Pumpkin Jam

Pumpkin contains many useful vitamins and microelements, it improves metabolism, promotes the removal of excess fluid from the body, strengthens eyesight. Traditionally, it occupied the leading place in the diet of our ancestors, but today not everyone knows that it is possible to cook from it, except for millet porridge. Pumpkin jam - one of the best options for harvesting for the winter. Its taste and specific smell are almost not felt in it, while the pleasant amber color of jam and the mysterious spicy taste make it very attractive. Even those who are not a fan of pumpkin dishes will taste this dessert with pleasure.

Cooking Features

The recipes for cooking pumpkin jam are fairly simple, and even a inexperienced hostess will be able to make a tasty delicacy for them, especially if she knows a few secrets.

To make jam, you should choose a ripe pumpkin of early varieties that has bright pulp. It is sweeter, and the jam from it is stored better.
Only pumpkin pulp is on jam, without peel and seeds. But throwing seeds is not worth it. Where better to dry them, and then eat. After all, pumpkin seeds are very useful for both women's and men's health.
Pumpkin pulp can be cut into small cubes or cubes, or grated on a coarse or fine grater. The grinding method depends on how thick the jam you want to get. The smaller the pumpkin will be rubbed or sliced, the thicker the dessert will be.
From pumpkin alone, jam is obtained by an amateur; the savory taste and aroma give it spices, berries and fruits. Especially popular are oranges, lemons, tangerines, due to which a delicacy becomes not only a citrus aroma, but also a slight sourness.
Pumpkin jam is closed in small-volume sterilized jars. This ensures long-term storage at room temperature.

It should also be noted that prolonged heat treatment does not benefit the jam, so a delicacy will be more useful if it is cooked in several stages, cooling it each time and allowing it to soak in syrup.

Simple Pumpkin Jam Recipe

Composition (for 2, 5-3 l):

pumpkin - 2 kg;
sugar - 2 kg.

Method of preparation:

Wash the pumpkin, peel and seed. Cut the flesh into large pieces and rub.
Pour crushed pumpkin with sugar and let it brew for 2 hours.
Place a basin with pumpkin puree on a quiet fire and cook for an hour and a half, stirring occasionally.
Remove the pelvis from the heat and leave for an hour.
Cook pumpkin jam for another hour on low heat, often stirring so that it does not burn.
After removing the pelvis from the fire, wait 2 hours.
Re-set the jam on a low fire and, stirring constantly so that it does not stick to the bottom, cook for another half hour.
Spread the ready-made jam in sterilized jars, roll up. After it cools down, put it in the storeroom for the winter.

Pumpkin jam made according to this recipe is thick as jam. It can be used as a filling for buns and pies, spread on sandwiches or just eat with spoons.

Pumpkin jam in a slow cooker

Composition (2 liters):

pumpkin (pulp) - 1 kg;
oranges - 0, 25 kg;
sugar - 1 kg;
water - 100 ml;
citric acid - 4 g.

Method of preparation:

Grind pumpkin pulp in a food processor or mince.
Wash, peel an orange, remove the grain from it. Chop pulp in the same way as pumpkin.
Mix pumpkin and orange mashed potatoes, add sugar and let stand for a couple of hours.
Put the multicooker in the bowl, fill it with water, mix and turn on the extinguishing mode for 2 hours.
Open the lid, add citric acid, mix and extinguish for another 10-15 minutes.
Spread the jam in pre-prepared jars, roll up. Leave until the jars are cold, then put them in the closet.

The thick jam prepared according to this recipe has a pleasant texture and a delicious aroma, it has a sweet and sour taste. In this case, the owner of the preparation of such pumpkin delicacy does not cause much trouble.

Pumpkin jam with apples and nuts

Composition (for 2, 5 l):

pumpkin pulp - 1 kg;
apples - 0, 6-0, 7 kg;
sugar - 1 kg;
walnut kernels - 0, 2-0, 25 kg;
water - 1 tbsp .;
cinnamon - 8-10 g.

Method of preparation:

Wash the apples. Remove from them the core, cut into cubes of small size.
Cut the prepared pumpkin pulp into small pieces.
Put the pumpkin in the bowl, cover it with water and set on low heat.
After the water begins to boil, start adding sugar in small portions, each time ensuring its complete dissolution.
Add apple cubes, stir and cook for 30 minutes at a quiet fire, removing the resulting foam.
Chop the nuts and lightly fry them in a frying pan without oil. With cinnamon, add in jam.
Cook the jam for another 20 minutes.
Sterilize the jars and lay them pumpkin treat.
Cut parchment circles of the right size and place them on the jam. It is necessary that they completely covered him. It is even better to soak the parchment with alcohol.
Close the cans with metal or plastic covers. After cooling, put the dessert in the fridge - you can only store the delicacy made using this recipe in a cool place.

Such a jam is a top class dessert that will not leave anyone indifferent. Its warm aroma will warm in winter days. In addition, this jam is very useful for anemia, to strengthen the immune system.

Pumpkin jam with oranges

Composition (for 2, 5 l):

pumpkin pulp - 1 kg;
oranges - 1 kg;
lemon - 1 pc .;
sugar - 1 kg.

Method of preparation:

Cut the pumpkin pulp into thin slices using a peeler.
Wash citrus fruits, cut them into thin semi-circles or even quarters, without cleaning them. Remove the grains.
Mix pumpkin slices with citrus slices, add sugar and leave for 2 hours.
Put the sweet hearth on the fire and bring to a boil. Reduce the intensity of the flame and cook for 20 minutes. Remove from heat and leave for 3 hours.
Bring the jam to a boil again and cook until it thickens to the degree you want.
Spread out on sterilized jars, seal them tightly.
After cooling down, move the jars to the pantry.

Pumpkin slices in this jam resemble candied fruits. Without your clue, guests are unlikely to guess what this royal delicacy is made of.

Pumpkin jam with dried apricots

The composition (1, 5 l):

pumpkin pulp - 1 kg;
dried apricots - 0, 4 kg;
sugar - 0, 6 kg;
lemon - 1 pc .;
vanillin - 2-3 g.

Method of preparation:

Coarsely grate pumpkin pulp.
Pour dried apricots with warm water and leave for half an hour. Take out, squeeze and cut into thin strips.
Wash the lemon and, without peeling, cut into small pieces. Bones throw away.
Mix the pumpkin with lemon and dried apricots, add sugar and leave for half an hour.
Put the mass on the hob and bring to a boil over low heat. Remove from heat and leave for 4 hours.
Repeat the procedure 2 more times. After the last 4-hour interval, add vanilla to jam, bring to a boil and cook for a couple of minutes.
Spread out on prepared banks, cork them tightly.

It is possible to store this useful delicacy at room temperature, but it is still better to find a place for it in the refrigerator. It contains most of the vitamins and trace elements for which pumpkin and dried apricots are so valued. In particular, this jam will help strengthen the vision, heart and blood vessels.

Pumpkin and sea buckthorn jam

Composition (2 liters):

pumpkin pulp - 1, 5 kg;
sea buckthorn - 1 kg;
sugar - 0.5 kg;
orange peel - 10-15 g;
nutmeg (ground) - 2-3 g.

Method of preparation:

Chop the sea buckthorn by skipping through a meat grinder, squeeze the juice out of the resulting mass.
Cut pumpkin pulp into small cubes.
Boil sea buckthorn juice, dissolve sugar in it.
Put pumpkin cubes into boiling syrup and cook over low heat, stirring and removing foam, until pumpkin slices are transparent.
Pour zest and nutmeg, cook for another 5 minutes.
Spread the jam over sterilized jars, tightly close them with metal lids, turn them over.

After cooling, the jam can be stored at room temperature. It has an unusual taste and aroma, thanks to which it is able to decorate even a festive table. In this case, the original delicacy will be quite useful.

Pumpkin jam is a delicious and healthy dessert, featuring a variety of flavors. Pumpkin jam recipes so much that everyone will surely find one that he loves.

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