Good afternoon, dear readers. Let's talk today about how to make pumpkin jam, quickly and tasty. This year we have good harvest pumpkins and zucchini.

We have already written about that. But here’s what you can make from pumpkin when it’s not always possible to store it fresh. Of course, it is stored quite simply in fresh. But, let’s say in apartments, there is nowhere to store it. In my opinion, the most delicious and useful option- make jam.

Features of pumpkin and some secrets.

In terms of usefulness, pumpkin comes first, but not everyone loves it. My husband, for example, does not like its smell. But there is no such smell in the jam. Therefore, he eats it with pleasure. So the use of pumpkin is possible not only in porridges or baked goods. Any housewife can make pumpkin jam quickly and tasty. And it will be stored all winter.

Pumpkin is also prepared in this way not only because of its taste, but also for other reasons. useful properties. For example:

• abundance of vitamins, macro- and microelements;
• significant carotene content, which is beneficial for vision;
• acceleration of metabolism, useful for those who have impaired metabolism in the body;
• removing excess fluid from the body;
• stimulating brain activity, especially useful for children in winter.

But these are only the useful qualities that I know about; I wouldn’t be surprised if there are many more.

Now let's talk about some secrets of making delicious pumpkin jam.

1. For jam I select not quite ripe fruits. They are cleaned of skin and seeds. Then cut into cubes, as you wish, or grate.
2. To give the jam additional taste, any fruit or berries are added to it, but with a pronounced sour taste. For example, citrus fruits, apples, sea buckthorn or currants and so on.
3. To preserve all the vitamins and minerals in the preparation for the winter, you need to cook it for a short time in several stages.
4. The aroma of jam is given by various spices: cinnamon, nutmeg, vanillin and others.
5. It is best to sterilize and dry jars. It is in dry jars that you put delicious pumpkin jam. You can simply put jam in clean jars, but then you can only store it in the refrigerator.

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

Pumpkin jam - classic recipe.

There’s not even anything to say here. A classic - it’s a classic with pumpkin too.

Ingredients:

1. 1 kg pumpkin;
2. 1 kg sugar;
3. 1.5 glasses of water.

Step 1.

You need to boil the syrup. Dilute sugar with water and cook until syrup flows from a spoon in a thin thread.

Step 2.

Cleaning the pumpkin: Cut off the skin and remove the seeds. Cut into pieces, preferably about 1 cm long.

Step 3.

Now pour the syrup over the pumpkin and cook over low heat until tender. It will be ready when the color of the jam is dark amber.

Step 4.

Pour the jam into the prepared jars, roll them up and after cooling, put them away for storage.

A classic recipe for those who like it sweeter.

This recipe is the same, but the amount of sugar is different. It just turns out sweeter. And so: pumpkin jam, quick and tasty.

Ingredients:

1. 1 kg pumpkin;
2. 1.5 kg sugar;
3. 1 glass of water.

Step 1.

We also make syrup. Just take half the amount of sugar and a glass of water.

Step 2.

Clean the pumpkin and cut into pieces.

Step 3.

Combine pumpkin and syrup, bring to a boil over low heat and cook for 3-4 minutes.

Step 4.

Cool, add the remaining sugar, bring to a boil and cook for 3-4 minutes. Then set aside and leave in syrup for 6-8 hours.

Step 5.

Now you can cook again until done. Cool slightly and roll into jars.

Usually the pumpkin pieces cook quickly. To prevent this from happening, soak the already cut pumpkin into pieces in a 1.5% soda solution (about 1 liter of water - 1.5 teaspoons of soda) for 10-15 minutes. Then rinse with water. You can do without this, just stir the jam very carefully.

Pumpkin jam with lemon and orange.

A this recipe one of the most common. It has a wonderful taste, we make this jam most often.

For this recipe you need to choose a bright pumpkin, dessert variety.

Ingredients:

1. 1 kg pumpkin;
2. 850 gr. Sahara;
3. 1 lemon (large, with thin skin);
4. 1 orange (large).

Step 1.

Cleaning the pumpkin. As usual, remove the peel and clean out the seeds and fibers. Cut into cubes.

Step 2.

Wash the orange and lemon well. Cut the lemon into slices and then into small pieces, along with the zest. Therefore, you need to choose a lemon with a thin skin. Don't forget that all the lemon seeds need to be removed.

On the contrary, peel the orange and finely chop it. We also remove the bones.

Step 3.

Now mix everything in a bowl, sprinkle with sugar. And leave it like this until the sugar dissolves. There is no exact time, and you don’t need to insist for very long, about 4 hours.

Step 4.

Mix everything again and put on low heat. Cook for 40 minutes, the jam should be thick. Be sure to stir so that nothing burns.

Step 5.

While the jam is cooking, sterilize the jars.

Step 6.

When ready, put the hot jam into jars, screw it on and after cooling, put it away for storage.

Pumpkin and apple jam.

Very tasty jam. Apples should be taken with sourness, it tastes better. Nuts are not necessary in this recipe. But we liked it so much.

Ingredients:

1. 0.5 kg pumpkin;
2. approximately 300 gr. apples (plus or minus 50 grams will not make a difference);
3. 450 g sugar;
4. 4 gr. cinnamon;
5. 120 grams of walnuts;
6. 600 g of water.

Step 1.

Wash and peel the pumpkin and apples. We also clean the apples from peels and seeds. Cut everything into pieces as convenient for you.

Step 2.

We clean the nut and cut it into pieces of any shape, but not large. Fry the nut in a frying pan without oil for 5-7 minutes.

Step 3.

Now pour water into the pan, put the pumpkin and put it on low heat.

Step 4.

When the water starts to heat up, stir constantly and add sugar.

Step 5.

After boiling, add apples and cook for 30 minutes. Don't forget to remove the foam.

Step 6.

Now add the nuts and cinnamon. Stir and cook for another 20 minutes over low heat.

Step 7

Then we put the resulting jam into jars and put it in storage.

Pumpkin jam with dried apricots.

To make pumpkin jam quickly and tasty with dried apricots, it is better to cut it with a salt shaker. Here are the necessary Ingredients:

1. 1 kg pumpkin;
2. 300 grams of dried apricots;
3. 0.5 kg sugar.

Step 1.

We clean the pumpkin from the peel and seeds. We grate it.

Step 2.

Now wash the dried apricots well and cut them into thin strips.

Step 3.

Mix dried apricots and pumpkin with sugar. Leave everything like this until the juice comes out.

Step 4.

After this, put on low heat and bring to a boil, stirring. Then we cool it. We repeat this 2-3 times, the pumpkin should be boiled.

Step 5.

After the last boil, put the jam into jars and seal.

Pumpkin jam with black rowan.

I never thought that pumpkin jam could be made quickly and deliciously with rowan berries. But when I tried it, I liked it. If you have chokeberries, be sure to try this recipe.

We will need:

1. 1 kg pumpkin;
2. 1 kg chokeberry;
3. 1 kg granulated sugar.

Step 1.

We clean the pumpkin from the peel and seeds. You need to cut it into cubes, and the smaller the cubes, the faster the jam will cook. But it’s better to try to cut cubes according to the size of the berry.

Step 2.

We sort the berries and rinse them under running water.

Step 3.

Mix the berries with pumpkin and sprinkle with sugar. Leave it in the bowl for about 4 hours to release the juice. Stir occasionally.

Step 4.

Now we put everything on fire. But to make pumpkin jam quickly and tasty, you need to cook it briefly and in cycles. To do this, bring everything to a boil over low heat, stirring. After boiling, cook for 5 minutes and remove from heat.

Let cool, no more than 8 hours. We repeat this up to 3 times. The finished jam takes on a very beautiful black hue.

Step 5.

Now pour the hot jam into sterilized jars and seal. After cooling, put it away for storage.

Pumpkin jam in a slow cooker with oranges.

For those who want to simplify the cooking process a little and who have a slow cooker, you can make pumpkin jam, quickly and tasty. At the same time, preserving all vitamins and useful minerals.

We will need:

1. 1 kg pumpkin;
2. 1 kg sugar;
3. 200 grams of oranges;
4. 4 g citric acid.

Step 1.

Clean the pumpkin as usual and cut into pieces as convenient for you. Use a blender or meat grinder to make puree.

Step 2.

We wash the oranges. Cut into 4 parts and remove the seeds. Grind together with the zest in a blender or meat grinder into a puree.

Step 3.

Combine pumpkin and orange and mix with sugar. Leave in the bowl for a couple of hours.

Step 4.

Now put the resulting porridge and juice into a slow cooker. Turn on the extinguishing mode for 2 hours. In this case, it is better to remove or open the valve so that the vapors can escape easily.

Stir during cooking. If there is not enough juice, you can add water, about 50 ml.

Step 5.

15 minutes before the end of cooking, add citric acid and mix thoroughly.

Step 6.

When finished, put into sterile jars and seal for the winter.

Pumpkin or squash jam?

Interesting recipe made with zucchini. My husband is still wondering: am I making pumpkin or zucchini jam? Is this jam? Or maybe it's just sweet salad? or caviar?

In general, you don’t need to ask yourself such questions, whatever you call it will be so. A we will need:

1. 1 kg pumpkin;
2. 1 kg of zucchini;
3. 2 kg sugar;
4. 150 gr. lemon;
5. 150 gr. raisins;
6. 200 gr. dried apricots;
7. 400 ml. water.

Step 1.

First, we wash the dried fruits. Then pour boiling water over them and leave for 15 minutes.

Step 2.

We clean the pumpkin and zucchini from skins and seeds. Now let's weigh it. It is necessary in order to know how much sugar to add. Usually they put in exactly as much sugar as the pumpkin and zucchini weigh together. But we put in a little more.

Step 3.

Remove the zest from a well-washed lemon using a grater. we need her. Then we clean the lemon and remove the skin; it is not needed. We clean the lemon itself from seeds and white veins.

Step 4.

Now we grind the zucchini, pumpkin, lemon and dried apricots in a meat grinder. Add sugar, raisins and zest to this mass. Mix well and place on low heat, stirring.

Step 5.

Bring to a boil, cook for 30-50 minutes until thickened. Stir occasionally to prevent burning and skim off the foam.

Step 6.

When ready, pour the jam into jars and after cooling, put it away for storage.

Pumpkin jam with plum.

Now we’ll make pumpkin jam, quick and tasty, aromatic and amazingly tasty with plums. For this we need:

1. 1 kg pumpkin;
2. 1 kg plum;
3. 1 kg sugar.

Step 1.

As usual, we clean the pumpkin and cut it into pieces as convenient for you. Then we twist it through a meat grinder.

Step 2.

Now we wash the plums well and sort them out. They must be absolutely intact. Even the slightest bit spoiled will come across and the jam may not last until winter. Remove seeds and twist.

Step 3.

Mix the pumpkin and plums and sprinkle with sugar. We leave everything for a couple of hours.

Step 4.

Now put it on low heat. Once it boils, cook for 20 minutes and the jam is ready. Pour into jars and seal.

"Raw" pumpkin jam.

We already know how to make pumpkin jam, quickly and tasty. But how to save as much as possible? healthy vitamins and minerals. To do this you need to prepare " raw jam" This means don't cook it.

It also turns out very tasty. We will need:

1. 1 kg pumpkin;
2. 1 lemon;
3. 1 orange;
4. 850 - 900 gr. Sahara.

Step 1.

We clean the pumpkin from the peel and seeds.

We clean oranges and lemons in the same way from skins and seeds.

Step 2.

Pass the pumpkin, lemon and orange through a meat grinder. Add sugar and stir until sugar dissolves.

Step 3.

Now we put the jam in jars, which must be sterilized. Cover with lids and store in a cool place, of course. It is best to cover the jars with parchment and tie them with twine. It will even look beautiful.

We made pumpkin jam quickly and tasty without cooking. The longer it sits, the tastier it becomes.

That's all for me. Everyone Bon appetit, leave your comments, complement me. Bye everyone.

Pumpkin jam, quick and tasty - 10 best recipes. updated: September 11, 2017 by: Subbotina Maria

Pumpkin is called the queen of autumn. It's time to think about what tasty and vitamin-rich foods you can make from it. In addition to being stewed and baked, this bright orange vegetable can be used to make jams, purees, juices, marmalade, etc.

Pumpkin itself has a rather bland character, and not everyone loves it, but when paired with other fruit additives, it absorbs their taste and aroma and is transformed. Well, for example, you want to get apricot jam from pumpkin?! Then feel free to make pumpkin jam with dried apricots! The pumpkin is so soaked apricot flavor, which practically imitates apricot jam, giving it, in turn, pumpkin velvety. Everyone who tried this jam confidently said that it was made from apricots. Try making this delicious dessert too!

Ingredients

• Peeled pumpkin 500 g
• Dried apricots 150 g
• Granulated sugar 500 g
• Lemons 1 pc.
• Water 0.5 cups

How to make pumpkin jam with dried apricots

1. Prepare all the necessary ingredients.
2. 
   Cut the pumpkin, remove the inner fibers with seeds with a spoon, cut off the tough skin, and cut the pulp into small cubes.
3. 
   Pour pumpkin cubes into a cooking container for jam, add sugar and stir.
4. 
   Leave the pumpkin cubes overnight to release plenty of juice.
5. 
   Wash dried apricots and pour warm water for half an hour to swell. If it is very hard, then it is better to fill it with cold water and put it in the refrigerator overnight.
6. 
   Cut dried apricots into noodles.
7. 
   Wash the lemon, dry it well and remove the zest from it with a grater, trying not to touch the white subcortical layer.
8. 
   Extract the juice from the lemon pulp using a mechanical juicer.
9. 
   Add dried apricots to the pumpkin, lemon juice and zest.
10. 
    Mix everything, bring to a boil and remove from the stove. Let the mixture cool until it cools.
11. 
    Place the dish back on the stove, bring to a boil and set aside again until it cools completely. Repeat the procedure again.
12. 
    Cook the jam until cooked, skim off the foam at the end. The signal for determining the readiness of the jam is the uniform distribution of the fruit throughout the entire volume and the cessation of foaming.
13. 
    Place the prepared pumpkin jam with dried apricots into sterilized small containers (0.5 l) and seal with boiled lids for canning.

The autumn abundance of fruits and vegetables delights and opens up a wide field for culinary fantasies. Especially tasty are winter preparations made from our domestic crops that grow in every summer cottage - cucumbers, tomatoes, zucchini, peppers. However, today we will talk about universal vegetable, which has long been used not only for food, but also for various household needs. Many fairy tales cannot be imagined without this “magical” attribute of impressive size - the sunny orange pumpkin. Due to its exceptional nutritional qualities, the garden “beauty” is useful for digestive problems, hypertension, diseases of the genitourinary system and many other ailments. So, pumpkin turns out amazing delicious porridge, pie filling, pancakes, cream soup or smoothie – sweet vitamin drink. In addition, you can make excellent pumpkin jam, the recipe for which is step by step instructions you will find on our pages. So, how to make pumpkin jam correctly? With the help of our simple recipes with photos and videos, every housewife will cook quickly and deliciously original delicacy, twisting fresh pumpkin through a meat grinder or cutting the pulp into pieces. We offer interesting options pumpkin jam in a slow cooker or a regular saucepan - with orange and lemon, dried apricots, ginger. The dessert turns out to be a beautiful orange color, delicate in taste, with a subtle spicy aroma. A real delicacy - one of the most affordable products!

How to quickly and tasty make pumpkin jam - recipes step by step with photos

Pumpkin is a truly amazing vegetable that is great for preparing the most “opposite” dishes. Indeed, one such plump-sided “beauty” can easily turn into full lunch with soup, main course and even dessert. So, how to quickly and tasty make pumpkin jam? The step-by-step recipe with photos of this delicacy is extremely simple and does not require special culinary talent, and the only ingredients you need are sugar - except for fresh juicy pumpkin. In winter, a jar of pumpkin jam will perfectly saturate the body with vitamins, beneficial microelements and cheer up the whole family.

Ingredients needed to make pumpkin jam:

• pumpkin – 1.5 kg
• sugar – 900 gr.

Step-by-step instructions for a recipe for quick and tasty pumpkin jam, with photos:

1. Cut the pumpkin into two halves, remove the inner part with the seeds and cut off the peel.

   
   

2. Cut the fruit pulp into neat medium cubes of approximately the same size so that the jam cooks evenly.

   
   

3. Place the pumpkin pieces in a saucepan, add sugar and stir. Now you need to leave it “alone” for an hour or two to release the juice - the juicier the pumpkin, the less time it will take to “juice”. Don't forget to stir the mixture periodically with a wooden spoon.

   
   

4. After the juice has been released and the sugar has dissolved, place the pan with the pumpkin on the fire and bring to a boil. During cooking, you need to carefully stir the mass several times so that the pieces do not fall apart.

   
   

5. Boil the jam over low heat for 45 minutes - note the time from the moment of boiling.

   
   

6. Then we pack the hot treat into pre-sterilized jars and roll them with clean lids. Turn it upside down and leave it to cool under a warm blanket for about a day. Ready-made pumpkin jam can be perfectly stored on a pantry or cellar shelf, and in winter it can warm you up with its bright sunny color and amazing fresh taste. Enjoy your tea!

   
   

Pumpkin jam with orange and lemon – recipe in a slow cooker, photo

Many housewives most often use fresh pumpkin to prepare “traditional” porridge with milk, casserole or pancakes. However, from this wonderful vegetable you can create real ones culinary masterpieces– take at least pumpkin jam. Delicate, transparent amber and surprisingly tasty pumpkin jam will be an ideal filling for pies, a spread on a sandwich or just a “stand-alone” dessert. As you know, pumpkin goes well with citrus fruits, so for our recipe with photo you will need orange and lemon. At the last stage of cooking, we suggest using a multicooker, which will replace a regular saucepan - all you have to do is grind the ingredients and set the desired mode. Bon appetit!

List of ingredients for the recipe for jam with pumpkin, orange and lemon - for a slow cooker:

• peeled pumpkin (pulp) – 1 kg
• sugar – 1 kg
• large orange – 1 pc.
• lemon – 1 pc.
• citric acid – 1 tsp.

The procedure for cooking orange-pumpkin jam with lemon in a slow cooker:

1. Cut the pumpkin pulp in small pieces and pass through a meat grinder or blender. Finely chop the citrus fruits and also grind them in any convenient way.
2. Place the resulting mass in a multicooker bowl and add sugar. When the fruits and vegetables release their juice, set the “Stew” program and the time – 2 hours.
3. You need to stir several times during cooking. pumpkin puree to avoid burning. You may have to add water if there is insufficient juice release - here we focus on the situation.
4. When until full readiness 10 minutes remain, add citric acid and stir. Place the hot orange-pumpkin jam with lemon in sterilized jars and, after cooling, place in a cool, dark place. Amazing tasty treat– and it cooks very quickly!

How to make jam from pumpkin pieces with orange and lemon - video recipe

Preserving pumpkin – great way"compact" to save this bulky and healthy vegetable until winter. How to make pumpkin jam with orange and lemon? With the help of our video recipe, every housewife can quickly prepare several jars of pumpkin jam - delicious, with a subtle citrus aroma and an incomparable amber color.

Delicious pumpkin jam with dried apricots for the winter - step-by-step recipe with photos

Pumpkin and dried apricots give the jam a bright and rich sunny color - you just want to open the jar before winter! So it’s better to prepare a “double” portion of pumpkin jam with dried apricots to enjoy the incomparable taste of the dessert during the cold season. For those who are on a diet or just healthy eating, pumpkin jam can and should be consumed - of course, in reasonable quantities. On the eve of the harvesting season, we have selected step by step recipe with photo delicious jam made from pumpkin and dried apricots, which will pleasantly surprise even “experienced” sweet tooths. Try it for your health!

Ingredients for making delicious jam with pumpkin and dried apricots:

• pumpkin pulp – 1 kg
• dried apricots – 300 gr.
• sugar – 0.8 – 1 kg
• lemon juice – 5 tbsp. l.

Step-by-step description of the recipe for pumpkin jam with dried apricots for winter:

1. First you need to peel the fresh pumpkin, cut out the seeds and the inner fibrous part. Grind the pulp into medium-sized pieces and place in a saucepan.
2. Add sugar and let it brew for 2 - 3 hours - during this time the pumpkin will release juice.
3. Wash dried apricots and pour warm water and leave for about an hour for the dried fruits to swell. Then dry and cut into pieces of arbitrary shape.
4. Pour lemon juice and, if necessary, a little water into the pan with the infused pumpkin. After mixing the ingredients, set to simmer over low heat.
5. After boiling, add chopped dried apricots and boil for 10 - 15 minutes, remembering to stir with a wooden spoon or spatula. Then remove from the stove and let cool.
6. Place the pan with the cooled jam on the fire again, bring to a boil and cook for 10 - 20 minutes. After the second cooking, remove from heat and wait for it to cool. For the third time, you need to maintain an interval of at least 6 hours and boil the mass over low heat.
7. While the pumpkin jam is preparing, wash and sterilize the jars in any convenient way - steamed or in the oven. We put the hot delicacy into jars and roll up the lids, boiled in boiling water. We take the cooled jars of pumpkin and dried apricot jam to the pantry for permanent storage - delicious and healthy dessert ready!

Vitamin pumpkin jam - recipe with dried apricots and orange, photo

Citrus fruits give pumpkin jam an extraordinary taste and aroma of freshness - a real “piece” of hot summer in a jar! In our recipe for pumpkin jam, orange and dried apricots combine perfectly with the main ingredient in color, increasing the value of the product several times. How to cook vitamin jam with pumpkin, dried apricots and orange for the winter? A simple recipe with a photo of an amazing dessert is at your service.

We stock up on the ingredients for the recipe for pumpkin jam with orange and dried apricots:

• peeled pumpkin – 2.5 kg
• oranges – 2 pcs.
• dried apricots – 300 gr.
• sugar – 1.5 kg

Preparing jam with pumpkin, oranges and dried apricots for the winter:

1. Peel the pumpkin, cut into small pieces and sprinkle with sugar. Place the pan with the chopped vegetable in the refrigerator to release the juice - it is best to do this in the evening.
2. We start the morning by preparing the oranges – wash them and cut them into cubes (“throw away the tops” of the fruit). Place a saucepan with pumpkin in syrup on the fire, boil and add chopped oranges. When the jam boils again, boil for 5 minutes and let cool.
3. After 5 - 6 hours, put the treat on the stove again and bring to a boil over medium heat. We wash the dried apricots, cut them into pieces and combine them with the rest of the ingredients in the boiled jam. Reduce the heat to low and simmer for half an hour, remembering to stir.
4. When you notice that the pumpkin pieces are starting to “spread”, it’s time to remove them and place them in pre-sterilized jars. Pumpkin-orange jam with dried apricots turns out to be a bright orange color, which all the ingredients generously “shared” with each other. We roll this vitamin “miracle” into jars, and take a sample in winter - it’s simply incredibly tasty and healthy!

A simple recipe for pumpkin jam with ginger - video preparation

Ginger root has long been considered an extremely valuable spice - it contains a number of useful substances and vitamins. Pumpkin jam with ginger in winter will be a real “salvation” for the body, and its incomparable taste cannot be described in words. In the video you will find a simple recipe for pumpkin-ginger jam - such a preparation will definitely become a “hit” of the season!

If you love sweets, are not afraid to experiment in the kitchen and make jam from almost everything that grows in the garden, I suggest great option– pumpkin jam with dried apricots. The recipe is no more complicated than traditional fruit/berry jam, but it will take a little more time to prepare, since the pumpkin will need to be cut into cubes before cooking. Plus we’ll add lemon to it so that the jam doesn’t turn out too sweet. And dried apricots - to give our dessert more rich taste and bright color. The delicacy turns out amazingly tasty! Thick amber syrup, in which smooth cubes of pumpkin and soft slices of dried apricots are evenly distributed. Try it!

Ingredients:

• pumpkin (peeled) – 1 kg,
• dried apricots – 300 g,
• sugar – 700 g,
• lemon – 1 pc. (or 0.5 tsp citric acid).

Yield: 1.3-1.5 liters of jam

How to make pumpkin jam with dried apricots

Let's deal with the pumpkin first. We clean it of the peel and seeds, together with the seeds we mercilessly cut off the entire fibrous part of the pumpkin - it is too loose and soft, it boils very quickly, which will make the sweetness more like sweet pumpkin puree rather than jam. We cut the peeled pumpkin into cubes of approximately equal size - 7-13 mm on the side.

Place the chopped pumpkin in a deep container (you can directly put it in the pan where the jam will be cooked) and sprinkle with sugar. It is advisable to pour it in layers so that the sugar is distributed as evenly as possible: part of the pumpkin - part of the sugar - pumpkin - and again sugar.

Leave the container with the pumpkin to stand for several hours - the pumpkin should give juice and the sugar will almost completely dissolve. I can’t say the exact time, because it all depends on the pumpkin. But on average, this takes 2-4 hours; if you leave the pumpkins warm (near a working stove, for example), 1.5 hours may be enough. This time it took me a little less than 2 hours.

While the pumpkin is brewing, you can prepare the dried apricots. Sort it out, rinse thoroughly and soak in cool water until softened. Soaking time: 30-60 min.

Afterwards, we wash the dried apricots again, dry them and cut them into slices or strips - whichever you prefer. I cut it into strips.

Now the pumpkin along with sugar syrup send to the stove, stirring, bring to a boil and let it simmer for 10-12 minutes. During this time, most of the pumpkin cubes become transparent. Surprisingly, during cooking I had practically no foam. If you have it, be sure to take it off.

Add chopped dried apricots to the pumpkin.

And first squeeze the juice from half a lemon. Stir the jam and taste it: if the sourness, in your opinion, is not enough, squeeze the juice from the other half. I needed a whole lemon. If you want to give the jam a brighter citrus note, add lemon zest along with the juice.

Boil the jam for another 15-20 minutes. and remove from the stove. Now it looks runny, but don’t worry, after cooling the jam will thicken considerably. If you are not sure that the consistency will suit you, you can cool the jam and, if it is not thick enough, boil it for another 10 minutes.

Prepare jars and lids for jam. We wash and sterilize them thoroughly. Let it dry.

Provided that the jars are properly sterilized, they can be filled with both hot and cooled jam.

We remove only cooled jars for storage. The jam turns out bright, thick and fragrant!

Pumpkin jam with lemon and dried apricots is a wonderful delicacy with an unusual taste and bright “sunny” color. To prepare this preparation, ripe pumpkin is used, which is highly valued for its beneficial qualities. Sweet dried apricots combine perfectly with the orange beauty, making the jam taste like apricot. Lemon saturates the dish with its inherent citrus aroma, adding a slight sourness and making the delicacy more expressive. And nutmeg and cloves highlight the natural taste of the above ingredients, helping it to reveal itself better.

Ingredients

• pumpkin – 500 g
• lemon is not very large - 1 pc.
• dried apricots – 250 g
• granulated sugar – 150 g + 2 tsp.
• pectin – 2 tsp.
• cloves – 3 buds
• nutmeg - on the tip of a knife

Preparation

1. Rinse dried apricots thoroughly with warm water and place in a bowl. Pour boiling water (100 ml) and leave for half an hour.

2. Meanwhile, peel the pumpkin and remove the seeds. Cut the pulp into small cubes. However, you can cut it into cubes of any size, but this will increase the cooking time for the jam.

3. Wash the lemon, preferably with a brush. hot water. This is done to remove the layer of wax that typically covers lemons. Cut the citrus along with the peel lengthwise into 6 or 8 slices, then cut each part crosswise into thin slices.

4. Pour the water in which the dried apricots were soaked into a glass and set aside.

5. Cut the dried apricots into small cubes.

6. Pour the water from the dried apricots into the saucepan for making jam. Add 150 g of sugar.

7. Place on low heat. Stirring, heat until a clear syrup is obtained.

Add chopped pumpkin, lemon and dried apricots.

8. Let it boil and add the clove buds.

9. Cook over low heat until the pumpkin is completely cooked - about 1 hour. Don’t forget to stir periodically and skim off any foam that forms on the surface of the treat. To prevent the jam from burning, place a flame spreader under the pan.

In a small plate, mix 2 tsp. granulated sugar and pectin.

10. Pour the pectin mixture and ground nutmeg into the almost finished jam.

11. Cook for another 3-4 minutes, stirring constantly.

Transfer the hot jam into pre-washed and sterilized jars with baking soda solution and close the lids tightly. Let cool completely and place in the refrigerator.

Pumpkin jam with lemon and dried apricots is ready. But to enjoy its unsurpassed taste, let the delicacy stand in a cool place for at least one week. During this time, it will infuse and the ingredients will be able to exchange their delicious aromas.

Note to the hostess

1. The best way The ideal treatment for lemon is double scalding. The first time the fruit is doused with hot water before brushing the peel, the second time is after this process is completed, so that boiling water penetrates the pores of the citrus peel, freed from contaminants, and ensures their disinfection.

2. Dried apricots that are saturated with moisture are difficult to cut into beautiful cubes, because the fruits become deformed under the knife. However, you can’t overdry them after soaking. A microwave will help. Wet dried fruits are placed in it for half a minute, after which the surface of the berries slightly hardens, and the pulp remains moist and soft - the grinding procedure is greatly facilitated.

3. You should not choose unripe pumpkin for jam. In addition, varieties with a pale fibrous center are not suitable. They have little sweetness and soften unevenly after cooking.

4. If pregnant women and babies (children under 7 years old) are expected to eat the orange delicacy, it is important not to exceed the dose of nutmeg. This is a wonderful, sophisticated spice, but allergies can occur to it. For 450–500 ml of jam, only 3–4 grams of flavoring is enough.

5. Brown and dark orange dried apricots are of the highest quality. The bright golden-amber color is evidence that the producers overdid it with chemicals.