Healthy and tasty pumpkin jam. Healthy and tasty pumpkin jam Pumpkin jam with lemon for the winter

There's no such thing as too much jam, especially if it's made from pumpkin! The orange blank will definitely come in handy. It goes perfectly with a cup of tea and fits equally well into all kinds of desserts (for example, buns with jam). We will definitely do it!

Pumpkin jam - general principles of preparation

For jam, pumpkin pulp can be crushed immediately or after preliminary steaming. The choice of method is influenced by the recipe, the presence of a meat grinder or blender, and the amount of free time. It’s faster and easier to twist all the ingredients, combine and cook the delicacy on the stove. But this is not always possible.

What is added to pumpkin:

Lemon juice or acid;

Granulated sugar;

Various fruits, fresh and dry;

Various vegetables (carrots, zucchini);

Water, juices.

To improve taste and aroma delicacies use different spices: cinnamon, saffron, cloves, ginger, vanilla. Citrus zest gives the jam a good smell, but it must be finely chopped.

Pumpkin jam is usually prepared on the stove about one hour. But there are recipes for the oven or slow cooker. If the treat is prepared in several stages, the total time may increase. For long-term storage of pumpkin preparation put into sterile jars. If the jam will be consumed immediately, then clean and dry containers with lids will suffice. In this case, after cooling, it is advisable to put the delicacy in the refrigerator.

Ordinary pumpkin jam

A recipe for simple and easy to prepare pumpkin jam with natural taste and aroma. A little citric acid is added. The powder can be replaced with natural citrus juice, the amount to taste.

Ingredients

1.5 kg pumpkin pulp;

0.3 tsp. lemons;

1 kg sugar.

Preparation

1. Cut the peeled pulp into small cubes no larger than 0.5 cm and place in a saucepan with a thick bottom.

2. Add sugar immediately and leave for four hours or overnight. You can stir occasionally.

3. The pumpkin will release a lot of juice; no need to add water. Place the saucepan on the stove.

4. Cook the jam covered for 40 minutes. You need to soften all the pieces.

5. Now you can remove the lid, add citric acid, you can mash the vegetable or beat it with a blender.

6. Boil the jam to the desired thickness. It should become darker.

7. As soon as the mass becomes suitable and thick, the drop on the saucer stops spreading, take a clean ladle and pour the delicacy into sterile jars. You can cool the pumpkin jam and simply store it in the refrigerator.

Pumpkin jam with oranges

One of the most popular flavors of pumpkin jam. The taste of orange fits perfectly into the delicacy and makes it incredibly aromatic. Choose medium-sized juicy citrus fruits.

Ingredients

2 oranges;

A kilogram of sugar;

One and a half kg of pumpkin;

0.7 glasses of water.

Preparation

1. Mix water and sugar in a large saucepan.

2. Chop the oranges finely and be sure to discard the seeds. Add to sugar, put on low heat.

3. While the mixture is slowly heating up and the sugar is melting, let’s get started with the pumpkin. Cut the pulp into small pieces, you can chop it with a food processor. Add to the pan.

4. Mix everything together, cover and simmer over low heat until the pumpkin is soft.

5. As soon as the pulp of the main product begins to pierce easily, you can remove the pan from the heat.

6. Cool the jam a little, mash it with a potato masher or beat it with a submersible blender to give the mass homogeneity.

7. Place it on the stove again.

8. Turn up the heat and boil down the juice, which has already been released quite a lot.

9. Thick and aromatic jam can be immediately poured into jars and rolled up for long-term storage. Or cool and use immediately.

Twisted pumpkin jam

This method is ideal for happy owners of electric meat grinders. In this case, preparing the jam will not take much time.

Ingredients

One lemon;

3 kg pumpkin;

0.1 liter of water;

1.6 kg sugar.

Preparation

1. Remove the zest from the washed citrus and squeeze out all the juice separately.

2. Cut the pumpkin pulp into pieces, twist through a meat grinder along with the previously removed zest.

3. Add some water and sugar to the pumpkin and stir. Let stand for an hour to release the juice. It will not allow the treat to burn to the walls of the pan.

4. Stir the pumpkin mixture and let it cook.

5. After boiling, turn the heat to a little less than medium and cook for half an hour.

6. Now you can add lemon juice, turn up the heat and cook to the desired thickness. About another 20-25 minutes. But it all depends on the juiciness of the vegetable.

Pumpkin and apple jam

A variant of mixed jam with a popular taste. This delicacy is ideal for various desserts, can be used as a filling for pies and has an amazing aroma.

Ingredients

2 kg pumpkin;

1 kg apples;

1.7 kg sugar;

1 tsp. cinnamon powder;

1 glass of water.

Preparation

1. Peel the pumpkin, cut it, you don’t have to chop it. Place the pieces in a saucepan, add water, and place on the stove.

2. Steam the pumpkin under the lid until soft. Remove from heat, knead with a spatula or any other device, no need to drain the juice.

3. While the pumpkin was cooking, it was necessary to wash the apples and grind them through a meat grinder. We do not remove the skin.

4. Add twisted apples to the pumpkin and immediately add sugar.

5. Place the thoroughly mixed mass on the stove. Let's proceed directly to cooking the jam.

6. Prepare the delicacy to the desired thickness, stirring regularly from the bottom.

7. Twenty minutes after boiling, you can add cinnamon powder.

8. Boil the delicacy for approximately the same amount of time; as soon as the jam is thick enough, you can turn off the stove.

Pumpkin jam in a slow cooker

Recipe for pumpkin jam, adapted for a slow cooker. The delicacy will definitely not burn in it, it will cook and turn out exactly as needed.

Ingredients

1.4 kg pumpkin pulp;

2.5 multi-glasses of water;

400 g sugar;

4 g citric acid.

Preparation

1. Cut the pumpkin pulp into pieces, put it in a slow cooker, add the recipe water.

2. Cook on baking mode for half an hour.

3. Now the pieces need to be taken out, crushed, rubbed through a sieve. You can use a kitchen blender.

4. Return the pumpkin mixture to the multicooker cup.

5. Now add sugar and citric acid, stir.

6. Set the baking mode again.

7. Now cook the jam for 40-45 minutes.

8. Cool and enjoy! If desired, you can add any aromatic substances to it: saffron, cinnamon, zest.

Pumpkin jam with dried apricots

By the time the pumpkin ripens, there are no more apricots. But dried apricots are available all year round. Together with it you can prepare a very aromatic and sunny jam. Get to work!

Ingredients

3 kg pumpkin;

500 grams of dried apricots;

1 tsp. without a slide of lemon;

2 kg sugar;

Water for dried apricots.

Preparation

1. Dried apricots need to be washed, preferably several times. Then the dried fruits are poured with hot, but not boiling water. Leave them to swell for at least 1.5 hours.

2. We take out the dried apricots and live them out.

3. Cut the pumpkin into pieces and twist through a meat grinder.

4. We also twist the dried apricots or use a powerful blender for the main ingredients.

5. Add granulated sugar and stir.

6. Cover the vessel with a lid and leave everything together for an hour. Pumpkin juice should appear and most of the sugar should dissolve.

7. Place the pan on the stove. Cook for 20-30 minutes over low heat. As soon as the pumpkin grains become soft, increase the intensity of the boil.

8. Cook the jam to the desired thickness.

Pumpkin, zucchini and citrus jam

A recipe for vegetable jam with an amazing taste and citrus aroma. A wonderful way out if the season has not spoiled you with a harvest of fruits and berries.

Ingredients

1 kg pumpkin;

1 kg of zucchini;

1 orange.

Preparation

1. Cut the pumpkin into arbitrary pieces, throw it into a saucepan, add a glass of water and put it on the stove.

2. You can use any zucchini. Remove the skins of old vegetables and remove the seeds. The recipe indicates the weight of pure pulp. Cut into pieces.

3. Add zucchini to the boiled pumpkin. Cook everything together until soft.

4. Remove the pan from the heat, cool the vegetables, and drain all the juice from them.

5. Pour boiling water over the washed lemons and oranges to remove the waxy coating from them. Remove the zest from one lemon and one orange.

6. Squeeze the juice from all citrus fruits, mix with the juice from boiled vegetables, add sugar, and put on the stove.

7. Grind the zest and pumpkin with zucchini in a blender, transfer to syrup.

8. Cook the jam over medium heat for about an hour, do not cover the pan with a lid.

9. As soon as the delicacy reaches the desired thickness, the jam can be put into jars and closed with lids. For long-term storage, the workpiece is hermetically sealed.

It is easy to determine the thickness of the jam using a wooden spatula. Run it along the bottom of the pan from one edge to the other. If the edges of the resulting groove flow slowly, the mark is visible within 10 seconds, then the treat is ready.

Another way to check the thickness is to use a plate from the freezer. You need to drop a little jam onto a cold saucer; the mass should not spread.

Cinnamon from sticks is much more flavorful than ground spice from bags. Therefore, you can add less ground product yourself than is required in the recipe.

The jam will not become moldy if the delicacy in an open jar is sprinkled with powdered sugar.

If the pumpkin is not orange enough, the jam turns out to be light or greenish, then you can always tint it. The ideal option is juices, for example, cherry or beetroot. Chokeberry has good coloring abilities.

Pumpkin is a real storehouse of vitamins, which are so lacking in winter. Therefore, making pumpkin jam would be a great idea if you want to preserve its beneficial properties and get an unusual taste.

So, to prepare a healthy dessert for the winter, you will need:

pumpkin pulp – 1.5 kg;
granulated sugar – 500 g;
water – 100 ml;
orange – 2 pcs.

Let's start with pumpkin jam with oranges, because they best complement the natural taste of the vegetable and make it richer.

Let's choose a pumpkin. It must be of the sweet variety.

Cut the fruit in half or into four parts, cut off the peel, peel out the seeds and pulp, cut finely, for example into cubes, and rinse under the tap.
Place the cubes in a saucepan and add water at the rate of 100 ml per 1.5 kilograms.
Cook for about 10-15 minutes in boiling water until softened.
Leave the finished pulp to cool on the table, then pass through a blender or meat grinder until you obtain a homogeneous pulp.
Transfer the resulting mixture into a saucepan, add sugar, place on the stove, and bring to a boil.
When the jam boils, reduce the heat to low and continue cooking for another 30 minutes, stirring from time to time so that the mass does not stick to the bottom.

While the jam is cooking, it's time to start working on the oranges.

Wash the fruits thoroughly, pour boiling water over them, dry them, and remove the zest with a grater. Add it to the jam and work on the rest of the oranges.
Cut, remove the seeds, drain the juice. Add juice to jam.
Finely chop the orange pulp and add to the main mass 10 minutes before the end of the cooking process.
After 30 minutes, when the mixture thickens and reduces in volume, remove from heat and check readiness.

To do this, drop the composition onto a saucer. If the drop does not spread, then the jam has reached the desired thickness.

Place the finished jam into pre-sterilized jars using hot steam or high-frequency microwaves in an electric oven and roll up.

With the addition of apples

Another interesting and healthy way to make pumpkin jam is to add apples to it. The process of making apple and pumpkin jam is no different from other recipes.

pumpkin pulp – 800 g;
apples – 1.2 kg;
sugar – 1 kg;
orange peels - ¼ teaspoon (optional);
water – 200 ml.

Cooking method:

Wash, peel and chop apples and pumpkin. Peel the ingredients and remove the seeds.
Place the chopped parts in a saucepan, add water and place on low heat. Leave until they soften.
Cool.
Grind with a blender and put on fire, after adding half the sugar. Stirring, wait until the sugar dissolves, bring the mixture to a boil.
Cook on low heat until the end of the process. This will take approximately 30 minutes. 10 minutes before the end, add the remaining sugar and orange peels, they will make the jam more fragrant.
Remove from heat and check readiness.
Place in sterilized jars.

The amount of sugar depends on the sweetness of the pumpkin. It is recommended to use the following varieties: Almond, Griboyedovskaya Zimnyaya, Spanish 73, which are distinguished by dense and sweet pulp.

Cooking with zucchini

Pumpkin can be supplemented with a new flavor, for example, combined with zucchini.

For this you will need:

pumpkin – 400 g;
zucchini – 150 g;
sugar – 500 g;
water – 50 ml;
citric acid – 2 pinches;
ground nutmeg - ½ teaspoon.

Cooking method:

Peel the zucchini and pumpkin, remove the seeds and pulp and let them simmer lightly so that the fruits become softer, and then grind them into a pulp with a blender or meat grinder. The composition can be quickly ground in a powerful food processor.
Place the resulting mass in a saucepan, mix with sugar and cook for about 35 minutes, remembering to stir constantly. About 5-7 minutes before the end, add nutmeg and citric acid.
We check the jam for readiness and pack the finished product into jars.

Zucchini quickly causes a feeling of fullness and is recommended for overweight people.

Cooking in a slow cooker

If you have a slow cooker, you can use it to make pumpkin jam.

To do this you will need the following ingredients:

water – 70 ml;
ground cinnamon – 0.3 tsp;
pumpkin – 500 g;
sugar – 270 g.

Cooking method:

Prepare fresh pumpkin for cooking. To do this, as in other recipes, remove the seeds, cut off the peel, and cut into pieces with a knife.
Boil a little until soft in the “Porridge” program or grind until mushy in a food processor.
Add sugar and water to the prepared pumpkin in the quantities stated in the recipe. Place in a slow cooker.
Switch to the “Quenching” mode. The whole process will take about 30-40 minutes.
5 minutes before the end, add cinnamon.
Check the readiness of the jam and put it in jars.

Recipe with dried apricots

Another popular recipe is jam with dried apricots. The cooking recipe is almost the same, but there are some nuances.

For it you will need:

pumpkin – 1.5 kg;
sugar – 500-700 grams depending on the sweetness of the vegetable;
dried apricots – 250 g;
lemon juice – 3 tbsp. l.

Cooking method:

Before starting, soak the dried apricots in hot water. After that, cut it into small pieces and leave it aside.
Let's do the pumpkin. It is prepared in the same way as in the previous recipe: cut, peel, boil and grind into a paste.
Set the resulting mass to simmer on the fire.
Add sugar, dried apricots and lemon juice.
After 25-30 minutes, you can remove and check the readiness in the manner described above, or make a path in the supposedly ready jam using a spoon. If it does not return to its original position within 10 seconds, the jam can be considered ready.
We put them in prepared jars and send them to winter.

The pleasant sweetness of pumpkin combined with additives will saturate the body with strength and health.

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 use it to prepare a huge number of 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!

The most delicious jam is blended, that is, cooked from a mixture of several fruits or berries. But many fruits produce a liquid puree, and it is almost impossible to make good jam from them. They must be supplemented with fruits rich in pectin, which allow them to obtain a jelly-like consistency. Applesauce is especially often added to fruits and berries. Typically, jam made from a mixture of fruits is much tastier than jam made from one type of raw material. The apple and pumpkin jam I offer has good consistency, taste and aroma.

Ingredients

Sour apples 1 kg
Pumpkin 800 g
Granulated sugar 1 kg

How to make apple and pumpkin jam

Prepare all the necessary ingredients. The weight of apples and pumpkins is indicated in peeled form.
Peel the pumpkin from the peel and seeds and cut into small random pieces.
Place the pumpkin in a cooking container, add a little water and steam under the lid until soft.
Rub the hot mass through a sieve.
Peel and seed the apples and cut into slices.
Place the prepared apples in a non-oxidizing saucepan, add a little water and steam under the lid until soft.
Rub the hot apples through a sieve.
Combine pumpkin and applesauce. Mix the mass.
Boil the mixture with constant stirring until thickened. About a third of the original volume should boil down.
Add sugar and stir.
Cook the jam until done. You can determine this by dropping a little of the mixture onto a cold plate. If the drop hardens into a dense lump and does not spread, then the jam is ready.
Pack the jam into sterilized jars and leave until the next day to form a thick crust. After this, seal the jam and store in a cool, dry place.

Continuing the theme of homemade preparations, it is absolutely impossible to ignore such an incredibly tasty and very healthy vegetable like pumpkin. It’s not for nothing that people call her the queen of autumn, because there are many recipes for preparing various dishes and preparations from her. Pumpkin jam is a special delicacy that is loved by both children and adults. It is prepared very simply and quickly; the most labor-intensive process of preparing jam will be peeling it. Here we need a comfortable sharp knife and a little patience.
If possible, choose brighter, orange colors for the pumpkin itself; it will be more aromatic and beautiful in the finished jam. To emphasize the subtle pumpkin flavor, we will add a little citric acid to the jam; it will highlight the sweet taste and give the delicacy a certain note of piquancy.
You can cover them with lids and store them all winter in a dry place, or you can serve them immediately as a simple homemade dessert. Just spread it on a fresh bun and enjoy drinking tea in a seed circle.
It can be served as a sweet sauce for pancakes, cheesecakes, and donuts. And if you decide to bake a pie with filling, then it’s quite difficult to find an alternative to pumpkin jam.
From the products indicated in the recipe, approximately 3 half-liter jars of finished jam are obtained.

Ingredients:

- fresh brightly colored pumpkin, peeled -1.5 kg
- crystalline citric acid -1/2 tsp
- granulated sugar -1 kg

Peel the juicy fresh pumpkin and cut into small cubes.

Place the chopped pumpkin in a thick-bottomed saucepan or a large enamel basin, add granulated sugar as required, citric acid, mix thoroughly and leave for about 4-5 hours so that the pumpkin releases its juice.

If there is not enough juice, you will have to add water, otherwise, with further boiling, the pumpkin may burn.

Place the pan on low heat and simmer the jam for 1-1.5 hours, do not forget to stir and skim off the foam. If we don’t do this, our jam will spoil very quickly. And you can immediately spread the foam on the bread and enjoy the pumpkin taste.
The finished pumpkin jam becomes thicker and darker in color. To make sure it is ready, take a teaspoon of jam, cool it a little and put it on a plate. If the drop of jam has not spread and remains the same shape, then our delicacy is ready and we can safely eat it.

We put the hot jam into the jars prepared in advance, close the lids, turn it over, wrap it in a warm blanket and let it cool in this form.
Or you can serve immediately after cooling. Try cooking, it’s also very tasty, healthy and easy.

Bon appetit!
Starinskaya Lesya