Pumpkin jam with lemon, orange or dried apricots: simple recipes

Classic pumpkin jam with dried apricots

Ingredients:

• 1 kg pumpkin;
• 300 g dried apricots;
• 650 g sugar.

Step-by-step cooking instructions:

1. Peel the vegetable from seeds, peel and soft part around the seeds. Cut into cubes about a centimeter wide. Place in the pan where the dessert will be prepared and sprinkle with granulated sugar. It is advisable to add sugar gradually: a little pumpkin, then a layer of sugar, and so gradually add the required amount.
2. Leave for about 3 hours. During this time, the pumpkin will release its juice and the sugar will dissolve.
3. Soak dried apricots in cool water for half an hour.
4. Then cut it into small pieces or strips.
5. Place pumpkin with sugar on the stove. When the water boils, set aside for 10 minutes and cook the entire time. If foam forms, it must be removed.
6. Then add dried apricots. Boil for another 20 minutes and cool. If the resulting consistency is not thick enough, then you need to boil the jam for about 10 minutes.
7. Place the finished dessert into prepared jars.

For men's health

Normalization of sexual function is one of the beneficial properties of dried fruits, including this one. Retinol helps strengthen the tissue of teeth and bones , and also prevents early aging of the body.

Vitamin A, which is one of the beneficial components, can also help women. As you know, it is used in the treatment of skin diseases - it improves the renewal of the skin epithelium. In addition, it strengthens hair growth and is a good antioxidant, which helps reduce the risk of developing cysts and fibroids.

Jam recipe

Few people know that pumpkin goes very well with various berries and fruits, including dried apricots. Many people prepare an interesting and tasty preparation - pumpkin and dried apricot jam, which will be a pleasant and healthy treat for tea parties.

Ingredients:

• Pumpkin pulp - 1 kg.
• Dried apricots without seeds - 300−400 gr.
• Lemon juice - 5 tablespoons.
• Sugar 800−1200 gr.

Preparation:

• Wash the pumpkin thoroughly and remove the peel. Cut out the core, remove the remaining seeds and fibers. Cut into small cubes.
• Place the pumpkin pieces in a deep saucepan, while sprinkling with sugar. Leave the pan overnight (or for 3-4 hours) - the pumpkin should release its juice.
• Place the dried apricots in a bowl, rinse, pour warm water for 1 hour - the dried apricots should swell.
• After swelling, it needs to be dried and cut to your taste.
• Add lemon juice to the saucepan with pumpkin and stir gently. Let it simmer over low heat.
• You need to wait until the mixture in the pan begins to boil, then put the chopped dried apricots into it and stir.
• Cook over low heat for 10-15 minutes, stirring occasionally.
• After cooking, remove the pan from the stove and leave to cool at room temperature for 4-5 hours.
• After cooling, put the pan back on the stove and cook on low heat for 15-20 minutes. Stop cooking if the pumpkin pieces begin to become mushy.
• Remove from heat and cool again.
• If a third boiling of the jam is required, after the second boiling you should wait at least 6 hours.
• Carry out the third welding in the same way as the second. The pumpkin pieces should not be overcooked;

Pour the jam into sterilized jars and seal tightly. Enjoy your tea!

Recipe with added orange and lemon

• 2.5 kg peeled pumpkin;
• 1.5 kg sugar;
• 300 g dried apricots;
• 1 lemon;
• 2 oranges.

1. Prepare the pumpkin in the same way as described above, cut it and place it in a saucepan. Pour granulated sugar there. Leave for one night.
2. After the pumpkin has steeped, cut the citrus fruits into cubes.
3. Place the pumpkin and sugar on the fire. When it boils, add citrus fruits. Bring to a boil and cook for about 7 minutes. Leave to cool for 5 hours.
4. Put the jam on the fire again. Grind the washed dried apricots and add to the jam when it boils. Cook for about half an hour over medium heat, remembering to stir.
5. If the pumpkin pieces become soft, the delicacy is ready.

Step-by-step recipe with photos

I peel the pumpkin and remove the seeds.

I grate it on a coarse grater.

Pour hot water over the dried apricots for a few minutes.

Then I drain it and cut the dried fruits into small cubes.

I combine dried apricots with pumpkin.

I sprinkle the ingredients with sugar and mix. I leave the pumpkin mixture for several hours to release the juice.

Four hours later this happened. Pumpkin juice came out copiously. My joy knew no bounds. In some century it will be possible without using water! I put the basin on the electric stove and start heating it, stirring constantly.

And here the most interesting thing happens. All the juice that has been released begins to disappear somewhere. It was as if the pumpkin, not wanting to share with him, decided to absorb everything back. You might think that this is complete nonsense, but that’s exactly what happened. I diligently continue to stir in the hope that the long-awaited syrup is about to appear. Unlike zucchini jam, this did not happen.

Completely desperate and tired of working with a spoon, I add one liter of hot water to the pumpkin dessert. Somehow I achieved a result similar to boiling. It's midnight, but the cart is still there.

Covering the bowl of jam with a towel, he left it to cool and went to the bedchamber. In the morning, when I took off the towel, I saw this picture. It looks more like undercooked jam than jam.

So, I continue the culinary experiment. I decided to divide the contents of the basin into two halves, dilute it with water and prepare each part according to a different recipe.

Delicious jam with dried apricots and walnuts

• 2 kg pumpkin;
• 900 g sugar;
• 300 g dried apricots;
• 200 ml water;
• 1 lemon;
• 200 g walnuts;
• cinnamon, nutmeg to taste.

1. Cut the peeled pumpkin into small cubes. Cut the dried apricots into quarters and soak in warm water for half an hour. Wash the lemon thoroughly and cut into thin slices without peeling.
2. Grind the nuts with a knife or using a meat grinder.
3. Pour water into a saucepan, add sugar and walnuts. Heat the resulting mixture over low heat.
4. When the sugar dissolves, add lemon and pumpkin. Add nutmeg, cinnamon and dried apricots when the pumpkin has softened. Cook until thickened.
5. Place the finished jam into jars. In a week it will be completely ready and will become very fragrant.

Pumpkin and orange jam

You will need:

• pumpkin – 2 kilograms,
• sugar – 1 kilogram,
• orange - 1 large piece,
• water – 1 glass.

Cooking method

• Wash the pumpkin. Cleaning. We get rid of the seeds. Cut into small pieces.
• Wash the orange. Remove peel and seeds. We pass it through a meat grinder, you can also use a blender.
• Cover the bottom of an enamel pan with a thin layer of pumpkin pieces. Sprinkle with sugar.
• Spread some orange puree over the pumpkin layer.
• Put the pumpkin in again. Sugar. Alternate layers until all ingredients are gone.
• Leave the deliciousness for 12 hours in a cool, dark place.
• After the specified time, pour the jam with water. We put it on fire. Cook for half an hour from the moment of boiling.
• Place aromatic and healthy pumpkin-orange jam in sterilized jars. Seal with lids.

Recipe for spicy jam with ginger

• 2 kg pumpkin;
• 1 lemon;
• a piece of ginger;
• 1 kg sugar;
• 800 g dried apricots;
• cinnamon to taste.

1. Wash and peel the pumpkin. Cut into small cubes.
2. Cut the washed and dried dried apricots into quarters.
3. Place the pumpkin in a saucepan, add sugar and let it brew for 5 hours.
4. Boil the pumpkin for about a quarter of an hour.
5. Then put grated ginger, lemon juice, dried apricots and cinnamon into the pan. Cook for half an hour.
6. Boil the jars and put the jam in them.

Recipe for pumpkin jam with persimmons

Pumpkin can also be combined with persimmons. And if you add ginger root to the delicacy, it will give the jam a special warming taste and additional benefits. Back in the 15th century. Armenian doctor Amirdovlt Amasiatsi noted the ability of ginger to cause “sharpening of the mind.”

So, in order to prepare the sweetness, you should stock up on the following ingredients:

• pumpkin - 300 g;
• persimmon - 1−2 pcs.;
• fresh ginger - 3-5 sq. cm.;
• sugar - 150−200 g;
• water - 50−100 ml.

Before starting cooking, it is recommended to decide what kind of jam will be: pieces or puree. If it’s in pieces, then you need to cut the pumpkin and persimmon into small cubes, otherwise you can use a food processor or grater. In any case, the ginger should be peeled and grated.

1. Make a mixture of ingredients.
2. After mixing the mass, it should be cooked for 1 hour on the stove over medium heat, not forgetting about periodic stirring. You can also use a bread machine and make jam in the appropriate mode.
3. Fill a clean jar with the resulting treat and place it in a cool place for storage.

Cooking in a slow cooker

• 500 g dried apricots;
• 400 g sugar;
• 20 pieces of dried apricots;
• a little citric acid.

1. Cut the pumpkin into cubes, wash the dried apricots into small pieces. In a multicooker container, mix dried apricots, sugar and pumpkin. Add citric acid as the last ingredient. Mix all.
2. Place the container in the multicooker, select the “baking” mode, time – 1 hour.
3. Cook for 40 minutes with the lid closed, and open the lid for the remaining time so that the delicacy thickens sufficiently.
4. After cooking, the jam can be eaten immediately or put into jars.

Pumpkin jam with dried apricots “through a meat grinder”

• 1 kg pumpkin;
• 1.5 kg sugar;
• 1 kg apples;
• 300 g dried apricots;
• a little cinnamon.

1. Prepare apples, dried apricots and pumpkin: rinse, remove peel and seeds, and remove core from apples. Cut into small pieces, then pass through a meat grinder.
2. Place all the ingredients in a saucepan and cook over low heat for 2 hours, skimming off any foam that has formed.
3. When the jam reaches the desired consistency, pour it into boiled jars.

How to make pumpkin and dried apricot jam at home?

There are several simple recipes for preparing food for the winter.

Classic recipe for the winter

For the classic recipe you will need a few ingredients. Taken:

• 2 kilograms of pumpkin;
• 800 grams of dried apricots;
• 1 kilogram of sugar.

The pumpkin is washed, fibers and seeds are removed, and the peel is peeled off. Cut into small pieces and sprinkle with sugar. Leave for 2 hours until juice appears. Dried apricots are washed, dried and chopped. Boil pumpkin with sugar juice for 20 minutes in a saucepan over low heat, add dried apricots and simmer for another half hour. The composition is placed in pre-sterilized jars and screwed.

With orange

A recipe with orange will fill the whole room with wonderful aromas and help your immune system survive the cold season. In addition to the main list of ingredients, you will need orange juice and zest. During the cooking stage, orange slices are added, and the zest is added at the very end.

With lemon

The recipe with lemon is similar to the standard one. The juice of one lemon is poured in 5 minutes before the jam is ready. It is rolled into jars while hot.

With walnuts

The walnuts are peeled, the rest is taken out and crushed. A special combine is used for this purpose. The main thing is that no solid parts get in, otherwise the jam will be spoiled. Walnuts are added five minutes before cooking. They can also be added to the previous recipe.

With ginger

Grate the ginger on a fine grater (you will need no more than one root of 50 grams per 2 kilograms of fresh pumpkin). It is added to the sweetness of tea 10 minutes before it is ready.

It is important not to overdo it with the ingredient, as it can give unnecessary bitterness.

Multicooker recipe

A slow cooker will help preserve as many vitamins as possible in fresh vegetables and dried fruits. You will need:

• 1.7 kilograms of pumpkin;
• 300 grams of dried apricots;
• 50 grams of lemon juice;
• 700 grams of sugar;
• 3 glasses of water;
• 1 packet of vanillin or vanilla sugar.

First, a syrup is made from water and sugar. To do this, turn on the “Stew” mode in the multicooker and add water and sugar. The output should be a thick syrup. Next, the pumpkin is washed and cut into cubes, placed on the bottom of the multicooker. Dried apricots are cut into strips and added to the mixture. Next, put it in the stewing mode for at least 90 minutes; before the end of the procedure, lemon juice is poured in and sugar is added.

No-cooking option

The jam contains a lot of vitamins without cooking, and it has a rich and unusual taste. The cooking algorithm is as follows:

• Peel the pumpkin and cut it into 3-centimeter pieces;
• 1 lemon and 1 orange each, cut into large slices, the peel is not removed;
• pass all products through a meat grinder;
• add granulated sugar and cinnamon.

The resulting composition is not rolled up, it is simply transferred to jars and placed on the bottom shelf of the refrigerator. This raw jam can be stored for up to 2 months.

With citric acid

The recipe with citric acid will delight you with a rich lemon taste. In this case, the acid will act as an additional means of disinfection, so it is almost impossible to spoil such a brew. Step-by-step instruction:

• Place a glass of sugar in a saucepan and add 0.5 liters of water;
• the syrup is boiled for about 50 minutes until thick;
• finely chopped pumpkin is placed in syrup;
• dried apricots are added;
• citric acid is added 20 minutes before readiness.

The pumpkin pieces will hold their shape and not fall apart.

With apple

An apple of any kind (the main thing is not too sour) is peeled and finely chopped. Add along with dried apricots and simmer over low heat for 30 minutes. If desired, you can add vanilla sugar.

With raisins

Raisins are washed along with dried apricots and added in the middle of the cooking process

It is important that the raisins are light in color and seedless, otherwise the jars may swell and the jam will be spoiled

With pears

Pears should be taken as soft as possible and in no case with hard skin. The top part and insides are removed, the fruit is cut into small pieces and placed at the very beginning of cooking the pumpkin in a saucepan.

Cooking without cooking

• 1 kg pumpkin;
• 1 kg sugar;
• 1 orange and 1 lemon each;
• teaspoon of cinnamon.

1. Peel the pumpkin and cut into medium-sized pieces. Wash the orange and lemon and cut into large slices.
2. Grind all this using a blender.
3. Pour sugar and cinnamon into the resulting mass. Mix. Refrigerate overnight.
4. The next morning, put the finished jam into jars. Keep refrigerated.

Pumpkin jam with orange and lemon in a slow cooker - a simple recipe with step-by-step photos and videos

Cooking any jam in a slow cooker takes a minimum of time. But in the absence of such equipment, you can use a regular cooker to cook dessert. It will help you easily prepare pumpkin jam with orange and lemon in just a couple of hours.

Ingredients for the recipe for pumpkin jam with lemon and orange for a slow cooker

• pumpkin-1 kg;
• sugar -400 g;
• cinnamon - 1 tbsp;
• ground cloves - 1 tsp;
• lemon, orange - 1 pc.

Step-by-step recipe with photos of preparing jam in a slow cooker from pumpkin, orange and lemon

1. Prepare the required ingredients. Squeeze the lemon juice and zest the orange.
   Read also:  Chocolate covered bananas: a recipe for an excellent dessert
2. Remove the pulp from the pumpkin and carefully select the seeds.

3. Place the pumpkin pulp into a multicooker bowl, pour lemon juice over it, sprinkle with sugar, orange zest and spices.

4. Cook the jam in a slow cooker in stewing mode for 1-1.5 hours.

5. Then put into sterilized jars and roll up.

Video recipe for making pumpkin-orange jam in a slow cooker with lemon added

The following video recipe will help housewives make delicious pumpkin jam with orange and lemon. It describes in detail the process of preparing a delicious dessert in a modern multicooker.

Secrets of making delicious pumpkin jam

1. If you want to get a thicker jam, then you need to cut the pumpkin as finely as possible or grate it.
2. To make the jam appetizing and aromatic, it must be supplemented with other ingredients. Citrus fruits, almonds and walnuts, apples, plums, dried fruits, sea buckthorn and even zucchini are great.
3. A variety of spices will add zest to the finished dish. You can use allspice, cloves, vanillin, cinnamon. For example, a delicious dessert is made from pumpkin with dried apricots, orange and lemon.
4. We advise you to choose young fruits of small size, because it is from them that you will get a delicate jam with the right consistency, and it will not turn into pumpkin puree.
5. Orange or lemon zest will add piquancy and bright flavor to the dessert.
6. Adding citric acid will extend the shelf life of the finished dish.
7. It is better not to use enamel dishes for cooking, as the jam sticks to it strongly.
8. Cooking times vary significantly. It depends on the products you use and the consistency you want.
9. The ideal combination of sugar and pumpkin is 1:1. But you can add more sugar. In this case, the jam will be stored even longer.

Experiment, come up with your own recipes, follow these tips, and you will succeed. Good luck to you in your culinary creativity.

Recipe Pumpkin with dried apricots. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pumpkin with dried apricots.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Pumpkin with dried apricots is 28.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.