Pumpkin is perfectly stored in its natural, so to speak, form. And everything would be fine, but not everyone has the opportunity to put a dozen or one and a half orange balls for storage in their apartment, so most often city housewives prefer to can the pumpkin. One option for preserving pumpkin for the winter is pumpkin jam. Those who have never tried this jam should at least try brewing a couple of jars of the amber delicacy for experimental purposes. Try it and make sure that the pumpkin jam turns out tender, aromatic, without the specific smell inherent in raw pumpkin.

To make jam, not quite ripe fruits are selected, peeled and seeds and cut into cubes, sticks or slices or grated on a coarse grater. To give the jam additional taste and aroma, add citrus fruits, apples, currants or sea buckthorn - in general, any fruit or berries with a pronounced sour taste. The general principles of cooking pumpkin jam do not differ from the usual ones: the jam can be cooked in one step, in half an hour to an hour, depending on the recipe, or in several steps, allowing the pumpkin to soak in the syrup.

It is advisable to sterilize jam jars in the oven. If this is not possible, steam sterilize the jars, but let them dry completely before adding jam. Pumpkin jam can be simply packaged in clean jars and covered with parchment or plastic lids, but then you will have to store it in the refrigerator.

Ingredients:
1 kg pumpkin,
1 kg sugar,
1.5 stack. water.

Preparation:
Boil the syrup from sugar and water until it forms a thin thread, when the syrup flows from a spoon in a thin thread. Cut the pumpkin, peeled and seeded, into 1-centimeter cubes, pour in hot syrup and simmer over low heat until tender. The finished jam is dark amber in color. Pour the jam into jars and roll up.

Ingredients:
1 kg pumpkin,
1.5 kg sugar,
1 stack water.

Preparation:
Make syrup from half the sugar and 1 glass of water. Cut the peeled pumpkin into 1 centimeter cubes and dip in a 1.5% solution of baking soda for 10-15 minutes. After this, rinse the pumpkin in clean water and fill it with the prepared syrup. Bring to a boil and cook for 3-4 minutes. Cool, add the remaining sugar, boil again for a few minutes and leave for 6-8 hours. After standing, cook until done and cool. Place the finished jam in clean, dry jars and cover with plastic lids. Keep refrigerated.

Ingredients:
1 kg pumpkin,
1 lemon,
1 orange,
800 g sugar.

Preparation:
Cut the peeled pumpkin into cubes, peel the lemon and cut it with the skin, peel the orange and cut it into small pieces, removing the seeds. Sprinkle with sugar and leave overnight. Then put on the fire and simmer until thickened, about 30-40 minutes. Place hot into sterilized jars and seal. Turn it over, wrap it up.

Ingredients:
1 kg pumpkin,
800 g sugar,
2 lemons,
5-7 clove buds,
5-7 peas of allspice.

Preparation:
Peel the pumpkin and cut into cubes. Place in a saucepan, place on low heat and simmer until soft. If the pumpkin is not very juicy, add a little water. Add sugar to the softened pumpkin, boil for 15-20 minutes, then squeeze out the juice from the lemons, add spices and cook until thick, stirring constantly. Remove the cloves and pepper and pack into sterilized jars, roll up, turn over and wrap.

Ingredients:
1 kg pumpkin,
700-800 g sugar,
2 lemons,
300-400 g peeled apples.

Preparation:
Simmer the chopped pumpkin and apples over low heat in different pans until soft. Then combine in one pan, add sugar, boil for 15 minutes. Squeeze the juice from the lemons, pour into the pan and cook until thick, stirring so as not to burn. Place hot in sterilized jars and seal. Turn it over, wrap it up.

Ingredients:
1 kg pumpkin,
700-800 g sugar,
¾ stack. sea ​​buckthorn.

Preparation:
Cut the pumpkin into pieces, wash the sea buckthorn and put everything in a bowl for making jam. Add sugar and leave for 3-4 hours. The pumpkin will give abundant juice. Place the basin on the fire and cook for 20-25 minutes from the moment it boils over medium heat. Pour hot jam into sterilized jars and seal.

Ingredients:
1.5 kg pumpkin,
1.5 oranges,
1.5 kg lemons,
1.5 kg sugar.

Preparation:
Peel the pumpkin and remove the seeds from the oranges and lemons. Cut the pumpkin into cubes, chop the oranges and lemons along with the peel. Stir, add sugar and leave for several hours until juice appears. Then put the bowl with the jam on the fire and cook for 30 minutes from the moment it boils. Remove from heat and let cool. Put it back on the fire, bring to a boil and cook until done (a drop of syrup should not spread on the plate). Pour into sterilized jars and seal.

Ingredients:
1 kg pumpkin,
300 g dried apricots,
500 g sugar.

Preparation:
Grate the pumpkin, peeled and seeded, on a coarse grater, wash the dried apricots thoroughly and cut into thin strips. Mix pumpkin and dried apricots with sugar, wait until the juice is released and put on fire. Bring to a boil, stirring, and cool. Repeat 2-3 more times until the pumpkin is cooked through. Pack into sterilized jars and seal.

Ingredients:
1 kg pumpkin,
1.5 kg sugar,
1 stack 6% vinegar,
1 liter of water,
lemon juice, clove buds - to taste.

Preparation:
Peel the pumpkin and cut into 2 centimeter cubes. Boil water with vinegar, cool, pour over the pumpkin and leave for 4-5 hours. Then strain, place the pumpkin in a bowl for making jam and cover with sugar. Leave again for 4-5 hours. After standing, place the basin on the fire and bring to a boil. Remove and cool. Put it back on the boil, bring to a boil, simmer for 5 minutes and remove from heat again. Repeat 2-3 more times, increasing the cooking time by 5 minutes each time. During the last cooking, add cloves for flavor and lemon juice. Place the finished jam in sterilized jars and seal. Store in a dark place.

Ingredients:
1 kg pumpkin,
1 kg sugar,
1 stack water,
2 oranges.

Preparation:
Cut the pumpkin, peeled and seeds, into small cubes. Make syrup from sugar and water and pour it over the pumpkin. Place on the fire and simmer for 15 minutes. Pass the oranges together with the peel through a meat grinder, place in a saucepan with the pumpkin and cook from the moment of boiling for 10 minutes. Place the hot jam into sterilized jars and seal. Turn it over, wrap it up.

Ingredients:
1 kg pumpkin,
1 kg plums (preferably yellow ones).

Preparation:
Cut the peeled pumpkin into small pieces and remove the pits from the plums. Simmer everything together in a small amount of water until soft, rub through a sieve and put back on the fire. Add a little sugar if the taste is bland. Bring to a boil, pour into sterilized jars and seal. Turn it over, wrap it up. This puree is good to give to small children as a vitamin supplement in winter, and also to use for making pies.

Ingredients:
2 kg pumpkin,
800 g sugar,
1 lemon,
1 orange.

Preparation:
Cut the peeled pumpkin into cubes 1-1.5 centimeters in size, add sugar and leave overnight. The next morning, pour the resulting juice into an enamel bowl and put on fire. Bring to a boil and pour hot syrup over the pumpkin pieces for 12 hours. After standing, drain the syrup again, boil it and pour over the pumpkin. Finely chop the lemon and orange along with the peel, add to the bowl with the pumpkin and cook for 25 minutes over low heat. Pour the finished jam hot into sterilized dry jars and roll up. Nutritionists advise drinking pumpkin jam for weight loss several times a day with unsweetened tea (frankly, the amount of sugar in this jam raises great doubts, but probably the benefits of pumpkin outweigh the harm of sugar).

And finally, two options for preparing pumpkin without cooking, because only in this case all the vitamins are preserved in the pumpkin. You need to prepare raw “jam” in an enamel bowl.

Raw pumpkin jam

Ingredients:
1 kg pumpkin,
1 lemon,
1 orange,
850-900 g sugar.

Preparation:
Peel the pumpkin and remove the seeds; peel the lemon and orange and remove the seeds. Pass the pumpkin and citrus fruits through a meat grinder, add sugar and stir until it is all dissolved. Place in sterilized dry jars, cover with parchment and tie with twine. Keep refrigerated. The longer this “jam” sits, the richer its taste becomes.

Ingredients:
2 kg pumpkin,
2 oranges,
2 lemons,
850-900 g fructose.

Preparation:
Pass pumpkin, lemons and oranges, peeled and seeded, through a meat grinder. Add fructose and stir with a wooden spoon until there are no crystals left in the jam. Place in sterilized dry jars and cover with parchment or plastic lids. Keep refrigerated.

If you take the issue of preserving vitamins very seriously, then to peel fruit it is better to use ceramic knives, and grind the pumpkin not in a meat grinder, but on a plastic grater (of course, you will have to suffer, but you will get a real vitamin bomb!)

Happy preparations!

Larisa Shuftaykina

Pumpkin jam is an unusual and very tasty delicacy. It does not require standing near a hot stove for a long time; just boil it for 10-20 minutes and roll it into jars. Absolutely any type of pumpkin, even unsweetened ones, is suitable for this jam. You can add citrus fruit, barberry, sour apple to the pan - 1-2 such fruits will give the jam an interesting fruity shade. Or you can get by with just pumpkin and cinnamon.

Ingredients:

Pumpkin- 1 kg

Sugar- 1 kg

Orange, lemon or tangerine (optional)— lemon 1 piece, orange 2 pieces or tangerines 500 grams

Barberry- 1 tbsp

Cinnamon— 0.5 — 1 tsp/l

How to make pumpkin jam

1. We cut off the peel from the pumpkin, wash it and cut it into small cubes 1 by 1 cm. The pumpkin cooks quickly, so even if you cut it into thick slices, it will still soften quickly.

2 . Pour the pumpkin into an enamel pan (you can also use stainless steel), add sugar, stir and heat.

3. Gradually, the sugar will begin to melt, the pumpkin will soften and give juice, the jam will become liquid and boil.

4. Add a small pinch of cinnamon; orange, tangerines or lemon; barberry. Let the jam simmer over medium heat for 10-20 minutes.

6 . If you need to achieve a thick jam consistency, then boil longer.

During the boiling process, a foam of amazing taste will form on the surface of the jam. It must be removed and placed in a separate glass. The jam foam is in some way a separate dish, a by-product of the jam, but very tasty. At the end of the cooking process, we will have a stunning amber jam with a deep aroma in the pan. All that remains is to steam the jar and lid, pour the jam into it and roll it up.

Delicious pumpkin jam is ready

Bon appetit!

Pumpkin jam recipes

A delicious delicacy for lovers of radiant color, pumpkin jam recipes for which have long been circulating on the Internet and are very popular among housewives preparing for the winter.

A delicious treat - pumpkin jam or jam - can be prepared with the most interesting and unusual additives. For example, with ginger root, berries and other fruits, a variety of seasonings, honey, regular or brown sugar, poppy seeds, dried fruits.

Pumpkin is very healthy, especially in combination with lemon or oranges, and is also completely harmless to the figure, and if you make jam without adding sugar (this is also possible :) it will become an excellent dessert for those losing weight. Pumpkin is rich in carotene, as well as potassium and magnesium; consuming a product such as pumpkin jam with lemon will saturate the body with vitamins and elements that strengthen the immune system.

Pumpkin jam with orange

• Pumpkin – 1 kilogram.
• Orange – 2 large pieces.
• Sugar – 700 grams.

We start by peeling the pumpkins and oranges. You need to get rid of the seeds, and then cut the fruits into small cubes. Let's take a large saucepan where we put the ingredients, then sprinkle everything with sugar and leave it in a dark place, somewhere on the balcony, for the whole night under a lid.

This recipe for pumpkin jam with orange says - put the contents of the pan on the fire, cook until foam appears, which can be skimmed off with a slotted spoon, and cool the jam. When it cools down, put it back on the fire and cook over low heat for another hour, then cool, roll into jars and store in a cool, dark place.

Pumpkin jam with orange and lemon

• Pumpkin – 2 kilograms.
• Oranges – 3 pieces.
• Lemons – 2 pieces.
• Sugar or honey - optional and to taste.

First of all, you need to wash the food, then peel the pumpkin and cut it, along with lemons and oranges, which we will not peel. Mix the fruit and sugar and place on medium heat to simmer for 10 minutes. After which you need to leave it under the lid so that the jam cools, then boil again for 5 minutes over medium heat. Then we remove it, and after an hour you can put it in pre-sterilized jars, screw on the lids and you can put it in the underground.

This jam is not only healthy, but also dietary, if you put honey in it as a sweetener and do not use sugar, it is ideal as a dessert for those losing weight.

Pumpkin jam with dried apricots

• Pumpkin – 3 kilograms.
• Dried apricots – 1 kilogram.
• Honey – 300 grams of liquid linden honey.

The pumpkin needs to be peeled and cut into small cubes, then mixed with sugar and placed on low heat for 20 minutes. Cut the dried apricots the way you like best, either into large pieces, cutting them in half, or into four to six pieces. This recipe for pumpkin jam does not oblige you to add dried apricots of any particular shape; if you cut them into small cubes, you will get an amber jam, from which you can make a tasty and healthy jelly in winter.

Add dried apricots to the pumpkin with sugar, cook for an hour over low heat, leave to stand for several hours, close in sterilized jars and roll up the lids, put in the basement until convenient.

Pumpkin and apricot jam

• Pumpkin – 3 kilograms.
• Apricots – 1 kilogram.
• Orange – 1 piece.
• Lemon – 1 piece.
• Sugar – 1.5 kilograms.
• Vanilla, stick – 1 piece.
• Dry wine, white – 200 milliliters.
• Rum – 50 grams.
• Water – 200 milliliters.

From this quantity the product produces 1,200 grams of jam. That is, for 6 small jars of 200 grams. We only need the zest from the orange, and the juice from the lemon. This means we finely chop the orange peel and squeeze the juice out of the lemon. Peel the pumpkin and cut into cubes. In a large bowl, layer pumpkin, orange zest and sugar until ingredients are gone. Pour lemon juice over everything, cover with a lid and leave overnight.

The next day, you need to wash and peel the apricots, then cut them into cubes, add wine and water, a vanilla stick, as well as the pumpkin mixture, and simmer over low heat for 1 hour. Turn it off, pour in the rum, stir, leave to cool slightly and you can put it in jars.

Pumpkin jam in a slow cooker

• Citric acid – 1 teaspoon.
• Sugar – 300 grams.

Peel the pumpkin and grate it on a coarse grater. Then sprinkle with sugar, mix well, and place in the slow cooker for two hours in the “stew” mode. During the stewing process, the pumpkin should be stirred with a wooden spoon. Turn it off and add citric acid to the still hot jam and mix again.

We sterilize the jars and prepare the lids, lay out the jam, roll it up and leave it in a dark place until it cools, after which it can be stored in the refrigerator.

Pumpkin jam with ginger and poppy seeds

• Fresh ginger root – 7 cm.
• Lemon – 1 piece.
• Poppy seed – 1 tablespoon.
• Sugar – 0.5 kilograms

The peeled pumpkin should be cut into thin strips, not very long, add sugar to it and squeeze out the juice of one lemon. Mix everything well, put it in a large saucepan and leave it overnight so that the pumpkin releases its juice.

The next day, you need to put a pan with raw jam and bring to a boil, then cover with a lid, remove from heat and leave for at least 5 hours.

Cut the ginger root into thin strips, like pumpkin, add to the rest of the ingredients, mix and put on low heat for 20 minutes, stirring lightly. Then remove, cover with a lid, and leave for at least 4 hours.

Let's prepare the poppy seeds: fry the poppy seeds in a dry frying pan for 5 minutes. Now add poppy seeds to the jam, leave on medium heat for 40 minutes, stirring. Close in prepared jars and store in the refrigerator.

Pumpkin jam with honey

Ideal option for raw foodists. No need to cook, it turns out to be cold jam.

• Peeled pumpkin – 1 kilogram.
• Honey – 7 tablespoons.
• Lemon – 1 piece.
• Freshly ground cinnamon - half a teaspoon.

Peel the pumpkin and cut into small cubes, wash the lemon well and cut into small portions. Let's pass our fruits through a meat grinder or blender. We make a consistency like baby fruit puree, adding liquid linden honey, and mix very well so that the mixture becomes completely homogeneous.

Add cinnamon at the very end, mix a little again and put in small jars, hide in the refrigerator.

Pumpkin jam with apples

• Apples – 1 kilogram.
• Apple juice – 120 milliliters.
• Peeled pumpkin – 1 kilogram.
• Lemon – 1 piece.
• Sugar – 700 grams.
• Ground cinnamon and ground nutmeg - to taste.

Pumpkin pulp should be cut into cubes and cooked, adding half a glass of water, over medium heat for 15 minutes. While the pumpkin is cooking, you need to peel the apples and cut them into cubes, then add them to the pumpkin. Stir and add the juice that is squeezed from the lemon, mix again, and after 15 minutes puree with a blender. Leave on the fire for another 10 minutes, adding sugar and seasonings. Stir and turn off after the allotted time.

Place the jam in sterilized jars and roll up the lids, hide in the refrigerator or basement.

Frozen pumpkin jam

• Frozen pumpkin – 0.5 kilograms.
• Apple cider vinegar – 1 teaspoon.
• Sugar – 100 grams.

Thaw the pumpkin and cut it into small cubes, put it in a saucepan and boil until ready in a small amount of water, which we drain after boiling. Cool slightly, add sugar and cook for another half hour - 40 minutes until the sugar is completely dissolved. The jam is ready, you can cool it or try it hot, store it in jars and in the refrigerator or use it immediately, make tarts from it and put it in cheesecakes.

Pumpkin and zucchini jam

• Peeled pumpkin – 1 kilogram.
• Zucchini – 800 grams.
• Lemon – 150 grams.
• Dried apricots – 200 grams.
• Raisins – 150 grams.
• Sugar – 1.5 kilograms.
• Water – 2 glasses.

Wash the dried fruits well and then leave them in boiling water for 20 minutes. Then drain the boiling water and rinse the food well. The lemon must be peeled, the zest grated, and the lemon must be cleared of seeds and all excess.

We cut pumpkin, zucchini and lemon, as well as dried apricots into pieces, which we then pass through a meat grinder. Then mix all the products in a large saucepan, add raisins and sugar, mix again, add finely grated lemon zest. Place on low heat and bring to a boil for an hour. Constantly stir the pumpkin jam and use a slotted spoon to remove the foam from above. The pumpkin porridge should become thicker; after cooking, you need to pour the jam into jars and roll up the lids, then turn them upside down and leave until the contents have cooled. Store in the basement or refrigerator.

Pumpkin jam recipe with sea buckthorn

• Peeled pumpkin – 1.5 kilograms.
• Sea buckthorn – 1 kilogram.
• Orange zest – 15 grams of peel.
• Sugar – 0.5 kilograms.
• Nutmeg – 0.5 teaspoon.

Wash and dry the sea buckthorn berries well, and then pass them through a juicer, or squeeze the juice in a different way, you can through cheesecloth, or as you know how. In a large saucepan, you need to heat the sea buckthorn juice over low heat, add sugar there and keep it on the fire until completely dissolved. Then cut the pumpkin into small square pieces. And when the sugar melts, you need to add the chopped pumpkin and cook the jam until the pieces become transparent.

Add orange zest (finely grated orange peel) to the pumpkin and boil for another 20 minutes. The jam should be constantly stirred so that it does not stick to the bottom of the pan, and at the end of cooking, add a little nutmeg and turn it off until it cools.

Let's prepare, sterilize the jars, put the jam in them, roll them up and put them upside down until they cool completely. Then we hide it in the basement. This jam is incredibly useful, especially in winter, when there is nothing else to quickly recharge the immune system. A spoonful of this jam in your tea and you’ll get the flu like never before.

Pumpkin, apple, lingonberry and cinnamon jam

• Pumpkin – 1.5 peeled fruits.
• Lingonberries – 20 grams.
• Apples "Antonovka" - 1 kilogram.
• Cinnamon – 1 teaspoon.
• Sugar – 700 grams.

Take your favorite variety of pumpkin, peel the fruit and remove seeds, cut into small cubes, place in a saucepan and add sugar, stir, leave until the morning and overnight so that the pumpkin releases juice.

The next day, place the pan over medium heat for 20 minutes, stirring if the contents begin to stick to the bottom of the pan. After this time, remove the container with jam from the heat, cool, and then put it back on low heat.

Apples need to be peeled and seeded, cut into small pieces, added to the pumpkin, boil for another half hour until the apples are cooked, when they are soft, pour in the lingonberries, cook for 10 minutes, bring the pumpkin jam recipe to a boil.

When the jam is almost ready, add cinnamon, mix well, let cool completely, and transfer to pre-sterilized jars. Roll up and hide in the cellar, serve with hot white toast and a piece of butter.

Jam – spiced pumpkin jam

• Pumpkin, peeled – 1 kilogram.
• Sugar – 1 glass.
• Ginger, fresh. Root – 20 grams.
• Cinnamon stick – 1 piece.
• Allspice peas - 5 pieces.
• Cloves – 5 pieces.
• Nutmeg, ground – 0.5 teaspoon.
• Apple cider vinegar - 3 tablespoons.

Make a syrup from sugar and water, with the addition of apple cider vinegar (half the indicated dose). Cut the pumpkin into small cubes, 1 centimeter each. Then mix the syrup with the chopped fruits and boil for 10 minutes. After this time, turn off the heat and drain the excess liquid.

We put the spices in a homemade gauze bag, add it to the pan and put the jam back on the fire for 1 hour over low heat, then take out the bag, grind the contents of the pan with a blender, add nutmeg, mix and keep on the fire for another 5 minutes. Then cool and put into jars, roll up and store in the basement.

If you have never made pumpkin jam before, then quickly correct this omission! After all, it turns out incredibly aromatic and tasty, and you can eat it right away or prepare it for the winter.

It seems quite strange to make pumpkin jam. But once you try it, you will probably cook it again and again.

Even the most inexperienced cook will figure out how to make pumpkin jam.

Required Products:

• a little more than a kilogram of sugar;
• pumpkin weighing a kilogram;
• half a small spoon of citric acid.

Cooking process:

1. Cooking does not require any special effort, but it will take a lot of time. First, wash the pumpkin, remove the skin and cut it into small squares.
2. Place the resulting pieces into a saucepan, add sugar and let the mixture sit for at least 10 hours.
3. After this time, you can proceed to cooking and here you need to observe some nuances. The fire should be low. We keep the pumpkin on it for about 20 minutes, after which we remove it, wait until it cools down, and put it on the stove again. We do this three times and on the last of them add the specified amount of citric acid to the almost finished jam.
4. Now you can serve the finished dish or roll it into jars.

Cooking with lemon

Minimum products, maximum taste and benefits - all this jam with lemon and pumpkin.

Required ingredients:

• one lemon;
• approximately 250 milliliters of water;
• about a kilogram of sugar and the same amount of pumpkin.

Cooking process:

1. Pour water into a deep pan with thick walls, heat it and add sugar. We wait until the sweet water boils and cook the syrup so that the sugar is completely dissolved.
2. During this time, we clean the pumpkin, turn it into cubes and do the same with the lemon. We cut the latter together with the skin, and then put it through a food processor or meat grinder.
3. Add the ingredients to the syrup and cook for about an hour over medium heat. As a result, the syrup should be liquid.

With orange

Another way to make a delicious treat is to make pumpkin and orange jam. It turns out quite thick, so it can be used as a filling for baked goods.

Required Products:

• 120 milliliters of water;
• one orange;
• about 600 grams of pumpkin;
• 300 grams of sugar.

Cooking process:

1. First put the peeled and cut into squares pumpkin into the pan, and then the chopped orange. You need to cut it together with the skin.
2. Fill the contents of the dish with sugar and keep it on the stove for about 35 minutes, setting the heat to medium. After this time, the orange should become transparent and the pumpkin should be boiled.
3. We send the entire mass to a food processor or simply grind it in a blender until pureed.
4. We heat the resulting mass again, after which it can be rolled up or eaten immediately.

With dried apricots

Pumpkin jam with dried apricots can rightfully be considered the healthiest, and it is also recommended for children.

Required Products:

• approximately 800 grams of dried apricots;
• two kilograms of pumpkin;
• lemon;
• kilogram of sugar.

Cooking algorithm:

1. This process is not too different from those already suggested above. First, wash and chop the food into small pieces.
2. Sprinkle the pumpkin with sugar and let it stand for about two hours to release the juice.
3. After this time, cook it in its own juice for about 20 minutes, combine it with dried apricots and keep it on the stove for the same amount. Five minutes before removal, add lemon juice and stir.

With lemon and orange

Pumpkin jam with orange and lemon - what could be more fragrant? The taste is difficult to compare with something else... Just try it!

Required Products:

• two oranges;
• lemon;
• about a kilogram of sugar or other amount to taste;
• two kilograms of pumpkin.

Cooking process:

1. As with other cooking options, you should start by chopping all the ingredients. We remove the skin only from the pumpkin, cut the rest of the fruits right along with the peel.
2. Mix all the ingredients well, sprinkle them with sugar and put them on the stove to cook.
3. We keep the future delicacy on low heat for about 10 minutes, after which we remove it, wait for it to cool completely and put it on the stove again for the same time. We do this three times, after which the jam can be served or made into preparations.

With apples

Another simple recipe for autumn jam.

Required Products:

• two glasses of water;
• kilogram of sugar;
• lemon;
• about a kilogram of pumpkin.

Cooking process:

1. Heat the specified amount of water, wait until it boils, put sugar in it and cook for about 10 minutes until it dissolves.
2. After this time, place the chopped and peeled pumpkin and diced apples in sweet water. Keep the dessert on the fire for about five minutes after everything is soaked in syrup. Add lemon juice.
3. Let the resulting confiture stand for five hours until it cools completely. After that, put it on the stove again, boil for 7 minutes, cool and cook for the third time for about 10 minutes after boiling.

How to make pumpkin jam in a slow cooker?

You can get the delicacy in another quick way, using a slow cooker.

Required Products:

• a kilogram of sugar and the same amount of pumpkin;
• spoon of citric acid.

Cooking process:

1. Grind the pumpkin in any convenient way. You can simply cut it, pass it through a meat grinder or use a food processor.
2. Sprinkle it with sugar and leave for several hours until the juice appears.
3. After this time, put the mixture into a bowl and turn on the device in the “Quenching” mode for two hours. About 10 minutes before the end of the process, add the specified amount of citric acid and mix.

Raw pumpkin jam

Although it doesn’t sound very appetizing, the result is delicious jam that retains all the vitamins.

Required Products:

• approximately 600 grams of sugar;
• half a kilogram of pumpkin;

Cooking process:

1. Wash the pumpkin well and remove the skin. First, we cut it into pieces, and then completely grind it through a meat grinder to a puree.
2. The resulting mass should be combined with sugar in a bowl, and then this container should be placed in a pan with water heated to 30 degrees.
3. Keep the treat in a water bath until the sugar is completely dissolved, stirring constantly. This usually takes from 30 to 60 minutes. After the designated time, the jam is completely ready for use.

Sun pumpkin dishes on Russian tables are the exception rather than the rule. After all, the pumpkin “variety” mostly consists of rice or millet porridge and puree soup. Sometimes a bright pumpkin is grabbed from the cellar for casseroles or baking, but this is where its active use ends. Why housewives are so unfair to the healthy autumn vegetable is unknown. Let's try to rectify the situation by planning a whole series of simple, quick and tasty pumpkin preparations for the winter.

The most popular among fruit and vegetable desserts “from a jar” are jams, jellies, confitures and marmalade. But pumpkin jam, the recipe for which we will publish below, is unrivaled in all respects. With orange and lemon, with ginger and dried apricots, through a meat grinder, in a slow cooker or just on the stove - pumpkin jam can be prepared in any way, as long as the proportions are respected. We'll tell you more about how to cook and how to cook in today's article.

Classic pumpkin jam: a simple recipe with photos

Housewives’ concerns about pumpkin jam are understandable: beginners don’t know how a tough vegetable will behave in such conditions. Although in fact there is nothing wrong with this kind of preparation. The basic rule for canning pumpkin is to select additional ingredients that complement the taste of the main one. And, meanwhile, there are many of them - citrus fruits, mint, rosemary, cinnamon, ginger, cardamom, anise, nutmeg, fennel, etc. Even in a simple recipe for classic pumpkin jam there is a place for flavoring and aromatic additives.

Necessary ingredients for making classic pumpkin jam recipe with photo

• sweet pumpkin - 2 kg
• granulated sugar - 1.5 kg
• large lemons - 2 pcs.
• vanilla

Step-by-step preparation of pumpkin jam for the winter according to a recipe with photos

Take a pumpkin weighing from 2.5 to 3 kg. After cleaning and trimming, the pulp should correspond to the weight indicated in the proportions of the recipe.

Cutting and peeling raw pumpkin is not easy. To make your task easier, warm the vegetable in the microwave 4-5 times for 1 minute.

At the last stage, remove the main ingredient from the microwave. Cut the pumpkin in half, carefully cutting out the middle with the seeds.

On a note! Don't throw away pumpkin seeds. Rinse them thoroughly to remove fibers, dry them in the sun and fry them in a dry frying pan. When prepared, the seeds can be used as an additive to various dishes and baked goods, or simply eaten.

Cut the peeled pumpkin pulp into small cubes and add sugar. Leave the bowl with the preparation in the refrigerator for 12-18 hours.

After the allotted time, move the pan to the burner and cook the jam until done. Check the consistency by cooling a small part of the workpiece on a flat plate.

If the thickness is suitable, remove the pan from the stove and immediately distribute the contents into sterile jars of a convenient volume. Use a wide-mouth funnel to avoid burning your hands. Turn the finished classic pumpkin jam over a simple recipe with a photo with the lids facing down and cover with a warm blanket.

Quick pumpkin jam with orange and lemon: a recipe for winter

Pumpkin is an interesting vegetable not only for its bizarre, curvaceous shapes, but also for its inner world. Or rather, the vitamin and mineral composition. Quick pumpkin jam for the winter with oranges and lemons is considered one of the most beneficial for the immune system and gastrointestinal tract. Carotene and pectin remove heavy cholesterol, B vitamins strengthen nerves, skin and hair. And citrus fruits in the recipe enhance the body’s protective functions.

Necessary ingredients for quick pumpkin-citrus jam for the winter

• ripe pumpkin - 1.5 kg
• large oranges - 2 pcs.
• lemon - 1 pc.
• sugar - 800 g
• drinking water - 1 l
• grated ginger - 50 g
• cinnamon powder - 1 tsp.

Step-by-step preparation of pumpkin, lemon and orange jam according to a quick recipe for the winter

Choose a pumpkin from the sweet orange varieties - Zolotaya Grusha, Arabatskaya, Novinka, Zhemchuzhina, Prikubanskaya, etc.

Cut off all the peel from the vegetable, remove the seeds with the inner fibrous mass. Cut the pumpkin into small pieces of any shape.

Wash the oranges and lemon thoroughly and rinse with hot water. Cut the citrus fruits into the same pieces as the pumpkin and mix the ingredients in a saucepan.

Make syrup from water, sugar, grated ginger and cinnamon. Pour boiling liquid over the bulk of the prepared components. Cook the jam over low heat for 1-1.5 hours.

On a note! Do not forget to remove the foam from the boiling workpiece in a timely manner. Most often, it is the ignored foam that causes the jar to “explode.”

Roll up ready-made quick pumpkin jam with orange and lemon according to the winter recipe in sterile turnkey jars. Turn the container with the treat upside down until it cools completely.

Pumpkin jam with orange and lemon: video recipe for a slow cooker

Bright pumpkin jam with lemon and oranges, prepared in a slow cooker, is the best opportunity to enjoy the gifts of sunny summer and warm autumn in the middle of winter. In this preparation, pumpkin plays the role of a base component, so the structure of the dessert is tender and creamy. And citrus fruits give the delicacy a wonderful aroma and a light sweet and sour note.

Watch the quickest way to make pumpkin jam with orange and lemon in this video recipe for a slow cooker:

Delicious pumpkin and apple jam through a meat grinder

Since pumpkin is a sweet vegetable, it fits more harmoniously into dessert preparations rather than into salty snacks. There are, of course, many recipes in which the “queen of the fields” is marinated in spicy sauces, but there are many more options for jam. For example, our delicious pumpkin and apple jam, minced. In tandem with sweet or sweet and sour apples, boiled pumpkin turns into the best off-season food for kids - tasty, healthy, with a delicate, uniform consistency.

Necessary ingredients for delicious pumpkin jam with apples through a meat grinder

• pumpkin - 1 kg
• sweet apples – 1 kg
• sugar - 1.5 kg
• citric acid - 1 pinch
• cinnamon

Step-by-step preparation of pumpkin-apple jam through a meat grinder

Dry pumpkin jam - quick and tasty recipes

The “dry” type of pumpkin jam according to our quick and tasty recipe allows you to use even damaged fruits for preparation. Since the vegetable in this version undergoes heat treatment several times, spoiled areas can simply be cut off without fear for the quality of the future delicacy.

Ingredients needed for instant dry pumpkin jam

• ripe pumpkin – 1 kg
• orange - 2 pcs.
• sugar - 1 kg
• citric acid - 2 tsp.
• powdered sugar

Step-by-step preparation of dry pumpkin jam according to a quick recipe with photos

For making dry jam, choose pumpkins that are not the most juicy varieties. This will make cooking much easier.

Peel the selected vegetable from the peel and seeds, cut the fruit into 2 cm x 4 cm pieces. Place the pumpkin in a saucepan and cover with sugar.

Zest half an orange into the pan. Cut the remaining fruit into cubes along with the peel and the rest of the mixture. Mix all ingredients and place the bowl in the refrigerator overnight.

The next morning, boil the preparation for 5-7 minutes after boiling. When the mixture has cooled, boil again. Repeat the process 3 times.

Using a slotted spoon, carefully scoop out the pumpkin pieces and place them in a thin layer on a baking sheet lined with parchment. Dry the treat for 2-3 days in a warm place (on the stove, in the sun, etc.).

Dry pumpkin jam according to the recipe is quickly and deliciously sprinkled with powdered sugar so that all the pieces are dusted.

Store the dessert in a vacuum sealed container in a cool place.

Pumpkin jam with dried apricots, ginger and cinnamon: step-by-step recipe

For real gourmets we can offer an extraordinary step-by-step recipe for ginger jam made from pumpkin, dried apricots and cinnamon. Its taste is amazingly subtle and delicate, its aroma is rich in dozens of combinations, and its consistency is light and airy, resembling a delicate fruit puree. It’s a pity to mix such a preparation with something else. It is better to enjoy its delights by scooping a teaspoon from a transparent bowl.

Necessary ingredients for pumpkin jam with dried apricots, ginger and cinnamon

• pumpkin - 2 kg
• dried apricots - 800 g
• sugar - 1 kg
• lemon - 1 pc.
• fresh ginger - 1 piece
• cinnamon sticks - 2 pcs.

Step-by-step preparation of pumpkin and dried apricot jam with ginger and cinnamon

Vitamin jam from pumpkin with dried apricots and orange: recipe with video

Autumn rewards diligent owners not only with a heap of bright leaves and an abundance of sweet fruits, but also with a full variety of pumpkins. This means that vitamin-rich pumpkin jam with oranges and dried apricots is another useful late-autumn gift. Such a treat always seems to be not enough. I want to roll it up again and again. And since pumpkin is an affordable product of impressive size, there is no need to skimp.

Prepare vitamin jam from pumpkin with dried apricots and orange according to the recipe with the video, and enjoy the amazing gift of golden autumn all winter.

It can be a shame for the sunny bright orange pumpkin. After all, it has long been ready to reveal all the delights of its taste, aroma and benefits, but for some reason housewives are in no hurry to take advantage of them. But pumpkin jam, the recipe for which you saw above, is a tasty and quick winter treat for children, teenagers, adults and even the elderly. Pumpkin jam through a meat grinder with orange, lemon, ginger and dried apricots is easy to prepare, easy to cook and easy to store.

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All nutritionists recommend that their patients make friends with pumpkin. After all, this is not only a beautiful and vibrant vegetable, but without exaggeration it can be called the most useful. The fruit can retain vitamins throughout the cold months. To make taking your medicine a pleasure, you can master several recipes for unusual pumpkin jam with lemon.

How to make pumpkin jam with lemon

In contrast to lemons, pumpkins are divided into only three types: decorative varieties, fodder varieties and table varieties. The first ones are usually planted behind a fence to decorate your garden plot. The second variety is suitable for feeding livestock, but you can make delicious pumpkin-lemon jam from table pumpkins and lemons. The main thing is to choose the right pumpkin specimen, process it and cook it.

Much will depend on the quality of the autumn queen, so the question of her choice in the process of making jam plays a key role. The pumpkin ideal is:

• Medium sized round fruit. Overgrown pumpkins are unsweetened and are more suitable for soup or main courses.
• Pumpkin weight no more than 5 kg. A good vegetable always weighs more than its size might suggest.
• The peel is without dark spots, uniform and dense, and the flesh is always elastic and bright orange.
• The pumpkin tail should be dry. This means that the fruit stayed in the garden until it reached maturity.

With the choice of lemons, things are much simpler. A good fruit has a bright yellow color, elastic to the touch, without visible damage. If you still can’t find a suitable lemon in the store, this ingredient can be replaced with lime. The taste of this fruit is much softer, and the peel is not very bitter. Limes are smaller in size, so if a recipe calls for 2 lemons, substitute 4 limes.

Recipe for pumpkin jam with lemon

Pumpkin goes well not only with meat, fish and vegetables, but also with most citrus fruits and berries. Pick up your grandmother's cookbook, you'll definitely find at least one recipe for pumpkin-lemon jam. Our ancestors loved this delicacy very much and appreciated it for its medicinal qualities. Such sweetness will come to the rescue during the season of exacerbation of infectious viral diseases, will warm you in the cold winter and enrich the body with vitamins in early spring. Try to diversify your range of preparations and please your loved ones with the unusual taste of pumpkin jam.

With orange

• Time: 60 minutes.
• Number of servings: for 9 people.
• Calorie content of the dish: 65 kcal.
• Purpose: dessert.
• Cuisine: Russian.

Pumpkin-orange jam with lemon can be eaten not only as a snack with tea, but also used as a filling for pies, pies, or added to cake cream. Oatmeal and semolina porridge turns out very tasty with this delicacy. Young children will appreciate this dish. Find out how to prepare this citrus delicacy from the following recipe with photos.

Ingredients:

• pumpkin pulp – 500 g;
• zest of one lemon;
• orange – 1 pc.;
• sugar – ½ tbsp.

Cooking method:

1. Peel the main vegetable, imagine how you want to see it in the finished jam and cut into pieces like this. If desired, the pulp can be passed through a meat grinder.
2. Remove the zest from citrus fruits using a grater. Add orange pulp to juice.
3. Pour two glasses of warm water over sugar and prepare syrup. Then add pumpkin to it and boil until soft.
4. Reduce heat and add citrus zest and juice.
5. Stir and cook the jam for another 30 minutes.

With sugar

• Time: 40 minutes.
• Number of servings: for 5 people.
• Calorie content of the dish: 171 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The homemade delicacy is especially tasty with the addition of citrus notes. You can use regular citric acid or add a whole lemon. To do this, the citrus fruit along with the peel needs to be crushed in a blender or cut into slices. Spices are designed to transform and emphasize the taste. You can choose the following options: ground cinnamon, a sprig of vanilla or ginger root - it all depends on your taste.

Ingredients:

• pumpkin pulp – 1 kg;
• sugar – 1 kg;
• lemon – 2 pcs.;
• spices: cinnamon, cardamom, cloves.

Cooking method:

1. Cut the pumpkin into medium-sized pieces and the lemon into half-slices.
2. Transfer the food into a ceramic container, add sugar and set aside until the juice releases.
3. Then add the pieces of vegetable with lemon and spices. Place the pan on a small burner.
4. Cook pumpkin jam in 2 batches, 20 minutes each, allowing at least 4 hours to cool.

For the winter

• Time: 2 hours.
• Number of servings: for 15 people.
• Calorie content of the dish: 185 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

You can prepare not only apricot, currant or strawberry jam for the winter; show your culinary ingenuity and prepare pumpkin jam. The main thing when preserving is to sterilize the jars well, otherwise the confiture will spoil during storage. Before storing all jars in the pantry or basement, make sure the jam in them has cooled completely.

Ingredients:

• pumpkin pulp – 1 kg;
• granulated sugar – 1 kg;
• lemon – 1 pc.;
• water – 1 tbsp.

Cooking method:

1. First, peel and seed the pumpkin. Cut the pulp into small cubes.
2. Wash the lemon and put it through a meat grinder along with the peel.
3. Cook sugar syrup on low gas. Add vegetable pieces with lemon to the liquid.
4. Cook all the ingredients for 45 minutes to an hour until the liquid is reduced by about half.
5. Remove the finished jam from the stove, set aside for 15 minutes, and then put it in jars.
6. Roll up the lids and let cool completely, after which we store them in the pantry.

With dried apricots

• Time: 60 minutes.
• Number of servings: 9 servings.
• Calorie content of the dish: 62 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

If you have not yet tried delicious pumpkin jam with dried apricots and lemon, then you should prepare a couple of jars of this delicacy in the new season. The advantage of this dish is not only its unusual taste, but also the fact that you can use stored ingredients for cooking. Take a fruit from the pantry and a few grams of dried apricots, add a little sugar and lemon juice to the ingredients, boil on the stove - and a wonderful dessert is ready for the winter.

Ingredients:

• pumpkin pulp – 1 kg;
• granulated sugar – 800 g;
• dried apricots – 300 g;
• lemon juice – 4-5 tbsp. l.

Cooking method:

1. Wash the pumpkin, remove the seeds, remove the top hard layer.
2. Cut the vegetable into small cubes and place in a saucepan, sprinkling each layer with sugar.
3. Leave the workpiece for 2-3 hours at room temperature so that the pulp releases juice.
4. Pour warm water over the dried apricots and leave to swell. Then dry and cut.
5. Add lemon juice to the pumpkin, put the pan on the stove, and start cooking on low gas.
6. As soon as the contents boil, add candied fruits and stir.
7. Cook the jam for 15 minutes, avoiding a strong boil.
8. Then remove the container from the stove and let it cool completely.
9. After 3-4 hours we repeat the process. After the second time, roll the finished, slightly cooled delicacy into jars.

With ginger

• Time: 60 minutes.
• Calorie content of the dish: 117 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Persimmon, ginger, lemon and pumpkin are an excellent set of ingredients for making spicy jam. The addition of grated ginger root gives the traditional delicacy a special warming taste, and persimmon adds additional health benefits. If you wish, you can grind the finished ingredients in a blender and get a puree, or you can leave them in whole pieces. Learn how to make delicious jam and delight your household with a new dish.

Ingredients:

• pumpkin pulp – 300 g;
• persimmon – 2 pcs.;
• lemon zest – 1 tbsp. l.;
• fresh ginger – 5 cm²;
• sugar – 1 tbsp;
• water – ½ tbsp.

Cooking method:

1. Cut the pumpkin and persimmon into cubes.
2. Peel the ginger root and grate it on a fine grater.
3. Combine all the ingredients in a saucepan, add sugar with water and lemon zest.
4. Stir and cook over medium heat, stirring occasionally, for about an hour.

With tangerine

• Time: half an hour.
• Number of servings: for 9 people.
• Calorie content of the dish: 170 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Pumpkin jam with tangerine and lemon turns out bright not only in appearance, but also in taste. It can be prepared at any time of the year, even in winter, when there are no vegetables growing in the garden. The recipe states that it will take 30 minutes to cook - this is the total cooking time for the finished products. This delicacy turns out to be moderately liquid. If you want to get delicious jam, then increase the time by 10-15 minutes.

Ingredients:

• pumpkin pulp – 300 g;
• juice of half a lemon or citric acid – 1 tsp;
• sugar – 300 g;
• tangerines – 200 g.

Cooking method:

1. Wash the tangerines and cut them into slices along with the peel.
2. Sprinkle the citrus fruits with sugar and place cubes of pumpkin pulp on top.
3. Add lemon juice to the ingredients, add the remaining sugar.
4. As soon as the food releases its juice, place the container on medium heat.
5. Let the liquid boil, stirring constantly, boil the jam for 5 minutes.
6. Then reduce the power of the burner to a minimum and continue cooking for about half an hour.

In a slow cooker

• Time: 2 hours.
• Number of servings: for 7 people.
• Calorie content of the dish: 78 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

You will learn how to make aromatic pumpkin jam with lemon in a slow cooker from this simple recipe. The advantage of a multicooker is that you don’t need to constantly stir the mixture: pour the ingredients into the bowl, close the lid, select a mode and forget about the treat for 2 hours. It should be cooked in the “Jam” mode, but if your kitchen machine does not have such a function, then select “Stew” and leave the time the same.

Ingredients:

• pumpkin pulp – 1 kg;
• lemon zest – 4 tbsp. l.;
• lemon juice – 6 tbsp. l.;
• sugar – 1 tbsp.

Cooking method:

1. Cut the pumpkin into pieces, grate on a medium grater along with lemon zest.
2. Place the grated pulp into the multicooker bowl and turn on the “Jam” mode for 2 hours.
3. There is no need to stir the mixture during cooking.
4. 10 minutes before the end of the cycle, open the lid and add lemon juice to the sweet mass.
5. Place the cooled dessert into jars and put it away for storage.

With apples

• Time: 60 minutes.
• Number of servings: 9 cans of 0.25 ml.
• Calorie content of the dish: 127 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

You can make jam from apples and pumpkin at any time of the year, because these products can always be found in the store. However, it turns out much tastier and healthier in the fall, when vegetables and fruits grow freely in the beds. If you want the finished jam to be sweet, then take apples of the “Medunitsa”, “Bolotovskie” or “Venyaminovskie” variety; apples “Antonovka”, “Bely Naliv”, “Grushovka” will give sourness.

Ingredients:

• peeled pulp – 400 g;
• lemon zest – 1 tbsp. l.;
• lemon juice – 4 tbsp. l.;
• water – 100 ml;
• peeled apples – 400 g;
• sugar – 2 tbsp.

Cooking method:

1. Cut the clean pumpkin pulp into cubes, add sugar, and leave overnight.
2. In the morning, when the fruit has released juice, put the container on the fire and heat it up.
3. Cut the apples into cubes and add them to the container with the pumpkin. Cook for 5-7 minutes, stirring constantly.
4. Cool the jam for 6 hours at room temperature, and then repeat the procedure 3-4 times.
5. During the last heating, add lemon juice and zest to the pumpkin-apple jam.

With honey

• Time: 1 hour.
• Number of servings: for 7 people.
• Calorie content of the dish: 68 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Pumpkin jam with honey and lemon can be called a dietary dessert. Its calorie content is low due to the fact that the recipe does not use sugar at all. Honey, oddly enough, on the contrary, promotes weight loss. It is important to add this ingredient at the very end, when the mass has cooled slightly but has not yet thickened. It is better to take a small size fruit, an obligatory table variety. If desired, you can add nuts to the jam.

Ingredients:

• watermelon – 1.5 kg;
• orange – 1 pc.;
• lemon – 1 pc.;
• honey - to taste;
• water – 1 ½ tbsp.

Cooking method:

1. Grind the peeled citrus fruits with pumpkin pieces into a puree in a blender.
2. Place the fruit and vegetable mixture in a saucepan and fill with water.
3. Cook the mixture over low heat, stirring occasionally, for about 40 minutes.
4. Add liquid honey to the slightly cooled jam and stir until completely dissolved.
5. Place the jam into pre-sterilized jars.
6. Let the jars cool completely. Only after conservation can you put it in a cool place.

No cooking

• Time: 1 hour.
• Number of servings: for 3 people.
• Calorie content of the dish: 123.4 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Jam without cooking is the fastest option for preparing preparations for the winter. In addition, products without heat treatment will retain all important vitamins, macro- and microelements. According to the recipe, you need to grind the pumpkin mass together with citrus fruits, and then add sugar. The sweet mass must be stirred at least every half hour so that the sugar is completely dissolved. If this is not enough, you can bring the pumpkin delicacy to readiness in the oven.

Ingredients:

• watermelon – 2 kg;
• orange – 3 pcs.;
• lemon – 3 pcs.;
• sugar – 1.7 kg;

Cooking method:

1. Wash fruits and vegetables and wipe dry with paper napkins.
2. We clean the inside and outer skin, cut into slices and cubes.
3. Pass all the ingredients through a meat grinder or beat until smooth in a food processor.
4. Transfer the mixture to a wide-bottomed bowl and add sugar.
5. Mix thoroughly and leave at room temperature for 3-4 hours.
6. If during this time the sugar has not completely dissolved, you can bring the confiture to readiness in the oven.
7. Place a heat-resistant container on a medium level and simmer the jam at 150 °C for half an hour.

How to make pumpkin jam with lemon - cooking secrets

It is known that jam made from various berries, vegetables and fruits is an original Russian invention. They feasted on it even under the king. It would seem that you might not know about preparing this dish? In fact, some tips can be useful even for the most experienced housewives, for example:

• pumpkin and lemon jam will not be so tart if you add more sugar syrup or liquid honey to the ingredients;
• fresh lemon juice can be replaced with granulated acid, but you need to take half as much;
• You can add zucchini or carrots to simple watermelon jam; these vegetables will add a varied aftertaste;
• It is better to cook the delicacy in a stainless steel or ceramic container, because the syrup in it will never burn from heating;
• It’s easy to check the readiness of the syrup: drop a little on the saucer, if the drop does not spread, the dessert is ready;
• The finished jam should cool in the same container in which it was prepared;
• always maintain the correct proportions: for 1 kg of vegetables, fruits and berries there is from 800 grams to 1 kg of sugar;
• The fruit mass should be placed in sterilized jars so that it does not ferment or become moldy over the winter;
• To preserve the fruit in whole pieces, cool the confiture completely before placing it in jars.

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