Pumpkin jam with prunes recipe
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pumpkin jam with prunes
Friday, October 09, 2015 19:15 + to quote book
Pumpkin jam with dried apricots
This jam is not only tasty, but also healthy.
1 kg of pumpkin,
500 g of sugar,
300 g of dried apricots,
2 glasses of water,
juice of 1 lemon.
Rinse the dried apricots, pour boiling water over them and leave for half an hour, pour the water into a saucepan.
Cut dried apricots into small pieces, pumpkin into 3x3 cm cubes.
Add sugar to a saucepan with water and boil until syrup forms (sugar should dissolve one hundred percent).
Add dried apricots, pumpkin, lemon juice, bring to a boil and cook over low heat until the pumpkin becomes soft and transparent and the syrup is thick.
Cooking time depends on the type of pumpkin and its degree of ripeness. Pour into jars, cool and refrigerate for a week.
During this period of time, the pumpkin will absorb the taste and smell of dried apricots, and our jam will taste like apricot.
Pumpkin with prunes - a sea of taste and health benefits! Recipes for stewed, fried and baked pumpkin and prune dishes
You can prepare various dishes from pumpkin and prunes, not just desserts. All dishes, regardless of the recipe, are united by an extraordinary taste and great usefulness. Let's hit healthy eating!
Pumpkin with prunes - general manufacturing principles
For dishes, it is better to use ripe and juicy pumpkin. If it is created for stuffing, then the size should be small, maximum 1.5-2 kg. Otherwise, the dish will not be baked. For lumpy dishes, recipes usually indicate the amount of unbleached pulp without skin and seeds.
Prunes are eaten pitted . Dried fruits are washed, soaked, and cut into pieces as necessary. Then they combine it with pumpkin. Not necessarily right away, maybe the product will be added during the process. Pumpkin with prunes can be fried or stewed on the stove. Often these products are baked in the oven in a mold or in pots. Other dried fruits and nuts are added to them. There are many recipes for a slow cooker that are also worth attention.
Fried pumpkin with prunes and dried apricots
Recipe for a sweet and fragrant pumpkin dish with prunes and dried apricots. For frying, you can use regular butter or ghee.
Ingredients
• 250 g pumpkin pulp;
• 100 g prunes;
Manufacturing
1. Cut the pumpkin into strips, but not very thinly.
2. Place oil in a frying pan and start heating.
3. Place the pumpkin and fry over moderate heat for 5 minutes.
4. Wash dried apricots and prunes. We also cut into strips, but it can be a little smaller. Place it on the pumpkin.
5. Fry everything together in a frying pan until cooked.
6. Mix sugar with cinnamon and sprinkle on the dish.
7. Stir quickly with a spatula, keep the pan on the fire for another minute and immediately remove. Cool before serving. To brighten the taste, you can sprinkle the dish with lemon juice.
Pumpkin with prunes in the oven in pots
Recipe for delicious stewed pumpkin with prunes in the oven. If it is necessary to reduce the calorie content of a dish, then the amount of vegetable oil can be reduced or cooked completely without fat.
Ingredients
• 160 g prunes;
• 1 tsp. grated lemon zest;
• 20 ml lemon juice.
Manufacturing
1. Wash the prunes, pour hot water so that the liquid covers one hundred percent of the product. Set aside for 10 minutes.
2. Melt the butter.
3. Mix sugar with lemon zest, you can add a little cinnamon to them.
4. Cut the pumpkin into small cubes. Sprinkle with lemon juice.
5. Remove the prunes from the water and cut into quarters.
6. Place prunes and pumpkin in pots, alternating layers. Each time, sprinkle the pumpkin with sugar and grated zest and lightly pour melted butter over it.
7. The pumpkin must complete the assembly. Sprinkle the remaining oil on top. On the side, carefully pour in the liquid in which the prunes were soaked.
8. Close the pots and put them in the oven.
9. Cook the stew for 40 minutes. Set at 180°C.
Stewed pumpkin with prunes and honey
The recipe is an ordinary, but very healthy and tasty dish. It can be consumed cool or warm. If necessary, some of the honey can be replaced with sweet sand.
Ingredients
• 150 g prunes;
• 1 pinch of cinnamon.
Manufacturing
1. Cut the pumpkin into pieces and place in a saucepan.
2. Wash the prunes, cut them in half and add to the pumpkin.
3. Pour in 3-4 tablespoons of water, add a piece of butter. Lightly sprinkle the top of the dish with cinnamon.
4. Close the pan with a lid and place it on the stove. Simmer the dish for 20-30 minutes until the pumpkin is soft.
5. Remove from the stove, open, cool to 70 degrees.
6. Pour honey over the pumpkin and stir. If honey is added to a hot dish, then all the vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and beneficial substances of the product will die.
7. Place the dish into plates and cool as needed.
Pumpkin jam with prunes and dried apricots
A very fragrant and catchy dessert option that can be prepared at any time, regardless of the time of year. In addition to pumpkin, prunes and dried apricots, a small lemon will also come in handy.
Ingredients
• 400 g prunes;
Manufacturing
1. Cut the pumpkin into careful cubes. The recipe indicates the weight of unbleached pulp without rind.
2. Add sugar to the pumpkin and leave for three hours to release the juice.
3. Wash dried apricots and prunes, cut into cubes.
4. Place the juicy pumpkin on the stove and bring to a boil. We remove the foam. Cook the treat for 20 minutes.
5. Add dried fruits, cook for another 10 minutes.
6. Wash the lemon, remove the zest with a small grater, and add it to the jam. This can be created at any step.
7. Cut the lemon itself in half and squeeze out the juice. Pour into jam.
8. Stir the delicacy well, boil for 10 minutes and you’re done!
9. If you need to preserve the jam for a long time, then it is better to put the sweet preparation into sterile jars and seal it tightly. In other options, the delicacy just needs to be cooled and can be eaten right away or used for desserts and baked goods.
Pumpkin with prunes in the oven (completely)
For this dish, a small pumpkin is useful, which also has a stable base. It is better to use dessert varieties with sweet pulp.
Ingredients
• 150 g prunes;
• 150 g orange juice;
• 1 spoon of ras. oils;
Manufacturing
1. Cook the rice until almost done, pour into a colander, and leave to cool.
2. Wash the prunes. Cut into pieces and add to boiled rice.
3. We simply wash the raisins and also add them to the rice.
4. Add honey, orange or lemon zest, season the fragrant filling with cinnamon, pour in a spoonful of oil and stir thoroughly.
5. Cut off the top of the pumpkin. We take out the contents.
6. Fill the vegetable with the prepared minced meat.
7. Add orange juice. You can take pineapple or apple, it will also be tasty. It is better not to drink colorful drinks that are reddish or pink in color.
8. We rearrange the pumpkin into each shape, so that in case the sides hold it up.
9. Place in the oven. Bake the pumpkin for 40-60 minutes. We check readiness by piercing the pulp. It is important to pierce in the upper part so that the released juice does not flow out.
10. Once the pumpkin pulp is ready, remove the dish from the oven. Let it cool slightly, remove the lid and place the rice and dried fruits into plates. Cut the pumpkin into slices and place near the porridge.
Pumpkin with prunes and apples in a slow cooker
A wonderful dish of pumpkin with prunes, which can be prepared without much difficulty in a slow cooker. You can take any variety of apples. But if their skin is hard, then it is better to peel them.
Ingredients
• 120 g prunes;
• 0.5 cups of water.
Manufacturing
1. Cut the peeled pumpkin pulp into small cubes. Immediately transfer to a multi-cooker saucepan.
2. Wash the prunes, cut them into quarters, and send them to the pumpkin.
3. Next, cut the apples. The pieces are about the same size as a pumpkin. We shift.
4. Add half a multicooker glass of water. Stir with a spatula.
5. Sprinkle the contents of the saucepan with sugar. Now you don’t need to stir, let the sand be on top.
6. Close, turn on the extinguishing mode for half an hour.
7. Open, cool. Serve on plates, sprinkle with nuts or seeds if desired, and pour with watery honey.
Pumpkin pilaf with prunes and dried apricots
A recipe for savory pilaf with an unusual taste. The usual spices are useful for the dish: cumin, pepper, salt.
Ingredients
Manufacturing
1. Wash the rice 5-7 times. Leave to soak in cool water.
2. Cut the onion and carrot into strips and place in a cauldron with heated oil. For a dish, 50-70 ml is enough. Let's start frying.
3. Once the vegetables are browned, add the pumpkin cut into pieces. Fry together for four minutes.
4. Add spices and heat.
5. Drain the water from the rice, rinse again and transfer the cereal to the cauldron. Level the top layer.
6. Pour salted boiling water. The liquid must cover the food by one centimeter.
7. Close the cauldron with a lid, quickly bring the dish to a boil, reduce the heat and simmer on the stove for 25 minutes. Turn off and leave for another half hour. Then you can open the cauldron, stir the pilaf and serve.
Pumpkin puree with prunes
A recipe for regular puree with a good laxative effect. The dish can be consumed by children from 6 months of age.
Ingredients
• 100 g prunes;
Manufacturing
1. Wash the prunes, soak them, cut them in half and throw them into a saucepan.
2. Add water and chopped pumpkin.
3. Place on the stove and cook until soft.
4. Remove from heat. We rub the pieces of pumpkin and prunes through a sieve. Or grind it with a blender.
5. Dilute the puree to a suitable mixture with the broth from the pan.
6. Add sweet sand to taste.
7. For long-term storage, the puree must be boiled again, placed in containers (we use sterile containers), and rolled up with lids.
Pumpkin with prunes - useful tips and tricks
• Almost all recipes call for soaking dried fruits. But if they are wet and soft, then this is not necessary, just carefully wash the product.
• If the pumpkin was frozen, the vegetable will cook much faster. There is no need to thaw the product before stewing. Before baking in the oven, it is better to defrost and drain excess liquid.
• If suddenly the pumpkin dish turns out bland and does not have a distinct taste, spices will help. Usually they use spices, lemon juice, and you can add sour berries to the dish.
How to make pumpkin jam with dried apricots for the winter - the recipes are to die for
Dried apricots amuse us not only with bright sunlight in the cool season, but also pamper us with taste and smell. With all this, it is not permissible to call a dried apricot a “dummy” - the dried fruit retains a lot of vitamins and microelements, substances necessary for the body. And if you combine it with a ripe pumpkin, which is also warm amber and fragrant, you will get an excellent dessert - a delicious and very healthy jam, ready to be stored among homemade preparations right until the next harvest. Isn’t it nice to take out a jar of such sweets on a sour winter day and have a tea party? Moreover, making pumpkin jam with dried apricots, the recipe for which has a lot of variations, is not at all difficult! Shall we try?
Recipe for pumpkin jam with dried apricots: you'll lick your fingers
This particular recipe can be called a traditional recipe for dried apricot-pumpkin jam, which includes a minimum of ingredients and time required for production. Pumpkin, dried apricots and sugar are all the ingredients. They are taken in proportions 3:1:2. A similar ratio is very important - this way the taste comes out balanced. You can cook more, and at one time “for testing”. How to cook? So, let's take, for example:
- • pumpkins – 900-1000 g, you need pulp without skin and seeds;
- • dried apricots – 300 g;
- • sweet sand – 600 g.
- Cut the pumpkin pulp into small cubes. Then put the pumpkin and sugar in layers in the container where the dessert is supposed to be cooked, and leave it to release the juice for a couple of hours.
- Dried apricots should be soaked in cool water for 30-40 minutes. Then, throwing it on a sieve, let the water drain, and cut the dried apricot itself into narrow strips.
- Place the saucepan with the pumpkin on the stove, where the power is set to medium, wait for it to boil and boil for 10 minutes, stirring and skimming off the foam. And then add dried apricot straws. Boil all the ingredients together for about half an hour.
- The finished jam can be rolled into sterilized containers and stored in the refrigerator, cellar or underground.
Didn't manage to prepare the dish? Don't be shy, ask me individually.Go
How to make jam with dried apricots and pumpkin
Another version of perfectly preserved pumpkin and dried apricot jam, which almost all housewives really liked, is jam. It is perfect for baking and sweet sandwiches. It’s very easy to prepare; for this you will need:
- • pumpkin pulp – kilogram;
- • non-sour apples – kilogram;
- • dried apricots – 500 g;
- • sugar – 2 kg;
- • crushed cinnamon - on the tip of a knife.
- Peel the apples, remove the seeds, and cut into slices.
- We also turn the pumpkin pulp into slices.
- Then we pass the apples and pumpkin, as well as dried apricots, through a meat grinder.
- Place the mixture into a thick-bottomed pan. Add sugar and place on medium heat.
- Cook, stirring constantly, until the jam mixture becomes thick. The exact time depends on the size of the jam being prepared, how juicy the pumpkin and apples were, the power of the stove, etc. Add cinnamon towards the end of cooking.
- Place the finished jam while warm in sterile jars with a twist. Storage methods are standard: a cold space away from sunlight.
Jam from pumpkin, dried apricots, oranges
The most fragrant and rich in vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) will be pumpkin jam with dried apricots with the addition of orange. The color of this dessert is the deepest amber, and the taste is wonderful! Before you cook pumpkin jam with dried apricots and oranges, you should make sure you have a thick-bottomed saucepan: it is very important that the preparation for the winter does not burn!
- • pumpkin pulp – 2 kilograms (the skin and seeds are removed in advance);
- • dried apricots – half a kilogram;
- • ripe and juicy oranges – 3 pieces;
- • sugar – 2 kilograms.
- The pumpkin pulp must be cut into even small cubes, and the dried apricots must be washed in running water and also chopped with a knife (you can use straws or squares). And the oranges need to be peeled so that the snow-white subrind is also removed, the leathery interlobular membranes are also removed, the segments are cut into pieces.
- Dried apricots and pumpkin are the first to be cooked: they are sprinkled with sugar and cooked over medium heat. The cooking time at low boiling point is about half an hour, during the process the foam is removed. The orange is added to the semi-finished jam and cooking continues for another quarter of an hour, stirring.
- When the jam is cooked, you need to cool it slightly, and then, while still warm, put it in jars. It is important to subject the jars to preparatory sterilization.
Jam with pumpkin, dried apricots, lemon
A non-sweet, fragrant vitamin jam comes out if you add lemon juice to dried apricots and pumpkin. How to prepare this recipe? It's simple! The main rule is not to boil for a long time, otherwise the delicacy will lose its valuable vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C: the longer the product is heated, the more destructive it is for ascorbic acid.
We take the ingredients, increasing their size proportionally as needed:
- • pumpkin (pulp) – 1.5 kilograms;
- • dried apricots - 0.5 kilograms;
- • lemon – a medium-sized fruit;
- • sweet sand – 1.2 kilograms.
- After chopping the pumpkin, sprinkle it with sugar. It is important that the pulp releases its juice, so we leave the preparation for a couple of hours.
- Meanwhile, prepare the dried apricots: wash them, soak them in cool water until they swell, and chop them into strips. Place the dried apricots on the pumpkin and place it on the stove. Let it boil, boil for 5 minutes and set aside from the stove until it cools completely.
- Then put it on the stove again, wait for it to boil and cook for 5 minutes. So you should cook the jam 3 times, during the last cooking time squeeze the juice out of the lemon, let it boil and remove from the heat.
We definitely sterilize jars and lids for jam. It is better to store jam in the refrigerator. It does not have to spoil if all the preparation rules are followed, and lemon juice gives the effect of additional preservation.
Recipe for pumpkin and dried apricot jam in a slow cooker
Pumpkin with dried apricots for the winter, cooked in a slow cooker, turns out to be very tasty. This miracle saucepan will save your time in the kitchen, and at the end will give you a real product: delicious jam.
How many items are required:
- • pumpkin pulp – 1.5 kg;
- • dried apricots – 350 g;
- • sugar – 800 g;
- • water – 2 glasses;
- • lemon juice – ¼ cup.
- First you need to prepare the sweet syrup. To do this, cook sugar and water in the “stew” mode for 20 minutes. The syrup will be moderately thick.
- Next we add pumpkin pulp, crushed into medium-sized cubes. Simmer for 15 minutes.
- Add dried apricots, which were previously cut into strips. We put the multicooker on the “stew” mode for 80 minutes.
- 10 minutes before the end of cooking, add lemon juice. The jam must be stirred from time to time to avoid burning.
Whatever method you choose to make pumpkin jam with dried apricots, the recipe will probably work out, and the jam will turn out tasty and fragrant. But it is important and painstaking to choose the ingredients: dried apricots must be fresh and not spoiled, and the juiciest pumpkin will be the one that initially weighs up to 2 kg. Having tried this dessert one day, you will literally include it in the list of annual preparations!
Pumpkin jam for the winter: 2 recipes for making
Pumpkin is the golden sun of dawn. Its color soothes, warms, and its taste is definitely associated with the time of year. In this article for us, I will tell you 2 recipes for jam from this vegetable. One fascinates with its ease of manufacture, the second with its spicy smell and color.
The usual recipe for pumpkin jam for the winter
Ingredients:
- 1 kg pumpkin;
- 1 lemon;
- 1 kg sugar;
- 1 glass of water.
Manufacturing development:
- Wash and peel the pumpkin. Cut into thin slices or grate.
- Finely chop the lemon along with the skin.
- Prepare the syrup: heat sugar and water until boiling.
- Pour pumpkin and lemon into syrup. Cook over low heat for 40 minutes.
- Place in pre-sterilized jars or sterilize in an autoclave for 10 minutes at 100 degrees after entering the mode.
- We are waiting for it to cool down.
Spiced pumpkin jam with orange and lemon
Ingredients:
- 1.3 kg pumpkin pulp;
- 1 orange (zest and juice);
- 1 lemon (zest and juice);
- 800 g sugar;
- 3 tsp. vanilla (vanilla sugar);
- 1 tsp. ginger (ground or fresh);
Spices - optional:
- 2-3 star anise;
- 2-3 star anise;
- 1 cinnamon stick;
- 2-3 buds of cloves.
Manufacturing development:
- Wash and cut the pumpkin into small cubes. Cut the zest from the lemon and orange and squeeze out the juice.
- Mix pumpkin with sugar, spices, lemon and orange, juice. Let it brew for 30 minutes.
- First put it on high heat and bring it to a boil. After boiling, reduce the heat to low and simmer for 30-40 minutes until the pumpkin is transparent.
- Further, if desired, you can sterilize the jam in an autoclave at 100 degrees for 10 minutes after entering the mode, or simply distribute the jam into jars.
The shelf life will vary - products from an autoclave are stored longer, because all harmful bacteria die under temperature and pressure.
Making pumpkin jam is as easy as making jam from all other berries and fruits. It adds variety to your table and is perfect for preventing colds. Pumpkins contain vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , and in combination with spices, their beneficial characteristics increase.