Various jams are a familiar sweetness of our childhood. And you can hardly call it some kind of exotic dish. But it helps make a simple tea drink a sweet addition, especially if made with pumpkin, for example. This delicacy has a pronounced taste, rich color and crazy fruit aroma.
Pumpkin jam is quite a dietary product and is ideal for people watching their figure. It is great because it contains virtually no fat. And the beneficial trace elements contained in pumpkin, magnesium and potassium, help normalize the functioning of the heart and blood vessels.
Pumpkin jam with lemon and orange is quick and tasty
The combination of pumpkin and citruses is a very good solution. And the fact that you can eat it and lose weight is generally a godsend for many ladies. So girls, quickly write the recipe so that you don’t have to look for it all over the Internet.
One rule is to strictly observe the required proportions of products. The weight of the pulp is taken as a basis, and the amount of granulated sugar added is calculated from it.
What you will need:
- Pumpkin pulp – 1000 grams;
- Orange - two fruits;
- Lemon is one fruit.
Let's start cooking:
- First of all, we deal with the head of the pumpkin. It is washed, peeled from the hard skin and cut into small pieces of two by two centimeters. Place it in a deep container, pour in fifty grams of water and simmer under the lid for twenty minutes. Turn off the heat and cool, repeat boiling again.
- Using a fine grater, remove the zest from the orange fruits. Because white pulp will add bitterness to the dish, but we don’t need that. It is also advisable to remove the zest from the lemon and free it from the white pulp, but it is not necessary.
- Cut the orange and lemon slices into pieces, remove the seeds. Transfer to the pumpkin and cook for fifteen minutes.
- We sterilize small glass jars and fill them with hot jam to the very brim. Roll up the lids and leave until completely cool.
- Transfer the workpiece to a cool place for storage until the winter cold. If you love pumpkin, check out the oven baked pumpkin recipe.
Cooking method
Prepare the ingredients.
Cut the pumpkin into pieces and remove the seeds. Cut off the peel from each piece.
If you are working with a large vegetable, you need to cut off that part of the pulp where there are large fibers.
Cut the peeled and prepared pulp into small cubes.
We prepare a container (bowl, basin, pan) in which we will prepare the jam. The dishes must have a thick bottom.
Pour the pumpkin cubes into a container.
Cover the vegetable with sugar and leave it like this overnight. You can cover the top with gauze or other loose fabric to prevent dust from getting in. During this time, the pumpkin should release juice, but if in the morning, continuing cooking, it seems to you that there is not enough juice, you need to add water.
Place the container on low heat and, stirring occasionally, bring to a boil.
Meanwhile, wash the apples, remove seeds and spoiled areas. Cut the fruit into pieces or cubes. The size is arbitrary: you can make them the same as pumpkin pieces, you can make them smaller, you can, on the contrary, larger. Focus only on your imagination and wishes.
At the moment the pumpkin boils, pour the prepared apples into the container. Cook over the same low heat for 5 to 7 minutes, stirring very carefully. It is better to use a wooden or stainless steel spoon or spatula to avoid oxidation reactions.
After the specified time has passed, turn off the heat and leave the dishes with pumpkin and apples for 5-6 hours. During this time the mass will cool down. We repeat the boiling-cooling process twice more.
We sterilize glass containers for jam and be sure to sanitize the lids as well.
Today we invite you to grab jars of a bright, aromatic homemade delicacy during the cold winter - we are preparing jam from pumpkin and apples. This option is great for preserving pumpkins and apples for future use.
Of course, you can prepare a lot of other recipes, for example, you can make a regular puree based on these two ingredients, and in the end you can either preserve it or freeze it in portions. Also, pumpkin and apples go well together as a drink - juice or compote.
Since we are preparing jam, we note that the result is an incredibly beautiful color, very delicate taste, with a subtle, barely perceptible sour note. This jam will be a good filling for pies and pancakes. It can be served with morning toast or milk oatmeal.
Ingredients
- pumpkin – 400 g;
- apples – 400 g;
- sugar – 800 g;
- lemon – 1/3 part.
How to make pumpkin jam with apples and lemon
For this method, select apples that are sweet and aromatic in taste. The recipe takes a little more time to prepare, but it's worth it.
What you will need:
- Pumpkin - one piece;
- Apples - three small ones;
- Lemon - half;
- Granulated sugar - seven hundred grams.
Let's start cooking:
- Prepare products so that they are at hand. Peel the pumpkin and cut it into small squares. Remove the fibrous mass as well.
- Cut the fruit of half a lemon into thin slices. Set the rest aside.
- Peel the apples, remove seeds and cut into large pieces. Pour the juice over the remaining lemon half.
- Mix the chopped ingredients in a saucepan.
- Sprinkle the food thoroughly with granulated sugar and leave for five hours at room temperature so that the fruits and berries release their juices.
- After the allotted time, transfer the saucepan to medium heat and wait until it boils. Turn off the fruit mixture and cool. Repeat this procedure at least six times.
- As soon as the sweet mass becomes like glass in appearance, it means we have reached the desired condition. Pour the pumpkin mixture into sterile jars and roll up.
After cooling it to room temperature, take it to the basement for storage. If you like jam, then look at the recipes - raspberry jam for the winter.
Jam for weight loss
It is due to the small amount of granulated sugar that this delicacy is considered an excellent dessert for people on a diet.
The low calorie content of the product allows you to spend more calories on its processing than it provides itself, so you will eat it and at the same time lose weight.
What are the ingredients:
- Pumpkin pulp – 1000 grams;
- Lemon one fruit;
- Orange - one fruit;
- Granulated sugar - seven hundred grams.
Let's start:
- The main product is pumpkin, peel it, remove the seeds and cut off the fibrous part.
- Cut the remaining pulp into small squares.
It should be cut so that the pulp cooks faster during cooking.
- Rinse lemon and orange with hot water. And cut both fruits as finely as possible, be sure to remove the seeds.
- Place the chopped ingredients in a deep saucepan, sprinkling with granulated sugar. Cover the container with a lid and leave to release the juices for five hours. During this time, the granulated sugar will completely dissolve. Stir the food occasionally.
- After the allotted time has passed, put the pan with the food on low heat and cook, stirring occasionally. Remove any foam that appears with a slotted spoon.
- Check the readiness of the jam after forty minutes of simmering:
- Take a teaspoon of jam and chill in the refrigerator for forty minutes. Then check the thickness of the mass, is it ok? So it's ready. No? Cook for another twenty minutes.
- Pour the sweet dessert into pre-sterilized jars and screw on the tin lids. Cool and store in the basement.
Preparation
When choosing pumpkins, we focus on sweet varieties, with bright orange flesh and an alluring, slightly honey aroma. We cut the pumpkin lengthwise, remove the soft fibers along with the seeds, and also trim the peel; this can be done either with a vegetable peeler or with a sharp knife. Cut the pumpkin into small cubes, place it in a convenient container, and set it aside for a while.
We take sweet apples, with a subtle hint of sourness. Peel the apples and also remove the core and seeds. Be sure to rinse the peeled apples under running cool water and dry them with a kitchen napkin.
Now cut the apples into small cubes.
Advice: if you have a large number of apples, and, accordingly, the cutting process will be long, make a saline or acidic aqueous solution, it will help the apples remain in their color and not darken one gram. To make the solution, combine water with either a pinch of salt or a pinch of citric acid. Before cooking, be sure to drain the liquid and rinse the apple slices in a sieve under running water.
We take the pan in which we will prepare the jam, put the apple and pumpkin slices into it.
Add a portion of granulated sugar. If desired, you can replace regular sugar with vanilla. You can do the latter yourself - pour granulated sugar into a jar, drown an open vanilla pod in it, and leave for several days.
Mix sugar with apple and pumpkin slices. Leave it alone for 20-30 minutes so that the juice appears and the sugar dissolves.
Place the pan on the stove and cook the future jam for 40 minutes. If during the process you notice that there is very little liquid, add some filtered warm water. But remember, apple and pumpkin pieces should not float in the syrup.
After forty minutes, the apples and pumpkin became transparent, they were saturated with syrup, now you can begin the final process - using an immersion blender, grind everything into a homogeneous mass. The orange mixture is very thick. If desired, leave the apples and pumpkin in pieces and finish cooking in this form.
Now squeeze the juice of a third of the lemon into our jam. Here, too, you can add a brighter accent, for example, add orange zest to enhance the aroma. Boil the jam for one minute, remove from the stove.
We pack the bright and fragrant jam into pre-sterilized jars, tightly tighten the lids on the jars.
Cool the treat upside down, maybe under a blanket. Store the jam in a cool place.
Pumpkin jam with apples and oranges (jam type)
This preparation is suitable for those who like to surprise with unusual dishes. Pumpkin is similar in structure to pineapple, and the presence of orange will help remove the characteristic aftertaste of the vegetable. You should choose varieties with deep orange or reddish flesh - nutmeg or grey-bark. Apples also have their own requirements - autumn varieties will be the most suitable for dessert. If you want the pumpkin pieces to retain their shape after cooking, you should sprinkle the prepared vegetable with citrus juice and set aside for several hours, or best of all, overnight. There is no need to prepare pumpkin jam with apples and oranges in large quantities at once - all the ingredients are available for sale almost all year round. In addition, sugar is used minimally here; thanks to the presence of fructose in pumpkin, the dessert is sweet and at the same time low-calorie, which will undoubtedly please those with a sweet tooth who are watching their figure.
Ingredients:
- Pumpkin - 2 kg;
- Apples - 2-3 pcs.;
- Oranges - 2 pcs.;
- Sugar - 400 gr.
Preparation:
- Wash the vegetable and remove the peel.
- Cut into slices, then chop into small cubes.
- Wash the apples, cut them in half, remove the seeds and cut them into pieces the same size as the pumpkin.
- Mix everything in a bowl for making jam.
- Squeeze the juice out of the oranges using any available method, pour it into the pumpkin and apples.
- Add the required amount of granulated sugar and put on fire.
- Cook until desired thickness.
Such a preparation is perfectly stored either in a hermetically sealed form or on the bottom shelf of the refrigerator.
Little tricks:
- Pumpkin has a hard skin that is difficult to cut from a whole vegetable. It is much easier to get rid of it by first cutting the fruit into slices with a knife.
- Before using citrus fruits, they should be carefully washed with warm water - both suppliers and retail chains use certain chemicals, trying to protect tropical fruits from spoilage. The entry of such a substance into our body leads to sad consequences.
- If you grind all the products in a meat grinder and then evaporate in the oven, microwave or simply over low heat, you can get jam from pumpkin, apples and oranges. In terms of structure and uniformity, such a delicacy will be similar to jam and will be an excellent filling for all kinds of pies, bagels, donuts and pancakes.
- Apples and oranges can be replaced with almost any fragrant product - pineapple, lemon, tangerine. “Loves” pumpkin and spices - cinnamon, cardamom, nutmeg.
- The tart additions keep the pumpkin cubes in shape.
Everyone knows that large orange pumpkin fruits are a real storehouse of vitamins and microelements. Pumpkin boosts immunity, improves digestion and even helps with insomnia. Housewives use it to prepare various low-calorie delicious dishes: soups, cereals, pies. Pumpkin jam with the addition of apples for the winter is original and tasty.
The best quality fruits and vegetables are used to make jam. It is boiled with sugar (you can use honey) in special cooking basins with low walls. It is not recommended to use more than 2 kg of raw materials at a time. Only then will the jam be of better quality and more flavorful. You need to cook it over low heat.
To prevent the sweet preparation from spoiling, the amount of sugar must be coordinated with the recipe.
Raw pumpkin jam with fructose
Who said that jam is taboo for diabetics? Fructose perfectly sweetens jam without causing harm to people who consume it. Just strictly follow the entire technological process and you will definitely get a tasty and healthy dessert.
What you will need:
- Ripe pumpkin – 500 grams;
- Lemon – three pieces;
- Ground cinnamon – ½ teaspoon;
- Fructose is at your discretion.
How to cook:
- Remove the peel and seeds from the ripe pumpkin. Cut into small cubes. Transfer it to a saucepan.
- Pour boiling water over the citrus and chop together with the peel. Transfer to the pumpkin along with the released juice. Sprinkle everything with cinnamon and add fructose.
- Place the mixture in the cold for seven hours so that the products release their juices. Place the saucepan on the lowest heat possible and boil until the pumpkin is done.
- This delicacy can be stored refrigerated for seven days. It’s better to make a new batch than to make a lot at once, and then it will turn sour.
The most popular recipes for jam from whole apples for the winter
In addition to the classic recipe with sugar syrup, there is jam with lemon or orange zest, cinnamon, and vanilla. Even with lingonberries and preserved tail. And if you show your imagination, you can invent a new jam recipe that is not similar to others.
Classic transparent with a tail
To implement the recipe, you need whole fruits, the tails of which are not removed. They are washed, then pricked and immersed in hot syrup. To ensure that the sugar is completely dissolved, it is stirred and filtered through cheesecloth until a homogeneous mixture is obtained.
With citrus in a slow cooker
The multifunctional unit is convenient because it allows you to prepare a variety of products and dishes, including jam. We dilute the syrup, add oranges (in the form of puree or slices), and ranetki fruits. The taste of apples will only benefit.
Cinnamon adds a spicy kick to sweet dishes. Apple jam combined with it is something inimitable.
Vanilla-amber delicacy made from whole apples
The transparent syrup, in which whole fruits are immersed, surrounded by a subtle aroma of vanilla, is a masterpiece of culinary art. And it has the same taste.
If you boil ginger in sugar and then add apples, you will get an original dish, unlike others.
Thick treat with nuts
Nut kernels - walnuts or hazel - will enhance the taste of apple jam. The amber fruits of ranetki will make a striking contrast with them.
A quick recipe for clear paradise apple jam
Small ranetkas make a wonderful preparation, a quick jam. The washed apples are pricked and dipped in boiling water for a few seconds. Then boil it in boiling syrup, making sure that the flame is not too large. The fruits are tender and sweet.
Recipe with added pumpkin
Pumpkin pulp cut into pieces is used in making porridges, candied fruits, and jam. With heavenly apples it will be no worse than in other recipes.
Apple jam “Pyatiminutka”
The secret of five-minute jam is that the fruits are first covered with sugar and left until the juice is released. Then they are cooked over low heat, stirring.
How to cook (cook) pumpkin jam with dried apricots and lemon
Do you want to learn how to make unique, aromatic and delicious pumpkin jam? Then you've come to the right place.
When you have your next tea party with friends, be sure to treat them to this delicacy, the flow of praise will not dry up. And everyone will ask for the recipe, tested on my friends.
Required Products:
- Pumpkin pulp - 2000 grams;
- Dried apricots - 850 grams;
- Granulated sugar - 1000 grams;
- Lemon is one fruit.
Let's start:
- We clean the pumpkin and cut it into cubes. The smaller the workpieces, the faster the jam will cook.
- Cover the pieces with granulated sugar and leave aside to release the juice.
- Wash the dried apricot, soak in boiling water for fifteen minutes to swell and cut as small as possible.
- Place the pan with the chopped meat on low heat and simmer for twenty minutes from the moment it boils. Add chopped dried apricots, cook for another twenty minutes. Five minutes before it’s ready, add lemon juice.
- Pour the finished mixture into sterile jars and screw on the lids. Cool and store in the cellar until cold weather arrives.
How to make pumpkin-apple jam for the winter?
Housewives have quite a lot of recipes for making pumpkin jam.
Simple recipe
To make pumpkin jam, you need to take sweet, honey-flavored or nutmeg varieties of the orange fruit.
Ingredients:
- 1 kg pumpkin;
- 500 g sweet apples;
- 700-800 g sugar.
The insides of the fruit are removed, the peel is peeled with a vegetable peeler, then cut into small cubes. The apples are cut into several parts and the core is removed. Pieces of vegetables and fruits are passed through a meat grinder.
The mass is placed in a bowl, sugar is poured into the resulting puree and mixed. Cook over low heat for about half an hour.
While the jam is cooking, you need to prepare containers with lids.
To obtain a puree-like mass, you need to process it using an immersion blender, then cook for about 10 minutes.
The finished sweet puree is poured hot into containers and rolled up.
Option with lemon
Grind 1 kg of pumpkin and 1 large lemon. To obtain a jam-like mass, the pieces must be small. Before starting cooking, you need to wait 2-3 hours for the sugar to dissolve and the juice to release.
Cook the mixture over low heat, stirring constantly. After half an hour, remove from the heat, leave to cool for 8 - 9 hours, then cook again for a quarter of an hour.
The cooling and cooking procedure is repeated three times.
With pears and nuts
This delicacy has an original taste.
You will need:
- 500 g each of pumpkin, sweet apples and ripe pears;
- 1 lemon;
- 2-3 pieces of walnuts;
- 1.2 kg sugar.
The peeled and chopped fruit pulp is sprinkled with a glass of sugar. The released liquid is drained. Prepare syrup from the remaining sugar. Pieces of pumpkin, apples, pears, and walnuts are boiled in boiling syrup in four stages. That is, after cooking for 10–15 minutes, remove from the stove and cool, then cook again. During the third time, add grated lemon.
With citruses
Pumpkin jam with the addition of citrus fruits has an original piquant taste.
Per kilo of pumpkin you will need one tangerine, lemon, and orange. Peeled and chopped citrus fruits and pumpkin should be mixed, covered with a kilogram of sugar, and allowed to infuse to dissolve the sugar.
Cook the mixture until the pumpkin softens for about 20-30 minutes.
Important! You can add gelfix to the mixture and then cook as recommended on the package.
With oranges
We need to stock up:
- 1 kg pumpkin;
- 1 medium orange;
- 0.5 pcs. lemon;
- a glass of water;
- 600 g sugar.
Pieces of orange vegetables and orange are passed through a meat grinder. First, syrup is prepared from 200 g of sugar, squeezed lemon juice is added, and mixed with pumpkin and orange puree.
Cook for 25 minutes.
With cocoa
For this unusual jam you take:
- for 500 g pumpkin 500 g sugar;
- 50 g cocoa powder;
- 2 tsp. dry peppermint;
- a drop of peppermint oil;
- a pinch of ground red pepper;
- 2 tablespoons of rum or aromatic liqueur.
Alcohol and sugar are added to the peeled pumpkin pieces. The resulting mass is boiled for just one minute. Cool and boil again.
Remove with a slotted spoon, mix with cocoa powder, ground pepper and peppermint, beat with a blender and cook for about 20 minutes.
At the end of cooking, add a drop of pepper oil to obtain a special aroma.
With almonds
In this recipe, for 1 kg of pumpkin you will need 1 lemon, 350 g cane sugar, 150 g almonds, 2-3 clove buds, 300 ml water. Vegetables cut into small cubes are covered with sugar, grated lemon is added. The ingredients are left to infuse for 2-3 hours. Almonds are poured with boiling water, kept for 15 minutes, then added to the pumpkin with lemon.
Boil the jam over medium heat, then cover with a lid and leave for 25-30 minutes.
Continue the cooking process until an amber-colored consistency is obtained. 5 minutes before the end of cooking, add a few clove buds. Then the aroma of the spice is revealed.
With carrots and cinnamon
Pumpkin jam with apples with the addition of cinnamon and carrots has an incredibly aromatic taste.
Ingredients:
- 1 kg each of apples and pumpkins;
- 500 g carrots;
- 1 tsp cinnamon;
- 1 kg sugar.
Peeled pieces of pumpkin without fibers, seeds, chopped apples and carrots into pieces should be passed through a meat grinder, then add sugar.
This unusual jam is cooked for about 30-40 minutes over low heat. Add spicy cinnamon powder 5 minutes before cooking.
With ginger
For jam, take 1 kg of pumpkin, 1 lemon, 1 kg of sugar, ginger root 5-7 cm long.
Pumpkin pieces with sugar are left for several hours to separate the liquid, which is then poured out. Lemon without seeds should be crushed in a blender along with the peel. Cook the ingredients together with chopped ginger over low heat for half an hour.
Multicooker recipe
It’s convenient to cook pumpkin delicacy with apples in a slow cooker.
Ingredients:
- 800 g vegetables;
- 1 ripe medium-sized apple;
- 500 g sugar;
- ¾ tsp. Ginger;
- a pinch of citric acid;
- 1 tbsp. l water.
Peeled pumpkin and apple are cut into pieces. You can use frozen pumpkin instead of fresh.
Place all ingredients in the slow cooker strictly according to the recipe. Leave to release the juice under a closed lid for about 1 hour. Then set the “Quenching” mode for 1 hour.
In the bread machine
For half a kilo of pumpkin you need to take 200 g of peeled apples of autumn varieties, 100 g of fructose.
Place chopped apple slices and pumpkin pieces into the bread machine container, add sugar (fructose is possible), set the “Jam” mode. After an hour and a half, the dessert jam is ready.
Video on how to cook (cook) pumpkin jam - you'll lick your fingers
First, cut the pulp into very small cubes. The amount of pulp directly depends on the type of pumpkin. Then infuse the slices with sugar for at least twelve hours. Squeeze the lemon juice in a convenient way, but first pour boiling water over the fruit and, lightly pressing it with your palm, roll it on the table. This way you will get the maximum amount of juice.
Boil the mixture until the pumpkin cubes are transparent. This will not take much time after adding lemon zest and squeezed juice. The aroma of citrus and pumpkin jam drives you crazy, you want to eat at least a spoonful.
Principles for making quality jam:
- The basis for preparing this dish is the same, everything is chopped and cooked. But adding additional ingredients changes the overall taste, aroma and beneficial properties.
- Apples, citrus and cinnamon are the most common combination.
- To get a light jam, just beat the jam in a mixer.
- Adding varying amounts of sugar allows you to get both regular sweetness and a healthy dessert. Only this dish can be stored an order of magnitude shorter than regular jam, so you need to eat it much faster.
An original dish can always be prepared from the usual ingredients. You will really surprise your family and friends. Be sure to cook with pleasure and it will more than pay off with the gratitude of those close to you.
And I, as always, look forward to your tips, secrets and new cooking methods. Write in the comments to this article how you prepare this dessert, I will be happy to read your opinion. In the meantime, I’m finishing up and looking forward to your visit again.
Useful tips
- If you have nowhere to store Cinderella’s carriage, then feel free to make jam. Some comrades manage to stuff the fruits behind the sofa or under the bed. In principle, this is also a way out, although it is not very aesthetically pleasing.
- By the way, you can make jam from these amazing reserves from under the bed even in late autumn or winter. The fruits, of course, can last until spring, but they will begin to taste very bitter and will be dry. These aren't exactly jams, you can't even make porridge. Everything must be done in a timely manner.
- Replace all your favorite sweets with pumpkin jam. Naturally, not for elephant portions. 100-150 g per day will provide a sufficient amount of carbohydrates, and, as a rule, you don’t want more.
- Properly prepared pumpkin jam has an amber color, a jelly-like consistency and a pleasant taste. It’s very nice to pour it over ice cream or add it to homemade unsweetened yogurt.
- Some people do not peel lemons and oranges and add unpeeled slices to the jam. The method has its place. Let's just say that if you are a fan of the original bitterness and light piquancy of sweets, then feel free to add citrus fruits along with the crusts.
- In order for the pumpkin preparation to stand reliably for a long time, citric acid or acidic additives are added to it. For winter storage, acid-free jam is placed strictly in the refrigerator. In other conditions, you risk getting a sour product. Or worse, fermented.
- By the way, to avoid such excesses, containers for pumpkin jam should be thoroughly sterilized. It doesn't matter in what way. The main thing is that it is comfortable and familiar to you.
- The preparation can also be made in a slow cooker or bread maker. In the first, select the stewing mode, and in the second, press the jam button. Next, follow the instructions, because each model of household appliance has its own specifics for preparing jam and a method for loading raw materials. The only difference between these methods is the different volumes of the bowls, and accordingly the yield of the finished product will be different. The taste is almost the same.
Why do so few people like pumpkin? Because we only tried forage varieties. Plant a good table variety in your area. Then you can safely answer the question “how to make pumpkin jam” - very simply and in huge quantities.
how to cook raspberry jam for the winter
