Pumpkin and orange jam for the winter

For many novice housewives, pumpkin is not a very familiar object for culinary experiments. Some people can’t even imagine what can be made from it. However, pumpkin jam for the winter is a dish that combines the invaluable properties of this vegetable and original taste. And when using a variety of fruit and berry additives, the taste of the finished dish can be so pleasantly surprising that not everyone will be able to accurately determine what this delicacy is made from.

How to make pumpkin jam correctly

Pumpkin is an ideal dietary product.Indeed, in addition to the variety of vitamins and minerals contained in pumpkin fruits, they contain rare vitamin T, which is responsible for accelerating metabolism and the absorption of heavy foods. Therefore, pumpkin jam, especially without sugar, will come in handy when trying to lose weight.

For jam, it is advisable to choose sweet varieties of pumpkin. Muscat and large-fruited varieties are ideal. Their bark is quite soft and easy to cut even when fully ripe. And in terms of natural sugar content (up to 15%), they are record holders in the world of pumpkins.

These varieties can be identified partly by the color of the pumpkins themselves. Muscats are not distinguished by bright shades; they often have a faded yellowish-brown color, sometimes with light longitudinal spots.

Large-fruited varieties of pumpkins, unlike hard-bark ones, do not have a pronounced pattern on the bark, but the color can be very diverse - white, pink, green, orange.

Before directly preparing the dish, any pumpkin must first be cut into 2 or 4 parts and, using a spoon, scrape out all the seeds and all the pulp that is in close contact with them.

The peel is also cut off before production. Only after this can the remaining pulp be rinsed in cool water and used to make jam.

Most often, the pulp is cut into pieces of arbitrary shape and size, which are boiled or baked, and only then crushed into puree.In some recipes, the still raw pumpkin pulp is crushed using a blender, and then subjected to heat treatment.

Pumpkin jam differs from jam in that it always has a puree-like consistency, without individual pieces. In terms of its thickness, it is not comparable to apple jam, but if desired, this can be achieved by adding special jelly-forming substances. This will be discussed in detail in one of the recipes.

Classic pumpkin jam recipe

According to the classic recipe, you need to prepare the following ingredients:

• 1 kg of peeled pumpkin pulp;
• from 500 to 800 g granulated sugar;
• 100 ml water;
• a pinch of ground nutmeg and cinnamon (optional).

The total cooking time for the jam, including preparing the pumpkin, will take no more than 50-60 minutes.

1. Peeled pumpkin, cut into pieces, place in a deep saucepan, add water and cook until softened for about 20 minutes.
2. Grind the boiled pulp using a blender or grind through a sieve or grater.
3. Add sugar and spices, stir, heat again to a boil and cook until fully cooked over low heat.
4. The finished pumpkin jam, while still hot, is placed in sterile jars and screwed on with lids. For these purposes, you can use both metal and plastic covers.

The readiness of a dish can be determined in several ways:

1. Run a wooden spoon along the bottom of the pan - if the path holds its shape for at least 10 seconds, then the jam can be considered ready.
2. Place a few drops of jam on a dry, flat saucer and let it cool. When the dish is ready, its drops should not spread, and after cooling, the saucer with them can even be turned upside down.

Pumpkin jam with lemon for the winter

Adding lemon (or citric acid) to pumpkin jam can also be considered a classic production option - the aroma and acidity of lemon combine so well with the sweetness of pumpkin.

For 1 kg of peeled pumpkin you will need:

• 800 g granulated sugar;
• 2 lemons;
• a pinch of spices (cloves, allspice, ginger, cinnamon).

The manufacturing process is no fundamentally different from the classic version.

1. Heat the pumpkin cut into pieces over low heat until softened.
2. Lemons are scalded with boiling water and the zest is grated separately. And from the pulp, after removing the seeds, the juice is squeezed out.
3. Grind into puree, add sugar, lemon zest and juice and all the spices.
4. Stirring constantly, cook until the jam begins to thicken.
5. Fill sterile glass jars with pumpkin jam and seal.

Pumpkin and orange jam

This recipe is for those who want to prepare a bright and festive dish from pumpkin, in which there is no trace of the peculiar pumpkin aroma and taste that confuses many.

You will need:

• 2 kg pumpkin;
• 1 kg sweet oranges;
• 1 kg granulated sugar;
• 200 ml water.

Preparing the jam will take longer than the classic recipe, but the result is unlikely to disappoint anyone.

1. The pumpkin is freed from seeds with the surrounding fibrous pulp and grated on a coarse grater.
2. Using a grater, remove the orange zest from the oranges, then cut them into pieces and remove all the seeds without fail.
3. The remaining orange pulp along with the zest is ground using a blender or meat grinder.
4. In a large enamel pan, place a layer of pureed pumpkin on the bottom and sprinkle with sugar.
5. Place a layer of chopped orange pulp and zest on top.
6. These layers are laid out until all the prepared products are gone.
7. The pan is set aside in a cool place for 10-12 hours.
8. The next day, add water to the pumpkin-orange mixture and cook for about 30 minutes after boiling. The mixture must be stirred constantly.
9. When hot, the product is packaged in jars prepared in advance and sealed for the winter.

Recipe for delicious jam made from pumpkin, lemons and oranges

Well, pumpkin jam with a bouquet of citrus fruits will look like a real masterpiece of culinary art, although preparing it while preserving most of the healing components is not so difficult.

You will need:

• 650 g of nutmeg pumpkin pulp;
• 1 orange;
• 1 lemon;
• 380 g granulated sugar;
• 3-4 buds of cloves;
• a pinch of cardamom.

Manufacturing consists of the following steps:

1. The prepared vegetable pulp is cut into small pieces.
2. Syrup is made from water and sugar and poured over pumpkin slices for an hour.
3. At this time, the orange and lemon are doused with boiling water and the zest is peeled off.
4. The seeds are removed from the citrus pulp.
5. The zest and pulp of orange and lemon are crushed using a blender, turning them into a puree.
6. The pumpkin, covered with syrup, is placed on heat and cooked until softened for about 20 minutes.
7. Mash the pumpkin pieces into a puree using an immersion blender or a wooden spoon.
8. Add spices, stir well and boil for another 10-15 minutes.
9. 5 minutes before the end of cooking, add citrus puree, bring to a boil and immediately pack into sterile jars.

Recipe for pumpkin jam without sugar

From almost the same ingredients you can make sugar-free pumpkin jam, which is very healthy for many.

The proportions will be only slightly different:

• 1.5 kg pumpkin pulp;
• 1 orange and 1 lemon;
• 100 g of water.

It's also easy to prepare.

1. Citrus fruits are pitted and pureed using a blender.
2. Mix the puree with water and place pumpkin pieces in it.
3. Stirring occasionally, cook the pumpkin-fruit mixture until softened.
4. Grind again with a blender and bring to a boil a second time.
5. Immediately put into sterilized jars and immediately seal.

The most delicious recipe for pumpkin jam with honey

If the previous recipe still lacks something for those with a sweet tooth, then the best option would be to add honey at the end of cooking.

Moreover, it must be added after the jam has partially cooled, but before the moment when it completely hardens. In this case, honey will bring maximum benefits. When adding honey, you can be guided by your taste sensations, but, on average, add 2 tbsp per 1 kg of pumpkin pulp. l. honey It is better to store such jam in a cool place.

Pumpkin jam for the winter through a meat grinder

The most interesting thing is that from the same ingredients you can prepare a very aromatic and healthy pumpkin jam without cooking at all.

Ingredients:

• 1 kg pumpkin pulp;
• 1 large orange and 1 lemon each;
• 900 g granulated sugar;
• spices as desired (ground cinnamon, cardamom, ginger, nutmeg).

An ordinary meat grinder is best suited for grinding food.

1. All vegetables and fruits are freed from seeds and peels.
2. The citrus peels are set aside separately.
3. Pass citrus zest, their pulp and pumpkin pulp through a meat grinder.
4. Mix with sugar, add spices, mix thoroughly and leave at room temperature for 2-3 hours to dissolve the sugar.
   
5. Mix again, place in small sterile jars and store in the refrigerator.

This jam turns out to be especially tasty after a month of infusion.

Pumpkin jam with persimmons and honey without cooking

Using the non-cooking method, you can prepare another delicacy of pumpkin and persimmon with honey.

You will need:

• 400 g pumpkin pulp;
• 1 ripe persimmon;
• juice from half a lemon;
• 2 tbsp. l. liquid honey.

Manufacturing:

1. A piece of pumpkin is washed, dried, sprinkled with lemon juice and baked in the oven in a baking dish at + 180 ° C until soft.
2. Cool, place in a blender bowl, add peeled persimmons, cut into pieces and pitted.
3. Turn pumpkin and persimmon pieces into puree, add honey, mix well and distribute the jam into small containers.
4. Store in the refrigerator.

Pumpkin and apple jam recipe

Apples will give the finished pumpkin jam softness and tenderness.

You will need:

• 650 g pumpkin pulp;
• 480 g of seeded apples;
• 100 ml filtered water;
• 600 g granulated sugar;
• zest and juice from half a lemon.

The manufacturing process is almost no different from the classic one:

1. Pumpkin pieces are poured with a symbolic amount of water and simmered until softened.
2. Do the same with pieces of apples, seeds removed and, if desired, peeled.
3. Softened fruits and vegetables are pureed, sugar is added, combined in one bowl and cooked until tender.
4. 5 minutes before readiness, add lemon juice and finely chopped zest.

Tender jam from pumpkin and zucchini

The same scheme is used to make pumpkin jam with the addition of zucchini. Only the composition of the ingredients will be slightly different.

• 400 g fresh pumpkin pulp;
• 150 g zucchini pulp;
• 500 g sugar;
• 50 ml water;
• a pinch of citric acid and nutmeg.

A simple recipe for pumpkin jam with dried apricots

The yellow-orange color of pumpkin pulp harmoniously combines with dried apricots, and in terms of beneficial properties, these two components complement each other perfectly.

For 1 kg of seeded and peeled pumpkin you should prepare:

• 1 kg sugar;
• 300 g dried apricots;
• 1 lemon;
• 150 ml water.

Standard preparation:

1. Pumpkin pieces are boiled until a soft mass is obtained, which is crushed to a puree.
2. Dried apricots are passed together with lemon pulp through a meat grinder.
   
3. Mix pumpkin, dried apricot and lemon puree, add sugar and evaporate until the first signs of thickening.

Original recipe for jam from pumpkin, dried apricots and nuts

It’s not for nothing that pumpkin ripens in the fall, at the height of the nut season. After all, pumpkin jam with the addition of nuts and dried apricots is a real royal delicacy.

You will need:

• 2 kg pumpkin;
• 200 ml water;
• 200 g peeled walnuts;
• 300 g dried apricots;
• 1.5 kg granulated sugar;
• a pinch of ground nutmeg and cinnamon;
• 1 lemon.

The process of making jam differs from that used in the previous recipe only in that, along with dried apricots, lemon and spices, walnuts chopped with a knife are added. If the jam is not intended to be used as a filling, then the walnuts do not need to be chopped too much and you can put them in halves or quarters.

Pumpkin jam for the winter with apples and viburnum

The proximity of viburnum allows you to give pumpkin jam a bright color, and the taste becomes very expressive.

Prepare:

• 1 kg pumpkin pulp;
• 1 kg of viburnum berries without branches;
• 2 kg of ripe apples;
• 3 kg sugar;
• 200 g water;
• a pinch of citric acid.

Preparation:

1. Peeled pieces of apples and pumpkin are poured into 100 g of water and boiled until softened.
2. Viburnum berries are also poured with 100 g of water and boiled for literally 5 minutes. Then rub through a sieve to remove seeds.
3. Softened pieces of pumpkin and apples are mixed with viburnum puree, sugar and citric acid are added, and crushed with a blender.
4. Steam the mixture over the fire for about 15-18 minutes and place it in containers.

Amber pumpkin jam with apricot

If pumpkin jam with dried apricots is popular, then why not make a real delicacy from pumpkin and apricots.

You will need:

• 1 kg pumpkin pulp;
• 2 kg apricots;
• 200 ml water;
• 2 kg sugar;
• juice of 1 lemon.

Manufacturing:

1. Peeled apricots and chopped pumpkin are covered with sugar and left to release their juice for 30-40 minutes.
2. Add lemon juice to prevent the pulp of fruits and vegetables from darkening.
3. Pour in water and cook until softened.
4. After grinding with a blender, boil for another 10-15 minutes until the desired thickness.

Thick pumpkin jam with zhelfix for the winter

In order not to waste time cooking pumpkin jam until it thickens, special jelly-forming additives, for example, zhelfix, are often used. It contains pectin, a natural thickener found in significant quantities in apples, currants and some other fruits and berries.

You can prepare jam according to any of the recipes suggested above.You just need to initially separate half of the sugar used in the recipe and mix it with the gelfix powder from the bag.

1. A mixture of sugar and gelfix is ​​added to the container with jam at the last stage of preparation, when the crushed pumpkin puree is left to cook for the last time.
2. Having brought to a boil, heat the mixture for no more than 3 minutes, immediately pour into jars and roll up.

Recipe for exotic pumpkin and banana jam

This magnificent delicacy will be appreciated by children, even those who do not like pumpkin preparations.

For 1 kg of pumpkin pulp select:

• 2 bananas;
• 1 lemon;
• 400 g sugar.

The preparation method is standard:

1. Pumpkin pieces are steamed until softened, rubbed with a blender or other convenient method.
2. Add lemon juice, sugar and mashed bananas.
3. Bring the mixture to a boil, cook for 5 minutes and pack into jars.

How to cook pumpkin jam in a slow cooker

Delicious pumpkin jam with orange can be easily prepared in a slow cooker.

For 1 kg of pumpkin take:

• 1 large orange;
• 1 kg sugar;
• 1 tsp. citric acid.

Manufacturing:

1. First, the pumpkin is passed through a meat grinder or crushed in another way.
   
2. The orange is removed from the seeds and also crushed.
3. Mix orange and pumpkin puree with sugar in a multicooker bowl.
4. Cook in the “Stew” mode for about an hour. Add citric acid 10 minutes before the end.
5. Place the finished jam into jars and roll up.

Rules for storing pumpkin jam

All those versions of ready-made jam, for which there are no special comments in the text of the recipes on the method of preservation, are stored in normal room conditions from 1 to 3 years.

Conclusion

Pumpkin jam can be prepared with a variety of additives so that few people will guess the composition of the delicacy served. And in terms of usefulness and taste, it is on the same level as the most exquisite vegetable delicacies.

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