Pumpkin jam in a slow cooker

Almost all people believe that jam can only be made from berries and fruits. But beautiful jam can also be made from vegetables, for example, pumpkin. Pumpkin is a healthy vegetable that is rich in various vitamins. In order to prepare jam for the entire winter period, you can use a multicooker. Making jam in a slow cooker will not only save a lot of time, but also preserve vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and other useful components of the product.

Pumpkin jam can be prepared with orange, dried apricots or nuts. It all depends on the taste and preference of the cook. Pumpkin jam is also perfect for feeding little children, because pumpkin is a beautiful, easily digestible, and also hypoallergenic product.

To make pumpkin jam in a slow cooker, the following ingredients will be useful:

– 1 orange;
– 1 tsp.
citric acid; – 1 kg of pumpkin (without seeds and peel);
– 1 kg of sugar.

Process for making pumpkin jam:

Wash the pumpkin and carefully remove the peel and seeds. Grate the peeled pumpkin. You can also cut the pumpkin into small pieces. Thoroughly wash the orange. It is not necessary to peel the orange. Using a blender, you need to grind the orange together with the peel.

Mix grated pumpkin with chopped orange. Add the required amount of sugar to the resulting mixture and carefully move everything. Let the purchased mixture brew for several hours at room temperature. The sugar should completely dissolve in the resulting consistency, and the pumpkin should release its juice.

After the prepared mixture has infused, it should be placed in a slow cooker. Select the “quenching” program. Making pumpkin jam will only take two hours. You can stir the jam a couple of times during the making process.

In some cases, the pumpkin you get is not juicy. After about an hour, it may seem that there is not enough syrup in the jam. In this case, you should add water, depending on the thickness of the jam. 10 minutes before the jam is ready, add citric acid and mix everything thoroughly. After 10 minutes the jam is ready.

When making jam, you need to sterilize the jars to seal the jam for the winter. While the jam has not cooled down, it should be poured into jars and rolled up. On cool winter evenings, you will be pleasantly amused by a jar of fragrant pumpkin jam prepared in a slow cooker.

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How to make tasty jam from ripe pumpkin in a slow cooker

Almost all people are accustomed to the fact that jam is made only from berries and fruits. But that's not true. Pumpkin jam in a slow cooker comes out no worse than the traditional preparation: amber, sweet, rich and unusually tasty.

And what a smell! The twist comes out thick and incredibly useful. In addition, you don’t have to think about what you can use to bake pies, cheesecakes, or what jam to add to the porridge.

In addition, pumpkin jam is a good preparation for homemade yogurt, jelly, ice cream and cocktails. This twist, unfortunately, is not as widespread as other types of jam. But almost everyone, having tasted the jam, dreams of making it without the help of others.

What can you add to the preparation?

In addition to the main component - pumpkin, you can add any fruits and berries to the jam, as mentioned earlier. Nowadays, pumpkin jam with orange and lemon is very popular. But the traditional recipe for making it turns out no worse.

Almost everyone supplemented the twist with the following ingredients:

raspberries
currant berries
strawberries
pear
quince
dried apricots

Pumpkin grated with honey is considered a particularly tasty and healthy preparation. This delicacy is simply irreplaceable in winter, when the body lacks vitamins and essential substances. It should be noted that pumpkin jam has proven itself unsurpassed in the treatment (process for alleviating, relieving or eliminating symptoms and diseases) of colds, sore throats and flu.

Making Tips

Be sure to choose a mature vegetable that is bright yellow and ripe. Overripe fruits can also be used during production, because they will quickly disintegrate and saturate the workpiece with a huge amount of juice.
The sweetness of the vegetable is also important. Try to choose sweet varieties - they are usually small in size and bright yellow.
Before making jam, the pumpkin must lie down for a little while (if you just picked it from the garden).
If the fruit is not particularly sweet, the amount of sugar called for in the recipe should be increased so that the preparation does not turn out tasteless.

Advantages of making twists in a slow cooker

Almost everyone understands that making food and preparations in a slow cooker is the right thing to do. Pumpkin jam is no exception. Thanks to this kitchen appliance, you can quickly and easily prepare any preparation.

Thanks to the multicooker, thick jam will not splash and scatter throughout the kitchen.
The best temperature allows you to quickly prepare the product in the shortest possible time, because the jam is cooked quickly - the main thing is that the pumpkin quickly boils and turns into puree.
Manufacturing in kitchen appliances retains all the useful characteristics in the twist.
You only need to stir the jam 2-3 times during cooking.
After production, you will only need to rinse the bowl from the device.

The only drawback of cooking in a kitchen appliance is the lack of ability to immediately cook a huge dose. Therefore, you will have to cook the workpiece a couple of times.

Manufacturing method

Making jam in a slow cooker is no different from making it on the stove, so no matter what, even an inexperienced housewife can handle it.

Ingredients:

Pumpkin	- 1 kg.
Sugar	– 700 gr.
Citric acid	– 1/2 tsp.

First you need to prepare the pumpkin and the main ingredients (citric acid can be replaced with the juice of 1 lemon).

Step 1

We clean the pumpkin from the skin and fibers. We wash the vegetable and cut it into small cubes (the smaller they are, the faster the workpiece can be prepared).

Step 2

Cover the tenderloin with sugar and leave for 3-5 hours so that the vegetable releases its juice.

Step 3

Once it coats the pieces, the manufacturing process can begin. The pumpkin must let the juice go in a warm, but not hot place.

Step 4

Pour the mixture into the multicooker bowl, add citric acid or lemon juice, place the bowl in the multicooker and select the “Jam” or “Stew” mode.

The twist takes 50-60 minutes to prepare.

After the multicooker signal, you can enjoy the purchased dish: fragrant, thick, rich. Immediately after production, it should be poured into jars and rolled up until the mass has cooled. Cover the twisted jars with a blanket and wait for them to cool.

The twist must be stored in the refrigerator or basement. It should be noted that the workpiece is stored for at least 1 year.

Making fragrant zucchini jam in a slow cooker
How to make homemade pear compote in a slow cooker
Ordinary recipes for surprisingly tasty pumpkin in a slow cooker

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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 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.

Pumpkin jam in a slow cooker

Pumpkin season is long overdue! Pies and muffins are baked with it, porridge is cooked, baked with honey or meat, and jams are also made. Pumpkin jam is one of the sunniest sweets of the summer, the orange smell attracts children and “pumpkin non-lovers”, and the color lifts the mood. This jam is a good candidate for orange jam for breakfast, and it can also be served with pancakes or added to porridge.

Total cooking time – 2 hours 0 minutes
Active cooking time – 0 hours 30 minutes
Cost - very economical
Calorie content per 100 g – 128 kcal
Number of servings – 4 servings

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How to make pumpkin jam in a slow cooker

Ingredients:

Pumpkin – 500 g
Sugar – 280 g
Orange – 1 pc.
Apple – 1 pc.

Manufacturing:

The portion of ingredients given to us yields approximately a half-liter jar of pumpkin jam. If you need a larger portion, increase the amount of ingredients.

For this recipe we will need 500 g of pumpkin pulp, i.e. The pumpkin must be peeled, seeds, and fibers removed, then weighed. You can use any type of pumpkin, but nutmeg is ideal. If you use pumpkin with rich red-orange pulp, then the jam will be just as rich; if the pumpkin is pale, then the jam will be lighter. It's better to test raw pumpkin for sweetness. For a very sweet pumpkin, 210-230 g of sugar will be enough.

The easiest way to grate the pumpkin is with a food processor, but you can use a regular grater. The finer the pumpkin is grated, the more uniform the jam will be. Peel and core the apple and grate it after the pumpkin.

I decided to cook the jam in a slow cooker, it’s easier for me, but you can also create it on the stove.

Place the grated pumpkin and apple into a multicooker bowl, add sugar, stir and leave for an hour to let the pumpkin release its juice.

Check how much juice the pumpkin has released. From time to time, the pumpkin can be a little dry, especially if it was cut several days ago and was in the refrigerator. Then you will need to add 1-2 tbsp. water

Grate the zest of 1 orange on a small grater.

Squeeze the juice from the orange and add the zest to the pumpkin. Mix.

Cook the jam for about an hour, keeping an eye on it so it doesn't burn. In a multicooker you can cook in the “Jam”, “Steam”, “Cooking”, “Soup” modes. On the stove, cook the jam over low heat with the lid on.

If you see that the pumpkin is not boiling into a homogeneous mass, but would like to get one specifically, then 10-15 minutes before the end of cooking, you can puree the jam with a blender.

Pumpkin jam in a slow cooker comes out quite thick, you can simply spread it on buns, bread or toast. Transfer the jam into a bowl for serving or into a sterilized jar and seal.

Before serving with tea, it is better to cool the pumpkin jam in the slow cooker.

Pumpkin jam in a slow cooker

Pumpkin jam in a slow cooker

To make pumpkin jam in a slow cooker, the following ingredients will be useful:

Process for making pumpkin jam:

How to make tasty jam from ripe pumpkin in a slow cooker

What can you add to the preparation?

Making Tips

Manufacturing method

Ingredients:

Step 1

Step 2

Step 3

Step 4

Pumpkin jam for the winter: 2 recipes for making

The usual recipe for pumpkin jam for the winter

Spiced pumpkin jam with orange and lemon

Pumpkin jam in a slow cooker

Choose where to save the recipe:

Would you like to keep this recipe for yourself? Select where:

How to make pumpkin jam in a slow cooker

Would you like to keep this recipe for yourself?
Select where: