How to cook pumpkin jam properly: the most delicious recipes for the winter with various additives

Want to make pumpkin jam for the winter? From this article, you will find out which pumpkin variety is best suited, you will understand how to choose fruits from which the jam will be sweet and tasty. You can also make jam on the stove and in a slow cooker.

By combining pumpkin with other ingredients, you get a variety of jams that will keep you warm in the cold winter.

Selection and preparation

Before making your pumpkin jam, make sure to choose the right main ingredient. This is important as not all pumpkins are good for jam.

Variety

Butternut is the most suitable variety for making pumpkin jam. It resembles a pear in shape. It has the most delicate flesh with subtle nutmeg notes. But other varieties can be used as well. However, butternut has a delicate flesh, so it is used more often.

Note! For jam, it is best to take a middle-aged pumpkin so that it is not watery and boiled.

Suitable fruits

For cooking, use orange pumpkin, in such varieties the most spicy pulp. Also choose ripe pumpkin with bright flesh as it is sweet and has a long shelf life.

Treatment

Before handling the jam pumpkin, wash and cut it into 4 pieces for easier peeling. Next, clean out the seeds and cut the remaining pulp into cubes.

Simple pumpkin jam

To indulge yourself with something tasty in winter, cook simple pumpkin jam. It can be stored for a long time without losing its taste.

Jam in a saucepan

To make jam in a saucepan you will need:

• glass of water;
• 1.5 kg of sugar;
• pumpkin weighing 1 kg.

Preparation:

1. Pour water into a saucepan and pour half of the prepared sugar into it.
2. Peel the pumpkin and cut into cubes.
3. Dip the chopped pieces into the syrup made from the water and sugar.
4. When the syrup boils, simmer for 4-5 minutes over medium heat, then leave the contents of the pan to cool.
5. Add the remaining sugar and cook for another 2-3 minutes.
6. Cover the pan with a lid and leave to infuse for 7-8 hours. After that, cook until tender and cool to pour the jam cold into the jar.

Store in the refrigerator.

Jam in a slow cooker

This recipe requires two ingredients:

• pumpkin (500 g);
• sugar (280 g).

Preparation:

1. Peel the pumpkin, peel, seeds and fibers. To make the jam uniform, grate the pulp as fine as possible with a grater or blender.
2. Place the grated mixture in a slow cooker and cover with sugar. Leave the mixture for an hour to let the pumpkin juice.
3. Add 2 tbsp. spoons of water and cook in the "Cooking" or "Steam" mode for an hour.

To make the jam as homogeneous as possible, grind it additionally with a blender 15 minutes before the end of cooking. Store in a jar with a closed lid.

Recipes with additional ingredients

Berry, fruit and citrus ingredients will help to diversify pumpkin jam. They will add a pleasant aroma and make the jam more delicious.

Pumpkin-apple jam

For cooking you will need:

• 1 kg pumpkin;
• 1 kg of apples and sugar;
• 2 glasses of water.

Preparation:

1. Peel the pumpkin and apples, remove the seeds, cut the pulp into pieces.
2. Boil the apple peel over low heat for 20-25 minutes.
3. Strain the liquid from the apple peel into chopped pumpkin and apples, cook until they become soft.
4. Use a blender to get a smooth consistency, but if you prefer fruit pieces in the jam, you don't need to chop.
5. Pour sugar into the mixture, add lemon juice for taste.
6. When the sugar is completely dissolved, turn the heat to low and simmer, stirring occasionally, until the liquid evaporates.

Store the jam in sterilized, rolled jars.

Pumpkin jam with oranges

The recipe is simple and minimal in preparation time. For him you will need:

• 1 kg pumpkin;
• 1 orange;
• 850 g of sugar.

Preparation:

1. Process the orange and pumpkin. Peel them and remove the seeds so that the jam does not turn out to be bitter.
2. Pass through a meat grinder and mix with sugar.
3. Stir the mixture until the sugar is completely dissolved.
4. Place the jam in jars and keep cold.

The taste of the jam will be more juicy if you let it brew longer.

Pumpkin jam with quince

For quince jam use:

• 1 kg pumpkin;
• 500 g of quince;
• 500 g of sugar.

Preparation:

1. Peel the pumpkin. Cut it so that the slices are shaped like orange slices.
2. Rinse the quince and cut it also, cutting out the core and seeds.
3. Cover everything with sugar and leave for 2 hours so that the fruits give juice.
4. Simmer over a fire for 30 minutes.
5. Pour into jars.

Pumpkin jam with viburnum

For a healthy pumpkin jam with viburnum, prepare:

• 500 g pumpkin;
• 500 g of viburnum;
• 1 kg of sugar.

Preparation:

1. Simmer the peeled and chopped pumpkin in water until soft. Use a blender to blend it into a puree.
2. Rinse Kalina and rub through a sieve.
3. Mix the mashed berries with the puree and bring to a boil.
4. Add sugar, stir and simmer for 1 hour.
5. Pour into jars and cover with lids.

Pumpkin and nut jam

You will need:

• 1 kg pumpkin;
• 1 kg of sugar;
• 1 cup shelled walnuts
• 2 glasses of water.

Preparation:

1. Peel the main ingredient and cut into cubes.
2. Dissolve sugar over low heat, bringing to a boil and pour into chopped pumpkin. Leave it overnight.
3. Strain the syrup, leaving the pumpkin in the saucepan.
4. Bring the syrup to a boil and pour back into the pumpkin. Leave it on for another day so that it is well saturated.
5. Boil the syrup with the pumpkin slices for 5 minutes.

When the jam has cooled, add the walnuts and close the jars well.

Pumpkin jam with dried apricots

• 250 g dried apricots;
• 1.5 kg pumpkin;
• 700 g sugar;
• lemon juice - 3 tablespoons.

Preparation:

1. Soak dried apricots in boiling water, then cut.
2. Peel the pumpkin, cut and cook until tender. Grind with a blender.
3. Add 700 g of sugar, chopped dried apricots and 3 tablespoons of lemon juice.
4. Cook for 25 minutes over low heat.

Pumpkin jam with plum, lemon and rum

For pumpkin jam from plum, lemon and rum you will need:

• 350 g pumpkin;
• 1 kg of plums;
• 700 g sugar;
• half a lemon;
• 1 glass of rum.

Preparation:

1. Peel the plum and cut into quarters.
2. Cover with sugar and add a glass of rum. This will make the jelly tasty and last longer.
3. Leave the plum to steep overnight to let the juice out.
4. Boil the plum and sugar over medium heat for an hour.
5. Peel the pumpkin and cut into cubes, add to the plum along with thinly sliced ​​lemon.
6. Boil the jam for 50 minutes, then pour into the jars.

Pumpkin jam with citrus and cinnamon

For Spicy Cinnamon Jam, prepare:

• 700 g peeled pumpkin;
• 0.5 kg of granulated sugar;
• 1 lemon;
• 1 tsp citric acid;
• 3 cinnamon sticks.

Preparation:

1. Grind the pumpkin pulp and lemon together with the peel with a blender.
2. Add sugar and citric acid.
3. Let it brew for 10 minutes, then boil over the fire.
4. Simmer for half an hour, place in jars.

Lemon Ginger Pumpkin Jam

Pumpkin jam with ginger is not only a delicious dessert, but also a great way to cope with a cold.

To make 2 liters of this jam, you will need:

• 1.5 kg pumpkin;
• 2 lemons;
• 2 oranges;
• 100 g of ginger root;
• 800 g sugar;
• 1 tsp of cinnamon;
• 1 liter of water.

Preparation:

1. Cut citruses into slices, remove seeds.
2. Chop the pumpkin pulp, peel the ginger and grate it.
3. Place citrus fruits, ginger, and pumpkin in a saucepan. Mix with cinnamon and sugar, cover with water.
4. Cook until the pumpkin is tender.
5. Grind the resulting mixture with a blender. Continue cooking for another 50-60 minutes, until the contents of the saucepan are thick.
6. Pour the jam into the jars.

How to roll up in cans

To preserve for the winter use:

• 240 g granulated sugar;
• 2 liters of water;
• 5 g allspice;
• 5 g cloves;
• 1.5 kg of pumpkin pulp;
• 60 ml vinegar.

Cooking method:

1. Boil the syrup by mixing granulated sugar, water, allspice and cloves.
2. Cut 1.5 kg of pumpkin pulp into small pieces and add to the cooking syrup.
3. Simmer over medium heat until the pumpkin slices are tender.
4. Add vinegar and remove from heat immediately after boiling.

Pre-prepare the jars in which you will pour the jam - rinse them with baking soda and boil. After spreading the jam, twist the jars and put in a warm place, having previously turned them upside down.

Store the jars cool after cooling.

Read also:

The best recipes for making pumpkin jam for the winter.

How to make pumpkin marmalade at home.

How to cook delicious candied pumpkin fruits.

Cooking tips

Cooking pumpkin jam takes a lot of time, sometimes the mixture is infused for a day. However, such a delicacy is made simply and kept fresh for a long time at room temperature.

1. To test if the jam is done, spoon it up and drip a little onto a cold plate. Tilt it - if the jam doesn't creep on the plate, then it's ready. Remove the pan from heat.
2. If you're not into sweets, add less sugar than the recipe says.
3. If you are using a pumpkin that is not sweet enough, add more sugar.
4. Use a meat grinder, blender or grater to chop the ingredients. It depends on what consistency you want to get the jam.
5. In jam, pumpkin is best combined with citruses, nuts, apples, honey, ginger, cloves and many more spices.

Conclusion

Pumpkin is not only healthy, but also very tasty. Various dishes are prepared from it, the sweetest of which is jam. It is used not only with tea or bread, but pies are also baked using jam as a filling.

This jam will stand at room temperature, but it is better to put the jars in the refrigerator. This will keep your jam for a long time without losing its flavor.