How to make pumpkin jam with dried apricots for the winter

How to make pumpkin jam with dried apricots for the winter

Pumpkin jam is an extraordinary, unique dessert.

If you add dried apricots to it, then you get a real delicacy that can be created even in winter.

The smell of the finished dish is catchy, reminiscent of sunny summer.

Let's look at how to prepare pumpkin with dried apricots for the winter.

Regular recipe

The traditional manufacturing method is considered the most common. The jam comes out tasty, thick and fragrant.

• pumpkin - 1.5 kg;
• dried apricots - 450 g;
• granulated sugar - 1 kg.

Next we do this:

1. Peel the vegetable from the skin, coarse fibers and seeds. Chop the pulp into medium-sized cubes. Place in a saucepan and add sweet sand. It is best to layer the 2 ingredients: sugar-pumpkin-sugar. In this way, the product will soak in faster and release juice.
2. Cover and leave on the table for 2.5-3 hours to dissolve the sweet particles.
3. In the meantime, the dried apricots need to be washed, placed in an enamel bowl and covered with cold, boiled water for 30 minutes. Strain, but do not pour out the infusion. Chop into narrow strips.
4. Place the container with the pumpkin on the fire, having previously poured in 200 ml of infusion. After boiling, lower the temperature and heat the mixture for 10 minutes. If foam appears, it must be removed.
5. Add dried apricots and continue cooking for another 20 minutes. If the mixture is thick, then the cooking time is reduced to 10 minutes.
6. Pack the pumpkin and dried apricot jam into sterile jars, close tightly, cool and store in the cellar.

Recipe for pumpkin jam with dried apricots

The preparation comes out very tasty and fragrant. It can be used when making baked goods, or simply spread on a piece of loaf.

• pumpkin - 1.5 kg;
• granulated sugar - 2 kg;
• apples - 1.5 kg;
• dried apricots - 450 g;
• cinnamon - 2 g.

Pumpkin jam with dried apricots

1. Dried apricots, apples and pumpkin need to be washed. Remove seeds, coarse fibers, and be sure to remove the skin from the vegetable. Chop any ingredient into slices or slices and grind in a meat grinder.
2. Place the resulting mass in a thick-bottomed saucepan, place on low heat and continue cooking for 2 hours.
3. If foam appears on the surface, it must be carefully removed.
4. Once the dish has reached the desired thick consistency, it needs to be packaged in sterile jars. Close tightly and store in the cellar.

Dessert “With dried apricots, pumpkin and walnuts”

In their own composition, pumpkin, dried apricots and walnut kernels contain the largest amount of vitamins, micro and macroelements. The delicacy helps strengthen the immune system during epidemics of colds. Well, it’s easy to complement delicious tea on a cool winter evening. Let's look at how to make pumpkin jam with nuts, dried apricots and lemon.

• pumpkin - 1 kg;
• granulated sugar - 450 g;
• dried apricots - 150 g;
• filtered water - 100 ml;
• lemon - 100 g;
• walnuts - 100 g;
• cinnamon - 1 g;
• nutmeg - 1 g.

After that we follow the annotations:

1. Rinse the vegetables and dry them with disposable napkins. Remove the skin, coarse fibers and seeds in a thin layer. Chop into medium sized cubes.
2. Cut dried apricots into 2 equal parts. Place in a suitable bowl and add warm water.
3. Wash the lemon and cut into thin slices. There is no need to remove the skin, but the seeds are the opposite. Otherwise, the taste of the finished product acquires some bitterness.
4. Peel the nuts from the internal partitions and pass through a meat grinder.
5. Pour drinking water into a thick-bottomed pan, add sugar and chopped nuts. Place on low heat. Wait until the grains are completely dissolved. Add pumpkin, lemon. Cook until completely softened.
6. Then add nutmeg, dried apricots and cinnamon. Continue production until the required thickness. When ready, pack the jam into sterile jars, close tightly and cool. Store in a cool place.

Pumpkin jam

Spicy jam with ginger root

Ginger root not only adds a smell and tart taste to the finished dish, but also has a beneficial effect on the functioning of the entire body. The main positive characteristics are that it increases metabolism, restores the functioning of the digestive system, and increases the body’s defenses. When combined with pumpkin, the beneficial properties are enhanced. Therefore, next we suggest you look at the recipe for pumpkin jam with dried apricots and ginger root.

• pumpkin - 1 kg;
• lemon - 80 g;
• ginger - 3 cm;
• granulated sugar - 500 g;
• dried apricots - 400 g;
• ground cinnamon - 2 g.

Next we do this:

1. Wash the vegetables and dry with disposable napkins. Remove skin, coarse fibers and seeds. Chop into medium sized cubes. Find the cooked pumpkin in the pan, add sweet sand. Cover and leave in a warm place for 4-5 hours to infuse.
2. After the designated time, the container with the contents must be placed on the stove, setting the heating mode to medium. After boiling, continue cooking for 15 minutes.
3. Peel the ginger root, rinse and chop on a small grater. Squeeze juice from lemon. Wash dried apricots thoroughly in several waters. Cut into cubes. Add the prepared ingredients together with cinnamon. Stir and continue cooking for 30 minutes.
4. Pack the healthy treat in sterile jars. Close tightly, and after cooling, store in the cellar.

Pumpkin jam with ginger

Pumpkin jam with dried apricots for the winter

By the time the pumpkin ripens, it is unrealistic to come across tasty and juicy apricots. You can replace them with dried apricots, which are sold on store shelves all year round. Combining 2 ingredients produces a tasty, fragrant jam.

• pumpkin - 1.5 kg;
• dried apricots - 250 g;
• citric acid - 0.5 tsp;
• granulated sugar - 1 kg;
• untainted water for soaking dried fruits.

Next we do this:

1. Wash dried apricots in several waters. Place in a suitable bowl and add hot, boiled water. Cover and leave to swell for 1.5 hours. Strain through a sieve and wait for excess water to drain.
2. Wash the pumpkin, remove seeds and coarse fibers and skin. Chop into manageable pieces, and then grind using a meat grinder. We do the same with dried apricots.
3. Place the finished mixture in a suitable saucepan, add sweet sand and mix thoroughly. Cover and leave on the kitchen counter for 60 minutes. During the designated time, a significant amount of juice will appear and some of the sugar will dissolve.
4. Place the pan with the contents on the stove to heat slowly. Cook for half an hour with constant stirring. Then you can increase the temperature and continue boiling the jam to the required thickness.
5. Place into sterile jars and seal tightly. Cool and store in the cellar.

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.

1. 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.
2. 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.
3. 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.
4. 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.

1. Peel the apples, remove the seeds, and cut into slices.
2. We also turn the pumpkin pulp into slices.
3. Then we pass the apples and pumpkin, as well as dried apricots, through a meat grinder.
4. Place the mixture into a thick-bottomed pan. Add sugar and place on medium heat.
5. 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.
6. 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.

1. 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.
2. 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.
3. 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.

1. 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.
2. 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.
3. 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.

1. 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.
2. Next we add pumpkin pulp, crushed into medium-sized cubes. Simmer for 15 minutes.
3. Add dried apricots, which were previously cut into strips. We put the multicooker on the “stew” mode for 80 minutes.
4. 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 with dried apricots – 7 fragrant recipes

In the winter, sunny pumpkin jam with dried apricots will return the person who eats this delicacy to the hot and generous summer for a few moments. And it’s absolutely easy to make such magical jam - all you need is a good recipe, natural ingredients and the desire to transform them into a unique dessert. Also, do not forget about the ability to enhance the effect of mixing the flavors of pumpkin and dried apricots by adding lemons, apples, raisins and nuts.

Pumpkin jam with dried apricots and lemon

Colorful, summery, rich in colors and flavors, pumpkin jam with dried apricots and lemon will remind you of hot summer and fertile autumn in the cool winter. Such a delicacy will allow you to warm up your body and soul, and if it is made from pumpkin grown in your own garden, it will also become a healthy dessert without any dyes or preservatives.

Ingredients:

• pumpkin (pulp) – 1 kg;
• dried apricots – 300-400 gr.;
• lemon – 1 pc.;
• sugar – 600 gr.

Divide the pumpkin pulp into uniform small pieces (no more than 2x2 cm), which must be placed, sprinkled with sugar, in a saucepan or stewpan. Then the container under the lid is sent to the refrigerator for 10-12 hours.

Wash the dried apricots thoroughly and leave them in cool water for the same period. When the pumpkin gives abundant juice, you can add dried apricots, strained and cut into pieces.

Fundamentally! Pumpkin jam does not acquire a homogeneous structure - you need to stir it smoothly and carefully so that the pumpkin cubes do not soften and become porridge. Also, during the cooking process, it is important to frequently collect the foam from the mass.

After mixing, place the jam mixture on low heat, bring to a boil, then skim off the foam and put it in a cool place. When the mass has cooled to room temperature, it is again heated over low-intensity heat with the addition of juice squeezed from lemon for 20 minutes.

Then the finished jam can be put into warm jars and covered with lids, allowed to cool at room temperature, and then put in the refrigerator.

Pumpkin jam with oranges

In jam with orange, pumpkin and dried apricots, different colors of color, taste and smell are harmoniously mixed. Subtle apricot and citrus notes will help brighten the mood on a cloudy winter day, and the thick taste of catchy jam will allow you to create wonderful pies and desserts with it. Ingredients:

• pumpkin (pulp) – 2.5 kg;
• oranges – 2 pcs.;
• lemon – 2 pcs.;
• dried apricots – 300 gr.;
• sugar – 1.5 kg.

Remove the skin and seeds from the pumpkin, cut into cubes, sprinkle with sugar (do not stir!) and put in the refrigerator (that is, in the dark)

In the morning, when the vegetable gives abundant juice, you can transfer it to a saucepan in which the jam will be prepared, and put it on medium heat to bring to a boil. After this, oranges and lemons are sent there - peeled and cut into cubes.

Advice! In this recipe, you can adjust the taste of the finished product by using the indicated amount of lemons (for sweet and sour jam) or excluding them completely (for dessert sweetness).

After boiling begins again, the jam must boil for 5 minutes, and then it is removed to cool in a cold space for 4-5 hours. After this time, the food is supplemented with washed and halved dried apricots, brought to a boil again and cooked over medium heat for 30 minutes with repeated stirring.

Then the jam can be placed in clean, warm jars and sealed.

Pumpkin jam with dried apricots and raisins

Pumpkin jam with dried apricots and raisins will turn out rich and thick, denser than when developing sweets with the addition of citrus fruits. But the thickness of such jam is an advantage with which it is successfully used as the interior for homemade baked goods - pies, pastries, “baskets” and rolls.

Ingredients:

• pumpkin – 1 kg;
• dried apricots – 200 gr.;
• raisins – 200 gr.;
• sugar – 500 gr.;
• water – 900 ml

Pour sugar into water, bring to a boil and cook sweet syrup. Pour pieces of clean pumpkin cut into small cubes into the bubbling mixture, then boil it for 30 minutes over medium flame. Next, the pumpkin in sweet syrup must be cooled and put in the refrigerator for 10-12 hours. Pour boiling water over the raisins for 30 minutes, wash the dried apricots, cut them into halves and also soak in hot water for 1-2 hours.

The infused pumpkin, which has given its juice, is placed on medium heat, brought to a boil, then the intensity of the flame is reduced to a minimum, and raisins and dried apricots are poured into the pan - always painstakingly squeezed out of excess water. The jam must be cooked for 30-50 minutes until the desired thickness, after which it is preserved in sterilized jars.

Recipe with added almonds

Pumpkin and dried apricot jam has a pleasant sweet taste and a unique smell, but those who have prepared such a delicacy more than once will soon want a contrast. Some people change the flavor colors of the jam by adding oranges, while others go even further and add zest by creating a delicacy with lemon and almonds.

Ingredients:

• pumpkin – 1 kg;
• sugar – 800 gr.;
• dried apricots – 300 gr.;
• almonds – 100 gr.;
• lemon – ½ pc.

Remove the pumpkin pulp from crusts and seeds, cut into small cubes, place in a deep container and cover with sugar. Place the sliced ​​lemon on top, with the peel but no seeds. The pumpkin must sit and release its juice for 3-4 hours, and while this is happening, you can pour boiling water over almonds for 15 minutes to remove the husks and dried apricots for 30 minutes to swell.

Place the infused pumpkin on the fire and cook over medium heat for 15 minutes for any 4-5 hours, repeating the sequence at least 5 times. In the 3rd cooking, you can add squeezed dried apricots, cut into quarters, to the pumpkin; in the 5th, add almonds. At the end of production, the jam is poured into jars and sealed.

Cooking in a slow cooker

Juicy pumpkin jam with dried apricots, prepared in a slow cooker, is unlikely to have to be canned - it comes out so deliciously fragrant and catchy that, without a doubt, you will want to eat it right away. Such a product can become a delicious natural dessert, moreover, prepared in such a way that retains the maximum of necessary substances in the finished product. Ingredients:

• pumpkin – 600 gr.;
• dried apricots – 300 gr.;
• sugar – 500 gr.;
• citric acid - a pinch.

The pumpkin must be peeled, freed from skin and seeds, washed and cut into cubes. First wash the dried apricots, then pour boiling water for 15-20 minutes to soften, then strain, squeeze and cut into halves. Place both components in a multicooker bowl, add sugar and citric acid, and mix the mixture thoroughly. Turn on the “Baking” mode on the machine for 60-75 minutes, close the lid, after 40 minutes stir the jam again and continue cooking, but with the lid open.

Pumpkin jam with dried apricots and apples

Pumpkin jam with dried apricots and apples is not only tasty, but also healthy, because it contains many microelements that are essential for the normal functioning of the body - provitamin A (beta-carotene), vitamins C, P and representatives of the B-group. This delicacy is a healthy dessert that improves sleep and digestion, and also normalizes the functioning of the heart and blood vessels.

Ingredients:

• pumpkin – 2 kg;
• dried apricots – 500 gr.;
• apples – 500 gr.;
• sugar – 1 kg.

Pumpkin jam with dried apricots

Very tasty jam! Try it! See for yourself!

Ingredients for “Pumpkin jam with dried apricots”:

• Pumpkin – 1 kg
• Dried apricots – 300 g
• Sugar - 500 g

Nutritional and energy value:

Recipe for “Pumpkin jam with dried apricots”:

Peel the pumpkin from the skin and seeds and grate it on a large grater.

Wash dried apricots, dry and cut into pieces.

Place the pumpkin and dried apricots in a saucepan, add sugar and leave for 20 minutes until the juice appears. Then bring to a boil, stirring constantly and remove from heat. Repeat the process 2-3 times after 5-6 hours until the pumpkin becomes soft. Place into sterilized jars and close the lids tightly.

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November 22, 2010 Snezhi #

November 22, 2010 Tatyana Samoilova # (recipe creator)

November 22, 2010 zhonushka #

November 22, 2010 Tatyana Samoilova # (recipe creator)

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