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Pumpkin Jam, Fast and Tasty - Top 10 Recipes

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Pumpkin contains many beneficial vitamins and trace elements, it improves metabolism, helps to eliminate excess fluid from the body, strengthens eyesight. Traditionally, it occupied the leading place in the diet of our ancestors, but today not everyone knows that it is possible to cook from it, except for millet porridge. Pumpkin jam - one of the best options for harvesting for the winter. Its taste and specific smell are almost not felt in it, while the pleasant amber color of jam and the mysterious spicy taste make it very attractive. Even those who are not a fan of pumpkin dishes will taste this dessert with pleasure.

Cooking features

The recipes for cooking pumpkin jam are fairly simple, and even a inexperienced hostess will be able to make a tasty delicacy for them, especially if she knows a few secrets.

  • For making jam, you should choose a ripe pumpkin of early varieties with bright pulp. It is sweeter, and the jam from it is stored better.
  • On the jam is only pumpkin pulp, without peel and seeds. But throwing seeds is not worth it. Where better to dry them, and then eat. After all, pumpkin seeds are very useful for both women's and men's health.
  • Pumpkin pulp can be cut into small cubes or cubes, and you can grate on a coarse or fine grater. The grinding method depends on how thick the jam you want to get. The smaller the pumpkin will be rubbed or sliced, the thicker the dessert will be.
  • From the pumpkin alone, jam is obtained by an amateur; the savory taste and aroma give it spices, berries and fruits. Especially popular are oranges, lemons, tangerines, due to which a delicacy becomes not only a citrus aroma, but also a slight sourness.
  • Pumpkin jam is closed in a small volume of sterilized jars. This ensures long-term storage at room temperature.

It should also be noted that prolonged heat treatment does not benefit the jam, so the delicacy will be more useful if it is cooked in several stages, cooling it each time and allowing it to soak in syrup.

Simple Pumpkin Jam Recipe

Composition (2.5–3 l):

  • Wash the pumpkin, peel and seed. Cut the flesh into large pieces and rub.
  • Pour the crushed pumpkin with sugar and let it brew for 2 hours.
  • Place a basin with pumpkin puree on a quiet fire and cook for an hour and a half, stirring occasionally.
  • Remove the pelvis from the heat and leave for an hour.
  • Cook pumpkin jam for another hour on low heat, often stirring so that it does not burn.
  • Remove pelvis from heat, wait 2 hours.
  • Again, put the jam on a low fire and constantly stirring so that it does not stick to the bottom, cook for another half hour.
  • Spread the finished jam in sterilized jars, roll up. After it cools down, put it in the storeroom for the winter.

Pumpkin jam made according to this recipe is thick as jam. It can be used as a filling for buns and pies, spread on sandwiches or just eat with spoons.

Pumpkin jam in a slow cooker

  • pumpkin (pulp) - 1 kg,
  • oranges - 0.25 kg,
  • sugar - 1 kg
  • water - 100 ml
  • citric acid - 4 g.

  • Pumpkin pulp chop in a food processor or mince.
  • Wash, peel the orange, remove the grain from it. Chop pulp in the same way as pumpkin.
  • Mix pumpkin and orange puree, add sugar and let stand for a couple of hours.
  • Put the multicooker in the bowl, cover with water, mix and turn on the extinguishing mode for 2 hours.
  • Open the lid, add citric acid, stir and simmer another 10-15 minutes.
  • Spread the jam in pre-prepared banks, roll up. Leave until the jars are cold, then put them in the closet.

The thick jam prepared according to this recipe has a pleasant texture and delicious aroma, it has a sweet and sour taste. In this case, the owner of the preparation of such pumpkin delicacy does not cause much trouble.

And now let's talk about some secrets of cooking delicious pumpkin jam.

  1. For jam I select not absolutely ripe fruits. They are cleaned from the skins and bones. Then cut into cubes, as you yourself comfortable, or rub on a grater.
  2. To add extra flavor to the jam, add any fruit or berries to it, but with a pronounced sour taste. For example, citrus fruits, apples, sea buckthorn or currants, and so on.
  3. To preserve all vitamins and minerals in the harvest for the winter, it is necessary to cook for a long time in several stages.
  4. The flavor of the jam is given by various spices: cinnamon, nutmeg, vanillin and others.
  5. The jars are best sterilized and dried. It is in dry jars to lay delicious jam from pumpkin. It is possible and simple to put jam in clean jars, but then it can only be stored in the refrigerator.

The general principles of cooking pumpkin jam do not differ from ordinary, other types of jam. It all depends on the recipe of the jam. But the delicacy turns out to be awesome. No smell like raw pumpkin. Stop discussing, let's cook. And by tradition, let's start with the classics - the basics.

How to cook pumpkin jam

Dessert can be prepared in several ways. To make pumpkin jam, the vegetable pieces are poured with the required amount of sugar and allowed to brew, then heated and boiled to the desired consistency or pour the ready syrup, and then bring to readiness. For flavor and piquancy, spices (cardamom, ginger, cloves, nutmeg) and citrus fruits, dried apricots, prunes with pumpkin, walnuts are added to the dish.

In the multicooker

A great way to save nutrients and save time. Making a pumpkin jam in a slow cooker is simple - cut the vegetable into cubes, add sugar, add spices, lemon zest, apple or ginger (to taste), pour in some water and turn on the “Quenching” mode for 1 hour. Periodically stir the dessert. If it turned out too liquid, then change the mode to "Baking" and cook another 20 minutes.

Pumpkin Jam Recipe

Before you cook a delicious dessert, take care of the quality of the main ingredient. Pumpkin should be ripe, but not too soft, so that the pieces are well preserved shape. Peel the vegetable, carefully cutting off the skin. Cut into pieces, and then proceed in accordance with the step-by-step recipe. Some housewives prepare dessert from boiled pulp, while others - from raw. You have to choose a way, so in advance find an interesting pumpkin jam recipe.

  • Cooking time: 60 minutes.
  • Servings: 5 persons.
  • Calorie dishes: 162 kcal / 100 grams.
  • Purpose: dessert.
  • Cuisine: European.
  • The difficulty of preparation: easy.

A plate of golden, fragrant dessert is able to quickly cheer up on the most dull, overcast day. Pumpkin with lemon and sugar not only create a wonderful culinary tandem, but also very useful for our body. To prepare a dessert at home, prepare a pot with a thick bottom and walls - so the delicacy will not burn and preserve the wonderful taste and aroma.

  • pumpkin pulp - 1000 g,
  • granulated sugar - 750 g,
  • small lemon - 1 pc.

  1. Peel the vegetable, chop the flesh into small pieces.
  2. Lemon cut into slices or cubes, remove the seeds.
  3. Put the ingredients in layers in the pan: first pumpkin slices, then lemon slices and granulated sugar.
  4. Put the container aside to let the ingredients make the juice. It will take 2-3 hours.
  5. Put the pot on the stove, turn on the low fire and let the juice boil. Leave aside. Repeat the procedure three times.
  6. After the third boil, place the hot contents in clean cans and cork. Keep in a cool place.

With orange

  • Cooking time: 40 minutes (12 hours per day).
  • Servings: 5 persons.
  • Calorie dishes: 162 kcal / 100 grams.
  • Purpose: dessert.
  • Cuisine: European.
  • The difficulty of preparation: easy.

This pumpkin jam recipe provides for infusion of pulp with sugar for a long time (within 10-12 hours). Then the fruit is boiled to the desired consistency. The result is a bright, rich jam of pumpkin and orange, in which you can add a little cinnamon or cloves for a more expressive flavor. Dessert can be used as a filling for pies, pies, spread on toast and enjoy the tasty treats.

  • pumpkin pulp - 900-1000 g,
  • orange - 300 g,
  • sugar - 800 g,
  • cinnamon, cloves - on request.

  1. Peel the vegetable, cut into medium cubes.
  2. Wash the oranges, peel, cut them into cubes, not forgetting to remove the seeds.
  3. Put the food in the pan, sprinkle with sugar and let stand overnight.
  4. Put the future treat on a low fire, cook until thick 40 minutes.
  5. Spread the treat on clean cans, hermetically seal the cork.

With apples

  • Cooking time: 75 minutes.
  • Servings: 5 persons.
  • Calorie dishes: 156 kcal / 100 grams.
  • Purpose: dessert.
  • Cuisine: European.
  • The difficulty of preparation: easy.

A wonderful way to preserve memories of a generous autumn is to make pumpkin jam with apples for the winter. This dessert can be served not only with tea, but also put as a filling in pies, fruit cakes and cakes, even used as a means for losing weight. If a little more time to boil down the delicacy, you get a very tasty jam. For jam, use a ripe pumpkin and sourish apples - this is the perfect combination of flavors.

  • apples - 500 g,
  • pumpkin pulp - 500 g,
  • sugar - 450 g,
  • water - 500 ml
  • Cinnamon - 5 g.

  1. Peel the pumpkin, cut into cubes. Apples free from seeds, remove the core, cut in the same way.
  2. Pour water into the pot, add pumpkin pulp and put on the fire to boil slowly, gradually adding sugar.
  3. As soon as the mass boils, put the apples. Boil half an hour, removing the foam.
  4. Add cinnamon, continue cooking for another 20 minutes.
  5. Spread the hot mass in jars, cork, store in the refrigerator.

With dried apricots for the winter

  • Cooking time: 60 minutes.
  • Servings: 5 persons.
  • Calorie dishes: 173 kcal / 100 grams.
  • Purpose: dessert.
  • Cuisine: European.
  • The difficulty of preparation: easy.

Bright, orange, sunny ingredients are perfectly combined with each other. This dainty mistress is sometimes called "apricot jam without apricot", because its rich color and taste is very similar to fruit. A special advantage of the recipe is that it is possible to cook pumpkin with dried apricots all year round, it does not contain expensive ingredients. To diversify the taste of the dessert, supplement it with candied ginger or candied fruit.

  • dried apricots - 300 g,
  • pumpkin pulp - 1000 g,
  • granulated sugar - 1000 g,
  • lemon - 1 pc.,
  • water - 400 ml
  • nutmeg - pinch.

  1. Cut dry apricot into cubes, cover with boiling water for 30 minutes.
  2. Peel the pumpkin, cut it into cubes. Wash lemon, cut into slices.
  3. Drain the dried apricots, add all the sugar in it, boil a clear syrup.
  4. Place pumpkin pulp, lemon slices, dried apricot cubes in syrup, cook until all ingredients are soft.
  5. Enter nutmeg, boil for another 2 minutes.
  6. Pour the food in cans, store in a cool place.

With ginger and lemon

  • Cooking time: 300 minutes.
  • Servings: 4 persons.
  • Calorie dishes: 158 kcal / 100 grams.
  • Purpose: dessert, preparation.
  • Cuisine: European.
  • The difficulty of preparation: easy.

Tart, spicy ginger perfectly complements the sweet taste of pumpkin, and lemon gives a slight sour taste to the dish. This treat can be made with tangerines, with cinnamon, used as a dessert and make preparations for the winter. Before making pumpkin jam and ginger for the future, carefully rinse the jars and sterilize them in the oven - so tasty delicacy will retain its benefits and taste for a long time.

  • pumpkin pulp - 1 kg,
  • ginger root - 20 g,
  • granulated sugar - 700 g,
  • lemon - 1 pc.

  1. Peel the vegetable, remove the seeds and fiber, cut into cubes.
  2. Put them in a deep container, add sugar, let the juice run for 3 hours.
  3. Lemon cut in half, squeeze the juice.
  4. Ginger peel, cut into slices.
  5. Put the container with the pumpkin on the fire, bring to a boil, pour lemon juice, put the ginger slices.
  6. Boil the mass for 1 hour, at the end remove the ginger.
  7. Spread on banks, cork.

Armenian cuisine

  • Cooking time: 10 hours.
  • Servings: 6 persons.
  • Calorie dishes: 154 kcal / 100 grams.
  • Purpose: dessert, preparation.
  • Cuisine: Armenian.
  • The difficulty of preparation: medium.

Armenian-style pumpkin jam prepared in a special way preserves the unique taste and color of the vegetable for a long time. For cooking, you will need hydrated lime, which helps to keep the shape of the pieces, does not allow them to boil soft, but also makes them very soft inside. To prepare a delicacy deliciously and beautifully, cooks advise to cut pumpkin flesh figuratively, you can use a special spoon, which make ice cream balls.

  • lime - 500 g,
  • cold water - 5 liters (for dilution of lime),
  • water for syrup - 450 ml,
  • sugar - 1 kg
  • vanillin - pinch,
  • pumpkin - 1 kg.

  1. Pour lime into a deep container, dilute with water, stir well, leave for 4 hours.
  2. Peel the vegetable, cut into beautiful, curly pieces.
  3. Strain the lime through several layers of gauze, place the pumpkin pulp in the cleaned solution for 30 minutes.
  4. Rinse the pieces thoroughly under running water.
  5. Pour boiling water into the pan, put pumpkin pieces into it, let it blanch for 6 minutes, then remove and cool.
  6. Boil the syrup out of water and sugar, pour a vegetable over it, leave for 5 hours.
  7. Bring mass to boiling three times, constantly cooling after boiling.
  8. Boil the last time, spread on the banks.

Sugarless

  • Cooking time: 7 hours 30 minutes.
  • Servings: 6 persons.
  • Calorie dishes: 23 kcal / 100 grams.
  • Purpose: dessert, preparation.
  • Cuisine: European.
  • The difficulty of preparation: easy.

A good way to make a healthy, tasty dessert for those on a diet or for people with diabetes. In pumpkin jam without sugar, you can add substitutes to taste - fructose, stevia, but the delicacy has a very bright, full-bodied taste thanks to a sweet vegetable. Pay attention to the fact that during cooking you need to monitor the boiling - it must be weak, so that all the beneficial substances and vitamins are preserved.

  • pumpkin pulp - 500 g,
  • Cinnamon - 2 pinches,
  • lemon - 3 pcs.

  1. Peel the vegetable from the peel, cut into cubes, put them in a pan, where the treat will be cooked.
  2. Scald the lemons to remove bitterness, grate with medium cells and peel. This will save citrus oil in the dish, which is simply indispensable in the treatment of colds.
  3. Mix lemons, pumpkin, cinnamon, let stand 6 hours.
  4. Put the pot on the fire and cook on low fire until the pumpkin pieces are soft.
  5. Bring to a boil mass, spread on banks.

  • Preparation time: 2 hours 30 minutes.
  • Servings: 6 persons.
  • Calorie dishes: 129 kcal / 100 grams.
  • Purpose: dessert, preparation.
  • Cuisine: European.
  • The difficulty of preparation: easy.

The peculiarity of this recipe is that it can be used not only pumpkin, but also squash pulp. These vegetables are cut into slices, then boiled with the addition of lemon-orange mass - the result is a very tasty, flavorful dessert. Before cooking, choose a quality vegetable with ripe, but elastic pulp.

  • oranges - 3 pcs.,
  • pumpkin or zucchini - 1 kg,
  • granulated sugar - 1 tbsp.,
  • lemon - 1 pc. or 1 tsp citric acid.

  1. Wash the vegetable well, peel, cut into large pieces.
  2. Cut lemons and oranges into cubes without peeling.
  3. Put all the ingredients in a saucepan, add sugar, mix.
  4. Put the container on the stove, cook for 10 minutes over low heat.
  5. Remove from heat, let stand for about an hour. Bring to a boil again, cool.
  6. Boil the last time, spread hot on the banks.

Raw pumpkin jam

  • Cooking time: 60 minutes.
  • Servings: 6 persons.
  • Calorie dishes: 223 kcal / 100 grams.
  • Purpose: dessert, preparation.
  • Cuisine: European.
  • The difficulty of preparation: easy.

How to cook a delicious pumpkin dessert so that its components maximize the taste, appearance and benefits? It is necessary to make raw pumpkin jam, because with this method, vegetables and fruits are not subjected to destructive heat treatment. This recipe will help even more benefit if you make a dessert with honey, then your favorite delicacy turns into a very tasty medicine.

  • orange - 2 pieces,
  • pumpkin pulp - 1500 g,
  • lemon - 2 pcs.,
  • sugar - 1500

  1. Peel the vegetable, cut into cubes.
  2. Lemons, oranges, peel, cut into the same pieces, remove the seeds.
  3. Pass all these ingredients through a meat grinder, add sugar, mix thoroughly.
  4. Let the jam stand at room temperature until the sugar has dissolved.
  5. Spread the treat on dry, clean cans, hermetically seal the cork, store in a cool place.

Как варить тыквенное варенье - секреты приготовления

Перед тем, как сделать вкусное, ароматное, ярко-оранжевое варенье с тыквой, не мешает ознакомиться с некоторыми полезными советами опытных поваров:

  • It is noticed that the most delicious jam is obtained from the early fruits that have not yet had time to ripen. Vegetable should not weigh more than 4 kilograms. The color of a suitable pumpkin should be bright, and the skin should be intact and dense.
  • In accordance with the recipe, you can chop the pulp in different ways, but, as a rule, the vegetable is cut into cubes, slices, in extreme cases - rubbed on a grater with medium cells for greater thickness.
  • In order to preserve as much as possible all the nutrients and vitamins, you need to choose a short cooking or prepare a dessert in its raw form.
  • Place the jars of dessert in a room where the temperature does not rise above 15 degrees, away from sunlight and moisture. If you follow all the rules, the treat can be stored for up to 3 years.
  • Prepare a treat in an enameled, intact, thick-walled pot.
  • If mold appears on the surface of the jam due to improper storage, remove it gently with a spoon, boil the dessert and place it in a clean, dry jar again.
  • To improve the taste of the dish, use fruit supplements, such as lemon-orange mass, ginger, dried fruits (prunes, dried apricots), tangerines. This will not only give a unique flavor to the dessert, but also make it even more vitaminous and useful.
  • Add cinnamon, vanilla, allspice, cardamom or cloves at the end of the cooking - these spices will make your favorite treat especially savory.

Hot cooking

Cold cooking

Here you need to take a little less sugar than in the first case (850 g).

  1. Pre-prepared pumpkin is cut into slices of such size that it is convenient to scroll through a meat grinder. Lemon free from skin and bones.
  2. Both ingredients are twisted in a meat grinder, then sugar is added to the mixture. Then you can do in two ways: just leave the container with the mixture at room temperature and wait for the sugar to dissolve or mix it vigorously by hand.
  3. Ready cold jam laid out in banks and stored in the refrigerator. Such a jam should stand a little before it is eaten: the more time passes, the more intense and harmonious its taste will be.

With orange

In the same way as in the case of lemon, pumpkin jam with oranges can be prepared in a cold and hot way. Cold cooking is completely similar to the previous recipe, just instead of a lemon you need to take two small oranges. But the hot way is a little different.

For the preparation of pumpkin-orange delicacies will need:

  • pumpkin - 1 kg,
  • oranges (large) - 2 pieces,
  • sugar - 1 kg.
  1. The cooking of the jam from the boiling syrup begins. To do this, in a large saucepan, you need to pour sugar and pour a glass of water. Simmer until boiling. During this time, prepare a pumpkin, cutting its flesh into small bars of 3 ... 4 cm in size.
  2. Pumpkin pieces need to pour ready sugar syrup and leave to cool for an hour. After this time, the pan is again moved to the stove and over low heat with constant stirring, brought to a boil, then cook for another quarter of an hour.
  3. In parallel, you can do the preparation of citruses: they are washed, cut and removed the bones. After that, grind with a mixer or grinder.
  4. When the pumpkin has boiled for a specified time, chopped oranges are added to the pumpkin-sugar mixture and boiled for another 15 minutes.
  5. The finished product is laid out on prepared clean banks, rolled up, allowed to cool at room temperature and stored for storage in a cool place, for example, in the cellar.

Jam according to this recipe is prepared quite long and involves cooking in several stages to obtain the required thickness of the finished product. With this method of cooking pieces of pumpkin will not boil dry. The result is an excellent dessert, it will delight many sweet teeth with delicious taste and aroma.

In order to make jam with pumpkin and dried apricots, you need the following ingredients:

  • pumpkin - 1 kg,
  • dried apricots - 0.3 kg,
  • sugar - 0.8 kg,
  • juice of one lemon.
  1. Pre-prepared pumpkin pulp is cut into smaller pieces and put into a pan in layers, each of which is sprinkled with sugar. After a few hours at room temperature, the pumpkin under the influence of sugar will let the juice. It is advisable to perform this operation at night, and start preparing jam in the morning.
  2. Cooking jam should start with soaking dried apricots. It usually takes about an hour. After that, it is dried on a paper towel and finely cut into pieces of any shape.
  3. Pot with pumpkin and juice released during the night put on a slow fire and bring to a boil. As soon as the mixture boils, prepared dried apricots are thrown into it, gently mixed and boiled for 15 minutes. After that, the jam is cooled for three hours at room temperature, after this time is again brought to a boil and cook for another 15 minutes.
  4. If desired, to give the density of the jam, you can boil it one more time, after cooling for 6 hours after the second boil. If the preservation of pieces of pumpkin intact and the appearance of the finished jam is not interested, then you can do without step-by-step cooking, but simply boil the entire mixture at a time for half an hour.
  5. The finished product is poured into clean jars, rolled and allowed to cool at room temperature. Then carry to storage in a cellar or other cool place.

With orange and lemon

Pumpkin jam with the addition of citrus is considered one of the best delicacies for people who want to lose weight, despite the rather large amount of sugar applied. Such a dessert can be prepared in a cold and hot way.

Cool way

In this case, cold jam is prepared in the same way as in the first recipe. For 1 kg of pumpkin you need to take 1 lemon and 1 orange (large). At the same time, the amount of sugar to be added remains the same - 800 ... 850 g. The same amount of ingredients will be needed for making jam in the hot way.

Hot cooking

Quick way

It is proposed to replace the long-boiling pumpkin simple addition of gelatin. To make pumpkin jam in a quick way you will need:

  • pumpkin - 1 kg,
  • sugar - 0.5 kg,
  • gelatin - 20 g,
  • juice of one lemon.
  1. Pumpkin, cut into small pieces, is poured with a glass of water (or less, if the fruit is juicy) and stewed until softened.
  2. The softened pumpkin is turned into a puree using a mixer and one lemon juice and sugar are added. The whole mass is well mixed and poured into the pan for cooking.
  3. They put it on a slow fire, wait for boiling and boil for another 5 ... 10 minutes.
  4. After adding gelatin soaked in water beforehand.
  5. The whole mass is boiled over high heat until gelatin is completely dissolved, stirring constantly (3 ... 5 min). A longer cooking time will destroy all the properties of the added gelatin.
  6. Hot jam is poured over clean cans, rolled up and allowed to cool at room temperature. It is advisable to keep such jam in a cool place, but not in the refrigerator, because otherwise the finished product may change color (due to the content of gelatin), but this will not affect its taste characteristics.

Cooking

Cut the pumpkin into small cubes and place in a saucepan. Add sugar and mix thoroughly.

Put the pot on medium heat. When the sugar is melted, increase the flame and, while constantly stirring, bring the jam to a boil. Then cool completely.

Repeat the cooking 2–3 times more depending on the desired density of the jam. During the last cooking add cinnamon and citric acid to the jam.

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