Jams, jam, pumpkin jam. Proven recipes for “sunny” pumpkin jam for the winter. How to cook pumpkin jam

Usually jam is made from fruits and berries. Today, I want to invite you to make jam from a vegetable like pumpkin.

And I want to assure you right away that you have never tried such delicious jam. We will prepare this jam using only pumpkin and sugar, and to kill its sweet taste, we will add a little citric acid. My recipe for pumpkin jam turns out incredibly tasty, sweet and aromatic. In my family, pumpkin jam is eaten in one tea party. I hope that this pumpkin jam will delight you with its taste.

Ingredients:

Pumpkin – 700 grams;
Granulated sugar – 200 grams;
Citric acid – 2 grams;
Water -1.5 cups.

Multicooker: Polaris, Redmond, Panasonic and others

Recipe preparation process

To make pumpkin jam, we will use fresh pumpkin, granulated sugar, citric acid and plain water.

Take a pumpkin, peel it from seeds and peel, and then cut the pumpkin into small pieces.

Place the pumpkin in a multicooker pan and add water. On the multicooker, set the “Baking” mode for 25 minutes. During this time, your pumpkin should be cooked.

Then, we add granulated sugar and citric acid to the pumpkin puree. On the multicooker, set the “Baking” mode for 45 minutes. The jam will need to be stirred periodically.

Pumpkin is a parting gift from the generous autumn, a low-calorie and hypoallergenic vegetable. Pumpkin is universal in use, it can be combined with citrus fruits - lemons and oranges, and additionally add lemon juice or acid. In this article we will tell you how to make pumpkin jam at home for the winter.

Pumpkin pulp contains vitamins A, E, C and D, magnesium, potassium, iron and fiber, so preparations made from it are useful for digestion, as well as for those who are watching their weight and following a diet. By consuming thick jam, you can strengthen your immune system, lift your mood and get rid of the winter blues.

The classic preparation is done on the stove for about 1 hour. You can cook it in the oven or slow cooker. For the dish you will need the following ingredients:

1.5 kg of vegetable pulp;
1 kg granulated sugar;
0.3 tsp. citric acid or natural citrus juice.

We advise you to choose an overripe pumpkin fruit of a sweet variety. Cut the pulp into cubes, pour into a saucepan with a thick bottom, add sugar and leave overnight, stirring occasionally. Cooking the delicacy on the stove lasts up to 40 minutes, then acid is added, and the vegetable is kneaded or beaten with a blender. The sweet mass is boiled until thick and dark in color. The finished treat is packaged in sterile jars and covered with lids.

Video “Pumpkin jam with oranges”

From this video you will learn a recipe for delicious pumpkin jam with oranges for the winter.

Sweet pumpkin desserts

To prepare any pumpkin dessert, we advise you to choose juicy and “soft” varieties of vegetables, well-ripened fruits, then even an inexperienced housewife will be able to make a culinary masterpiece out of them. Pumpkin desserts aren't half as good without a juicy spice accent as they are with them.

To make an original preparation from your favorite vegetables and apples, you need the following products:

600 g pumpkin fruits;
600 g apples;
800 g sugar;
1 lemon;
250 ml water.

The citrus zest is crushed, the juice is squeezed out of it, each apple is peeled and grated using a grater, and the juice is poured over it. A decoction is made from their peel (in 250 ml of water). The vegetable is also grated on a fine grater and added to the preparation, granulated sugar is added and the broth is poured. You need to cook the sweet mass for about 40-60 minutes over low heat.

With dried apricots

To cook delicious treat with dried fruits according to the following recipe, take:

pumpkin fruits in the amount of 1.2 kg;
sugar - 800 g;
dried apricots - 400 g.

Vegetables are peeled, removing seeds and fibers. Dried fruits are pre-soaked in warm water for 1 hour, then cut into strips. The fruits are grated on a coarse grater; you can also use a meat grinder for chopping. All ingredients are poured into a saucepan with a thick bottom, sugar is added and cooked for no more than 5 minutes after boiling. The mass must cool before each stage, since the procedure is repeated three times.

With oranges

An exquisite dessert will help you get rid of the autumn and winter blues when the weather is cold outside, for which you need:

2 kg of pumpkin fruits;
2 kg sugar;
4 oranges;
400 ml water.

Vegetables are peeled, pulp, seeds and fibers, each orange should be doused with boiling water, the top layer removed and chopped using a blender. Sweet syrup is made from water and sugar. Vegetables are cut into cubes, poured with hot syrup and left for 3 hours in dark place. After this, the workpiece should be simmered over low heat for about 20 minutes, and the same amount when the orange puree is added.

With zucchini and citruses

If the year is not very productive for berries and fruits, you can prepare a delicacy with an amazing aroma and taste from the following products:

1 kg pumpkin vegetable;
1 kg of zucchini;
1 piece each lemon and orange.

Vegetables can be cut into pieces of any shape, poured into a large saucepan, pour water and put on the stove. Even old zucchini will do; they must be peeled, seeds removed, and chopped into pieces. The recipe indicates the yield of pulp in pure form. When the pumpkin mixture boils, add zucchini to it and simmer until all the vegetables soften. Remove the pan from the stove and wait for the vegetables to cool, then drain off any juice that appears.

Citrus fruits should be doused with boiling water and the zest removed, then squeeze out the juice and add it to the cooked vegetables, not forgetting to also add sugar. Grind the zest and vegetables using a blender. The workpiece should be cooked for about 1 hour over medium heat, and the pan does not need to be covered with a lid.

In a slow cooker

The life of modern housewives has become much easier with the invention of the kitchen household appliances, in particular multicookers, in which you can prepare winter preparations from the following products:

1.4 kg pumpkin pulp;
400 g granulated sugar;
4 g citric acid;
2.5 multi-glasses of water.

The pulp must be cut into small pieces, poured into the bowl of the device and added water. All this is prepared for 30 minutes on the “Baking” mode. Now the pieces should be taken out and rubbed through a sieve, you can also beat them with a blender. The pumpkin mass is again placed in the bowl, citric acid and sugar are added, and you still need to mix. The “Baking” mode is set again; the cooking time at the last stage is 40-45 minutes. When it has cooled, you can add zest, cinnamon or saffron to taste to enhance the taste.

Cook pumpkin jam on the stove for 1 hour over low heat.

How to cook pumpkin jam

Products
Pumpkin - 3 kilograms
Sugar - 2.5 kilograms
Citric acid - a quarter teaspoon

Food preparation
1. Cut the pumpkin in half. Remove (scrape out) the fibrous pulp with seeds inside with a large spoon. Using a knife, cut each half into 4 pieces.
2. Peel the pumpkin pieces. Soft and thin, it can be easily cut with a knife. In the case of a thick, hard peel, place a piece of pumpkin on a cutting board, so that the side with the peel is on the right, and sequentially cut off small pieces of peel from top to bottom until the entire piece is peeled.
3. Cut the peeled pieces of pumpkin into small cubes.
4. Place the pumpkin cubes in a large deep bowl and cover with granulated sugar.
5. Leave the pumpkin pieces covered with sugar for 4 hours until the pumpkin gives juice.

How to cook pumpkin jam on the stove
1. Prepare a large, preferably wide, pan.
2. Place the contents of the bowl into the pan - pieces of pumpkin prepared for cooking with sugar and the released juice. If very little juice comes out, add a quarter glass of water.
3. Place the pan on low heat. Heat the contents for 20 minutes, stirring constantly, until the sugar syrup boils.
4. After the sugar syrup boils, cook the pumpkin pieces for 40 minutes over low heat, be sure to stir so that the jam (a thick, homogeneous mass formed from softening pieces of pumpkin and syrup) does not burn.
5. At the end of cooking, add a quarter teaspoon of citric acid, stir the jam and stop heating.
6. Place hot jam into dry, clean jars and screw on dry, clean lids.

How to cook pumpkin jam in a bread machine
1. Place the pumpkin pieces that have given juice, covered with sugar, into a bucket of a bread machine.
2. If the pumpkin has given too little juice, add three tablespoons of water.
3. Set the “Jam” mode. After approximately 1 hour 20 minutes the mode will be completed.
4. Take out a bucket of jam and, if desired, grind the contents with a blender.
5. Pour the finished jam into dry jars and close with lids.
When cooking jam in a bread maker, you need to take into account the volume of the bucket. For a 1-liter bucket, it is recommended to take 450 grams of pumpkin and 350 grams of sugar.

How to cook pumpkin jam in a slow cooker
1. Place pumpkin pieces sprinkled with sugar into a multicooker bowl.
2. Add 3 tablespoons of water if the pumpkin gives little juice.
3. Set the “Quenching” mode, which lasts about 2 hours.
4. 10 minutes before the end of cooking, open the multicooker lid and add citric acid. If the jam turns out to be liquid, add a gelling additive - pectin, marmalade or gelatin, at the rate of 10 grams per 1 kilogram of pumpkin.
5. After turning off the multicooker, take out the bowl of jam. If the pumpkin is not boiled, grind it in a blender.
6. Place the pumpkin jam into clean, dry jars and close the lids.
The amount of food to be added depends on the volume of the multicooker bowl. With a bowl volume of 3 liters, it is recommended to take 1.5 kilograms of pumpkin and 1.2 kilograms of sugar.

Store pumpkin jam at room temperature in a dark place. Opened jar Store with pumpkin jam in the refrigerator.

Fkusnofacts

- For jam, use ripened pumpkin with bright orange pulp.

If, 40 minutes after the start of cooking the jam, the pumpkin pieces continue to retain their shape and do not soften well, you need to use a blender and bring the mass to a homogeneous state. Then continue cooking the jam.

The zest of lemon or orange will add a pleasant flavor to pumpkin jam. You need to peel the topmost, brightly colored layer of the fruit skin using a fine grater and add it to the jam 10 minutes before the end of cooking. You can add a finely grated piece of ginger root or a little cinnamon.

It is worth remembering that pumpkin jam itself has a subtle, unique taste and aroma, so there should be very few flavoring additives, their task is only to highlight the taste of pumpkin.

Pumpkin jam is served on toast, pancakes, pancakes, and used as a filling for pie and pies.

The calorie content of pumpkin jam is about 250 kcal/100 grams.

If you cook pumpkin jam in a slow cooker or bread maker, it is recommended to wash the bowl and bucket immediately after emptying the finished product.

Pumpkin is rich in vitamins, but almost all of them are destroyed when heated; among the survivors is vitamin K, which improves blood clotting.

The benefits of pumpkin jam are: large quantities fiber and pectin fibers, which stimulate intestinal function and help remove cholesterol, radionuclides, and toxins. These beneficial properties pumpkins are preserved even after cooking the jam.

Cook pumpkin jam on the stove for 1 hour over low heat.

How to cook pumpkin jam

Products
Pumpkin - 3 kilograms
Sugar - 2.5 kilograms
Citric acid - a quarter teaspoon

Store pumpkin jam at room temperature in a dark place. Store an open jar of pumpkin jam in the refrigerator.

Fkusnofacts

- For jam, use ripened pumpkin with bright orange pulp.

It is worth remembering that pumpkin jam itself has a subtle, unique taste and aroma, so there should be very few flavoring additives, their task is only to highlight the taste of pumpkin.

Pumpkin jam is served on toast, pancakes, pancakes, and used as a filling for pie and pies.

The calorie content of pumpkin jam is about 250 kcal/100 grams.

If you cook pumpkin jam in a slow cooker or bread maker, it is recommended to wash the bowl and bucket immediately after emptying the finished product.

Pumpkin is rich in vitamins, but almost all of them are destroyed when heated; among the survivors is vitamin K, which improves blood clotting.

The benefits of pumpkin jam include a large amount of fiber and pectin fibers, which stimulate the intestines and help remove cholesterol, radionuclides, and toxins. These beneficial properties of pumpkin remain even after cooking the jam.

Today I will tell you how to cook thick pumpkin jam for the winter. Basically, preserves and jams are made from sweet or sour fruits and berries. Pumpkin is an interesting and versatile vegetable. You can make a huge amount of it delicious dishes, including desserts. Sweet porridges are cooked with pumpkin pulp and pies are baked, but I offer a recipe for delicious jam.

There is one small nuance. Since pumpkin does not contain a sufficient amount of acid, it must be added additionally. You can add lemon juice or acid. This ensures the safety of the workpiece throughout the winter. In addition, you will need disinfected jars that are cool and not wet inside.

The pumpkin jam turns out very thick. It holds its shape perfectly after cooling, resulting in an amber sweet dessert. The preparation can be used like other types of jam for pies or for sweet sandwiches.

Ingredients for making pumpkin jam

Pumpkin – 700 g.
Sugar – 400 g.
Lemon – 50 g.
Water – 40 ml.

How to make pumpkin jam for the winter

Making pumpkin jam is quite easy if you follow certain steps. First you need to weigh the sugar.

Wash the ripe pumpkin with water, then cut out the seeds and peel the flesh from the skin. Now you can weigh the pumpkin.

Chop the pulp into large cubes or random pieces.

Place the pumpkin in a deep saucepan and cover with sugar. Pour water, stir a little and leave for 30 minutes.

After this time, the sugar will melt and a clear liquid will form. Place the pan on the stove and heat.

After boiling, foam forms, which must be carefully removed with a spoon. Cook the pumpkin until soft for 20 minutes.

Cut the lemon into thin slices and add to the main mixture. Stir and cook for another 15 minutes.

Squeeze the lemon slices well with a spoon and remove from the jam. Use an immersion blender to create a smooth consistency.

Boil pumpkin jam over low heat until desired thickness. It is too dense, so it should be stirred frequently with a spoon, especially at this stage of cooking.

Place the amber jam into jars.

Close them with lids and wrap them in a towel to cool gradually.

A beautiful and unusual pumpkin dessert can be served in a ceramic bowl. The taste of pumpkin is practically not felt, but due to it the bright and rich color of the jam is obtained. It can be used instead of apple jam for filling buns or pies. Bon appetit!