Pumpkin jam with lemon
Pumpkin jam with lemon
Ingredients
Pumpkin pulp – 1 kg
Spices to taste: cinnamon, cardamom, ginger, anise, star anise or cloves
- 170 kcal
- 40 min.
- 40 min.
Photo of the finished dish
Rate the recipe
Step-by-step recipe with photos
Prepare ingredients for pumpkin lemon jam
Place the pumpkin and lemon pieces into the pan.
Add sugar and wait a couple of minutes until the juice releases.
Decide whether you will add spices or do without them.
Cook pumpkin jam with lemon in 2 batches for 20 minutes each, cooling for at least 2-4 hours (depending on the size of the jam) between cooking sessions.
Pumpkin jam with lemon is ready.
If you added spices, remove them from the jam before storing it in sterile jars. Enjoy your tea!
I also recommend trying other pumpkin jam recipes:
- Pumpkin jam with dried apricots and lemon juice
- Pumpkin jam with tangerines and spices
- Pumpkin jam with cranberries and cinnamon for the winter
- Pumpkin jam-puree with apples for the winter
- Pumpkin jam with apples and lemon for the winter
- Pumpkin jam with orange for the winter
- Pumpkin jam with cinnamon
- Pumpkin jam with orange
- Pumpkin jam with persimmon and ginger
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All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ
Pumpkin jam with lemon
Pumpkin jam is not jam at all. This is a jar with amber stones, a plate with gold embroidery, a bowl with mother-of-pearl beads.
Have you made pumpkin jam yet?
Despite the fact that pumpkin is perfectly stored all winter in a dry, cold place, housewives are looking for newer and newer methods to utilize the queen of the garden. And jam is far from being in the last place on the list of winners. Practice indicates that this delicacy is eaten even by those who do not like pumpkin: unless the composition of the dish is announced, the average eater with an averagely developed taste will not realize that the main component of the treat is the unrecognized beauty of pumpkin.
Pumpkin jam according to my recipe is considered traditional: it takes a long time to prepare, looks like a magical event for initiates and turns out magical - transparent caramelized pieces drown in soft amber luxury!
If you don’t like practical culinary magic, I recommend an express recipe for pumpkin jam with orange: it takes less than 1 hour to prepare, the mixture resembles jam, and after a couple of hours you can stuff it into pies. We will return to our classics.
The good thing about developing my recipe with lemons is that the jam can be used with even the strictest weight loss diets - you won’t get fat from it, and that’s all! You can add 1 orange to the ingredients. And there will be pumpkin jam with orange for weight loss. Even better is pumpkin jam with orange and lemon. Tasty, bright, healthy and slim!
I recommend adding ready-made pumpkin jam with lemons to porridges and using them in making muffins and pies, croissants and pastries. Extraordinary, bright and very fragrant!
How to choose pumpkin for jam
The success of all pumpkin desserts directly depends on the properties of the initial product. If you want fragrant, thick, amber jam, make sure that the pumpkin you buy is the best. At the market, grandmothers let you try thin slices - don’t be shy, taste them (what an awkward word in relation to such an ordinary product!). Pumpkin should be sweet and crunchy. If you don't get a clear sweet taste, go to the next dealer. Naturally, jam will be made from any pumpkin, there is no doubt about it, the only question is what kind of jam it will be - cloyingly sweet or richly bright, sluggishly neutral or mysteriously delicious.
Ingredients
- 1 kg of clean pumpkin;
- 800 g sugar;
- 1 lemon;
- cinnamon stick.
Manufacturing
We clean the pumpkin and cut it into pieces. I suggest we talk about sizes separately, because this is the option when they matter. If you are a fan of jam-like jam, chop the pumpkin into thin slices - they will soften and turn into a fragrant jam. If you like a viscous syrup, in which elastic pieces of fruit are found (well, or not really fruit, if we are talking about pumpkin jam), I advise you to cut the bars with edges of approximately 3-4 mm. It's not worth less - it might boil over. More is possible, but not necessary: it won’t be as tasty.
So, cut into cubes (yes, I prefer the 2nd option, that’s what I’m talking about).
Add sugar. Shake the pan slightly so that the sugar disperses moderately throughout the pumpkin pieces.
Place lemon slices cut into circles on top of the pumpkin.
Set the pan aside and wait for the sugar to completely dissolve.
Depending on the room temperature, the juiciness of the pumpkin and the properties of the sugar, this process will take an average of 2-3 hours.
Place the pan on the heat, bring to a boil, reduce the gas to low and boil the jam for 10-15 minutes. It is important that the syrup does not bubble, but only puffs slightly here and there inside.
Remove the pan from the heat and leave for at least 8 hours. After this, again bring the pumpkin jam with lemon to a boil, reduce the heat and cook for the same 10-15 minutes on the lowest gas. We remove it again and leave it. Boil the jam in this way 4 times. Make sure it doesn’t boil – this is important: otherwise the pumpkin will simply boil into puree and the syrup will burn.
Before extreme cooking, add a cinnamon stick to the pan.
The readiness of the jam is checked first by the readiness of the syrup. Having dropped a little onto a clean plate, watch the drop: it should not spill. In addition, the pumpkin pieces will be translucent and elastic.
Pour the finished pumpkin jam into sterilized jars and cover with lids. We wrap it under a blanket, leave it for a day, then move it to the pantry - the jam can be stored for a long time at room temperature. If, of course, the household has enough patience not to gobble it all up on the very first day.
Recipes for making pumpkin jam with lemon
Delicate and fragrant pumpkin jam is the most delicious option for preparing for the winter.
We won’t argue that with any heat treatment, products lose some of the necessary vitamins and other compounds, but not everyone will want to eat the vegetable in its raw form (due to its typical aroma and taste), but in the form of a sweet dessert you won’t be able to drag it out of the jar. Well, the repulsive smell disappears during production.
Before you start making pumpkin jam, you need to choose the right recipe.
With lemon
A serving of golden, fragrant sweetness can lift your spirits on cloudy days. The combination of a vegetable with a citrus fruit not only harmonizes perfectly, but is also considered very beneficial for the body. You should choose a container for production with a thick bottom in order to preserve all the taste and smell of the dish.
- pumpkin pulp - 1.5 kg;
- granulated sugar - 1.2 kg;
- lemon - 150 g.
Next we do this:
- Rinse the vegetables and dry. Cut off the skin in a narrow layer, divide into 2 equal parts and remove coarse fibers and seeds. Chop into medium sized cubes. Do similar things with lemon.
- Place in layers in a pan: pumpkin-sugar. Cover with a gauze napkin and leave on the kitchen table for 2-4 hours so that the ingredients release their juice.
- Place the container with the contents on the stove, setting the heating mode to low. Boil and set aside to cool. Repeat the cooking and cooling process 2 more times. Having brought to a boil for the last time, the mass needs to be distributed into sterile jars. Close tightly, and after cooling, store in the cellar. Pumpkin jam with lemon is ready.
Dessert “Dietary”
Do you want to prepare not only a tasty, but also a healthy delicacy? In this case, we suggest that you carefully consider the recipe for pumpkin jam, without sweet sand. It can be used for weight loss and diabetes. The dish turns out very tasty, fragrant and healthy. Fructose can be added if desired.
- pumpkin - 1 kg;
- cinnamon - 3 g;
- lemon - 250 g.
Pumpkin jam
- Wash the vegetable, remove skin, coarse fibers and seeds. Chop into medium sized cubes. Place in an enamel pan with a thick bottom.
- Wash the lemon under running water and rinse with boiling water. Grate on a medium grater along with the skin. Do not forget to remove the seeds so that the product does not become bitter.
- Mix lemon, cinnamon and pumpkin. To release the juice, leave it in a cold place for 5-6 hours, covering it with a gauze cloth beforehand.
- After the designated time, place the container with the contents on low heat and cook until the pumpkin is completely softened. Pack into sterile jars, seal tightly and refrigerate.
With added ginger
The tartness and spiciness of ginger perfectly complements the sweet pumpkin taste. By adding a little lemon to the jam, the dessert acquires a slight sourness. The treat can be prepared with tangerines and cinnamon, making preparations for the winter. For the longest possible storage, you need to carefully process the containers and sterilize them. This delicacy perfectly preserves its taste, beneficial characteristics and smell forever. Let's figure out how to cook pumpkin with lemon, ginger and sugar.
- pumpkin - 1.5 kg;
- ginger root - 30 g;
- granulated sugar - 1 kg;
- lemon - 1.5 pcs.
- Rinse the vegetable, remove a thin layer of skin, coarse fibers and seeds. Chop into medium sized cubes. Place them in a deep container with a thick bottom, add sweet sand and leave them on the kitchen table for 3 hours to release a sufficient amount of vegetable juice.
- Wash the lemon, cut into 2 parts and use a fork to squeeze the juice into a separate container. Wash the ginger root, peel and chop into thin slices.
- Place the container with pumpkin pulp and sweet sand on the stove and bring to a boil. Pour in lemon juice, add ginger, stir. Continue production for 60 minutes. When finished, carefully remove the ginger, pack the finished jam into unstained jars, close tightly and, after cooling, put it in a cold space.
Dessert with pumpkin and chokeberry
Not everyone imagines a delicacy of pumpkin with chokeberry. In fact, the preparation comes out very tasty, fragrant and healthy. Don’t hesitate and be sure to prepare a tasty dish for the winter. Let's look at step-by-step technology on how to make pumpkin and rowan jam.
- pumpkin - 700 g;
- chokeberry - 700 g;
- granulated sugar - 700 g.
Next we do this:
- Wash the pumpkin and dry it. Cut off the skin in a thin layer, remove the seeds with coarse fibers. Cut into small cubes.
- Sort the rowan, remove debris and twigs. Place in a colander and rinse under water a couple of times. Dry slightly.
- Combine berries and pumpkin in a saucepan with a thick bottom. Pour in sweet sand, cover with gauze and leave on the kitchen counter for 4 hours. During the designated period of time, the required amount of natural juice will be released.
- Place the container with the contents on the stove, setting a leisurely heating mode. Bring to a boil while stirring constantly. From the moment it boils, cook for 5 minutes and place on the kitchen counter to cool for 8 hours. In this way, we repeat cooking and cooling 2 more times.
- Pack the jam into sterile jars, close and put in a cool place.
Jam pieces “Useful”
The main highlight of this manufacturing option is that you can safely replace the pumpkin with zucchini. The vegetable is cut into pieces and then boiled with lemon and orange. At the very end, a very tasty, fragrant dessert comes out. Let's look at how to create a quick and deliciously healthy jam from pumpkin with lemon and orange using this recipe .
- oranges - 500 g;
- pumpkin - 1.2 kg;
- granulated sugar - 1.2 kg;
- lemon - 150 g.
Pumpkin jam pieces
- Wash the vegetable, remove a thin layer of skin, seeds and coarse fibers. Chop into medium sized cubes.
- Rinse the lemons and oranges, chop them into cubes, removing the seeds and the snow-white film while cutting, and leaving the skin in place.
- Combine all prepared ingredients in a sterile, enamel container with a thick bottom. Add granulated sugar and mix gently with a plastic spoon. Place the container with the contents on the stove, cook over low heat for 10 minutes. Remove, cover and leave on the kitchen counter for an hour. Bring to a boil, cool with the lid closed. Boil again and pack into sterile jars. Cool, put in the cellar or refrigerator.
Armenian pumpkin jam
The dessert, prepared according to the classic Armenian recipe, preserves the extraordinary taste and color of the vegetable. Slaked lime is used for production. It allows you to maintain the shape of all products and prevents them from overcooking, making them soft from the inside. For contrast, we suggest using curly carving knives.
- lime - 250 g;
- filtered water - 2.5 l;
- for syrup liquid - 225 ml;
- granulated sugar - 500 g;
- vanillin - 1 g;
- pumpkin - 500 g.
The following are the annotations:
- Pour the lime into a suitable bowl, add filtered water and stir. Cover and leave for 4 hours.
- Rinse the vegetable, cut off the skin in a thin layer and remove the seeds with coarse fibers. Cut perfectly.
- Mix the lime and strain through several layers of gauze. Place the pumpkin pulp into the resulting mixture for half an hour. After time, wash under water.
- Pour the indicated amount of boiling water into the pan, add pieces of pumpkin and cook for 6 minutes. Strain through a sieve and cool.
- Add the indicated amount of water for the syrup to another thick-bottomed container, add granulated sugar and cook until the grains are completely dissolved. Pour it over the prepared pumpkin pieces, cover with a cloth and leave in this form for 5 hours. Then bring to a boil and cool again. Repeat the boiling and cooling process 3 times.
- At last, boil again and pack into sterile jars. Close tightly and store in the cellar. The jam is ready for the winter.
Pumpkin jam with persimmons
Let's look at another ordinary and extraordinary recipe for making delicious jam from seasonal vegetables and fruits.
- pumpkin - 0.6 kg;
- persimmon - 600 g;
- ginger root - 30 g;
- granulated sugar - 400 g;
- water - 200 ml.
The procedure is as follows:
- First you need to cook the pumpkin. To do this, the vegetable must be thoroughly washed, seeds, coarse fibers and skin removed. Chop into small cubes. For convenience and speed, you can use a special grater or food processor.
- Wash the persimmon, remove the rough skin and seeds, chop the ginger root into narrow strips using a grater.
- Combine all the ingredients in a suitable container, add sweet sand and pour in the indicated amount of water. Stir and place on the stove, cook for 60 minutes at low heat. Do not forget to stir the mixture from time to time so that it does not burn.
- Place in clean jars, seal tightly and refrigerate. Can be used as a snack with tea or as a component in baked goods.
Pumpkin jam with lemon
Ingredients
Pumpkin pulp – 1 kg
Spices to taste: cinnamon, cardamom, ginger, anise, star anise or cloves
- 170 kcal
- 40 min.
- 40 min.
Photo of the finished dish
Rate the recipe
Step-by-step recipe with photos
Prepare ingredients for pumpkin lemon jam
Place the pumpkin and lemon pieces into the pan.
Add sugar and wait a couple of minutes until the juice releases.
Decide whether you will add spices or do without them.
Cook pumpkin jam with lemon in 2 batches for 20 minutes each, cooling for at least 2-4 hours (depending on the size of the jam) between cooking sessions.
Pumpkin jam with lemon is ready.
If you added spices, remove them from the jam before storing it in sterile jars. Enjoy your tea!
I also recommend trying other pumpkin jam recipes:
- Pumpkin jam with dried apricots and lemon juice
- Pumpkin jam with tangerines and spices
- Pumpkin jam with cranberries and cinnamon for the winter
- Pumpkin jam-puree with apples for the winter
- Pumpkin jam with apples and lemon for the winter
- Pumpkin jam with orange for the winter
- Pumpkin jam with cinnamon
- Pumpkin jam with orange
- Pumpkin jam with persimmon and ginger
- 1461
404
705
Photo reports according to the recipe
* photo reports with a small review or without it
see also
Tell your friends about the recipe
Useful tools
- Add to recipe book
- Print recipe
- Download recipe in .PDF
- Found an error in the recipe?
Latest Recipes
Buckwheat bread (made from wheat flour and buckwheat)
Caviar from apples, carrots, peppers and tomatoes for the winter
Egg noodles with minced meat
Pollock with mayonnaise in the oven
Eggplant medge
French zucchini in the oven
Harissa (hot sauce)
Chicken legs in honey-soy sauce
Salad with caramelized eggplants and tomatoes
Chocolate glaze made from cocoa and sour cream
Frisky tomatoes with cilantro and garlic (marinated)
Potatoes with stew in the microwave
Carrot pancakes with kefir
Viburnum jam for the winter (seedless)
IMCUK © 2007-2020.
All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ