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Pumpkin Jam Recipes

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Pumpkin can make both salty and sweet dishes. Pumpkin jam was prepared in ancient times. It turns out very tasty, with rich color and delicate aroma. Eat pumpkin jam in the winter, like any other, with pancakes, pancakes, or put in pastries.

A simple recipe for pumpkin jam for the winter

Photo of pumpkin jam for the winter

Pumpkin jam may have many additional ingredients, but then it loses its original flavor. To understand what pumpkin jam is, you should make the simplest version of the dish.

Ingredients:

  • Pumpkin peeled - 1 kg;
  • Sugar - 800 g;
  • Water - 250 ml.
Important! The color of the final jam depends on the color of the selected pumpkin. It is recommended to take the fruit bright orange, then the jam will be amber. If you take a yellow pumpkin, the color will be light yellow.

Cooking:

  1. Pumpkin should be thoroughly washed and cleaned of seeds, pelts.
  2. Water is put on the fire, sugar is added to it and everything is boiled until syrup is obtained.
  3. Peeled pumpkin is cut into small pieces. If you need to get the consistency of jam, then it can be grated.
  4. When the syrup boils, the pumpkin sinks into it.
  5. After boiling the pumpkin, you can reduce the heat and boil the jam up to 30 minutes from time to time, making it difficult to stick.
  6. Jars for jam is washed with baking soda, and sterilized in any convenient way. After that, in the still hot jars, the same hot jam is poured and sealed.

Ready-made jam for the winter should be infused under a towel for a day, then it is removed to the rest of the winter blanks.

Recipe for pumpkin jam with orange

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Photo of pumpkin jam with orange

This recipe is usually recommended to all who adhere to a diet. Despite the fact that it is sweet and contains sugar, due to the low-calorie pumpkin and healthy oranges, lemons, it is very nutritious, fortified and improves the functioning of the gastrointestinal tract.

Ingredients:

  • Pumpkin - 2 kg;
  • Lemon - 2 pcs .;
  • Orange - 2 pcs .;
  • Sugar - 1.6 kg.

Cooking:

  1. The pumpkin is cleared of seeds, peel, then it must be cut into small cubes.
  2. Oranges are peeled and cut as small as possible. If desired, you can use a combine. During cutting it is important to remove all the bones so that they do not fall into the jam.
  3. Lemons need to be cleaned only from the seeds, and leave the skin. Then they are also finely chopped.
Important! If the pumpkin jam for the winter is undercooked or there is not enough sugar in it, during storage, mold can form under the lid.
  1. Pumpkins, lemons and oranges are combined in a pelvis for boiling jam, covered with sugar. Now the future dessert needs to be brewed at room temperature, until the sugar dissolves, at least partially.
  2. After the jam is infused, it is set on fire and boiled for about half an hour. The consistency of thick jam should be such that it slowly drips from the spoon and drips, and does not flow.
  3. The cans for canning are sterilized by any convenient method, and the lids are boiled in boiling water for several minutes so that all the bacteria are destroyed. After that you can use them for canning.
  4. Ready jams are poured into jars, they are sealed with lids. It remains only to turn the container upside down and wrap a towel for a day.

The final jam is obtained with diced pumpkin. If you want to get a homogeneous dessert, like jam, you can simply pumpkin through a meat grinder before cooking, or boil separately and puree, and then mix it with oranges, lemons and sugar.

Pumpkin jam with lemon

Photo of pumpkin jam with lemon

Variant of jam with pumpkin and lemon for the winter - will appeal to all who love flavored desserts. Due to the spices, the beneficial properties of lemon and pumpkin, it is recommended in the winter for the prevention of colds.

Ingredients:

  • Pumpkin - 1 kg;
  • Lemon - 2 pcs .;
  • Sugar - 800 g;
  • Carnation - 3-4 pcs .;
  • Allspice - 3-4 peas.

Cooking:

  1. Pumpkin is peeled, seeds, and cut into small pieces.
  2. Sliced ​​pumpkin is placed in a pot for boiling jam and stewing over low heat until it is completely cooked.
Important! If the pumpkin does not get juicy, during cooking you need to add some water to it. But if there is enough juice in it, then water only hurts!
  1. When the pumpkin pieces are already falling apart easily, sugar is added to the pan. After 15 minutes, squeezed lemon juice is poured and the jam is boiled down to make it thick. At this time, gauze needs to be wrapped with cloves and allspice and dipped in jam, so that they give their flavor to the dessert.
  2. When the jam has acquired the desired consistency, it is turned off, gauze with pepper and cloves is taken out and only then they start pouring it into the banks and rolling it up. But it is important to wash and sterilize the banks beforehand, and boil the lids in water for several minutes.
  3. The finished jam is turned upside down, covered with a blanket until it cools completely, and only after 24 hours can it be taken to the pantry.

In this recipe, instead of cloves, you can add grated almonds. This will make the taste of jam more tender.

Delicious pumpkin jam with dried apricots

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Photo of pumpkin jam with dried apricots

Such a jam for the winter is very much like apricot in appearance and taste, only cooking is cheaper.

Ingredients:

  • Pumpkin peeled - 1 kg;
  • Dried apricots - 300 g;
  • Lemon - 2 pcs .;
  • Sugar - 1 kg;
  • Nutmeg - up to 3 g;
  • Water - 500 ml.

Cooking:

  1. Pumpkin is peeled and cut into small cubes.
  2. Dried apricots should be washed and pour water (500 ml) for half an hour.
  3. Lemon is cut in small slices, the skin can not be removed.
  4. Water from dried apricots is poured into a container for boiling jam, sugar is added to the same place, and the liquid is boiled until a clear syrup is obtained.
  5. In the syrup laid out pumpkin, lemon and dried apricots. Boil all this is necessary until the pumpkin begins to fall apart. Then nutmeg is added to the jam, and the mixture is boiled for another 5 minutes.
  6. The cans for canning are sterilized, the lids are boiled. The finished jam is bottled while hot, and corked.

To preserve the jam well, it is important to turn it over after twisting and cover it with a thick towel until it cools for a day.

Pumpkin jam with nuts

Photo of pumpkin jam with nuts

Nuts are often added when cooking jam. They are useful, contain many nutrients and improve the taste of the dessert. Walnuts are used in this recipe, but you can substitute them with almonds, hazelnuts, or any similar type if desired.

Ingredients:

  • Peeled pumpkin - 1 kg;
  • Walnuts, peeled - 1 tbsp .;
  • Lemon - 1 pc .;
  • Sugar - 1 kg;
  • Water - 200 ml.
Important! Even if the pumpkin jam in its pure form does not like the family, you should not give it up. You can try to make it with oranges, apples, or just nuts. With the addition of such ingredients, it radically changes the taste.

Cooking:

  1. Walnuts are checked for the presence of dirt, membranes, pieces of the shell, then they must be thoroughly crushed. Cut them into such pieces, which then want to eat in jam. If you do not want to feel the pieces at all, then you can chop the nuts with a blender or grate.
  2. Pumpkin is peeled and cut into small pieces along with lemon. Lemon can be peeled, but not necessary.
  3. In the capacity for cooking jam pumpkin and lemon are mixed. Water and sugar are added and the mixture is boiled over low heat for 10-15 minutes. Then nuts are added, and jam is boiled for another 5 minutes on average.
  4. The jars for jam are washed and sterilized, then hot jam can be poured into them. Covers for seaming boil in water and only then you can seal the jam with them.

Pumpkin jam is a healthy, tasty dessert. During the addition of certain ingredients to the pumpkin, the final dish greatly changes the taste, so after cooking it is not always possible to even distinguish that it is made from pumpkin! You can cook it in slices or jam-like, homogeneous consistency. It is not very bright in color, but then, after being insisted in cans, it becomes amber.

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