Amazingly delicious pumpkin jam with dried apricots and walnuts. How to cook delicious and healthy pumpkin jam with dried apricots? Pumpkin jam with dried apricots
You can cook delicious jam from almost everything that is sold in vegetable shops, on the market or grows in the garden. It doesn’t have to be fruits or berries; vegetables also make wonderful sweet preparations. One of the unusual recipes is pumpkin jam with dried apricots and walnuts. Bright, fragrant, with a rich taste and thick, viscous amber syrup. Cooking it is no more difficult than fruit and berry blanks, it just takes a little time to prepare the pumpkin: you need to cut off the peel, remove the seeds and finely chop the pulp. To prevent the jam from becoming cloyingly sweet, it is recommended to add lime or lemon juice or a few crystals of citric acid at the end of cooking.
Ingredients:
- peeled pumpkin (without seeds and peel) - 500 g;
- walnuts (peeled kernels) - 0.5 cups;
- dried apricots - 100 g;
- sugar - 300-350 g;
- lime or lemon juice - to taste.
How to make pumpkin jam with dried apricots and walnuts
We clean the pumpkin: cut off the crust, remove the middle with seeds. We weigh the remaining pulp, we need half a kilogram. We cut into a small cube with sides of 1.5-2 cm. Pour the pumpkin cubes into a saucepan or cauldron, basin.
Pour sugar until 300 grams is enough. If the pumpkin is unsweetened and there is not enough sweetness, add as much as you need during the cooking process. Stir, cover with a towel and leave for a couple of hours so that the pumpkin gives juice.
After two hours, the sugar will almost completely melt, a lot of syrup will appear, the cubes will seem to float in it. Perhaps the pumpkin will come across not juicy, and there will be little syrup. In this case, add a little water.
We put the dishes with pumpkin on a small fire. Let's boil. We collect the foam that has risen in the middle and along the edges with a spoon.
Cook for ten minutes, soaking pumpkin cubes in syrup. In the process of cooking, the cubes will become almost transparent, the jam will begin to darken, acquire a rich color and taste.
We steam the dried apricots, rinse and cut into strips or small cubes. Chop the walnut kernels with a knife into small pieces. Add nuts and dried apricots to the pumpkin.
For a more balanced taste, add lime or lemon juice, about a tablespoon. Or pour citric acid, collect a little, at the tip of a teaspoon. Mix it up, try it. If there is not enough sugar, add as much as you need. If you need to acidify - add lemon / lime juice. Cook the jam for another 12-15 minutes, until the pieces of dried apricots soften. Immediately after cooking, it will be liquidish, but in the process of infusion it will thicken. If you want to cook thick jam, then after cooking, let it cool to room temperature and boil again for three to five minutes.
Jars for jam take a small volume of 250-300 ml. We wash with soda, then sterilize. We boil the lids. We lay out the boiling pumpkin jam in jars, roll up.
Pumpkin has a specific taste, but is an excellent ingredient to prepare various delicious dishes. It can be both traditional cereals and casseroles, as well as very appetizing jams or jams. Especially if you add dried apricots, raisins or other ingredients to the delicacy to give the jam an original and unique taste. Pumpkin jam with dried apricots is an excellent […]
Ingredients
2 kilograms of pumpkin;
500-800 grams of dried apricots;
1 kilogram of sugar;
Pumpkin has a specific taste, but is an excellent ingredient to prepare various delicious dishes. It can be both traditional cereals and casseroles, as well as very appetizing jams or jams. Especially if you add dried apricots, raisins or other ingredients to the delicacy to give the jam an original and unique taste. Pumpkin jam with dried apricots is an excellent medicine for children and adults, especially for grandparents. Perfectly strengthens the immune system, providing the body with useful vitamins and minerals. 
Pumpkin and dried apricot jam: cooking method
Pumpkin needs to be washed, peeled; 
Cut the vegetable into two parts to make it easier to remove the seeds;
Prepare a large grater.
Grate each pumpkin half in turn. 
Place the ingredients in a large container.
Open a pack of dried apricots.
Heat the water until it is hot.
Put the dried apricots in a small container and pour water so that it slightly covers the dried fruits. You only need to hold it for a few minutes, then drain the water. This is one of the secrets to getting delicious pumpkin jam with dried apricots. 
Cut dried apricots into small cubes.
Transfer the dried fruits in a saucepan to the pumpkin.
Sprinkle everything with sugar, mix thoroughly.
The mixture must stand for several hours to start the juice.
Then put the pan on the fire, add 1 liter of water if there is little juice. 
You need to stir all the time so that the jam does not burn while it boils.
The tale of Cinderella - a modest hardworking girl who became a princess - everyone knows from childhood. Maybe that is why such a vegetable as a pumpkin (however, in reality it is a berry), known to us from pictures from a children's book, is traditionally associated by most people with something magical.
And it is not for nothing that pumpkin claims to be a miracle product: in terms of the amount of vitamins contained in this orange beauty, pumpkin surpasses many other vegetables and fruits. For example, there is almost five times more carotene in it than in carrots. In addition, vitamins A and E, which are part of the pulp, are almost the main fighters against premature skin aging, and the rare vitamin K affects blood clotting, which again proves the need to include pumpkin in our diet ...
However, talking about the beneficial properties of this product is endless. As well as its taste. True, not everyone loves pumpkin, and they are repelled mainly by its specific smell. This problem can be solved if, instead of eating raw pumpkin, cook a delicious meal from it, which will not be ashamed to put even on the festive table.
Very interesting first and second courses, and even desserts are prepared from this fruit with dense pulp! Yes, don't be surprised: lovers of sweet pumpkin will also like it. One of the options for its processing is jam. Properly prepared pumpkin jam will become a favorite delicacy of anyone who tries it, and a special method of preservation will preserve all the vitamins. We will now tell you how to cook pumpkin jam.
Recipe number 1: everything ingenious is simple!
Indeed, there is nothing easier than making ordinary jam from this orange-fleshed fruit. To do this, we take equal amounts of pumpkin and sugar (the ratio is 1: 1 - traditional, if desired, you can increase or decrease the amount of sugar, it all depends on your taste preferences). First, we prepare the fruit: remove the skin from a clean pumpkin, remove the seeds, cut the flesh into small cubes or sticks. We put it in a clean dish prepared in advance (it is advisable to take a large basin or stainless steel pan), sprinkling each layer of pumpkin with sugar.
Now this container must be left for several hours so that the pumpkin gives juice. After 5-6 hours, put the pan or basin on a small fire and bring to a boil, stirring constantly. If you see that there is little juice and the pumpkin may burn, then add 1-1.5 cups of water. When the syrup boils, turn off the gas. After complete cooling, you need to warm the jam again in the same way one or two more times - it all depends on the desired consistency of the dessert (the more we boil, the thicker the jam becomes). The cooled mass can be poured into jars, rolled up and put away in a warm place - delicious pumpkin jam is ready!
Recipe number 2: almost apricot
The previous cooking method is universal. But in order to really surprise the guests who have gathered at the table in anticipation of your culinary delights, you can slightly change the recipe: the addition of aromatic spices, spices, other fruits, berries and nuts gives pumpkin jam a unique aroma and exquisite taste.
For example, if we add dried apricots (300-350 grams) to a kilogram of peeled and chopped pumpkin, in addition to sugar (in the same amount or slightly less), then we will get a completely different dessert with a fantastic taste. The pumpkin, along with finely chopped dried apricots, is also put in a large saucepan and sprinkled with sugar, after which they wait for the juice to appear, put it on the fire, warm it up two or three times and roll it into jars. If we add a couple of anise stars and a little pectin to the pumpkin jam with dried apricots, then we will get a delicacy that is almost indistinguishable from apricot jam in color, taste and smell. Your guests will be delighted! In addition, this recipe is not only an original way to show your culinary skills, but also a great opportunity to save money, because such pumpkin jam with dried apricots does not require a lot of money.
Recipe number 3: delicate taste for true gourmets
No less interesting is the sweet and sour combination of flavors in pumpkin jam with lemon. Combining pumpkin with lemon, we get an amazing taste and an amber-honey color of a treat. But after all, the benefits of such jam for our health are enormous, because lemon is one of the leaders in the world of fruits in terms of vitamin C content.
For a kilogram of pumpkin we take a kilogram and a half of sugar and two medium lemons. We peel the lemons, combine the chopped pulp with the pumpkin. Then we put this mass in a basin, fill it with sugar and let it stand. When the juice appears, you can put on fire. After boiling, cool, add a little more sugar if the pumpkin and lemon jam seems sour, and warm up again. If desired, you can add a few peas of allspice, five or six cloves. Creative housewives can experiment with candied ginger: a combination of ginger and lemon will appeal to those who love a deep, tart taste. Such pumpkin jam with lemon will become a frequent guest on your table.
Recipe number 4: sunny jam
Pumpkin jam with orange is really "sunny". And not only because its warm amber color resembles the sun, but the aroma makes you involuntarily think of hot tropical countries where it is always summer... Pumpkin jam with orange should make everyone who watches their figure smile happily: unlike many other ways of cooking this dessert, a combination of pumpkin and orange… promotes weight loss! Pumpkin normalizes metabolism, and orange helps to eliminate toxins from the body.
We take 1 orange and 600-700 grams of sugar per kilogram of pumpkin. We clean the pumpkin and cut it into small cubes, remove the peel from the orange and pass it through a meat grinder. Put the pumpkin with orange in a wide bowl, cover everything with sugar. Let it stand for a while, then put it on fire. Cook for another ten minutes after boiling - and let the jam brew for an hour and a half. Then boil again for about ten minutes and leave for an hour. After that, the jam can be poured into sterilized jars and rolled up.
This recipe will look different if you cook it in a slow cooker, although then you will have to reduce the volume of all ingredients by about half. When the pumpkin and orange give juice, you need to load them into the slow cooker and keep it in it for about two hours in the "Extinguishing" mode. So pumpkin jam with orange is ready - easy and fast!
Recipe number 5: from nutritionists - with love
Even less high-calorie is the following method of pumpkin processing, included in the menu of the famous "Dukan diet". We take a pumpkin (500 g), wash it, remove the skin and seeds and cut into cubes or cubes. Then we grate the lemon (about 1/3 of the fruit) previously scalded with boiling water along with the peel, cut another third of the lemon into thin slices. After we mix the pumpkin with lemon, you can add a sweetener ("Fitparad", 75 grams). Then mix and put in the refrigerator for six to seven hours so that the pumpkin gives juice. When the time is up, put the container with the pumpkin on the stove and cook over low heat until the pumpkin is soft.
To give a special tart flavor to the jam, you can add a quarter teaspoon of cinnamon a couple of minutes before readiness. You can store such jam according to Ducan, however, only five to seven days in the refrigerator, but if you just try it, you will understand that it will disappear much faster.
Recipe number 6: use the benefits of civilization
Cooking jam in a slow cooker? Why not! By the way, it also turns out very tasty in a bread machine! For example, the process of making pumpkin jam with lemon in a slow cooker or bread machine is not much different from the traditional way of cooking this delicacy. The only difference is that at the last stage we load our jam into a slow cooker or bread machine and set a certain mode: in a slow cooker it will be “Stew”, in a bread machine it will be “Jam”. That's all the subtleties.
Recipe number 7: a storehouse of vitamins
We take two oranges and 1-2 lemons per kilogram of pumpkin, which we free from grains and peel. We pass them with a pumpkin through a meat grinder and fall asleep with sugar (1.7-1.8 kg). Mix everything and leave to infuse at room temperature. When all the sugar has dissolved, once again carefully mix the pumpkin jam with oranges and lemon and put it in clean jars. You need to store such yummy in a dark, cool place or in the refrigerator.
Stories from our readers
Sunny pumpkin jam with dried apricots in the winter season for a few moments will return the one who eats this delicacy to a hot and generous summer. And making such a magical jam is not at all difficult - if there is a good recipe, natural ingredients and the desire to turn them into an exquisite dessert. Also, do not forget about the possibility of enhancing the effect of mixing the flavors of pumpkin and dried apricots by adding lemons, apples, raisins and nuts.
Bright, summery, full of flowers and flavors, pumpkin jam with dried apricots and lemon in cold winter time will remind you of hot summer and fruitful autumn. Such a delicacy will allow you to warm up your body and soul, and if it is created from a pumpkin grown in your own garden, it will also become a healthy dessert without any dyes or preservatives.
Ingredients:
- (pulp) - 1 kg;
- dried apricots - 300-400 gr.;
- lemon - 1 pc.;
- sugar - 600 gr.
Divide the pumpkin pulp into identical small pieces (no more than 2x2 cm), which must be laid out, sprinkled with sugar, in a saucepan or stewpan. Next, the container under the lid is sent to the refrigerator for 10-12 hours.
Rinse dried apricots thoroughly and leave filled with cold water for the same period. When the pumpkin gives abundant juice, it will be possible to add filtered and chopped dried apricots to it.
Important! Pumpkin jam does not acquire a homogeneous structure - you need to mix it smoothly and carefully so that the pumpkin cubes do not soften and become porridge. It is also important to regularly collect foam from the mass during cooking.
After mixing, the jam blank is put on low heat, brought to a boil, then the foam is removed and put in a cool place. When the mass has cooled to room temperature, it is again heated over a fire of minimum intensity with the addition of juice squeezed from a lemon for 20 minutes.
Pumpkin jam with oranges
In jam with orange, pumpkin and dried apricots, various shades of color, taste and aroma are harmoniously combined. Subtle apricot and citrus notes will help improve your mood on a cloudy winter morning, and the thick taste of bright jam will allow you to create great pies and desserts with it. Ingredients:
- (pulp) - 2.5 kg;
- - 2 pcs.;
- lemon - 2 pcs.;
- dried apricots - 300 gr.;
- sugar - 1.5 kg.
Remove the peel and seeds from the pumpkin, cut into cubes, sprinkle with sugar (do not mix!) And refrigerate overnight.
Read also: Sweet tomatoes for the winter - 11 recipes
In the morning, when the vegetable gives abundant juice, it can be transferred to a saucepan in which jam will be prepared and put on medium heat to bring to a boil. After that, oranges and lemons are sent there - peeled and diced.
Advice! In this recipe, you can adjust the taste of the finished product by using the specified amount of lemons (for sweet and sour jam) or by excluding them altogether (for sweet and dessert treats).
After the boil starts again, the jam should boil for 5 minutes, and then it is removed to cool in a cool place for 4-5 hours. After this time, the food is supplemented with dried apricots washed and cut in halves, brought to a boil again and cooked over medium heat for 30 minutes with occasional stirring.
Pumpkin jam with dried apricots and raisins
Pumpkin jam with dried apricots and raisins will turn out to be hearty and thick, more dense than when creating a treat with the addition of citrus fruits. But the density of such jam is a virtue, thanks to which it is successfully used as a filling for homemade pastries - pies, cakes, "baskets" and rolls.
Ingredients:
- pumpkin - 1 kg;
- dried apricots - 200 gr.;
- raisins - 200 gr.;
- sugar - 500 gr.;
- water - 900 ml
Pour sugar into water, bring to a boil and boil sugar syrup. Pour slices of peeled and diced pumpkin into the boiling composition, then boil it for 30 minutes over medium flame. Next, the pumpkin in sugar syrup should be cooled and put in the refrigerator for 10-12 hours. Pour raisins with boiling water for 30 minutes, rinse dried apricots, cut into halves and also soak in hot water for 1-2 hours.
The pumpkin that has been infused and given the juice is put on medium heat, brought to a boil, then the intensity of the flame is reduced to a minimum, and raisins and dried apricots are poured into the pan - always carefully squeezed out of excess water. Jam should be cooked for 30-50 minutes until the desired density, after which it is preserved in sterilized jars.
Recipe with almonds
Pumpkin and dried apricot jam has a pleasant sweet taste and unique aroma, but those who have repeatedly prepared such a delicacy will soon want variety. Someone changes the flavors of jam by adding oranges, and someone goes even further - adds a twist, creating a delicacy with lemon and almonds.
The infused pumpkin is put on fire and boiled over medium heat for 15 minutes every 4-5 hours, repeating the sequence at least 5 times. In the 3rd cooking, you can add squeezed dried apricots cut into quarters to the pumpkin, and add almonds to the 5th. Upon completion of cooking, the jam is poured into jars and corked.
Cooking in a multicooker
Juicy pumpkin jam with dried apricots, cooked in a slow cooker, is unlikely to have to be preserved - it turns out to be so tasty, fragrant and bright that you will no doubt want to eat it right away. Such a product can become a wonderful natural dessert, moreover, cooked in a way that retains a maximum of useful substances in the finished product. Ingredients:
- pumpkin - 600 gr.;
- dried apricots - 300 gr.;
- sugar - 500 gr.;
- citric acid - a pinch.
The pumpkin needs to be peeled, rid of the peel and seeds, washed and cut into cubes. Rinse dried apricots first, then pour boiling water for 15-20 minutes to soften, then drain, squeeze and cut into halves. Put both components in a multicooker bowl, add sugar and citric acid, mix the mass thoroughly. On the device, turn on the “Baking” mode for 60-75 minutes, close the lid, after 40 minutes mix the jam again and leave to cook further, but already under the open lid.
Pumpkin jam with dried apricots and apples
Pumpkin jam with dried apricots and apples is not only tasty, but also healthy, as it contains many trace elements important for the normal functioning of the body - provitamin A (beta-carotene), vitamins C, P and representatives of the B-group. Such a delicacy is a healthy dessert that improves sleep and digestion, as well as normalizes the work of the heart and blood vessels.
Bright pumpkin jam will cheer you up in winter. Cook with orange, tangerines, lemon, apples, cinnamon.
What a delicious, healthy, beautiful, vitamin pumpkin jam. And so necessary at this time of the year. This jam can be eaten as a dessert, they do not get better from it, but rather lose weight. And they take vitamins.
- Pumpkin (net weight) - 3 kg
- Sugar - 1 kg
- Water (for syrup) - 0.5 ml
- Lemon (large) - 1 pc.
- Orange (large) - 2 pcs
Peel and cook pumpkin, lemon and oranges, wash with hot water.
I chop pumpkin in a food processor, putting a grater on french fries. Grind lemon and oranges in a meat grinder. Pre-cut and remove the bones.
Place everything in a jam bowl. By adding a syrup of water and sugar.
Boil and boil after boiling for 15 minutes. Set aside, let it cool down and tighten with syrup. About 2 hours. And so repeat 3 times.
It turns out 3 liter jars with a tail. I keep it in the refrigerator. But it goes away in a week.
Recipe 2: pumpkin jam with orange for the winter
In a tasty and healthy pumpkin and orange jam, it is cooked in just an hour and a half. Pumpkin is cut small or large - depending on the love for this product. The orange is crushed along with the peel for even more aroma and citrus flavor. The jam keeps well in the refrigerator. If this is not possible, then it must be poured hot into sterilized jars and rolled up.
- Pumpkin - 500 g
- Sugar - 400 g
- Orange - 1 pc.
- Water - 100 ml
Let's prepare the products for making jam. Pumpkin should be taken ripe, but not overripe.
Pour water into a saucepan or bowl, add sugar and put on a small fire. Sugar should be completely melted. After that, boil the syrup for 5 minutes.
While the syrup is cooking, you need to peel the pumpkin from seeds and peel. We cut it into small cubes. Whoever doesn’t like pumpkin very much - the pieces can be made quite small, then when cooked they will disperse in syrup and will practically not be felt.
Pour pumpkin into boiling syrup, bring to a boil again and turn off the heat. Under the lid, let it brew for an hour. After this time, turn on the stove again, bring to a boil. and cook, stirring, for 15 minutes.
Wash the orange thoroughly in hot water. We put it in a colander and scald it with boiling water to remove all the wax that is rubbed on fruits when stored in a store. We remove damage from the peel and grind in a blender or pass through a meat grinder.
Add orange puree to the bowl with pumpkin, mix and boil for another 15 minutes.
We transfer the finished jam to a clean jar, close it with a regular plastic lid and let it cool.
Recipe 3: pumpkin jam for the winter - you will lick your fingers
Bright, rich, fragrant and very tasty pumpkin jam is a dish that anyone can cook if desired. Sunny pumpkin, fragrant citrus fruits, sugar and a little cinnamon - these are the main components of a fabulous dessert. Homemade jam is so delicious that you won't last long.
The weight of the pumpkin in the recipe for this preparation for the winter is indicated in an already cleaned form. We use orange, tangerines and lemon completely to obtain zest and pulp, which we then grind and strain. I don’t advise reducing the amount of granulated sugar - due to the presence of citrus fruits (in particular lemon juice) in the dessert, the finished pumpkin jam will not be cloyingly sweet.
The principle of making such pumpkin jam is to boil the feedstock three times a day and then cool it for a long time. Thanks to this technique, pumpkin slices do not fall apart during cooking, retain their shape, and become transparent. In total, from the indicated amount of products, I get about 800 milliliters of fragrant treats.
- pumpkin - 700 gr
- sugar - 500 gr
- tangerine - 3 pcs
- orange - 1 pc.
- lemon - 1 pc.
- cinnamon - 1 stick
To prepare pumpkin jam, we need the following ingredients: pumpkin, granulated sugar, orange, tangerines, lemon and cinnamon if desired (I use a stick, but you can also use a teaspoon of ground teaspoon - then the finished jam will be a little darker).
First of all, we will prepare the main product - pumpkin. We cut off the crust, cut out the inner fibrous part along with the seeds, and cut the dense pulp into medium-sized pieces.
We put the prepared pumpkin pulp (700 grams) into a suitable thick-walled pan or stewpan.
We fill the pumpkin with 500 grams of granulated sugar.
Stir so that the sweet crystals evenly cover the pumpkin slices. For now, leave at room temperature so that the pumpkin, when interacting with sugar, releases juice.
In the meantime, wash thoroughly, pour over with boiling water and wipe the orange and lemon dry (take large fruits or a couple of small ones). We remove the zest from the fruit - the thinnest layer of the peel is bright orange and yellow. It is best to use a fine grater. Do this so that the white layer is not affected - it is he who is bitter and can spoil the finished jam.
Add chopped citrus zest to the saucepan, add a stick (or a teaspoon of ground) cinnamon. We mix everything and leave it on the table.
We cut off the white layer from the orange and lemon, which was under the zest, and cut the pulp arbitrarily. Don't forget to remove the bones if there are any! We clean the tangerines and add to the rest of the fruits that need to be crushed into gruel.
I like to do this in a blender - literally half a minute and you're done.
Using a sieve, we filter the citrus puree to the rest of the ingredients in the dishes, carefully rubbing the mass with a spoon or spatula until relatively dry.
We put the dishes with pumpkin slices in citrus-sugar syrup on the stove. Turn on the strongest fire and bring the contents to a boil under the lid. Then remove the lid and boil the pieces in syrup over high heat for exactly 5 minutes.
Cooking pumpkin slices must be done on high heat - so the slices will retain their integrity. If you simmer them at a low temperature, the pumpkin will gradually turn into mashed potatoes. In addition, we do not interfere with the whole process of cooking the pumpkin jam - we just shake the pan from side to side (again, so as not to damage the slices).
We leave our future pumpkin jam until it cools completely - 5 hours, I think, is enough. You can leave it overnight if you cook the pumpkin in the evening - it is not necessary to get up at night. During this time, the slices will begin to absorb the syrup and gradually sink into it. Bring the pumpkin in citrus syrup back to a boil over high heat and cook for 5 minutes. Cool completely to room temperature. Thus, we boil the pumpkin at a high temperature 3, or maybe 4 times - it depends on the type of fruit and the size of the pieces. The result is an amazingly tasty and fragrant pumpkin jam with a citrus aftertaste and hints of cinnamon - transparent slices in a rather thick syrup. It's time to prepare dessert for the winter.
We lay out the boiling pumpkin jam in prepared jars - during storage, the syrup will thicken even more.
We immediately close them hermetically with screw caps or simple turnkey tins. We turn the jars of pumpkin jam upside down, wrap it with something warm (a blanket, a blanket, an old jacket will do) and leave it like that until it cools completely (for about a day). After that, we transfer the jars of jam to a dry, dark and cool place - a closet, cellar, basement. From the indicated amount of ingredients, about 800 milliliters of beautiful, fragrant and tasty pumpkin jam for the winter are obtained.
Recipe 4: pumpkin jam with dried apricots for the winter
Not everyone likes the taste of pumpkin at all, but it is incredibly healthy, contains a lot of vitamins and minerals, and is also easy to digest. It is not for nothing that this vegetable is widely used even for children's and diet food. Of course, pumpkin jam with dried apricots cannot be called dietary, but it is still useful and at the same time the taste of pumpkin is not felt at all in it. Be sure to try this nutritious and sweet treat.
- Pumpkin (peeled and peeled) 3 kilograms
- Dried apricots 1 kilogram
- Sugar 1 kilogram
First of all, the most difficult thing is cutting the pumpkin. It is necessary to remove the thick skin and remove all the seeds along with the partitions. This is not a tricky business, but it is very laborious and sometimes even dangerous, since the knife continually strives to slip off the sides of the pumpkin. Therefore, in the process you need to be careful and attentive.
In the end, you will be left with only pumpkin pulp. It will need to be cut into small cubes.
Pour the prepared pumpkin pulp with sugar, mix and cook on a slow fire.
Do not forget to stir the pulp of the pumpkin so that nothing burns. brew 5-10 minutes. You don’t need to add water to this jam, however, you yourself will see that after a while the pumpkin will begin to secrete juice, the sugar will dissolve and a thick syrup will turn out.
Meanwhile, while the pumpkin is being cooked, there is time to start preparing dried apricots. To do this, first, dried fruits must be washed with warm water, and then slightly dried.
You can cut dried apricots the way you like. Want big pieces? Please! Just cut dried fruit in half. Do you want dried apricots to be chopped very finely? Cut into cubes or strips. Everything is up to you.
Now pour the chopped dried apricots into the pan with the pumpkin and sugar. Continue to cook for approx. 1 hour maybe a little more. And do not forget to stir occasionally so that nothing burns. As a result, you will get a thick and rather fragrant jam of bright sunny color.
To preserve pumpkin jam with dried apricots for the winter, spread it immediately after cooking, while it is still very hot, in dry, sterilized jars. Close the blanks tightly with lids and leave to cool to room temperature.
Store chilled jars filled with pumpkin jam with dried apricots in the same way as other blanks, that is, in a place inaccessible to sunlight, away from heating appliances, such as stoves or batteries. And after you open one jar, immediately move it to the refrigerator.
Pumpkin jam with dried apricots is a wonderful winter dessert that will delight children and adults with its taste, especially when combined with strong hot tea. It turns out the jam is so thick that you can safely use it for baking. Please yourself and your family with tasty and healthy food, especially in winter, when we all lack simple solar heat and vitamins.
Recipe 5, step by step: pumpkin jam with apples
I bring to your attention the original dessert pumpkin jam with apples for the winter. Thanks to spicy spices, jam is obtained with a piquant taste. Pieces of pumpkin and apples do not boil during cooking, but remain dense, reminiscent of candied fruit.
This dessert jam is served with tea, with pancakes, used for stuffing bagels and pies. On a cold autumn evening, cozy gatherings with such homemade sweets are simply irreplaceable.
- nutmeg pumpkin - 380 g
- dense (sweet and sour) apples - 3-5 pcs.
- lemon - 1 pc.
- ginger root - up to 10 g
- a pinch of cardamom star anise poppy - 2 tbsp.
- granulated sugar - 550 g.
To prepare such a dessert jam, use a curly grater (you can take a “Mandalina” grater). Chop peeled pumpkin into strips. Choose pumpkin for this recipe, be sure to have a musky variety, for a brighter flavor.
Place in a thick-walled saucepan, sprinkle with granulated sugar. Stir and set aside, the pumpkin will begin to release juice.
In the meantime, grate the washed dense apples on the same grater with straws and send to the pumpkin. I don’t cut the peel from apples, I don’t want to lose vitamins. Remove the zest from one lemon with a fine grater, add to the saucepan. Squeeze lemon juice over the apples so that all the pieces of jam remain bright and firm after cooking. Mix the ingredients and leave in the kitchen for 2-3 hours.
For a spicy flavor and an extra dose of vitamins, peel and finely chop the ginger root, toss in a saucepan. You can use ground dry ginger instead of fresh ginger. You can also add star anise and a pinch of cardamom to this pumpkin and apple jam.
The sweet and fragrant mass can be put on the stove for the first time. It will be enough to bring the jam to a boil and boil over low heat for 3-4 minutes.
Remove the jam from the heat and add poppy seeds to it for an original look and a pleasant crunch. Cool the jam and after 4 hours you can boil it again for 1-2 minutes.
Bring this jam to a boil for the third time and we can assume that it is ready. All pieces of pumpkin and apples look very nice, transparent and amber in color.
Arrange the jam in clean, sterilized jars and roll up the lids. Store this dessert jam in a cool pantry.
I usually make a small amount of this savory pumpkin-apple jam in the fall and winter and store it in a plastic container in the refrigerator. As I eat, I cook a new portion - the products are always at hand.
Recipe 6: pumpkin jam with sea buckthorn (with photo)
- Sea buckthorn - 1 kg
- Pumpkin - 1.5 kg
- Sugar - 1.5 kg
Throw thoroughly washed sea buckthorn in a colander.
Wash the pumpkin, peel, cut into small random pieces.
Pour the washed sea buckthorn into a deep, wide pan or basin.
Add chopped pumpkin pieces.
Sprinkle with sugar.
Mix lightly and leave overnight until sugar dissolves.
This is how sea buckthorn with pumpkin looked like 10 hours after filling with sugar.
Put the pan on medium heat, bring to a boil (sea buckthorn changes in color), turn off the stove and leave in the syrup for 4-5 hours.
Throw the fruit in a colander.
Boil the syrup and put the berries. Boil for one or two minutes, turn off the heat and leave for another 4-5 hours (you can leave it overnight).
For the last third time, put the pot with berries on medium heat, bring to a boil, reduce heat to moderate and boil until the jam is ready (about 30 minutes)
Fill clean, warm jars with jam, turn over. Store refrigerated jars in a cool place.
Recipe 7: how to make pumpkin jam for the winter
Today I want to show you how to make orange pumpkin jam. It is noteworthy that even those who do not like pumpkin and dishes from it will gobble it up on both cheeks, because it will not be felt at all. Pieces of pumpkin in amber syrup look very appetizing, and what can we say about the smell of jam.
I think no one will be surprised that the recipes for pumpkin jam with orange are very diverse. All types of this delicious jam differ in cooking time, appearance, composition of ingredients. Popular recipes for pumpkin jam with orange and lemon, spices, apples, carrots, dried apricots.
Pumpkin jam can be boiled in pieces or mashed, then the ingredients are passed through a meat grinder. As for spices, you can add cloves, cardamom, nutmeg, turmeric, vanilla sticks, star anise, cinnamon to pumpkin jam. The main thing is not to overdo it with them, so as not to interrupt the citrus taste.
- Pumpkin - 2 kg.,
- Oranges - 3 pcs.,
- Sugar - 3 cups
- Citric acid - a pinch.
Prepare pumpkins for jam. Peel it off. Since her peel is very hard, it is best to remove it with a large and sharp knife, moreover, carefully so as not to get hurt. Cut pumpkin pulp into cubes.
Place prepared pumpkin for jam in a bowl. Cover it with sugar.
Stir until the pumpkin pieces are completely covered with sugar.
Leave the pumpkin for 3-5 hours to release the juice.
During this time, a sufficient amount of syrup should be formed for cooking jam. If you see that there is not enough liquid, add half a glass of water. Now you can start cooking pumpkin jam with orange. Put the saucepan on the stove. After the pumpkin jam boils, remove the foam with a slotted spoon. Boil the jam on low heat for another 15 minutes.
While it cooks, prepare the oranges. Wash them, remove the peel and white film. Divide the oranges into slices. Cut into cubes.
Put the oranges into the pot with the pumpkin jam.
Despite the fact that sourness is inherent in oranges, I add citric acid to pumpkin-orange jam. Jam in it turns out sweet and sour, besides citric acid is an excellent preservative and therefore any preservation is perfectly stored with it.
After adding these ingredients, mix pumpkin jam with orange. Cook it on low heat for another 15 minutes. During cooking, do not forget to stir the jam so that it does not burn to the bottom of the pan.
Pour the finished pumpkin jam with orange, like all other types of jam, hot into sterilized jars.
We close the lids scalded in boiling water. Turn jars of pumpkin jam with orange upside down, cover and leave to cool. This is how easy and simple it is to prepare a simple pumpkin jam with orange.
Recipe 8: pumpkin jam in a slow cooker (step by step)
If earlier it took long hours to prepare any jam, albeit according to the simplest recipe (and then you had to spend even more time washing enameled pots and basins), now you can cook a delicious delicacy for the winter much faster - thanks to the slow cooker. Pumpkin jam in a slow cooker for the winter has a delicate texture, but at the same time retains all the useful elements and vitamins of an autumn vegetable.
- Pumpkin pulp - 1 kg;
- Sugar;
- Citric acid - 1 tsp
First of all, you need to start preparing the main ingredient for future jam - pumpkin. We cut it in half, and then carefully cut out the pulp - and cut it into small pieces, with which it will be convenient to “work” further.
Each such piece must be rubbed on a coarse grater. If desired - and in order for the pumpkin jam to acquire an unusual, piquant flavor - you can also grate a little lemon or orange zest.
We transfer the grated pulp of the pumpkin into the multicooker bowl, sprinkle with sugar and turn on the “Extinguishing” mode for exactly two hours. It is not necessary to periodically stir the jam during the cooking process - it will not “run away” from the multicooker, but 10 minutes before the end of the multicooker, it will be necessary to add a pre-measured amount of citric acid to the almost ready jam and mix the pumpkin mass thoroughly.
Related Articles
