Pumpkin jam is a delicacy that is not very common, unlike berries and fruits. But it’s worth taking a risk and trying a dessert with a bright color and dense consistency.
Adults and children will be delighted with the pleasant, delicate taste.
Pumpkin jam with apples is quite easy to prepare. The main thing is to observe the proportions of the components and technology. The delicacy is tasty, aromatic and thick due to the high content of pectin in apple fruits.
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The procedure is as follows:
This dish will take no more than 40 minutes to prepare. The specified amount of ingredients yields 2 liters of delicious jam.
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There is not always time to prepare pumpkin confiture for the winter. Therefore, we suggest considering one of the simple and no less tasty options for a sweet dessert.
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The procedure is as follows:
The preparation is not only tasty and aromatic, but also very healthy. The specified amount of ingredients yields approximately 4 liters of finished dish. Pumpkin jam with orange and lemon can be stored for no more than 14 days. To increase shelf life, after packaging, the dish must be sterilized for 5-10 minutes, and then rolled up tightly.
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Pumpkin is considered one of the most useful gifts of the garden. The unique, slightly sweet taste makes it possible to use this crop for preparing sweet preparations. Pumpkin jam is inexpensive and turns out flavorful and bright. It not only looks appetizing, but also has a pleasant taste. This dessert can be served separately with tea or used to prepare sweet pastries.
Pumpkin is not a fruit or berry. Jam is prepared from it in a similar way, but this process has its own specifics. Without knowing some points, you can get a result that does not meet the chef’s expectations.
If the jam has been placed in sterilized jars and sealed tightly, it can be stored at room temperature for up to a year. If the jars have not been sterilized and the metal lids have been replaced with nylon ones, the jam must be refrigerated and consumed within two weeks.
Composition (per 1 l):
Cooking method:
After the jam has cooled, the jars with it can be moved to the pantry or any other place where you are used to storing supplies for the winter.
Composition (per 1 l):
Cooking method:
Jam has an unusual hue, taste and aroma. Not everyone will guess what products it is made from.
Composition (per 2 l):
Cooking method:
Pumpkin jam made according to this recipe has piquant notes, helps fight colds, warms and invigorates. It will be especially pleasant to eat it in winter.
Pumpkin jam is easy to make. This process is lengthy, but does not require great culinary skill. Pumpkin dessert is inexpensive, has an unusual but harmonious taste, and stands well at room temperature.
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 :
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.
4 cups sugar;
2 oranges (juicy);
2 lemons;
a pinch of salt.
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!
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.
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 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!
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.
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.
Calories: Not specified
Cooking time: Not indicated
Pumpkin jam is cooked not only in the fall, after harvest, but throughout the year. Pumpkin stores well; fruits of different shapes and sizes can last for several months. But as soon as you cut it, you urgently need to come up with a menu of several dishes, otherwise after two or three days the cut pumpkin will have to be thrown away. Pumpkin pulp is loose, juicy and spoils very quickly. But there is a great way to preserve the harvest - make jam from pumpkin. Unlike soups, stews, casseroles, etc., everyone likes it without exception, so you can use unlimited quantities of pumpkin for it. The jam does not have a specific pumpkin taste or smell; it is overpowered by the aroma of citrus fruits, and thanks to the large amount of sugar, the jam turns out thick and sweet.
According to the recipe, pumpkin jam with orange and lemon is prepared in two steps. At the first stage, the grated pumpkin is simply boiled for a while to soften it. And on the second one it is boiled to the desired consistency. If desired, you can add spices and herbs during cooking: star anise, cardamom seeds, cinnamon stick, or season the jam with ground spices.
Ingredients:
- peeled pumpkin pulp – 500 g;
- sugar – 500 gr;
- lemon juice – 2 tbsp. l (to taste);
- orange – 1 piece;
- orange and lemon zest – 1.5 tsp;
- herbs and spices - optional.
Recipe with photos step by step:
Cut the rind off the pumpkin and remove the seeds. Grate on a coarse grater. The part of the pulp that contained seeds does not have to be thrown away. It can also be grated or finely chopped.
Transfer the grated pumpkin into a bowl or pan with a thick bottom. Add sugar. The amount of sugar is given for a sweet pumpkin; if the taste is neutral or herbaceous, add sugar during cooking and be sure to season the pumpkin with spices.
Mix the pumpkin with sugar, leave for half an hour or an hour until the sugar melts. There is no need to stand it for a long time; the excess juice will then have to be evaporated.
Place the pan with the pumpkin on low heat and heat until light foam and bubbles appear.
Increase the heat slightly and cook for five minutes. There is no need to collect the foam that appears during boiling; it will soon disappear. While the pumpkin is boiling, grate the lemon and orange zest on a fine grater, and remove the white film from the orange segments. Add the chopped orange and zest to the pumpkin pulp.
Squeeze the juice from the lemon and pour it into the pumpkin jam. Bring to a boil. Cook at a gentle simmer for ten minutes. Turn off and leave to brew for 6-8 hours without covering.
After sitting, the jam will become darker and thicken, but will still remain watery. Now it needs to be boiled over very low heat until it reaches the desired consistency. When heating, be sure to stir so that the thick sweet mass does not burn.
During cooking, the orange pieces will soften, separate into small particles and the jam will turn out almost homogeneous, slightly grainy. At the end of cooking, taste it and add lemon juice if necessary.
If pumpkin jam is being prepared for the winter or for storage at room temperature, be sure to sterilize the jars and boil the lids. Place the boiling jam into jars, screw on the lids and leave to cool without turning over.
As the pumpkin jam cools, it will become very thick, almost like marmalade. Very tasty with toasted croutons or toast, with pancakes and cheesecakes. Bon appetit! 
See other recipes in our selection,
Among the variety of pumpkin recipes, the following should be highlighted - “Pumpkin jam”. In general, pumpkin is a low-calorie fruit, maximally filled with vitamins, containing a whole complex of minerals. It is recommended for children's and dietary nutrition. Once you are convinced of how healthy pumpkin is, you should definitely prepare all kinds of dishes from it. Today we invite you to make jam from it. Yes, sweets are harmful to the body; but if this is a pumpkin sweet, and it is consumed in moderation, then there will be no harm to health from the jam!
The pumpkin is peeled, cut into cubes and placed in a pan. A little water is poured into it (about 1 glass), and the pumpkin is boiled for about 20 minutes over low heat. Afterwards, the boiled pumpkin is ground into puree in a blender or rubbed on a sieve. The zest is grated from the lemon, and the pulp is passed through a meat grinder. Pumpkin puree is put back into the pan. For 1 kg of pumpkin puree, add 1 kg of sugar, add lemon (zest and pulp), nutmeg and cinnamon. Mix everything well, bring to a boil and boil for 20 minutes over moderate heat.
Pieces of pumpkin pulp are grated on a coarse grater. The resulting pumpkin mass is transferred to a cooking vessel, covered with sugar, mixed and left for 15-20 minutes. Lemons need to be washed thoroughly, grate the zest from each and add it to the pumpkin. The pulp of lemons, peeled from seeds, is cut into small pieces and also poured into the pumpkin, stirring. The jam is set to simmer over low heat, and 10 minutes after boiling, cloves are added to it. The jam is boiled until thickened, stirring the mixture constantly. On average this will take 40-45 minutes. Spices are removed from the finished jam, it is packaged in sterilized jars and rolled up.
With pumpkin additions such as citrus and ginger, you can make an amazing dessert for children and adults. For this recipe you need:
- 1.5 kg peeled and grated pumpkin,
- 800 g sugar,
- 200 ml orange juice,
- 300 g lemon (juice and zest),
- 1 liter of water,
- juice of one lime,
- 1 tsp. ground ginger,
- 100 g fresh ginger (peeled and finely chopped into strips),
- ? tsp cinnamon.
All ingredients for jam (except sugar) are placed in a cooking container and brought to a boil. They cook until the pumpkin and ginger are soft. Then sugar is added to them, and cooking continues until the sugar grains are completely dissolved, stirring the mass regularly. At this stage, you can add a little more ginger and cinnamon to the brew to taste.
This will take approximately 1 hour. The finished jam is put into jars (from the specified amount of products, approximately four jars with a volume of 0.5 liters come out). To increase the storage life of pumpkin jam, it, like other " Pumpkin. Jam. Recipes for the winter", it is necessary to warm up for half an hour in a water bath. Sterilized jars of jam are hermetically sealed with boiled lids.
Marmalade is very similar to thick jam or, for example,. But the technology for its preparation is somewhat different. So, for marmalade you will need:
- 2 kg pumpkin pulp;
- 1 kg sugar,
- 150 g citric acid,
- cloves, cinnamon,
- 3 tbsp. table vinegar.
To begin with, the pumpkin, cleared of seeds and hard peel, is washed, dried and cut into small pieces. The pan for making jam is placed on moderate heat, pieces of pumpkin are laid out in it and filled with water. Cinnamon and cloves are also added there to taste. Cook the pumpkin until it becomes completely soft, but at the same time so that it does not fall apart. The softened pumpkin is turned through a meat grinder and covered with sugar.
The resulting mass is put back on the fire and boiled until a homogeneous mixture is obtained. Vinegar (preferably 5-6%) is poured into it and mixed. The result should be a thick mass, which is poured into special molds and left for 3-4 days in a dry place to harden. After the specified period of time, the marmalade will harden and look very appetizing. It should be removed from the molds and each piece should be dipped in powdered sugar or sugar. The product is stored in a cool, dry place for up to 3-4 months.
And first, the pumpkin should be thoroughly washed, cut into large slices, cored with seeds removed and peeled. Then it is cut into smaller pieces. Or you can grate the pumpkin on a coarse grater or grind it in a meat grinder. The orange (along with zest) is crushed in a blender.
Next, the pumpkin and orange are placed in a multicooker bowl and left for 2-3 hours to release the juice. Then the multicooker is set to the “Stew” mode, and the pumpkin and citrus fruits are cooked for 120 minutes, remembering to stir them periodically. At the sound of a sound signal, the boiled ingredients are additionally ground using a blender or rubbed on a fine sieve.
The finished jam, if desired, can be enriched with a few tablespoons of natural honey for variety. Finally, the pumpkin jam is transferred into jars and stored in the refrigerator.
