Pumpkin apple jam recipe. Pumpkin jam - general principles of preparation

We always cook this apple jam for the winter. Because it turns out very tasty, and the recipe is very simple. When you miss summer during the cold season, you open a jar of the thick amber treat and your soul becomes warm and joyful.

It still reminds me of childhood. At school we really loved pies with this sweetness; they cost 5 kopecks. And at home they often baked cheesecakes. Mostly the filling was cottage cheese, but they also made a batch with fruit. My grandmother usually made the jam. And always at this time there was such an aroma in the kitchen that all the children came running. While still warm, we spread it on bread and enjoyed the taste, washing it down with aromatic tea.

Over time, this recipe came to me, and I still cook according to it. True, now I have a blender as my assistant, which makes the work much easier. Previously, they relied only on a sieve. They cooked a lot, so there was enough work for everyone. It was fun and it wasn’t a burden to anyone.

Today I want to share this cooking method. There are quite a few of them now, but this one remains my favorite. Because the sweetness turns out thick, aromatic and very tasty. You can simply drink tea with it at the family table, and even use it as a filling for pies and pies. Well, leave it for cheesecakes!

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!

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.

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

• 1 tsp. cinnamon powder;

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 with oranges

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.

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 prepare a delicious delicacy 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 a 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 pure pulp. 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 kitchen appliances, in particular a multicooker, 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 cools, you can add zest, cinnamon or saffron to enhance the taste.

If the pumpkin fruits are not orange enough, the resulting delicacy can be tinted greenish or light by adding beetroot or cherry juice, as well as chokeberry juice. To prevent the workpiece from becoming moldy, sprinkle it with powdered sugar in an already open jar. If you decide to use cinnamon, it is better to choose sticks rather than ground. The thickness of the finished product is determined by using a wooden spatula - if you run it along the bottom of the pan, a groove should remain. You can also drop it onto a saucer placed in the freezer - the delicacy should not spread.

Regardless of the recipe, other spices are also used to add flavor and aroma to the dish: cinnamon, cloves, vanilla, ginger, honey.

Pumpkin preparations are pleasant to eat with porridge, pancakes and toast, add when baking cakes and pies, or simply enjoy their taste while drinking aromatic tea, cocoa or coffee.

Apple and pumpkin jam - recipe with photo.

So, to prepare jam from pumpkin and apple we will need: - pumpkin and apple puree - 1 kg, - granulated sugar - 600 grams, - lemon.

1 In order to prepare a delicious jam from apples and pumpkin, we first need to prepare the puree. To do this, select ripe pumpkin and apples. The ratio of pumpkin to apples is 1:1. Wash apples and pumpkin thoroughly in running cold water. Then peel the pumpkin (thinly). We cut and remove the seeds, and remove the fibrous part of the pulp from the pumpkin. The easiest way to do this is with a regular tablespoon. Now cut the washed apples and pumpkin pulp into small cubes using a sharp knife. Pour water into the bottom of the pan about two to three centimeters from the bottom. Place pre-chopped apples and pumpkin in it (water). Place this container on the fire and boil the mixture for about 10 – 15 minutes. Cook everything until the chopped pieces (pumpkin and apples) are completely softened. While hot, rub this whole mixture through a fine sieve using a spoon. Place the finished puree in a saucepan and add granulated sugar. For 1 kg of puree we take 600 grams of granulated sugar. Mix everything and cook the jam over medium heat for about 20 - 25 minutes. Cut off several pieces of thoroughly washed lemon with zest, add them to the jam and continue to cook it until ready for another 25 - 30 minutes. Pack the hot jam into dry, clean, sterilized jars. Seal all jars and cool. After which we put all our preparations in a dark place and as far away as possible so that no one opens the treasured delicacy ahead of schedule. Yes, it is worth noting that when preparing pumpkin jam, it is the apple that is very suitable for “neighborhood” in terms of taste. Maybe this is because the apple has a slightly sour taste? And in this case, this “sourness” goes well with the sickly sweet taste of pumpkin. Enjoy your meal! Author: arivederchy We also advise you to prepare

Bright, thick, juicy pumpkin jam is an excellent solution for selling this vegetable. This delicacy is an excellent self-sufficient dessert. Even the most picky children will probably agree to try pumpkin in this form. However, colorful pumpkin jam can also be used as a filling for pies, bagels, pies, and croissants. This preparation for the winter will be especially tasty and original with the addition of tangerines, oranges or lemons.

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.

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.

Cooking in a slow cooker

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

Video on how to cook thick apple jam for the winter

And by tradition, I would like to bring to your attention this video on the topic. Here I cook the same jam, but in a smaller volume, that is, from a kilogram of apples. It takes less time to cook at all stages. But it turns out only 0.5 liters of the finished product. It’s not enough, of course, but when there are several batches, you stock up on enough for the winter.

Although, often it doesn’t last until winter. Therefore, it is better to make more reserves. Moreover, our apple trees have been especially generous this year.

Friends, I hope you liked the recipe and will cook according to it. After all, you can’t buy such tasty and thick jam in a store. Many people now have apple trees growing on their plots. And sometimes they don’t know what to do with the harvest. Here is an excellent use for ripe fruits.

The finished product will definitely not stay stale, even if you have prepared a lot. After all, everyone loves pies with such deliciousness. So you definitely need to prepare for them too!

And in conclusion, I would like to wish everyone excellent preparations! After all, as the people say, “one day in the summer feeds the whole winter!” This is true. May everyone have more days like this. Then we will survive the winter more deliciously.

Have a great mood everyone and see you again!

Author of the publication

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Classic pumpkin jam for the winter

Despite the fact that pumpkin is an autumn vegetable that can be stored well almost all winter, it can be used to make thick and rich jam. The step-by-step recipe with photos below will help housewives in realizing such a harvest.

Ingredients

pumpkin – 700 g;
water – 50 ml;
granulated sugar – 450 g;
citric acid – 14 g.

Cooking process

At the first stage, you need to prepare the main component - pumpkin. The vegetable should be cleaned of seeds and pulp. The fruit is washed.

The vegetable pulp is cut into medium-sized cubes.

Pumpkin for future jam for the winter is transferred to a saucepan, cauldron or stewpan. There is only one condition - the dishes must have a thick bottom. Add water to the vegetable cubes.

Citric acid and sugar are added to the preparation. The dishes are placed on the stove. The composition should be brought to a boil. Then the fire decreases. Simmer the mixture for about 20 minutes. The pumpkin cubes should become soft. Don’t forget to stir the composition periodically.

When the product softens, use an immersion blender to turn the slices into puree.

The future pumpkin jam is placed on low heat. It must be cooked under the lid. As for the dessert preparation time, it is set independently depending on the required degree of thickness of the delicacy. Usually 25 minutes is sufficient. The composition must be stirred systematically.

=7]The finished pumpkin jam is placed in clean jars and closed with sterilized lids.

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

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.

Pumpkin jam with apples for the winter

Pumpkin jam with apples has a surprisingly rich and deep taste. This original and very healthy dessert can also be prepared for the winter. Apples give the delicacy a special expressive note.

Ingredients

pumpkin – 1 kg;
sugar – 2 kg;
apples – 1.5 kg;
water – 200 ml.

Note! The quantity of fruits and vegetables indicated does not include cores, peels, etc. From the specified amount of products you will get 4 liters of delicious jam.

Cooking process

Pumpkin pulp should be cut into cubes and placed in a saucepan for cooking jam.

Apples need to be peeled and cored. They should be cut into slices and added to the pumpkin slices.

Water is poured into the fruit and vegetable preparation. Products should be boiled until soft over low heat. While the workpiece is still hot, you need to puree it. An immersion blender will be the best assistant for this.

Add granulated sugar to the resulting slurry.

The ingredients should be mixed. When the sugar has dispersed, the mass is put back on the fire. When the heat is high enough, the mixture should come to a boil. The future jam from pumpkin and apples must be stirred constantly. Otherwise, the workpiece will burn.

The composition is simmered at minimal heat until the required degree of thickness and density is obtained.

The still hot pumpkin and apple jam is poured into prepared jars. The container must be covered with napkins or gauze. In this form, the dessert must cool, after which the containers are closed with plastic lids.

Pumpkin jam with lemons and oranges

Rich and bright pumpkin jam with lemon and orange is a real storehouse of energy, benefits and valuable microelements. This preparation for the winter contains a large amount of vitamins. That is why such an original dessert will be an excellent support for the immune system during the cold months.

Ingredients

pumpkin – 250 g;
sugar – 200 g;
orange – 1 pc.;
cinnamon – 1 stick;
lemon – ½ piece;
cloves – 3 pcs.

Cooking process

First you need to prepare all the ingredients.

Next up is the pumpkin. The vegetable is washed, peeled and cut into large pieces.

The orange should be washed in hot water and dried with a napkin. Citrus is cut into slices and peeled.

The same steps are repeated with lemon.

Use a blender to puree the pumpkin cubes.

Next, the orange is crushed with half of the zest removed from it. There is no need to throw it away, since this product contains the maximum number of useful substances. But you shouldn’t add too much zest to the jam, as it can make its taste too bitter.

Now use a blender to puree half a lemon into a paste. By the way, the zest should also be used to make the jam as healthy as possible in winter.

All preparations are transferred to a common container intended for cooking dessert.

The mixture is filled with sugar.

It is very important to give the preparation a little time so that it can brew and release the juice. After all, pumpkin itself is a fairly dry vegetable. Then the container is placed on the stove. Low heat is set. Cloves and cinnamon are added to the mixture. The mixture should boil, after which it is cooked for at least 25 minutes.

If the fruits have given little juice, you can pour 1-1.5 glasses of water, which has previously been boiled, into the future jam. The jam should be boiled until tender, after which the spices should be removed. Now the finished pumpkin jam with orange and lemon can be packaged in sterilized jars and rolled up.

Pumpkin jam with dried apricots for the winter

It’s not difficult to make original pumpkin jam with dried apricots. However, such a thick delicacy turns out to be quite dense, which allows it to be used as a filling for baked goods or as a spread on toast.

Ingredients

pumpkin – 1.5 kg;
dried apricots – 250 g;
sugar – 700-750 g;
lemon juice - 3 tbsp. l.

Cooking process

Preparing pumpkin jam with dried apricots for the winter is extremely simple. First, soak the dried apricots in boiling water or hot water.

Next you need to deal with the pumpkin. The autumn vegetable should be peeled and cut into slices. The fruit is boiled until tender, after which it will need to be pureed in a blender.

Add sugar to the pumpkin pulp. Chopped dried apricots and lemon juice are also transferred here. The resulting composition should be boiled for about 25 minutes over low heat.

All that remains is to package the resulting healthy and tasty pumpkin jam with dried apricots.

Pumpkin jam with lemon and ginger for the winter

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

Tender pumpkin-apple jam

Pumpkin jam with spices and honey for the winter

Pumpkin jam with spices and honey - a recipe for the winter

This unique pumpkin jam with honey and spices is a great solution for cold winter evenings. This delicacy, which is prepared quite simply, will appeal to true gourmets.

Ingredients

pumpkin puree – 500 g;
honey – 150 g;
apple – 1 pc.;
water – 250 ml;
lemon juice – 1 tbsp. l.;
cinnamon – ½ tsp;
nutmeg – 1/3 tsp;
grated ginger – 1 tsp.

Cooking process

First you need to make pumpkin puree, after simmering the fruits in the oven and grinding them with a blender. Peeled apple slices are finely rubbed and added to the vegetable mixture.

Honey is poured in.

Water is added, plus all the seasonings are added.

All the ingredients of the original pumpkin puree are mixed and the container with them is placed on the fire. The composition should boil, after which it is cooked for about 5-6 minutes. The main thing is that the apples become soft.

All components must be blended with a blender so that the pulp acquires a homogeneous consistency.

Then the mass returns to the fire. The heat is reduced to medium level. The future jam is cooked for about half an hour.

Hot pumpkin puree with honey and spices is placed in jars.