If you are wary of dishes from such a vegetable as pumpkin, then by all means try to cook pumpkin jam with oranges or other ingredients. You will be pleasantly surprised by the unusual taste of this delicacy and its amber color. Be sure to cook preparations for the winter according to all our recipes.

You can talk about the benefits for a long time, because it contains a significant amount of carotene and pectins, which help the body get rid of cholesterol. Of course, this vegetable also contains vitamins - B1, B2, B5, PP, C, E, as well as quite rare K and T minerals. The content of useful substances is incredibly high, but pumpkin is a low-calorie product.

How to make Pumpkin Orange Jam

Take a pumpkin weighing about a little more than a kilogram, it should be washed thoroughly, cut and cleaned of all the insides. But do not throw away the green handle of the vegetable, it is very useful to drink a decoction of this product for diseases of the genitourinary system and kidneys. By the way, be sure to ask, pumpkin. Cut the peeled pulp into small centimeter cubes, place in a cooking vessel (preferably copper) and sprinkle with sugar in a 1: 1 ratio. When the juice appears, put the container on a slow fire and bring to a boil. If you come across a not very juicy variety, then you can add a glass of water for every kilogram. After boiling, the mass should be removed from heat and left until tomorrow. The next day, bring the brew to a boil again and set it aside again until the next day.

Take a large orange, peel it and cut the pulp into cubes, add to the basin. If you like candied fruits in jam, you can cut a little orange peel and also add to the brew. Wait until it boils and roll the contents of the basin into sterilized jars.

The finished dessert will turn out tasty and bright, having a pleasant texture. It also turns out to be quite thick, which is why it can be used not only during tea drinking, but also as a filling for pies.

Pumpkin jam - photo:

Pumpkin jam with lemon

To prepare this dessert, you will need to take a kilogram of a sweet vegetable, peel it from seeds and skin, cut the pulp into slices. Take one lemon, cut it into slices along with the peel, then grind it with a meat grinder.

Boil syrup from a glass of water and 1 kg of granulated sugar, add lemon mass and pumpkin slices to it. Boil for an hour, and then pack in pre-sterilized jars still hot, close the lids. Now you know, .

Raw pumpkin jam for the winter with lemon

Peel 2 lemons and 2 kg of pumpkin. Cut the vegetable into slices, and pass the fruit through a meat grinder, add 1.7 kg of sugar and mix. Place the mass in a warm place and insist until the granulated sugar dissolves. Then spread the dessert in prepared jars and refrigerate. After a few hours, you can enjoy yummy.

Pumpkin jam with dried apricots

Fragrant and tasty pumpkin jam can be cooked with the addition of dried apricots. Such an amber dessert will definitely please all your household members, because it can be consumed with cookies and tea, added to porridge for breakfast, cooked pies and pies with such an original filling. Very tasty if you pour them a couple of scoops of ice cream.

Wash 1 kg pumpkin, cut it into slices and remove the seeds. Be sure to cut off the skin, and cut the rest into cubes. Prepare and 0.5 kg of dried apricots: sort the dried fruits well, wash and boil a little with boiling water, let the fruits swell a little, then the liquid should be decanted.

During cooking, the multicooker will become our real assistant, pour a faceted glass of water into its bowl, set the "Baking" mode and pour 1.5 kg of sugar just before boiling. Wait for complete dissolution, and then put dried apricots in syrup, followed by the turn of pumpkin slices.

In the "Baking" mode, boil the mass, mix, and then set the "Extinguishing" mode for a couple of hours. While the "miracle pot" is working, you need to prepare the jars: wash them with soda, rinse well, and then sterilize.

Pumpkin and apple jam

Peeled pumpkin pulp in the amount of 1 kg, cut into cubes, put in a saucepan, pour 1.5 cups of water there and cook for 10 minutes. While the pumpkin is cooking, peel 1 kg of apples and cut them into cubes or slices. Pour them into the bowl too. Add lemon juice as well (you can squeeze one or two lemons, everything will depend on the initial juiciness of the fruit and how much you like the sourness in such a delicacy).

The brew should be on medium heat for ten minutes, and then it must be whipped with a blender. Now you need to add 0.5-0.8 kg of sugar (depending on whether you have a sweet tooth or not) and a couple of teaspoons of cinnamon. Mix well, and then hold on fire for three minutes, not forgetting to stir.

Pour the jam into hot sterilized jars, tighten with prepared lids. Turn over and wait until it cools completely. From this amount of ingredients, 1.2 kg of winter treats should be obtained.

How to cook pumpkin jam in a bread machine

It should be noted that you can also cook this jam in winter, using frozen and already chopped vegetables for this purpose. The recipe also includes apples, which you can easily purchase throughout the winter.

Cut a couple of apples into small pieces, defrost a package of chopped pumpkin pieces. Place all the ingredients (and this is also 100 g of granulated sugar and a teaspoon of ground cinnamon) in a bucket of a bread machine and set the jam program. As you can see, this is an unusually elementary recipe and you can please your household any day. This option is not very sweet, which is why it is optimal to add it to rice, oatmeal or millet porridge. Don't forget that .

Microwave option

In the microwave, you can cook pumpkin yummy without any problems, and the most interesting thing is that you won’t need to remove any foam! Also, you will not need to add a drop of water, because the vegetable itself will allocate the required amount of juice.

Mix in a bowl for a microwave oven 800 g of pumpkin, cut into small pieces, 800 g of sugar (if you plan to enjoy the taste of a culinary masterpiece on the same day, you can add 560 g of sugar), finely chopped half a lemon.

Set to full power for 10 minutes, then stir the contents of the bowl, then set to half power for the same time.

Plum variant

Prepare 1 kg of hard plums - wash, divide each fruit in half and remove the stone. Put the fruits in a container and pour 1 kg of granulated sugar. Leave them for at least 6 hours, you can leave them overnight. The result of these efforts will be the release of juice, to which a glass of rum or cognac should be added and mixed.

Boil the plums for 40 minutes, be sure to stir them regularly so that they do not burn. The fire must be small. Then remove the pan from the stove and let the contents cool down.

Cut 400 g of peeled pumpkin into small cubes, add to plums and cook for another half hour.

Cut one lemon into circles, then cut each circle into 4 sectors. Add them to the mixture 10 minutes before the end of cooking. Arrange the jam in jars, close with plastic lids and put in a cool place.

Be sure to weld and we have collected on our website.

currant recipe

Cut 300 g of peeled pumpkin pulp into small cubes (about the size of a currant berry), add 250 g of currants, 100-200 g of sugar and a large spoonful of butter to it.

Place the saucepan over medium heat and simmer for 20 minutes, skimming off the foam from time to time. Cool the finished jam and taste it with pancakes.

Variant with tangerines

Choose green-skinned vegetables that have a melon flavor for cooking. Cut 1 kg of pulp into small cubes. Remove the zest from one lemon, finely chop the ginger root, about 4 cm long. Mix all these ingredients, add 250 g of granulated sugar, cover the container with a lid and leave for 12 hours.

Wash the tangerines and, without removing the peel, put in a saucepan with 2 liters of water, boil the citruses for an hour, then remove the fruits and cool, and do not pour the broth itself.

Squeeze the juice of 4 lemons (don't forget about that citrus without the zest), save it in a separate bowl. Finely detail the lemons themselves, put them in a tangerine broth, boil and simmer for half an hour over low heat under a lid. Then remove the lid and let the brew stand on low heat for another quarter of an hour. Strain the tangerine-lemon water. Finely chop the tangerines.

Pour the tangerine-lemon broth into the pan, put the pumpkin and tangerines in the same place, boil. Add a pinch of cardamom seeds and simmer for half an hour over low heat. Then add 750 g of granulated sugar and cook until tender.