Pumpkin jam with orange. Pumpkin jam Pumpkin jam apples and lemon

• pumpkin – 1 kg (net weight),
• orange – 200 g (1 large).

Pumpkin confiture

Recipes in the collection: 10

Grate the pumpkin on a coarse grater. Place in a container for making jam, add sugar and stir, let stand for 15 minutes. Wash the lemons thoroughly. Grate the zest from each and add to the pumpkin. Stir. Remove seeds from lemon and cut into small pieces. Add everything to the pumpkin and mix. Cook the pumpkin over low heat. Cher

In the fall, when apples and pumpkins ripen, you can make delicious jam or preserves from them. For many, of course, the more familiar option is to make jam from apples alone, and use pumpkin to make porridge, soup, or as a filling for pies. But believe me, you will like the jam, it turns out very tasty, with pieces of apples and pumpkin that you can feel on your teeth. The color of the jam is a beautiful amber, the pieces of fruit become translucent during the cooking process, you can say that a particle of summer sun warmth fills each jar of jam.

Products for cooking pumpkin jam with apples :

• Pumpkin 1 kg
• Apples 1 kg
• Water 2 cup
• Sugar 1 kg
• Lemon 1 pc.

How to make pumpkin and apple jam

To make jam, peel and seed apples and pumpkin and cut into small pieces. Do not throw away the peels and cores of the apples, but add water and cook. Cook for 15-20 minutes over low heat. Then strain the liquid obtained after boiling the apple peelings. Pour it over the chopped apples and pumpkin and cook until the latter become soft. For those who prefer jam of a homogeneous consistency, grind everything with a blender. I like the fruit in the jam to be pieces, so I didn’t chop them, but left them as is. When the apples and pumpkin become soft, cover them with sugar, add lemon juice, and you can also add lemon zest for taste. Once the sugar has dissolved, reduce the heat and cook the jam, stirring occasionally, until the liquid evaporates. The jam should be thick. Place the finished jam into sterile jars and seal. Enjoy your tea.

1. Pumpkin jam recipe

   
   4 cups sugar;
   2 oranges (juicy);
   2 lemons;
   a pinch of salt.

   Pumpkin jam with orange and lemon

   Pumpkin jam with orange and lemon is one of those delicacies that amazes not only with its appearance and taste, but most of all – with its composition. Looking at it, can you guess that it’s based on the not-so-popular vegetable – pumpkin? I think many will agree with me that the pumpkin itself, no matter how it is prepared, turns out a bit bland. She doesn’t have her own bright taste or any zest, so she always needs bright company. In our case, the pumpkin will be accompanied by citrus fruits - lemons and orange. Lemons will provide our jam with the sourness it needs, so that the sweetness does not turn out to be too cloying. The orange will impart its unique taste and aroma to the jam. Exceptionally delicious, try it!

   • pumpkin – 1 kg (net weight),
   • sugar – 4 tbsp. (200 grams),
   • lemon – 300 g (2 medium pieces),
   • orange – 200 g (1 large).

   How to make pumpkin jam with orange and lemon

   Any pumpkin will do to make jam. My pumpkin was huge, with bright orange skin and pale yellow, stringy flesh. Unfortunately, I don't know the variety. We wash the pumpkin, cut a piece from it, peel it and scrape out all the seeds (as a bonus, we dry them and pop them in a few days). We weigh the peeled pulp and cut it into small cubes. If you don’t really want to bother with cutting, you can chop the pumpkin using a grater.

   Next, pour the pumpkin cubes into a saucepan where the jam will be cooked, cover them with sugar, shake them well (so that the sugar does not just sit on the surface, but is distributed a little) and forget about them for 40-60 minutes.

   In the allotted time, the pumpkin will give a lot of juice and settle.

   All that remains is to add citrus fruits to the pumpkin - and you can put the jam on the stove. Wash the lemons and orange thoroughly and dry. Then remove the zest from them and squeeze out the juice thoroughly until the last drop. That's it, we won't add anything else to the jam.

   Place the zest and juice into a saucepan with the sugar pumpkin, mix and place on the stove.

   Bring the jam to a boil over medium heat, and when it starts to bubble, switch to maximum heat. On average, the jam is ready in 30-40 minutes. (depending on the power of the stove). But it’s safer to focus on the type of pumpkin - the cubes become transparent and change color to a brighter and more saturated one. During cooking, do not forget about the foam - it needs to be skimmed off.

   And now the pumpkin is ready, which means the jam is ready. But now it looks more like pumpkin jam.

   Therefore, we arm ourselves with a blender and blend the contents of the saucepan into a homogeneous mass.

   Now we prepare containers for the jam - sterilize the jars and lids. We pack it into jars and close the lids. If you plan to seal your pumpkin jam for the winter, it is better to use screw-on lids. If you are sure that everything will be eaten in the next couple of months, you can close it with nylon lids.

   We store the jam like other preparations - in the pantry, cellar or refrigerator.

Pumpkin jam

A very tasty, simple recipe for pumpkin jam. It tastes like orange jam, but everyone liked it and didn’t believe that the jam was made from pumpkin. The jam turns out thick, so it can be used as a filling for rolls and pies. I baked pumpkin roll with it - a great combination.

To make pumpkin jam you will need:

900-1000 g of pumpkin, already peeled;
4 cups sugar;
2 oranges (juicy);
2 lemons;
a pinch of salt.

I grated the pumpkin (I grated it on a fine grater). Added sugar and salt to the grated pumpkin

and left for half an hour so that the pumpkin gave juice.

Remove the zest from lemons and oranges (I grated them), just do not rub the white part. Squeezed juice from oranges and lemons.

Cooked, stirring occasionally,

until the pumpkin jam has reduced and thickened.

I cooled the finished jam and poured it into jars.

Pumpkin jam turns out very tasty.

Pumpkin confiture with orange and lemon

Pumpkin jam with orange and lemon is one of those delicacies that amazes not only with its appearance and taste, but most of all – with its composition. Looking at it, can you guess that it’s based on the not-so-popular vegetable – pumpkin? I think many will agree with me that the pumpkin itself, no matter how it is prepared, turns out a bit bland. She doesn’t have her own bright taste or any zest, so she always needs bright company. In our case, the pumpkin will be accompanied by citrus fruits - lemons and orange. Lemons will provide our jam with the sourness it needs, so that the sweetness does not turn out to be too cloying. The orange will impart its unique taste and aroma to the jam. Exceptionally delicious, try it!

• pumpkin – 1 kg (net weight),
• sugar – 4 tbsp. (200 grams),
• lemon – 300 g (2 medium pieces),
• orange – 200 g (1 large).

How to make pumpkin jam with orange and lemon

Any pumpkin will do to make jam. My pumpkin was huge, with bright orange skin and pale yellow, stringy flesh. Unfortunately, I don't know the variety. We wash the pumpkin, cut a piece from it, peel it and scrape out all the seeds (as a bonus, we dry them and pop them in a few days). We weigh the peeled pulp and cut it into small cubes. If you don’t really want to bother with cutting, you can chop the pumpkin using a grater.

Next, pour the pumpkin cubes into a saucepan where the jam will be cooked, cover them with sugar, shake them well (so that the sugar does not just sit on the surface, but is distributed a little) and forget about them for 40-60 minutes.

In the allotted time, the pumpkin will give a lot of juice and settle.

All that remains is to add citrus fruits to the pumpkin - and you can put the jam on the stove. Wash the lemons and orange thoroughly and dry. Then remove the zest from them and squeeze out the juice thoroughly until the last drop. That's it, we won't add anything else to the jam.

Place the zest and juice into a saucepan with the sugar pumpkin, mix and place on the stove.

Bring the jam to a boil over medium heat, and when it starts to bubble, switch to maximum heat. On average, the jam is ready in 30-40 minutes. (depending on the power of the stove). But it’s safer to focus on the type of pumpkin - the cubes become transparent and change color to a brighter and more saturated one. During cooking, do not forget about the foam - it needs to be skimmed off.

And now the pumpkin is ready, which means the jam is ready. But now it looks more like pumpkin jam.

Therefore, we arm ourselves with a blender and blend the contents of the saucepan into a homogeneous mass.

Now we prepare containers for the jam - sterilize the jars and lids. We pack it into jars and close the lids. If you plan to seal your pumpkin jam for the winter, it is better to use screw-on lids. If you are sure that everything will be eaten in the next couple of months, you can close it with nylon lids.

We store the jam like other preparations - in the pantry, cellar or refrigerator.

Pumpkin and orange marmalade

How to cook

The bright orange color and warming taste of this rich, aromatic jam is guaranteed to cure your winter blues.

1. Squeeze the juice from the oranges, remove the veins and set them aside along with the seeds. Thinly slice the peel and place in a large saucepan with the chopped lemons. Tie the veins and seeds into a gauze bag along with the spices. Add to citrus fruits and water. Bring to a boil, then cover and simmer for 1 hour, until the fruit is soft.

2. Add the squash and cook for another 1 1/2 hours until very tender. Take out the bag, squeeze everything out of it into the pan and throw it away.

3. Add sugar and stir over low heat until completely dissolved. Increase the heat and simmer for another 10-15 minutes, or until the marmalade is quite thick.

4. Remove the pan from the heat and skim off the foam from the surface. Let cool for 5 minutes, then pour into sterilized jars. Seal and label, then store in a cool, dark place.

To check whether the marmalade is ready or if it still needs to be boiled, you need to put half a spoon of marmalade on a cold saucer (previously kept in the refrigerator) and put it back in the refrigerator for 3 minutes. Then push the marmalade with your finger - if wrinkles appear on the surface, then it is ready. Alternatively, you can use a sugar thermometer that is attached to the side of the pan and does not touch the bottom. When the temperature reaches 105 degrees C, the marmalade is ready.

To prepare and sterilize jars for homemade jams, preheat the oven to 160 degrees C. Wash the jars in hot soapy water, rinse and wipe dry. Place in the oven for 10 minutes, turn off the oven and let cool.

I clean the pumpkin of everything unnecessary: ​​peel and seeds, if any. The main thing is that it is a rich orange color, dessert-like and tasty.

I fill it with water and add granulated sugar. I set it to simmer over low heat. I languish for at least an hour.


Boil until completely soft. The better the pumpkin is boiled, the more tender the jam will be.


Then I knead it with a pestle and mortar to make a puree. You can puree it with a blender.


I remove the viburnum from the branches, wash it, and put it on a sieve to let the water drain.


I boil it in any amount of water, the main thing is that the liquid covers all the berries. Turn the heat to medium and cook for 20 minutes.


Then I drain the water, and also mash the berries with a mortar so that maximum viburnum juice appears.


I only add viburnum juice to the pumpkin puree, which will make the jam even richer in color and add the right notes of taste. The aroma of pumpkin will no longer be so pronounced, that is, not everyone will immediately guess what the jam treat is made from. I simmer the mixture for another 20 minutes, and then put it hot into glass jars.


I screw the lids on and leave them to cool under a “fur coat” of a warm blanket. The longer and slower the jam cools, the better it will be stored later.


When chilled, the jam will be thicker and more viscous. You can't ask for anything better. Prepare this recipe and enjoy the results.

Pumpkin jam with orange and lemon is one of those delicacies that amazes not only with its appearance and taste, but most of all – with its composition. Looking at it, can you guess that it’s based on the not-so-popular vegetable – pumpkin? I think many will agree with me that the pumpkin itself, no matter how it is prepared, turns out a bit bland. She doesn’t have her own bright taste or any zest, so she always needs bright company. In our case, the pumpkin will be accompanied by citrus fruits - lemons and orange. Lemons will provide our jam with the sourness it needs, so that the sweetness does not turn out to be too cloying. The orange will impart its unique taste and aroma to the jam. Exceptionally delicious, try it!

Ingredients:

• pumpkin – 1 kg (net weight),
• sugar – 4 tbsp. (200 grams),
• lemon – 300 g (2 medium pieces),
• orange – 200 g (1 large).

How to make pumpkin jam with orange and lemon

Any pumpkin will do to make jam. My pumpkin was huge, with bright orange skin and pale yellow, stringy flesh. Unfortunately, I don't know the variety. We wash the pumpkin, cut a piece from it, peel it and scrape out all the seeds (as a bonus, we dry them and pop them in a few days). We weigh the peeled pulp and cut it into small cubes. If you don’t really want to bother with cutting, you can chop the pumpkin using a grater.

Next, pour the pumpkin cubes into a saucepan where the jam will be cooked, cover them with sugar, shake them well (so that the sugar does not just sit on the surface, but is distributed a little) and forget about them for 40-60 minutes.

In the allotted time, the pumpkin will give a lot of juice and settle.

All that remains is to add citrus fruits to the pumpkin - and you can put the jam on the stove. Wash the lemons and orange thoroughly and dry. Then remove the zest from them and squeeze out the juice thoroughly until the last drop. That's it, we won't add anything else to the jam.

Place the zest and juice into a saucepan with the sugar pumpkin, mix and place on the stove.

Bring the jam to a boil over medium heat, and when it starts to bubble, switch to maximum heat. On average, the jam is ready in 30-40 minutes. (depending on the power of the stove). But it’s safer to focus on the type of pumpkin - the cubes become transparent and change color to a brighter and more saturated one. During cooking, do not forget about the foam - it needs to be skimmed off.

And now the pumpkin is ready, which means the jam is ready. But now it looks more like pumpkin jam.

Therefore, we arm ourselves with a blender and blend the contents of the saucepan into a homogeneous mass.

Now we prepare containers for the jam - sterilize the jars and lids. We pack it into jars and close the lids. If you plan to seal your pumpkin jam for the winter, it is better to use screw-on lids. If you are sure that everything will be eaten in the next couple of months, you can close it with nylon lids.

We store the jam like other preparations - in the pantry, cellar or refrigerator.

Not everyone likes the unusual smell and taste of pumpkin. However, we should pay tribute to the beneficial properties of this valuable product. Experienced chefs recommend making a delicious dish from pumpkin - jam. Today we will look at different recipes for this wonderful sweet.

Benefits of pumpkin

Nutritionists note that pumpkin helps the human body better absorb heavy foods. The vegetable contains vitamins A and E and iron in abundance. The rich composition allows you to prolong beauty and youth.

Pumpkin jam is an excellent prevention of colds. It perfectly fights insomnia and stress.

Fragrant pumpkin jam with orange

Jam made from a healthy vegetable has a great external resemblance to pear and apricot. Pumpkin jam with orange will pleasantly surprise your household with its excellent taste. It is consumed as an independent dish with tea and used for baking.

To prepare dessert jam we will need the following ingredients:

• pumpkin - 1 kg;
• sugar - 1 full glass;
• orange - 1 pc.;
• citric acid - 1 teaspoon.

Carefully peel the pumpkin and remove all the seeds. Cut into small cubes. Wash one small orange and cut into pieces along with the peel. Take a large enamel pan. Place chopped pumpkin and orange in it. Add one teaspoon Add all ingredients to one glass of granulated sugar. The pumpkin and sugar are mixed and left until the juice appears.

Place the pan with the future jam on the stove and bring to a boil. The mixture should be cooked over medium heat for 10 minutes. Stir occasionally with a wooden spoon.

We put the finished jam into half-liter jars and roll up the lids.

Jam prepared in this way turns out beautifully translucent. Unusual vegetable jam can be served with tea. You can also make delicious golden jelly from it and use it as an original and tasty decoration for a holiday pie or cake.

Sunny pumpkin jam with lemon

Now let's get acquainted with an equally tasty dish - pumpkin and lemon jam. The original combination of these affordable products is simply irresistible. Citrus will give the jam a subtle, barely sour taste and a wonderful aroma.

To make this pumpkin jam, choose a vegetable with rich orange flesh. The Konfetka variety is perfect for this dish. It has good juiciness and sweetness.

To prepare the dish you will need:

• pumpkin - 1 kg;
• lemon - 1 pc.;
• sugar - 2 cups;
• water - 250 ml.

Pour water into a saucepan or other container. Add the diced pumpkin and sugar. Cook pumpkin jam over medium heat for 20 minutes. The vegetable pieces should become soft enough, but not overcooked. Using a blender, puree the pumpkin until smooth. Squeeze the juice of one small lemon into the resulting puree. Mix thoroughly and leave to cook for another 30 minutes.

Place the resulting jam into small glass jars and cover with lids. Pumpkin jam with lemon will definitely please your household. It can be used both as an independent dessert and as a wonderful filling for donuts and pies. The jam also goes well with light porridges and cottage cheese.

Thick pumpkin jam

For those gourmets who prefer very thick jam, there is another recipe. Everything is very simple! From the previous recipe you just need to remove the water, but not completely. Still add a small amount of liquid to the pumpkin. Cook the vegetable for 20 minutes over low heat.

Now we drain the water and puree the fruit pieces using a blender. Add to the pumpkin mixture, stir and cook for another half hour.

Pumpkin jam with dried apricots

It's time to learn another recipe - pumpkin jam with dried apricots. We have selected two of the most popular recipes for this jam. One of them is prepared in a slow cooker, the other on the stove.

Jam “Transparent Amber” on the stove

For this dessert we will need the following ingredients:

• pumpkin pulp - 1 kg;
• granulated sugar - 4 cups;
• lemon juice - 5 tablespoons;
• dried apricots - 300 g.

First you need to prepare the pumpkin: wash it thoroughly and remove the peel and seeds. Then cut the medium-sized vegetable into cubes and place in a saucepan. Sprinkle with granulated sugar. Leave the vegetable for 2 hours. During this time, the pumpkin with sugar will release a sufficient amount of juice.

Now you can add lemon juice to the pumpkin. Mix the pieces and set to simmer over low heat. It's the turn of dried apricots. Wash the dried fruit with hot water and cut into pieces. Add the dried apricot slices to the pumpkin and cook for about 15 minutes. The mass must be stirred periodically. It is better to use a wooden spoon for this.

Remove the jam from the stove and cool. After 4 hours, put the jam on the fire again. After boiling, cook it for 20 minutes. Please note that the pumpkin pieces should not be overcooked. The next break will be 6 hours. The jam should be brought to a boil and boiled for only 5 minutes. Now the finished dessert can be poured into jars.

Pumpkin jam with dried apricots in a slow cooker

The next dish involves the use of a slow cooker. For 1 kg of pumpkin we will need:

• sugar - 1 kg;
• dried apricots - 300 g;
• glass of water;
• fresh lemon juice - one glass.

To prepare jam in a multicooker, select the “Stew” mode. However, before this you need to make sugar syrup. Pour granulated sugar into a thick-walled pan, pour in a glass of water and lemon juice. Bring to a boil and remove from the stove.

We clean the pumpkin from peel and seeds. Cut into cubes and place in the multicooker bowl along with the chopped dried apricots. Pour syrup over the future jam and cook for 2 hours. When the dessert arrives, it can be distributed into small jars. To make the jam thicker, it is recommended to drain the syrup.

This aromatic and healthy jam has a delicious taste and enchanting amber color. It can be served with ice cream and tea.

How to make pumpkin and apple jam?

For this dessert we will take products in the following proportions:

• pumpkin - 800 g;
• sweet apples - 1.2 kg;
• crushed orange peel - ¼ teaspoon;
• sugar - 5 glasses.

In a frying pan with high walls, simmer the pumpkin cut into pieces. Bring the vegetable until soft and chop. This can be done either using a sieve or a blender. Peel the apples, remove the seeds and cut into cubes. We also simmer them until soft and chop them.

Now you should combine the apple and Pour 2.5 cups of sugar into the mixture and stir until smooth. Place the mixture on low heat and cook, stirring occasionally. The remaining 2.5 cups of sugar must be added at the very end of cooking. Add crushed orange peels.

Cook the jam to the desired thickness and pack it into jars. We roll them up with sterile lids. This jam can simply be spread on cookies and served with tea. You can also use it to make fillings for pancakes and pies.

Pumpkin jam with walnuts

We also cannot fail to mention another wonderful recipe. This is winter pumpkin jam with nuts. We will need the following products:

• pumpkin pulp - 1 kg;
• apples - 700 g;
• walnuts - 0.5 cups;
• lemon - 1 piece;
• sugar - 1.5 kg;
• vanilla sugar - ½ teaspoon.

We clean the pumpkin from the peel and seeds. Cut into small cubes. Place the vegetable in a saucepan and add 0.5 kg of sugar. Stir and bring to a boil. Cook for 5 minutes.

Peel the apples, cut them into slices and remove the cores. Add fruits and nuts to the pumpkin. Stir and cook for 15 minutes. Remove the sweet mass from the heat and leave until completely cool. We repeat the cooking procedure three more times. The last time you should add lemon to the amber mixture and first cut the citrus into slices, removing all the seeds. Pack the pumpkin jam into jars. Bon appetit!

Is pumpkin jam a delicious fall dessert? Is it possible to also make confiture with jam from pumpkin? Read the article, you will find answers to these questions.

Have you heard of plum, strawberry, lemon or apple jam? With a high probability you can answer: “Yes, we heard!” You may have even tried some of the types of jam listed. But do you know about pumpkin jam? Or about pumpkin confiture? And this also happens.

Pumpkin jam, marmalade and confiture are especially aromatic and moderately sweet. They have a rich orange color and a pleasant consistency.

Pumpkin jam with orange: a recipe for the winter

This jam will warm you up in moments of autumn blues, cold weather and will be a wonderful addition to a cup of hot aromatic coffee in the morning. Be sure to make this jam if you value home comfort, warmth and a good atmosphere.

Pumpkin and orange jam for the winter. Recipe No. 1

Ingredients:

• pumpkin – 2 kg
• granulated sugar - 2 kg
• water - 2 glasses of 200 ml
• oranges - 4 pieces

Preparation:

• Peel the pumpkin very well from pulp, threads, seeds, peel
• Pour boiling water over the oranges to remove the bitterness. Peel and blend in a blender until smooth.
• Make sugar syrup by mixing water, sugar and boiling until it becomes a very liquid jam.
• Pour the still hot sweet syrup over the pumpkin cubes and leave in a dark place for 2-3 hours so that the pumpkin is saturated with sugar and becomes sweet.
• Cook the pumpkin soaked in syrup over low heat. Boil for 20 minutes
• Add orange puree, cook for another 20 minutes
• Place the jam in sterile jars and roll up

Pumpkin and orange jam for the winter. Recipe No. 2

Ingredients:

• pumpkin – 1.5 kg
• sugar - 1.5 kg
• orange - 200 g
• water - 200 ml

Preparation:

• Prepare the pumpkin as in the previous recipe
• Cut the autumn vegetable into small cubes
• Peel the orange and remove the seeds. Sometimes it is necessary to remove white partitions
• Puree the orange in a blender
• Place pumpkin, orange puree, and sugar in layers in a saucepan with a thick and wide bottom, alternating them. Layer height no more than 2 cm
• Place in a dark, warm place for 20 minutes.
• Pour water over the contents of the pan after the time has elapsed. Cook the jam over low heat, stirring frequently, for 35 minutes, then distribute into jars and seal

Pumpkin jam with lemon for the winter

If pumpkin and orange jam is most pleasant to eat in rainy autumn, then pumpkin-lemon jam is perfect in cold winter. It contains many vitamins, including vitamin C, which is essential in the winter months to avoid catching a cold.

Pumpkin and lemon jam. Recipe No. 1

Ingredients:

• pumpkin – 2 kg
• lemon - 300 g
• sugar - 1.5 kg
• cloves, cardamom or cinnamon - 2 boxes or sticks

Preparation:

• Remove the pumpkin from seeds, all pulp with white threads, peel, cut into medium cubes
• Cover the pumpkin with granulated sugar and leave for 3-6 hours in a dark place at room temperature (can be a little warmer)
• Cut the lemon into the same cubes, remove the seeds
• Add lemon and all the spices (but you can do without them) to the pan with the pumpkin cubes and sugar and cook for 30 minutes.
• After cooking, remove cinnamon sticks and clove pods.
• Pour the jam into jars and roll up

Pumpkin and lemon jam. Recipe No. 2

Ingredients:

• pumpkin – 1.5 kg
• sugar - 0.8 kg
• lemon – 200 g
• water - 200 ml

Preparation:

• Free the pumpkin from pulp, peel, seeds and threads, cut into cubes with an edge of 1-1.5 cm
• Next, you need to grind the pumpkin through a meat grinder, or beat it in a blender to make a puree. You can pre-bake the pumpkin, boil it or simmer it in a frying pan, adding a little water to make it soft
• Beat the lemon into a puree, after removing the seeds
• Combine sugar, pumpkin and lemon puree, cook for 30 minutes, stirring constantly
• During the cooking process the jam will become quite transparent.
• Pour into jars and roll up

Liquid pumpkin-lemon jam for winter

Pumpkin jam with lemon and ginger for the winter

This jam will be useful for mothers, because children get sick so often. This is a real vitamin mixture, a bomb against colds in winter.

Ginger adds a special piquancy to the jam, a touch of spiciness and a divine aroma.

Attention! The jam is prepared in a cold way!

Ingredients:

• pumpkin – 500 g
• lemon – 150 g
• honey (liquid) – 250 g
• ginger – 150 g
• spices (cinnamon, cardamom, black allspice, nutmeg) - to taste

Preparation:

• Remove the pumpkin from seeds, peel, threads, cut into cubes with 2 cm edges, twist through a meat grinder or puree in a blender
• Grind the lemon through a meat grinder, or simply grind it finely in a blender, removing the seeds. Leave the peel
• Finely grate the ginger along with the peel
• Combine pumpkin puree, honey, ginger, lemon and spices, mix
• Place the pumpkin jam in sterile jars and close the lids tightly.
• It is better to store this pumpkin jam in the refrigerator, cellar or any other cool place.

Note to housewives! Ginger can be added to any pumpkin jam given in that article. You just need to add it at the very end, just before pouring into jars. Otherwise, it will lose all its properties.

Pumpkin jam with orange and lemon

Orange and lemon are often used together in jam, the former adding sweetness and the latter adding aroma. Plus, they both go well with pumpkin. This jam goes very well with pancakes, cheesecakes and not very sweet buns!

Pumpkin jam is a wonderful addition to a sandwich.

Pumpkin jam with orange and lemon. Recipe No. 1

Ingredients:

• pumpkin – 700 g
• lemon – 100 g
• orange - 200 g
• water - 100 ml
• sugar - 500 g

Preparation:

• Peel the pumpkin and grind it into a puree.
• Peel, seed and cut oranges
• Peel lemons only from seeds, cut
• Combine oranges and lemons, beat until pureed.
• Combine pumpkin with sugar and fruit, let stand for 1 hour
• Cook the fruit and vegetable mixture for at least 15 minutes, let cool completely
• Boil the future jam again and boil again for 15 minutes, adding 100 ml of water
• Pour into clean jars and seal

Pumpkin jam with orange and lemon. Recipe No. 2

Ingredients:

• pumpkin – 500 g
• oranges - 200 g
• lemons - 100 g
• sugar - 500 g
• water - 200 ml

Preparation:

• Remove the pumpkin from peel, seeds, threads, cut into cubes with an edge of about 1.5-2 cm and bake in the oven until very soft.
• Meanwhile, pour boiling water over the oranges, peel them, cut them into strips, add sugar, add water and boil for 10 minutes. Leave covered for 2-3 hours
• Chop the oranges themselves, remove the seeds and grind in a blender
• While the orange-sugar mixture is brewing, grind the lemon together with the peel, but without the seeds, in a blender
• Beat the pumpkin puree in a blender if necessary.
• Combine pumpkin and lemon puree, add the mixture to the syrup with oranges, mix. cook for about 20 minutes
• Pour into jars prepared in advance, roll up

Pumpkin confiture with orange and lemon

Confiture differs from preserves, jam and marmalade in that it is a jelly-like mass with pieces of fruit. It is similar to jam, but still different.

Making confiture from pumpkin is more than possible. It is prepared no more difficult than ordinary jam, marmalade or marmalade.

Ingredients:

• pumpkin – 600 g
• sugar - 400 g
• orange - 200 g
• lemon – 100 g

Preparation:

• Prepare the pumpkin as usual for jam, cut into small cubes
• Divide the sugar in half
• Add the first half to the pumpkin and leave for at least 6 hours.
• Wash the oranges very well, cook over very low heat in a saucepan with water for about 2 hours
• Remove the oranges from the water, cool, and cut into small cubes along with the peel.
• Do not drain the orange decoction, add the remaining half of the sugar, infused pumpkin, and cook for at least an hour over low heat.
• After an hour, add the chopped orange. Cook for 25-40 minutes
• Squeeze juice from lemon
• After the cooking time has passed, add lemon juice to the confiture and pour into jars

You can add spices to this recipe if you wish: cinnamon, cloves, star anise

Pumpkin jam with orange and lemon

Ingredients:

• pumpkin – 2 kg
• sugar - 1 kg
• orange - 100 g
• lemon – 100 g
• cinnamon - 2 sticks
• cloves - 3-4 inflorescences

Preparations:

• Prepare the pumpkin in the usual way, grate it on a coarse grater
• Add sugar to the pumpkin and let it sit for at least an hour.
• Using a grater, finely grate the zest of the fruit.
• Chop the fruits and remove the seeds, add to the pumpkin if the latter is infused
• Cook over low heat for about 15 minutes, then add spices
• Cook for at least another hour
• Pour into jars

Pumpkin jam - a special treat for the whole family

Pumpkin jam with orange and lemon

Pumpkin jam adds variety to any meal. It is thicker than jam and does not flow, so it is perfect for filling pies, muffins, and as a layer for cakes.

Ingredients:

• pumpkin (peeled) - 2 kg
• sugar - 1 kg
• lemon – 100 g
• orange - 100 g

Preparation:

• Pre-clean the pumpkin. It is important that the weight of the peeled vegetable is 2 kg
• Grate the pumpkin on a medium grater
• Place the grated pumpkin in a saucepan with a wide and thick bottom, simmer until it softens
• After the pumpkin has become soft, you can additionally beat it in a blender or grind it in a food processor
• Finely chop the lemon, orange too
• Add sugar, orange, lemon to the chopped pumpkin and cook until the pumpkin jam becomes transparent and thick (thicker than jam)
• You can add cinnamon 10 minutes before the end of cooking, but this step is not necessary.
• Roll the jam into sterile jars

Pumpkin jam with orange and lemon is a godsend for those with a sweet tooth!

Important! You can make this dessert without lemon. Then you will need no more than 5-7 g of lemon acid.

Pumpkin jam with dried apricots

Very sweet jam made from pumpkin and dried apricots is an unusual delicacy. This dried fruit is not often put into jam, but in vain! Dried apricots add extra flavor and sweetness to the dessert.

Making such jam is not difficult. It is usually prepared in several boils.

Pumpkin and dried apricot jam. Recipe No. 1

Ingredients:

• pumpkin – 1.2 kg
• sugar - 800 g
• dried apricots - 400 g

Preparation:

• Thoroughly peel the pumpkin so that there are no seeds, remaining peel or fibers.
• Soak dried apricots for 1 hour in fairly warm water, cut into strips
• While the dried apricots are soaking, grate the pumpkin using a large-hole grater or grind through a meat grinder
• In a large saucepan with a thick, wide bottom, combine the pumpkin mixture, sugar and chopped dried apricots. Cook for 5 minutes from the moment it boils
• Allow the mixture to cool on its own
• Repeat the procedure 3 times
• Pour the freshly prepared jam into clean, hot jars and roll up

Pumpkin and dried apricot jam. Recipe No. 2

This jam is slightly different from the previous one in that it contains whole pumpkin pieces, and at the end citric acid is added for taste.

Ingredients:

• pumpkin - 1 kg
• sugar - 800 g
• dried apricots - 300 g
• citric acid - 4-5 g

Preparation:

• Prepare the pumpkin as in all recipes in this article.
• Cut the pumpkin into cubes with a 2 cm edge
• Wash dried apricots and cut into cubes
• Combine all ingredients except citric acid and let stand for at least 3-4 hours.
• Cook the mixture over low heat for at least 30 minutes
• 4-5 minutes before the end of cooking, add citric acid and stir
• Pour into jars

Apple and pumpkin jam

Delicate and aromatic jam, reminiscent of charlotte and autumn. For this jam, choose juicy apples without sourness, because citric acid or lemon juice will be added at the end.

Ingredients:

• pumpkin – 1.2 kg
• sugar - 0.8 kg
• apples – 1.2 kg
• lemon – 150 g
• apple juice or water - 200 ml
• cinnamon - teaspoon or 3-4 sticks

Preparation:

• Prepare the pumpkin as usual, then cut into cubes
• Mix pumpkin and water (juice). Cook for 15 minutes until the pumpkin is very soft
• At this time, peel and cut the apples into cubes
• Squeeze juice from lemon
• Combine pumpkin, sugar, apples and lemon juice. Cook for 25 minutes
• After this time, use an immersion blender to beat the entire mixture
• Add cinnamon to the future jam, cook for 5 minutes
• If you added cinnamon sticks, you need to remove them before pouring the jam.
• Now you can roll up jars of delicious jam

Pumpkin jam according to Dukan for weight loss

Is jam for weight loss true? To the great happiness and joy of all those with a sweet tooth who dream of getting rid of a couple of extra pounds, French nutritionist Pierre Dukan has developed a recipe for healthy and dietary pumpkin jam, which can be eaten without the danger of gaining weight.

Ingredients:

• pumpkin - 1 kg
• water - 1 cup (may not be needed)
• spices (nutmeg, cardamom, ginger, cinnamon) - 0.5 teaspoons each
• citric acid - 3-4 g
• sweetener - to taste

Preparation:

• Wash the pumpkin from dust and dirt, remove seeds and pulp, cut into small cubes
• Place pumpkin cubes in a large saucepan, add water if the pumpkin variety is not very juicy
• Cook the mixture until soft
• Puree the pumpkin in a blender until smooth
• Add sweetener, citric acid, spices
• You can boil for another 5-7 minutes
• Pour into sterile jars and store strictly in the refrigerator

Dukan jam can also be made with whole lemon

Video: PUMPKIN and APPLE JAM for the Winter! INSANELY DELICIOUS!