Pumpkin jam with orange. The best recipes for pumpkin jam with lemon and orange

With lemon and orange, few know. After all, most housewives prepare such a delicacy exclusively from berries or fruits. However, we recommend not to focus on the same products, but to prepare homemade sweets for the winter using a non-standard set of ingredients.

Today we will describe to you several recipes on how to make your own pumpkin jam with lemon and orange, as well as other additional ingredients. It should be noted that such an innovative way of preparing a delicious treat does not take much free time and does not require the purchase of expensive components.

Pumpkin Jam with Lemon and Orange: Step by Step Recipe

Making the presented delicacy is no more difficult than what includes raspberries, strawberries, currants and apples, as well as other fruits and berries. However, those who prepare this sweet for the first time will definitely face certain difficulties. To avoid them, and get a very tasty pumpkin jam with lemon and orange, we recommend that you follow all the requirements described below.

So, we need:

pumpkin as fresh as possible - about 500 g;
sand-sugar is not too large - about 250 g;
ground cinnamon - ½ small spoon (use at discretion);
small lemon - ½ pc.

Preparation of ingredients

Before making pumpkin jam with lemon and orange, you need to process all the above components well. First you need to rinse the orange vegetable in warm water, and then peel it from the thick peel and remove all the seeds. After that, the prepared pumpkin pulp should be chopped into cubes measuring 1.2 x 1.2 centimeters.

How to make delicious and fragrant jam? Pumpkin, orange, lemon are the main ingredients of the presented delicacy. We have processed the first component. As for the second, it should be washed well and also chopped into cubes (right along with the peel). The latter does not need to be added to the jam in its entirety. All the juice should be squeezed out of the lemon, and the peel can be removed for a delicious tea party.

Base preparation

Pumpkin jam with lemon and orange, the recipe of which we describe, is prepared quite quickly. But before exposing these ingredients heat treatment, of which you should make a liquid base. To do this, the chopped pumpkin needs to be put in an enameled container, and then covered with fine sugar sand and left aside for 120 minutes. During this short period of time, the vegetable should give a sufficient amount of liquid in which it will be cooked.

After the syrup is formed in the dishes, it is necessary to lay out the chopped orange and ground cinnamon to it, and then immediately proceed to the heat treatment.

Cooking on the stove

It is not very difficult to cook pumpkin jam with lemon and orange for the winter. To do this, the infused mass must be put on a slow fire and slowly brought to a boil. Cook these ingredients until the sweet syrup thickens and the vegetable pieces begin to boil. At the same time, homemade treats need to be stirred regularly with a tablespoon. This process is necessary so that the jam does not burn to the bottom of the container.

5-8 minutes before turning off the stove, freshly squeezed lemon juice should be added to the almost ready delicacy.

Seaming process

It should be noted that a small number of housewives prefer to make pumpkin jam with lemon and orange in a slow cooker. To do this, they use the extinguishing mode. However, the big disadvantage of this method of preparation is that it is problematic to make a large amount of homemade treats in the presented device. This fact is due to the fact that the capacity of the multicooker often does not exceed the volume of 1.5-2 liters.

After the jam in the basin is completely cooked, it must be poured hot into sterilized jars and rolled up immediately. After cooling the dessert at room temperature, it should be removed to any cool room and stored until you want to enjoy a self-made sweet.

We make pumpkin jam with lemon and orange through a meat grinder

If you do not like pieces of pumpkin and other ingredients in such a dessert, then we suggest making it twisted. For this we need:

granulated sugar is not too large - about 500 g;
ripe sweet orange - 2 large pieces;
cinnamon - ½ sticks (use at discretion);
sweet dried apricots - 150 g;

Food processing

Pumpkin jam with lemon and orange and dried apricots has a bright orange color and rich taste. But before you prepare such a dessert for the future, you should carefully prepare all the components. First you need to rinse the pumpkin and peel it from the seeds. After that, the vegetable should be coarsely chopped. The same is required to do with citrus fruits (orange and lemon).

As for sweet dried apricots, it must be sorted out from putrefactive elements, and then poured with boiling water and left aside for a while. After half an hour, dried fruits should swell and lose all dust and dirt. In the future, dried apricots need to be discarded in a colander and rinsed thoroughly under cool water.

Having carefully processed all the components, you should proceed to their grinding. To do this, peeled pumpkin, chopped lemon and orange, as well as steamed dried fruits, must be alternately passed through a fine meat grinder.

After you have formed a homogeneous gruel, you need to add sugar to it, mix well and leave it aside for 1.5-2 hours. This time should be enough for the components to give their juice and form a sweet syrup.

Heat treatment

After keeping fruits and vegetables in sugar for several hours, you should start cooking them on the stove. To do this, the dishes with the contents must be put on a not too strong fire and gradually bring the sweetness to a boil. Cooking homemade delicacy is recommended until it thickens slightly. If desired, you can add an additional cinnamon stick to the ingredients. But if you do not like the taste of this spice, then you can not use it.

Final stage

After the pumpkin jam is cooked, it should be distributed hot into small sterilized jars and immediately rolled up with metal lids. After cooling the homemade delicacy at room temperature, it must be removed in the cellar or refrigerator. Although some housewives keep such a dessert in an ordinary room.

You can use pumpkin jam immediately after its heat treatment.

Cooking a delicious delicacy of pumpkin and apples with ginger

As you can see, there are so many ways to make pumpkin jam for the winter deliciously and quickly. One of the most popular recipes includes additional ingredients such as apples and ginger. But first things first.

So, we need:

pumpkin as fresh as possible - 1 kg;
granulated sugar is not too large - about 400 g;
sweet ripe orange - 1 large piece;
chopped ginger - ½ small spoon;
sweet apples - 500 g;
a small lemon is a whole fruit.

Cooking process

Before making pumpkin jam with lemon and orange and ginger, the orange vegetable must be cleaned of seeds and peel, and then chopped into not very large cubes, put in a thick-walled pan, after adding ½ cup of plain water to it. Next, the dishes should be covered with a lid and simmer the contents for 10 minutes.

While the pumpkin is cooking, you can start processing apples. Half of the fruit should be grated on a large grater, and the other half should be cut into cubes. After that, they need to be laid out to an orange vegetable and stewed in the same mode, but without a lid.

As soon as the fruits and pumpkin become completely soft, you need to add granulated sugar to them, and then reduce the heat to a minimum and cook for another 40 minutes. During this time, most of the liquid will evaporate, making the bulk thicker.

After all the steps described, it is necessary to add ginger, previously grated on a small grater, as well as lemon, to the almost ready-made pumpkin jam. All components should be mixed well, brought to a boil over high heat, and then reduce it and cook for another 5-6 minutes.

Product seaming

In conclusion, a hot homemade treat needs to be distributed among sterilized jars. Having rolled them up hermetically, the containers should be left at room temperature for exactly a day, and then removed to the basement, cellar or any other slightly cool room. It is advisable to store such jam with ginger and apples for no more than six months. But you can use it immediately after heat treatment.

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 an apartment, so most often city housewives prefer to preserve a pumpkin. One option for preserving pumpkins for the winter is pumpkin jam. Those who have never tried this jam should at least try to cook a couple of jars of amber delicacy for the purpose of the experiment. Try it and make sure that the pumpkin jam turns out to be tender, fragrant, without the specific smell inherent in raw pumpkin.

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

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

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

Cooking:
Boil the syrup from sugar and water until a thin thread, when the syrup flows from a spoon in a thin thread. Peeled and seeded pumpkin cut into cubes of 1 centimeter, pour hot syrup and simmer 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 of sugar,
1 stack water.

Cooking:
From half the norm of sugar and 1 glass of water, boil the syrup. Cut the peeled pumpkin into 1 centimeter cubes and dip in a 1.5% solution of baking soda for 10-15 minutes. After that, rinse the pumpkin in clean water and pour the finished 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 tender and cool. Arrange the finished jam in clean, dry jars and cover with plastic lids. Keep cold.

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

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

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

Cooking:
Peel the pumpkin and cut into cubes. Put in a saucepan, put on a slow fire and simmer until soft. If the pumpkin is not very juicy, add some water. Add sugar to the softened pumpkin, boil for 15-20 minutes, then squeeze the juice from the lemons, add spices and boil until thickened, stirring constantly. Remove cloves and peppers and pack in sterilized jars, roll up, turn over and wrap.

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

Cooking:
Simmer chopped pumpkin and apples over low heat in different pans until soft. Then combine in one saucepan, add sugar, boil for 15 minutes. Squeeze the juice from the lemons, pour into the pan and cook until thickened, stirring to prevent burning. Arrange hot in sterilized jars, roll up. Turn over, wrap.

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

Cooking:
Cut the pumpkin into pieces, wash the sea buckthorn and put everything in a bowl for making jam. Sprinkle with sugar and leave for 3-4 hours. Pumpkin will give abundant juice. Put the basin on the fire and cook for 20-25 minutes from the moment of boiling over medium heat. Pour hot jam into sterilized jars, roll up.

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

Cooking:
Remove the skin and seeds from the pumpkin, and remove the seeds from the oranges and lemons. Cut the pumpkin into cubes, chop the oranges and lemons together with the peel. Stir, sprinkle with sugar and leave for several hours until the juice appears. Then put the dishes with jam on the fire and cook for 30 minutes from the moment of boiling. Remove from heat and let cool. Put on fire again, bring to a boil and cook until tender (a drop of syrup should not spread on a plate). Pour into sterilized jars and roll up.

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

Cooking:
Grate the pumpkin, peeled from the skin and seeds, on a coarse grater, wash the dried apricots thoroughly and cut into thin strips. Mix the pumpkin and dried apricots with sugar, wait until the juice stands out and put on fire. Bring to a boil, stirring, and cool. Repeat 2-3 more times until pumpkin is tender. Pack in sterilized jars and roll up.

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

Cooking:
Peel the pumpkin and cut into 2 cm cubes. Boil water with vinegar, cool, pour over the pumpkin and leave for 4-5 hours. Then strain, put the pumpkin in a bowl for cooking jam and sprinkle with sugar. Leave again for 4-5 hours. After standing, put the basin on the fire and bring to a boil. Remove, chill. Put to boil again, bring to a boil, boil 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 boil, add cloves for flavor and lemon juice. Arrange the finished jam in sterilized jars and roll up. Store in a dark place.

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

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

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

Cooking:
Cut the peeled pumpkin into small pieces, remove the seeds from the plums. Stew everything together in a small amount of water until soft, rub through a sieve and put on fire again. Add a little sugar if the taste is bland. Bring to a boil, pour into sterilized jars and roll up. Turn over, wrap. It is good to give this puree to young children as a vitamin supplement in winter, and also use it to make pies.

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

Cooking:
Cut the peeled pumpkin into 1-1.5 cm cubes, sprinkle with sugar and leave overnight. In the morning, pour the resulting juice into an enamel bowl and put on fire. Bring to a boil and pour hot syrup over pumpkin slices for 12 hours. After standing, drain the syrup again, boil it and pour over the pumpkin. Finely chop the lemon and orange together with the peel, add to the bowl to the pumpkin and cook for 25 minutes over low heat. Pour the finished jam hot into sterilized dry jars and roll up. Nutritionists advise eating pumpkin jam for weight loss several times a day with unsweetened tea (to be honest, the amount of sugar in this jam is highly questionable, but, probably, the benefits of pumpkin outweigh the harm of sugar).

And finally - two options for harvesting pumpkin without cooking, because only in this case all the vitamins are preserved in the pumpkin. You need to cook raw "jam" in an enamel bowl.

Raw pumpkin jam

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

Cooking:
Peel the skin and seeds from the pumpkin, 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. Arrange in sterilized dry jars, cover with parchment and tie with twine. Keep cold. The longer this “jam” stands, the richer its taste becomes.

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

Cooking:
Pass the pumpkin, lemons and oranges, peeled from the skin and seeds, through a meat grinder. Add fructose and stir with a wooden spoon until there are no crystals left in the jam. Arrange in sterilized dry jars and close with parchment or plastic lids. Keep cold.

If you really take the issue of preserving vitamins very seriously, then it’s better to use ceramic knives to peel fruits, and chop 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!)

Good luck preparing!

Larisa Shuftaykina

On winter evenings, you really want to immerse yourself in the atmosphere of summer, inhale its aroma and enjoy the sun. If you are unable to travel to southern countries, at a time when winter is outside the window, we advise you to stock up on several jars of pumpkin-orange jam, because with the opening of their lid the house will become warmer and tastier. In addition, such a delicacy is very useful, since pumpkin improves metabolism, and oranges remove toxins from the body, which means that even those who watch their figure can indulge in them without fear. Shall we start cooking?

Pumpkin and orange jam. Classic recipe

You will need:

pumpkin - 1.5 kilograms,
sugar - 1.5 kilograms,
oranges - 3 pieces,
water - 1.5 cups.

Cooking method

My pumpkin. We clean, remove the seeds. We cut into sticks.
From the specified amount of water and sugar, cook the syrup.
Pour pumpkin with prepared hot syrup. We leave for an hour.
After the specified time, put the pumpkin mass on the fire. Bring to a boil and cook for a quarter of an hour.
Wash oranges thoroughly. Cut into several pieces, remove the bones.
Pass oranges through a meat grinder or grind in a blender.
We combine the orange mass with pumpkin jam. Return to the fire and cook for another 15 minutes.
Pour the finished jam into sterilized jars. We remove to a cool place.

Pumpkin-orange delicacy without cooking

You will need:

pumpkin - 1 kilogram,
sugar - 0.5 kilograms,
orange - 1 piece.

Cooking method

We clean the pumpkin. We cut into pieces.
Peel the orange, remove the seeds.
Pass the prepared ingredients through a meat grinder or puree in a blender.
Mix pumpkin-orange mass with sugar. We mix.
After the sugar is completely dissolved, lay out the delicacy in sterilized jars. We store the jam in the refrigerator.

Pumpkin and orange jam in a slow cooker

You will need:

pumpkin - 1 kilogram,
sugar - 1 kilogram,
orange - 1 piece,
citric acid - 1 teaspoon.

Cooking method

Grind the peeled pumpkin in a blender, grate or pass through a meat grinder.
My orange. It is advisable to pour boiling water over it. We cut it into several parts to make it easier to remove the seeds, and then grind it together with the peel in the same way as a pumpkin.
Mix pumpkin mass with orange.
We fall asleep with sugar. We leave for a while sufficient for the sugar to dissolve, and the pumpkin to let the juice go.
We shift the jam into the multicooker bowl. If it seems to you that the liquid is not enough, you can add a little water.
Turn on the "Extinguishing" mode. We cook the delicacy for 2 hours, in the process of preparing the dessert, you need to mix it several times. A quarter of an hour before the end of cooking, put citric acid in the jam.
Pour the jam into jars. Roll up the lids. Ready!

Pumpkin and orange jam

You will need:

pumpkin - 2 kilograms,
sugar - 1 kilogram,
orange - 1 large piece,
water - 1 glass.

Cooking method

My pumpkin. We clean. We get rid of the seeds. We cut into small pieces.
My orange. We clean from the peel and bones. We pass through a meat grinder, you can use a blender.
We cover the bottom of the enameled pan with pumpkin slices in a thin layer. Sprinkle with sugar.
We spread a little orange puree, closing the pumpkin layer.
Put the pumpkin back in. Saharim. Alternate layers until all the ingredients are gone.
We leave the yummy for 12 hours in a dark, cool place.
After the specified time, pour the jam with water. We put on fire. Cook for half an hour from the moment of boiling.
Fragrant and healthy pumpkin-orange jam spread in sterilized jars. We seal with lids.

Pumpkin jam with oranges and lemons

You will need:

pumpkin - 1 kilogram,
sugar - 850 grams,
orange - 1 piece,
lemon - 1 piece (can be replaced with citric acid).

Cooking method

My pumpkin. We clean, do not forget to remove the seeds. Cut into medium sized cubes.
Wash the lemon thoroughly. Cut into 2-4 parts. We remove the seeds. Finely chop along with the skin.
My orange. We clean. Get rid of the seeds. Finely cut.
We combine pumpkin, oranges and lemons in an enameled bowl (if you decide to use citric acid, then you need to add it at the cooking stage, 10 minutes before cooking. One teaspoon of acid is enough for the indicated amount of pumpkin, oranges and sugar). We fall asleep with sugar. Leave for 10 hours for the sugar to dissolve.
We put the jam on the fire. Cook until thickened, usually 30-40 minutes.
Pour the finished jam into prepared jars, cork with lids. Wrap with a warm blanket for 12 hours. After the jars with fragrant treats have cooled down, we send them to a dark and cool place. In a week it will be possible to take a sample and treat guests.

Porridge is boiled from pumpkin, put into the filling for manti, and some hostesses even bake cakes from it. After today's conversation, you learned that the list of dishes in which Cinderella's transport is the main ingredient does not end there, and that you can even make jam from pumpkin, and if you add oranges to it, the taste of delicacy will sparkle with special notes.

Step by step recipes for fragrant pumpkin jam with orange

2018-07-01 Natalia Danchishak

Grade
prescription

1787

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

carbohydrates

43 gr.

172 kcal.

Option 1. Classic recipe for pumpkin jam with orange

Pumpkin jam has an amazing taste and has a beautiful amber color. Oranges will add flavor and make the delicacy even more interesting. Pumpkin jam improves metabolism and helps to remove harmful substances from the body.

Ingredients

one and a half kilograms of pumpkin;
one and a half stack. spring water;
one and a half kg of fine granulated sugar;
three large oranges.

Step by step recipe for pumpkin jam with oranges

Wash and clean the pumpkin. Clean out the fibers with the seeds. Cut the pulp of the vegetable into small cubes of approximately the same size.

Pour water into a thick-walled saucepan. Pour in the granulated sugar and boil the syrup until you can roll it into a soft ball.

Place the pumpkin pieces in a bowl and pour over the hot syrup. Stir gently and leave for an hour. Put the dishes with the vegetable on the fire. Wait until it boils and cook for a quarter of an hour, stirring occasionally. Remove from stove and refrigerate.

Wash oranges. Cut into slices and remove the bones. Twist the oranges through a meat grinder or chop with a blender. Add the orange mass to the bowl of jam. Put it on fire again and cook for the same amount of time. Arrange the finished jam in a sterile glass container, seal tightly with lids, cool under a warm blanket and store in a cool place.

For dessert, use sweet butternut squash. Pieces of vegetables should not be too large.

Option 2. A quick recipe for pumpkin jam with orange without cooking

Pumpkin jam can be made without cooking. This method allows you to cook it quickly and at the same time preserve all the benefits of the products. Dessert is especially useful for people suffering from kidney disease.

Ingredients

kilogram of pumpkin;
half a kilogram of white granulated sugar;
one orange.

How to quickly make pumpkin jam with oranges

Wash the pumpkin. Peel off the skin and thoroughly clean out the seeds and fibers. Cut the vegetable into small pieces.

Pour boiling water over the orange, wipe it, cut into slices and remove the seeds.

Twist the prepared products through a meat grinder, or grind to a puree state in a blender. Add sugar to the orange-pumpkin mixture. Stir until it dissolves completely. Arrange the jam in clean sterile half-liter jars. Close the lids tightly and store in the refrigerator.

To keep the “live” jam as long as possible, package it only in a sterile container. The taste of the dessert will become even brighter if you add freshly squeezed lemon juice or citric acid to it.

Option 3. Spicy pumpkin jam with orange

The sweetness of the pumpkin goes well with the freshness of the orange. Cardamom and cloves add spice and flavor. Due to the orange, which is added along with the membranes and peel, the jam is thick. The delicacy can be used as a filling for bagels or pies.

Ingredients

six cloves;
600 g pumpkin;
one large orange;
half stack. spring water;
one and a half stack. fine sugar;
seven boxes of cardamom.

How to cook

Cut the skin off the pumpkin and remove the fibers and seeds. Cut the flesh of the vegetable into large chunks. Place in a thick pot and add water. We send to a quiet fire.

Wash the orange and wipe it with a paper towel. Cut it, without peeling, into small cubes. We send in a saucepan with pumpkin. Pour sugar and put cardamom pods and clove buds.

Mix the contents of the pan and cook for half an hour from the moment of boiling. The pumpkin should be completely boiled, and the orange should become transparent. Remove from heat and blend with an immersion blender until smooth. We warm the mass and pack it in a sterile glass container. We cork with lids, cool, wrapped in a blanket.

During cooking, stir constantly so that the jam does not burn. If desired, you can additionally grind the finished jam through a sieve, removing the spices.

Option 4. Pumpkin jam with orange and dried apricots

Sweet pumpkin combined with a subtle citrus note and the aroma of apricots is an incredibly tasty and healthy delicacy that will give you a piece of summer in a cold winter.

Ingredients

two and a half kg of pumpkin pulp;
one and a half kg of granulated sugar;
two large oranges;
300 g dried apricots.

Step by step recipe

Cut the skin off the pulp of the pumpkin. Carefully clean the fibers with seeds. It is convenient to do this with a regular spoon. Cut the prepared vegetable into small slices. We place them in a thick-walled pan and cover with sugar. We send it to the refrigerator overnight.

Wash oranges and cut into cubes. We put the pan on a slow fire. As soon as the mass begins to boil, add oranges, stir and cook for another five minutes. Turn off the fire and remove the pot from the stove.

We wash the dried apricots, cut each into four parts. Five hours later, we send the pan back to the fire. When it begins to boil, reduce the heat, add dried apricots and cook, stirring occasionally, for half an hour. Pumpkin should be soft. We lay out the hot jam in the prepared glass container and roll it up hermetically.

Dried apricots can be replaced with slices of fresh apricots. If dried fruits are too hard, soak them in boiling water for half an hour.

Option 5. Pumpkin jam with orange, fruit and ginger

Pumpkin combined with citrus fruits and fruits is a healthy and incredibly tasty delicacy. Ginger will add spice.

Ingredients

kilogram of pumpkin;
spring water;
400 g of fine granulated sugar;
4 g ginger;
half a kilogram of ripe apples;
one lemon;
one orange.

How to cook

We clean the pumpkin pulp from the peel. We cut it into small slices and send it to a pan with a thick bottom. Pour half a glass of water, stir, cover with a lid and simmer over low heat for about ten minutes.

Wash and peel apples. Remove seed boxes. Cut half of the apples into pieces, and chop the remaining apples on a grater. We send the fruit to the pan with jam and continue to cook. When the fruits and vegetables are softened, add sugar, stir and cook from the moment of boiling for forty minutes on minimum heat.

We clean the ginger and three. Peel the zest from the lemon and orange. Add everything to the pan, stir, bring to a boil and cook for five minutes. We pack the mass in sterile glass jars. Seal tightly and cool, wrapped in a warm blanket.

You can replace fresh ginger with ground ginger. In addition to the zest, you can squeeze the juice from the orange and lemon into the jam. To make the jam thick, most of the liquid must evaporate.

Option 6. Pumpkin jam with orange and walnuts

Pumpkin jam is very tasty and healthy. Oranges will add a subtle citrus aroma. Pieces of walnuts will make the delicacy more interesting and piquant.

Ingredients

half a kilogram of pumpkin;
spring water;
three oranges;
half stack. walnuts;
30 g of fine granulated sugar.

Step by step recipe

Wash oranges, wipe with a napkin and remove the zest from them. Cut in half and squeeze out the juice.

Combine orange juice with sugar in a thick-walled bowl. Boil the syrup until the crystals dissolve. Cut the peeled pumpkin pulp into small pieces. Send in syrup. Pour in some water and add nuts. Cook until thickened over low heat.

As soon as the pumpkin becomes soft, lay out the delicacy in sterile glass containers and seal tightly.

You can finely chop the nuts, or add whole kernels. Cook the dessert over low heat, avoiding intense boiling.

This recipe with a photo is dedicated to a bright vegetable - pumpkin, or rather, sunny jam from it. Only the result will be unexpected for you: the pumpkin flavor is practically not felt in the finished product. And this will please many, because a very useful orange root crop has its own unusual and specific flavor. However, the flesh of the orange bbw absorbs various flavors well. We will make this jam from pumpkin with a citrus additive - orange and lemon. I won’t be shy and say that this pumpkin jam recipe is perfect in proportion and probably the most delicious you have ever tried! One lemon gives a slight bitterness and sourness, which does not affect the overall taste. If you take two lemons, there will be a bust. The same goes for oranges. We take 2 pieces, no more, no less. It turns out deliciously fragrant citrus-pumpkin jam - you will lick your fingers! And nothing else is needed, except that you can add a little spice. Spicy cinnamon, star anise, fragrant anise, invigorating ginger and a pinch of nutmeg, which is called a natural flavor enhancer, will do. Unusual additive - ground nuts (walnuts, pine nuts). There are harvesting options with sea buckthorn, apples, dried apricots - pumpkin goes well with many fruits and berries. But still, if you are preparing pumpkin jam for the first time, I advise you not to use other additives, but to take only those ingredients that are listed below. You should first try the jam in its original form, and then decide for yourself whether you need to add anything at all.
Pumpkin delicacy looks very beautiful: small pieces of orange, lemon and pumpkin float in a thick and clear sugar syrup. And the color is simply amazing: bright orange, warm and sunny - in winter a jar of this sweet dessert will definitely cheer you up and give you strength. Pumpkin jam is not only very beautiful and tasty, it gives the body invaluable benefits. Orange, lemon - these citruses are energizing. Pumpkin removes excess fluid and toxins, due to which it is often included in diet menu. So you can pamper yourself a little with sweets and at the same time keep your body in good shape! Before moving on to step by step recipe, here is another reason to make jam: it will be a good filling for fruit pies and other pastries, as well as a vitamin supplement for tea, a sweet snack for cereals, cottage cheese, cheesecakes, pancakes, etc.

To make jam you will need:

1 kg pumpkin;
0.8 kg of sugar;
1 lemon;
2 oranges;
2-3 tbsp. water.

How to cook the most delicious pumpkin jam with orange and lemon

1. Sweet jam for the winter is obtained from a pumpkin, which has bright and juicy flesh. Moreover, this preparation retains its taste qualities better. We clean the pumpkin from the peel and seeds, cut into small cubes. 1.5-2 cm each will be fine, such pieces will boil well.

2. Cut the oranges into small pieces. Do not forget to thoroughly wash the peel before cutting.

3. Cut the lemon along with the zest. So that the skin does not taste bitter, pour boiling water over the fruit several times. Do not forget to remove the stones from all fruits. Because of them, a slight bitterness will appear, and it is unpleasant to stumble upon solid particles in soft jam.

4. Lemon and orange are placed in a bowl or pan. We take an aluminum or stainless steel container.

5. We fall asleep citruses with sugar.

6. Pour water and mix well so that the sugar is completely dissolved. If the pumpkin is juicy, then less water can be taken, and vice versa.

7. Bring to a boil, cook for a couple of minutes, stirring constantly. We turn off the fire.

8. Pour the pumpkin into the hot syrup. It does not boil soft thanks to lemon and infusion in syrup. You will get a beautiful amber jam with whole soft pieces.

9. Stir the jam and leave to cool and soak for a day.

10. We return to the jam. All components are already saturated with fruit and sugar syrup. Boil 3 more times for 15 minutes after boiling, each time completely cooling the jam. Before our eyes, it becomes thicker, and the pieces of pumpkin are softer and smaller in size (boil down and shrink). Why do we cook not immediately for 30-45 minutes, but in stages? This method saves more useful substances, and even pieces of pumpkin and citrus have time to better soak in syrup and in no case turn into porridge. In the process of insisting, we look: if there is not enough water, we add it before putting the jam on the fire.

11. Before we boil the jam for the last time, we prepare the jars. We wash them with soda and sterilize them so that our jam can be preserved until winter. For convenience, all the sterilization rules are already here.

On the step by step photo it can be seen that the pumpkin has boiled down, a clear amber syrup has turned out, the jam is ready to be rolled into jars.

12. Gently pour hot jam with pieces of pumpkin, orange and lemon into hot jars using a spoon or ladle. We fill the containers completely, to the very neck. It is more convenient to store the workpiece in small jars.

13. Roll up with sterilized lids, turn over. You can not wrap the jam, just wait for it to cool and put it in a dark cupboard, store at room temperature.