6 recipes for wonderful pumpkin jam

Orange, lemon, ginger, dried apricots and apples perfectly complement the pumpkin.

To preserve pumpkin jam for the winter, while still hot, distribute it into sterilized jars. Roll it up, turn it over, wrap it in something warm and let it cool completely. Store the preparations in a dark, cool place.

1. Regular pumpkin jam

Ingredients

1 kg pumpkin pulp;
1 kg sugar;
ground cinnamon - to taste;
a pinch of citric acid.

Manufacturing

Cut the pumpkin into small cubes and place in a saucepan. Add sugar and stir thoroughly.

Place the pan over medium heat. When the sugar has melted, increase the flame and, stirring constantly, bring the jam to a boil. Then cool completely.

Repeat cooking 2-3 more times depending on the desired thickness of the jam. During extreme cooking, add cinnamon and citric acid to the jam.

2. Pumpkin jam with orange

Ingredients

1 kg pumpkin pulp;
2 oranges;
1 kg sugar;
½–1 teaspoon of citric acid;
ground cinnamon - to taste.

Manufacturing

Cut the pumpkin into small pieces. If the oranges have thick skin, it is better to peel it off so that it does not taste bitter. Cut the citrus into pieces and remove the seeds.

Using a blender, puree the oranges and pumpkin. Place it in a saucepan, add sugar and stir thoroughly.

Place the pan over high heat and, stirring constantly, bring the jam to a boil. Then cook it over low heat for 20 minutes. 5 minutes before the end of cooking, add citric acid and cinnamon.

3. Pumpkin jam with lemon and ginger

Ingredients

1 kg pumpkin pulp;
1 kg sugar;
1 lemon;
1 piece of ginger 5–7 cm long.

Manufacturing

Cut the pumpkin into small cubes and place in a saucepan, sprinkling with sugar. Leave for several hours at room temperature so that the pumpkin releases its juice.

Cut the lemon into pieces, remove the seeds and grind in a blender. Peel the ginger and grate it on a small grater. Add lemon and ginger to the pumpkin and stir.

Place the pan over high heat and, stirring, bring the jam to a boil. Reduce heat and cook, stirring, for another 30–40 minutes. If you want to create the most homogeneous jam, at the end of making, mash the pumpkin with a masher.

4. Five-minute pumpkin jam with orange and lemon

Ingredients

1½ kg pumpkin pulp;
1 orange;
1 lemon;
1 kg sugar.

Manufacturing

Cut the pumpkin into small cubes. Cut the orange and lemon lengthwise into 4 parts, and then chop each into thin slices. Remove the pit from them.

Place pumpkin, orange and lemon in a saucepan. Add sugar and stir thoroughly. Leave for several hours so that the pumpkin releases its juice.

Place the pan over high heat and bring the jam to a boil. Cook, stirring, for 5 minutes, remove from heat and cool completely. Repeat cooking in the same way two more times.

5. Pumpkin jam with dried apricots

Ingredients

1 kg pumpkin pulp;
700 g sugar;
300 g dried apricots;
1 lemon or ½ teaspoon of citric acid.

Manufacturing

Cut the pumpkin into small cubes. Place them in a saucepan, sprinkling with sugar. Leave at room temperature for several hours to allow the pumpkin to release its juice.

Pour warm water over washed dried apricots for about an hour to swell. Then wash it again, dry it and cut it into strips.

Place the pan with the pumpkin over low heat, bring the jam to a boil and cook for about 10 minutes.

Add dried apricots, lemon juice or citric acid and stir. Cook the jam for another 15–20 minutes. At first it will be runny, but as it cools it will thicken.

6. Pumpkin and apple puree

Ingredients

1 kg pumpkin pulp;
1 kg of apples (peeled weight);
4-6 tablespoons sugar.

Manufacturing

Cut the pumpkin and apples into pieces and place them in different pans. Sprinkle the pumpkin with 3 tablespoons of sugar, and add 1-3 tablespoons to the apples, depending on their sweetness.

Stir and place pans over moderate heat. Cook, stirring, until the pumpkin and apples become very soft.

Then put everything into one pan and puree the mass with a blender until smooth. Stir, bring the puree to a boil and cook, stirring, for another 3-5 minutes.

To preserve this puree for the winter, place it in small, unstained jars and cover with sterilized lids. Lay a cloth on the bottom of the pan (a medical system of cells and intercellular substances united by a common origin, structure and functions) , place the jars on top and pour hot water up to their shoulders.

Pumpkin dishes, Jam

Sweets recipes → Jam

Pumpkin dishes

A fascinating recipe for pumpkin jam with lemon. The unusual composition of pumpkin and lemon makes this jam have a distinctive taste, but it’s probably not worth dwelling on the usefulness of pumpkin jam with lemon; it combines the remarkable characteristics of these two fruits.

Pumpkin is a miracle fruit from which you can make porridge and jam. You probably know how to cook porridge; this recipe will tell you how to make pumpkin jam.

Would you like to experience an extraordinary jam? A tasty, not cloying, amber delicacy for the winter can be prepared from pumpkin with dried apricots, lemon juice and orange.

An ordinary pumpkin makes an extraordinary delicacy. We make colorful, fragrant and healthy jam from pumpkin and lemon.

Catchy, orange, sweet and sour apple-pumpkin jam with orange and cinnamon - a beautiful interior for pies, pancakes and other homemade baked goods. Well, you can simply enjoy this tasty and fragrant jam with tea. The pumpkin in the sweet preparation is not noticeable at all - it has absorbed the smell of apples, spices and orange.

An original jam that will amuse the kidneys (by definition) and the immune system. Yes, they say, pumpkin also rejuvenates, so, girls and boys, go ahead for the sweet elixir of youth =)

Thanks to the wonderful combination of pumpkin and lingonberries, this jam turns out tasty, healthy and easily accessible. And adding cinnamon and cloves will give pumpkin and lingonberry jam a subtle spicy aroma.

The unique pumpkin and quince jam is remarkable for its taste, smell, color, and, especially, its usefulness. This recipe for pumpkin and quince jam allows you to cook it in one step - although it doesn’t take a minute, it’s quite quick.

Juicy autumn pear mixes well with pieces of pumpkin. Canned pear and pumpkin can be used as the inside of kifliks and buns, and the syrup can be added to drinks, poured over pancakes and soaked in cake layers.

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Pumpkin jam recipes

Pumpkin is a mind-blowing product, the usefulness of which has been proven by the huge amount of necessary substances it contains. It is used in first and second courses, added to baked goods, and natural juices with pulp are prepared. Although pumpkin has an excellent shelf life, in winter you can still enjoy a wonderful delicacy called pumpkin jam.

The amber color, mysterious taste and divine smell of jam will be appreciated by true gourmets. The delicacy can be served with pancakes, pancakes and cheesecakes, or used as the inside of pies and cakes. An even more exciting taste of pumpkin jam can be created by adding other fruits. The ideal combination with pumpkin is formed by citrus fruits, apples and fragrant spices.

Tips for properly making pumpkin jam

If you have never made pumpkin jam, be sure to take advantage of the advice of experienced housewives who advise:

Choose ripe pumpkin fruits of early varieties for making jam. Their main difference is the colorful pulp, which has the sweetest taste, so the prepared dessert will be perfectly stored in the winter.
Only pumpkin pulp is used in jam, removing all seeds, entrails and skin.
For jam, pumpkin pulp is prepared using different methods. What determines the thickness of the jam? To get a delicacy with the densest mixture, it is better to grind the pumpkin in a blender or grate it. The most watery jam in syrup will be obtained if you cut the pumpkin pulp into cubes or sticks.
To give pumpkin jam a special taste, use various spices, additives in the form of berries and fruits. The amazing sourness and divine smell of sweetness will be emphasized by citrus fruits, for example, oranges and lemons.
Pumpkin jam is excellent when stored at room temperature. It is sealed in 0.5 liter jars (smaller if possible), which are sterilized beforehand.

In order for pumpkin jam to retain its benefits and vitamin content, it is not recommended to cook it for a very long time. It is better to resort to heat treatment in several steps so that a fragrant syrup is formed and the jam has time to cool slightly between cooking.

Traditional pumpkin jam

To make sweets of a wonderful amber color according to a traditional recipe, you will need:

2 kg. pumpkins;
2 kg. Sahara;
1-2 tbsp. water.

Manufacturing

In the preliminary step, peel the pumpkin and remove the seeds. We cut the pulp into large slices, which will later become careful cubes.
We take a huge saucepan, put the pumpkin in it, which we cover with sugar. After stirring, let the pumpkin release its juice.
After the pumpkin juice has formed, place the pan with the lid on over low heat. Bring to a boil. If there is not a lot of juice formed, add water. The cooking time for the jam from the moment of boiling is approximately 60 minutes.
The jam comes out quite thick. If there is a lot of water left in it after boiling, the pumpkin mass is left to simmer so that the excess water has time to evaporate.
The final step is to place the jam in jars, which are carefully washed and sterilized. The jars can be rolled up, closed with screw-on lids, or commonly used nylon lids can be used.
When the jam has completely cooled down, we send it for storage in the black space.

Pumpkin jam with citrus fruits

The breathtaking smell and unique taste of this jam of rich amber color will not leave anyone in the household indifferent. To make it you need to prepare:

1 kg. ripe pumpkin;
0.85 kg. Sahara;
Lemon and orange.

Manufacturing

Prepare pumpkin and citrus fruits. For jam, you will need mature pumpkin pulp without skin and seeds, cut into cubes. We also remove seeds from lemon and orange and then chop them finely.
We take a saucepan into which we place the chopped pumpkin and orange, as well as pieces of lemon with zest. Add sugar. Let it sit for 8-12 hours. The sugar should completely dissolve.
Bring the jam to a boil, cook until a thick mass forms for about 30 minutes.
We roll the pumpkin jam into jars that have been sterilized in the oven. We leave them to cool upside down, well wrapped.

The highlight of this recipe is that the jam comes out with pieces of pumpkin. But if you want to achieve the most homogeneous mixture, the pumpkin pulp can be pureed earlier or boiled, increasing the cooking time.

You can serve jam with any flour dishes. It mixes well with pancakes, pancakes and cheesecakes. Thick pumpkin jam is suitable for making open pies and as the inside of fluffy cupcakes and muffins.