The best recipes for making pumpkin jam for the winter: with honey, lemon, dried apricots, apples and other additives

Pumpkin is a parting gift of a generous autumn, a hypoallergenic and low-calorie vegetable. It is versatile to prepare and can be paired with a variety of fruits and vegetables. From the article you will learn how to cook pumpkin jam for the winter at home, how to store it correctly and how to choose the right ingredients.

Pumpkin jam - a simple recipe

It takes about one hour to make a classic blank on the stove. It is also cooked in an oven or multicooker.

Ingredients:

• 1.5 kg of pumpkin pulp;
• 1 kg of sugar;
• 1/3 tsp citric acid or freshly squeezed lemon juice.

Preparation:

1. Cut the pumpkin pulp into pieces no more than 0.5 cm.
2. Put them in a saucepan along with sugar and leave for 5-6 hours, stirring occasionally. The pumpkin should release a lot of juice during this time, so don't add water.
3. Then place the pan on the stove and cook in a covered saucepan for about half an hour until all the pieces are softened.
4. Then add citric acid.
5. Mash the resulting mass with a fork, or better - chop with a blender.
6. Cook until the piece thickens.
7. Transfer the hot jam to sterile jars and close for the winter.

For such a preparation, choose well-ripened, or better - overripe fruits of sweet pumpkin varieties. They should be soft and juicy.

In a multicooker

A recipe for a multicooker, where the jam will definitely not burn, it will boil well and you will get the right consistency.

Ingredients:

• 1.4 kg of pumpkin pulp;
• 400 g sugar;
• 2.5 multi-glasses of water;
• 4 g citric acid.

Preparation:

1. Cut the pumpkin pulp into slices, put in a multicooker and pour in the water.
2. Cook on Bake for 30 minutes.
3. Remove from the multicooker bowl, chop, rub through a sieve or blender.
4. Return the pumpkin mass to the multicooker.
5. Add sugar and citric acid, stir well.
6. Set the baking mode again for 45 minutes.

If desired, add saffron, cinnamon, zest to the finished dessert - to taste.

Other pumpkin jam recipes

Pumpkin jam is supplemented with other fruits, for example, seasonal apples or pears. Citrus fruits give their zest to the taste.

Pumpkin jam with dried apricots

Ingredients:

• 1 kg pumpkin;
• 1 glass of water.
• 1 kg of sugar;
• 2 handfuls of dried apricots;
• 1 lemon.

Preparation:

1. Peel the pumpkin, cut into slices, cover with water and simmer until soft.
2. Steam dried apricots in hot water.
3. Wash the lemon and pass it through a meat grinder, along with dried apricots and sugar. Add to pumpkin and bring to a boil.
4. Grind with a blender and boil again.
5. Cook over low heat until the first signs of thickening.
6. Arrange in sterile jars and roll up.

Pumpkin jam with dried apricots and walnuts

This recipe differs from the previous one in two nuances.

1. At the end of cooking, chopped walnut kernels are added.
2. You cannot roll up such a jam - only close it with nylon lids.

The proportions are the same as in the recipe without nuts. For the indicated amount of food, take 1 cup of walnut kernels.

Read also:

How to cook pumpkin marmalade at home: step by step instructions.

How to cook delicious candied pumpkin fruits.

How to make pumpkin juice without a juicer - the most delicious recipes.

Thick pumpkin jam with apples for the winter

Ingredients:

• pumpkin - 800 g;
• apples - 1.2 kg.;
• granulated sugar - 1 kg.;
• orange peels - 1/4 teaspoon

Preparation:

1. Simmer the peeled pumpkin in a saucepan until tender.
2. Grind the vegetable until smooth with a blender or rub through a sieve.
3. For sour apples, remove seeds and peel. Stew them too and bring to a homogeneous mass.
4. Then put the apple and pumpkin mass in a saucepan. Pour half of the sugar specified in the recipe there and stir well until smooth.
5. Simmer over low heat, stirring constantly.
6. Add the remaining sugar at the end of cooking. Then put the orange peels in the jam.

Roll the finished thick jam into sterile jars.

Pumpkin jam with lemons and oranges

Such a tasty and bright preparation of pumpkin with citrus fruits is a real storehouse of vitamins and valuable microelements.

Ingredients:

• pumpkin - 250 g;
• orange - 1 pc.;
• lemon - ½ pc.;
• sugar - 200 g;
• cinnamon - 1 stick;
• cloves - 3 pcs.

Preparation:

1. Cut the pumpkin peeled from the peel into large pieces.
2. Dry the orange washed in hot water with a napkin. Peel the citrus and cut into thin slices.
3. Repeat the same steps with lemon.
4. Grind the pumpkin cubes with a hand blender until puree.
5. Chop an orange with half the rind removed from it. Do not throw it away, because it contains the maximum of useful substances. But you shouldn't add a lot of zest to the jam either because of the bitter taste.
6. Grind half a lemon with a blender. Use zest and this citrus as desired. This will make the jam as useful as possible.
7. Transfer the workpiece to a saucepan and cover with sugar. Give time to brew and let the juice flow. If in a few hours the fruits gave little juice, add 1-1.5 cups of boiled water to them.
8. Then place the pot on low heat. Add cinnamon and cloves and bring to a boil. Cook for about 25 minutes.
9. Boil the jam until tender. When the preparation is ready, remove the spices and roll the product into sterilized jars.

Pumpkin jam with honey and persimmon without cooking

A terrific treat that's best cooked in small amounts and consumed as a vitamin supplement. Store this "raw" jam strictly in the refrigerator.

Ingredients:

• a piece of pumpkin weighing 350-400 g;
• 1 large ripe persimmon;
• 1 tablespoon sugar
• 1 tablespoon of liquid honey;
• juice of half a lemon.

Preparation:

1. Line a baking dish with special paper.
2. Wash the pumpkin, pat dry with a paper towel, sprinkle with lemon juice and sprinkle with sugar.
3. Bake at 180 degrees until tender.
4. Cut off the rind, place the baked pulp in a blender bowl.
5. Add pieces of peeled persimmon and grind into a homogeneous mass. Then add honey and mix well.

Pour the finished jam into a small sterile jar with a nylon lid.

Pumpkin jam with bananas

The advantage of this recipe is the accelerated heat treatment, due to which almost all vitamins are preserved. However, such a jam is stored for a very short time and in the refrigerator, in a jar with a nylon lid.

Ingredients:

• 1 kg of pumpkin pulp;
• 2 ripe bananas;
• 2 cups sugar
• 1 lemon.

Preparation:

1. Peel the pumpkin pulp from the seeds and peel, cut into cubes and cover with sugar.
2. Pass the lemon scalded with boiling water through a meat grinder and add to the pumpkin. Stir well and set aside for a few hours until the vegetable exudes juice.
3. Now add the sliced ​​bananas. Grind the mass with a blender until smooth.
4. Bring the resulting fruit and vegetable mixture to a boil and place in sterile jars.

Pumpkin jam with apricot

Everyone is familiar with apricot jam. Try adding this berry to pumpkin and boiling jam.

Ingredients:

• 2 kg of ripe honey apricots;
• 1 kg pumpkin;
• 2 kg of sugar;
• 1 glass of water;
• juice of one lemon.

Preparation:

1. Wash the pumpkin and apricots, remove all the rind and seeds from the pumpkin pulp, and remove the seeds from the apricot.
2. Cover with sugar and set aside for a few hours until a lot of juice comes out.
3. Then stir, pour in lemon juice (can be replaced with a pinch of citric acid).
4. Cover with water and cook until soft.
5. Grind the resulting mass with a blender until smooth.
6. Cook the jam until it thickens.

Roll the hot workpiece into sterile jars.

With zucchini and citrus

You will get an interesting taste and additional benefits by adding zucchini to the pumpkin.

Ingredients:

• 1 kg pumpkin vegetable;
• 1 kg of zucchini;
• 1 pc. lemon and orange.

Preparation:

1. Chop prepared vegetables. If the zucchini is old, be sure to remove all seeds.
2. Pour water into a large saucepan and place with pumpkin on the stove.
3. When the pumpkin mass boils, add the zucchini and boil until all vegetables are softened.
4. Then remove the pan from the heat and let the vegetables cool completely. Drain the juice that has separated.
5. Pour boiling water over citrus fruits and remove the zest from them. Squeeze out the juice and add it and sugar to the cooked vegetables. Grind all ingredients with a blender.
6. The jam will cook for about an hour over medium heat. Do not cover the pot with a lid.

From pumpkin, apples and viburnum

This blank has a spicy taste and a beautiful ruby ​​color. The beneficial properties of viburnum will also be a bonus.

Ingredients:

• 1 kg pumpkin;
• 2 kg of ripe apples;
• 1 kg of viburnum;
• 1 glass of water;
• 3 kg of sugar;
• citric acid on the tip of a knife.

Preparation:

1. Peel the pumpkin with apples and cut into pieces.
2. Place the ingredients in a saucepan or heavy-walled saucepan.
3. Cover with water and simmer until pumpkin is soft.
4. Puree the ingredients with a blender. It is permissible to do this with a fork, but after that be sure to wipe it through a sieve.
5. Wash and dry the viburnum berries. Then pass them through a meat grinder, rub through a sieve and mix with the pumpkin-apple mass.
6. Add citric acid.
7. Put on fire and bring to a boil.
8. Add sugar, mix well and cook for 20 minutes over low heat, stirring constantly.

While the jam is hot, put it in the jars and roll it up.

Rules for storing pumpkin jam

Classic pumpkin jam is stored in a dark place at room temperature for 1-2 years. In cool cellars - up to 3 years. Jam types with a slight heat treatment are stored in the refrigerator for a short time.

Pumpkin Jam - Useful Tips and Tricks

A few helpful tips from experienced housewives:

1. Determine the density of the jam with a wooden spatula. To do this, she is carried along the bottom of the pan from edge to edge. If in the process the formed "grooves" flow down slowly, and the trace from them does not disappear within 10 seconds, then the jam is of the correct consistency.
2. Another way to check the density is a plate from the freezer. A little bit of jam drips onto a cold dish. An indicator of the readiness of the dessert will be that the mass does not spread.
3. Cinnamon sticks are much more aromatic than ground spice bags. Therefore, it is better to grind the spice yourself just before preparing the dessert. Then it will be needed a third less than in the recipe, and the aroma will be more intense.
4. If the pumpkin is not bright enough, the jam will turn out to be light or greenish. To give it a beautiful appetizing color, use natural dyes. Juices such as beetroot or cherry juice are ideal. A good natural dye is also obtained from chokeberry.
5. Jam in an open jar will not become moldy if you sprinkle it with powdered sugar.

Conclusion

Pumpkin jam is prepared with various vegetable and fruit additives, as well as nuts and spices. It is difficult to overestimate this delicacy by the content of vitamins and microelements.Jam is added to cereals, eaten with pancakes and toasts, added to homemade cakes and simply eaten with a spoon with tea or coffee.