There is never a lot of jam, especially if it is made from pumpkin! An orange blank is sure to come in handy. It is ideal for a cup of tea, no less successfully fits into all kinds of desserts (for example, muffins with jam). We will do it for sure!
Pumpkin jam - general principles of preparation
For jam, the pulp of pumpkin can be chopped immediately or after pre-steaming. The choice of method is influenced by the recipe, the presence of a meat grinder or blender, the amount of free time. Faster and easier to twist all the ingredients, combine and cook a treat on the stove. But this is not always possible.
What is added to the pumpkin:
• lemon juice or acid;
• granulated sugar;
• various fruits, fresh and dry;
• various vegetables (carrots, zucchini);
• water, juices.
To improve the taste and aroma goodies use different spices: cinnamon, saffron, cloves, ginger, vanilla. Citrus zest gives a good smell of jam, but it must be crushed well.
Preparing pumpkin jam usually on the stove about one hour. But there are recipes for the oven or slow cooker. If a treat is prepared in several stages, the total time may increase. For long-term storage of pumpkin laid out in sterile jars. If the jam will be consumed immediately, then enough clean and dry containers with lids. In this case, after cooling, it is advisable to refrigerate the treat.
Pumpkin Jam
The recipe is simple and easy to make pumpkin jam with a natural taste and aroma. A little citric acid is added. The powder can be replaced with natural citrus juice, the amount to taste.
Ingredients
• 1.5 kg of pumpkin pulp;
• 0.3 tsp lemons;
• 1 kg of sugar.
Cooking
1. Cut the cleaned flesh into small cubes no more than 0.5 cm, put in a pan with a thick bottom.
2. Immediately add sugar, leave for four hours or immediately for the whole night. You can stir occasionally.
3. Pumpkin will give off a lot of juice, you do not need to add water. Put the saucepan on the stove.
4. Cook the jam under the lid for 40 minutes. It is necessary to soften all the pieces.
5. Now you can remove the lid, add citric acid, you can stretch the vegetable or beat with a blender.
6. Boil jam to the desired density. It should get darker.
7. As soon as the mass becomes suitable, thick, the drop on the saucer will cease to spread, take a clean ladle and pour the treat into sterile jars. You can cool the pumpkin jam and just keep it in the refrigerator.
Pumpkin jam with oranges
One of the most popular tastes of pumpkin jam. The taste of orange fits perfectly into the treat, making it incredibly fragrant. We select medium-sized juicy citruses.
Ingredients
• 2 oranges;
• kilogram of sugar;
• one and a half kg of pumpkin;
• 0.7 cups of water.
Cooking
1. Mix water and sugar in a large saucepan.
2. Cut the oranges finely, the seeds must be thrown out. Add to sugar, put on a small fire.
3. While the mass is slowly warming up, the sugar is melting, we are doing pumpkin. Cut the pulp into small pieces, you can chop it with a combine. Add to the pan.
4. Stir everything together, cover and simmer over low heat until the squash is soft.
5. Once the flesh of the main product begins to pierce easily, you can remove the pan from the heat.
6. Cool the jam a little, mash the potato nibbler or beat with a submersible blender to give the mass uniformity.
7. Put it on the stove again.
8. Add fire, boil the juice, which has already stood out quite a lot.
9. Thick and aromatic jam can immediately be poured into banks, rolled up for long-term storage. Or cool and immediately use.
Twisted pumpkin jam
This method is ideal for the happy owners of an electric meat grinder. In this case, the preparation of jam does not take much time.
Ingredients
• one lemon;
• 3 kg of pumpkin;
• 0.1 liter of water;
• 1.6 kg of sugar.
Cooking
1. Remove the zest from the washed citrus, squeeze all the juice separately.
2. Cut the pumpkin pulp into pieces, twist through a meat grinder together with the previously removed zest.
3. Add a little water and sugar to the pumpkin, stir. Let stand for an hour to stand out juice. He will not allow the treat to stick to the walls of the pan.
4. Stir the pumpkin mass, set to cook.
5. After boiling, make the fire slightly less than average, cook for half an hour.
6. Now you can add lemon juice, add heat and boil until the desired density. About another 20-25 minutes. But it all depends on the juiciness of the vegetable.
Pumpkin and apple jam
A variant of mixed jam with a popular flavor. This delicacy is ideal for various desserts, can be used as a filling for pies and has an amazing aroma.
Ingredients
• 2 kg of pumpkin;
• 1 kg of apples;
• 1.7 kg of sugar;
• 1 tsp cinnamon powder;
• 1 glass of water.
Cooking
1. Peel the pumpkin, cut, you can not grind. We shift the pieces into the pan and add water, put on the stove.
2. Soar the pumpkin under the lid until soft. Remove from heat, knead with a spatula or any other device, you do not need to drain the juice.
3. While the pumpkin was boiling, it was necessary to wash the apples, twist through a meat grinder. The skin is not removed.
4. Add the twisted apples to the pumpkin, immediately pour sugar.
5. Put the thoroughly mixed mass on the stove. We proceed directly to cooking jam.
6. Prepare a treat to the desired density, stir regularly from the bottom.
7. Twenty minutes after boiling, you can add cinnamon powder.
8. We cook the treat for about the same amount of time, as soon as the density of the jam suits, the stove can be turned off.
Pumpkin jam in a slow cooker
Recipe for pumpkin jam adapted for a slow cooker. In it, the treat will not burn, it will boil and it will turn out exactly as it should.
Ingredients
• 1.4 kg of pumpkin pulp;
• 2.5 multi-glasses of water;
• 400 g of sugar;
• 4 g of citric acid.
Cooking
1. Cut into pieces pumpkin pulp, put in a slow cooker, add prescription water.
2. Cook on baking mode for half an hour.
3. Now pieces need to be taken out, crushed, having wiped through a sieve. You can kill with a kitchen blender.
4. Return the pumpkin mass to the cup from the multicooker.
5. Now add sugar and citric acid, stir.
6. Set the baking mode again.
7. Now cook the jam for 40-45 minutes.
8. Cool and enjoy! If desired, you can add any aromatic substances to it: saffron, cinnamon, zest.
Pumpkin jam with dried apricots
By the time the pumpkin ripens, there are no more apricots. But then dried apricots are available all year round. Together with it you can cook a very fragrant and sunny jam. To the cause!
Ingredients
• 3 kg of pumpkin;
• 500 grams of dried apricots;
• 1 tsp without a hill lemon;
• 2 kg of sugar;
• water for dried apricots.
Cooking
1. Dried apricots need to be washed, preferably several times. Then dried fruits are poured with hot, but not boiling water. Leave them to swell for at least 1.5 hours.
2. We take out dried apricots, we are outliving.
3. Cut the pumpkin into pieces, twist through a meat grinder.
4. We also twist dried apricots or use a powerful blender for the main ingredients.
5. Add granulated sugar, stir.
6. Cover the dish with a lid, leave everything together for an hour. Pumpkin juice should appear, most of the sugar will dissolve.
7. Put the pot on the stove. Cook for 20-30 minutes on low heat. As soon as the pumpkin grains become soft, increase the intensity of the boil.
8. Cook the jam until the desired density.
Pumpkin, zucchini and citrus jam
The recipe for a vegetable jam with an amazing taste and aroma of citrus. A wonderful way out if the season is not pampered with a harvest of fruits and berries.
Ingredients
• 1 kg of pumpkin;
• 1 lemon;
• 1 kg of squash;
• 1 orange.
Cooking
1. Cut the pumpkin into arbitrary pieces, drop it into the pan, add a glass of water and put on the stove.
2. Zucchini can be used any. We remove the skin from old vegetables, remove the seeds. The recipe indicates the weight of the clean pulp. Cut into pieces.
3. Add the squash to the boiled pumpkin. Cook all together until soft.
4. Remove the pan from the heat, cool the vegetables, drain all the juice from them.
5. We pour washed lemons and oranges in boiling water to remove wax deposits from them. Remove the zest from a lemon and one orange.
6. Squeeze juice from all citruses, mix with juice from boiled vegetables, add sugar, put on a stove.
7. Grind the zest and pumpkin with zucchini with a blender, transfer to syrup.
8. Cook the jam on medium heat for about an hour, do not cover the pan with a lid.
9. Once the delicacy reaches the desired density, the jam can be laid out in jars, covered with lids. For long-term storage, the workpiece is hermetically sealed.
Pumpkin Jam - Useful Tips and Tricks
• It is easy to determine the thickness of jam with a wooden spatula. Run it along the bottom of the pan from one edge to the other. If the edges of the resulting groove flow slowly, the trace is visible for 10 seconds, then the treat is ready.
• Another way to check the density is a plate from the freezer. It is necessary to drip a little jam on a cold saucer, the mass should not spread.
• Cinnamon sticks are much more aromatic than ground spices from sachets. Therefore, with your own hand, you can add less ground product than goes according to the recipe.
• Jam will not be covered with mold if the delicacy in an open jar is sprinkled with powdered sugar.
• If the pumpkin is not orange enough, the jam turns out to be light or greenish, then it can always be tinted. Ideal - juices, for example, cherry or beetroot. Aronia has a good coloring ability.
