel and remove the fiber with seeds. Pulp chop into small cubes. Put in a saucepan and cover with boiled water so that it completely covers the vegetable. Place on the stove and cook until soft. Add sugar and continue cooking until it is completely dissolved. Remove from the heat and squeeze the juice of half a lemon into a saucepan with pumpkin.
2. Pour the agar-agar with warm water, stir well and leave to swell. Then add to the saucepan with the pumpkin and mix.
3. Kill everything to a puree-like state with the help of a dip blender. Pour the cooled mass into the silicone tins, after moistening them with water. A layer of pumpkin puree should not exceed two centimeters.
4. Send molds in the fridge for a day. Then remove the marmalade and roll it in coconut chips. Serve the marmalade for tea or cocoa.
Recipe 5. Pumpkin marmalade with honey
Ingredients
kilogram of ripe pumpkin;
vanillin;
25 g of gelatin;
100 g of honey.
Method of preparation
1. Peel the pumpkin, cut and select the seeds. Pulp chop into small slices. Put them on a baking sheet, lining it with parchment. Put the pumpkin in the oven and bake at 180 ° C for half an hour.
2. Remove the baking sheet from the oven, transfer the soft pumpkin to the blender container and smash it into a homogeneous mass.
3. Add honey to pumpkin puree and mix.
4. Gelatin dilute with warm water, adhering to the instructions on the package, and pour it into mashed pumpkin. Stir well.
5. Flatten the shape of parchment. Pour the pumpkin mass into it with a layer, no more than two centimeters high. Carefully level the surface with a spatula and put in the refrigerator for several hours.
6. Take out the form. Pull on the edges of the parchment and remove the marmalade. Cut it into pieces, roll each in sugar. Store marmalade, wrapped in parchment, or placed in a glass container, which is tightly closed with a lid.
Recipe 6. Pumpkin Marmelade with Citrus Juice
Ingredients
600 grams of sugar;
lemon;
kilogram of pumpkin pulp;
two buds of carnations;
a glass of drinking water;
orange.
Method of preparation
1. My pumpkin, wipe with a napkin, cut into four pieces and peel off. Choosing fiber with seeds. Cut the flesh into small slices and place in a saucepan.
2. Rinse the lemon and orange, cut it in half and squeeze the juice into the pan with the pumpkin. Here we send sugar and cloves. Pour in water and mix.
3. Put on the stove and bring the contents to a boil. Reduce the heat and cook, stirring constantly, until the vegetable is soft. It will take about forty minutes.
4. Then remove from the heat, remove the buds of the carnations, and knead the pulp of the pumpkin with a crush, or smash with an immersion blender to a state of smooth mash. Again, set on fire and warm up just a couple of minutes. Shift marmalade in a dry clean jar and cover with a lid.
Pumpkin Jelly - Tips and Tricks
- Boil the marmalade in a saucepan with a thick bottom.
- If you add pumpkin juice to your mash, it should only be freshly squeezed.
- Add only swollen gelatin to pumpkin puree.
- Pumpkin mass can be poured into silicone molds or into plastic ones from under the candy.
- It is possible to store marmalade in the refrigerator for up to three months.
- Before pouring pumpkin puree into forms, moisten them with water, so it will be easier to get it later.
