How to make pumpkin and orange jam. Pumpkin jam with orange and lemon: the best recipes. Raw pumpkin jam

It is noteworthy that even those who do not like pumpkin and dishes made 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. The citrus aroma emanating from this jam is absolutely hard to resist. It turns out no less tasty than.

I think no one will be surprised that recipes for pumpkin jam with orange are very diverse. All types of this delicious jam differ in the cooking time, appearance, and composition of ingredients. Recipes for pumpkin jam with orange and lemon, spices, apples, carrots, and dried apricots are popular.

Pumpkin jam can be cooked in pieces or as a puree, then the ingredients are passed through a meat grinder. As for spices, you can add cloves, cardamom, nutmeg, turmeric, vanilla sticks, star anise, and cinnamon to pumpkin jam. The main thing is not to overdo it with them, so as not to interrupt the citrus taste.

Today I want to show you how to cook pumpkin jam with orange step by step with photos.

Ingredients:

• Pumpkin – 2 kg.,
• Oranges – 3 pcs.,
• Sugar - 3 cups,
• Citric acid – a pinch.

Prepare pumpkins for jam. Peel it. Since its peel is very hard, it is best to remove it with a large and sharp knife, and carefully so as not to get hurt. Cut the pumpkin pulp into cubes.

Place the prepared pumpkin for jam in a bowl. Cover it with sugar.

Stir until the pumpkin pieces are completely coated with sugar.

Leave the pumpkin for 3-5 hours to release the juice.

During this time, a sufficient amount of syrup should be formed to make jam. If you see that there is not enough liquid, add half a glass of water. Now you can start making pumpkin and orange jam. Place the pan on the stove. After the pumpkin boils, skim off the foam with a slotted spoon. Boil the jam over 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.

Place the oranges in the pan with the pumpkin jam.

Despite the fact that oranges are inherently sour, I add citric acid to pumpkin-orange jam. The jam in it turns out to be sweet and sour, moreover, 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 over low heat for another 15 minutes. During cooking, do not forget to stir the jam so that it does not burn at the bottom of the pan.

Pour the finished pumpkin jam with orange, like all other types of jam, into hot sterilized jars. Close with lids scalded in boiling water. Turn the jars of pumpkin jam with orange upside down, cover and leave to cool. This is how easy it is to make simple pumpkin jam with orange. By the way, you can cook this recipe, just replace the pumpkin with peeled watermelon rinds (without green peel).

You can also cook pumpkin and orange jam a little differently. According to the recipe below, it will turn out to be a homogeneous consistency in the form of a puree, and not in pieces, as we have already discussed above.

Ingredients:

• Pumpkin – 1 kg.,
• Oranges – 500-700 gr.,
• Sugar – 400-500 gr.,

Pumpkin jam with orange - recipe

Peel the pumpkin. Cut it into pieces. Place in a bowl. Rinse the prepared oranges with cold water. Clean them. Also cut into small pieces. Pass the pumpkin and oranges through a meat grinder or grind in a blender.

Sprinkle the resulting puree with sugar. Stir. Place the pan with jam on the stove. Boil it for 20 minutes, stirring occasionally. After this time, the pumpkin and orange jam will be completely cooked, but will not be pureed.

Remove the pan from the stove. Puree the jam with a blender. Sterilize jars and screw caps. Let the jam boil again. Ladle it into jars. Roll it up. Turn over and cover.

After the jars of jam have cooled, take them to a cool place. After cooling, the jam thickens and becomes suitable as a filling for pies, donuts, pies, and rolls.

Try making pumpkin jam with orange and lemon as well. The recipe for its preparation is no more complicated than the previous ones.

Ingredients:

• Pumpkin – 3 kg.,
• Oranges – 4 pcs.,
• Lemon – 1 pc.,
• Sugar – 1.5 kg.,
• Water – 2 glasses

Pumpkin jam with orange and lemon - recipe

Peel the pumpkin and oranges. Cut the pumpkin into cubes. Pass the orange and lemon through a meat grinder. Pour sugar into a saucepan. Pour boiling water over it.

Stir. Boil the syrup for about five minutes until the sugar dissolves. After this, place the pumpkin pieces and orange and lemon puree into the hot syrup.

My friendship with pumpkin began quite late, and completely by accident. Having tried amber pumpkin jam with orange at a party, I thought for a long time. The taste is pineapple, the color is amazing, but what the delicacy is made from is not clear. Not right away, but they revealed the secret to me, and then they gave me the recipe. Since then, I have been an ardent admirer of the vegetable and all dishes made from it. I tried a lot of options for preparing it for the winter, with dried apricots, apples, lemon, ginger, nuts, cinnamon. Each of them claims to be a super recipe. And when I heard that pumpkin jam promotes weight loss, then, after waiting for the healthy vegetable to ripen, I couldn’t restrain myself - I prepared the dessert in all its variety.

Pumpkin is amazingly friendly with different fruits. In addition to the above, feel free to add bananas, pears, and plums when cooking. I came across recipes with carrots and a close relative of the vegetable – zucchini. Armenians prepare dessert with spices: cloves and even pepper. And it always turns out incredibly tasty jam.

Pumpkin jam with orange for the winter

The simplest and most common winter dessert recipe. Pumpkin pieces will float deliciously in the amber syrup, and the citrus fruit will add an interesting flavor note.

Take:

• Pumpkin – 1.5 kg.
• Orange – 3 pcs.
• Granulated sugar – 1.5 kg.
• Water – 1.5 cups.

How to cook:

1. Divide the pumpkin into piles and scrape out the seeds. Cut into cubes of any size.
2. Pour sugar into water and let the syrup boil. After boiling, pour the syrup into the bowl with the pumpkin. Pause for an hour.
3. Place the syrup-soaked piece on the burner. Wait until it boils, reduce the heat. Cook at a low simmer for 15 minutes.
4. At the same time, work on the orange. Peel it, remove the seeds, and pass through a meat grinder.
5. Add orange puree to jam and stir. Continue cooking for another quarter of an hour.
6. Distribute among jars and roll up. Let cool and store in the pantry.

Raw pumpkin jam with oranges through a meat grinder

Live, cold-prepared jam will retain all the amazing properties of its beneficial components.

Take:

• Pumpkin - kilogram.
• Large orange.
• Sugar – 500 gr.

How to prepare for the winter:

1. Cut the peeled pumpkin into pieces. Divide the citrus fruit into slices.
2. Punch the mixture with a blender, or do it the old fashioned way by passing the ingredients through a meat grinder.
3. Mix the mixture with granulated sugar. Once the sweetener crystals have dissolved, transfer to a sterile jar. For storage, choose a cooler place.

Pumpkin jam made from apples, bananas, plums, oranges

An amazing dessert that can surprise even the most sophisticated lovers of sweet preparations for the winter.

Required:

• Pumpkin – 2 kg.
• Apple.
• Banana.
• Orange.
• Plums (optional) - several pieces.
• Sugar – 500-600 gr.
• Optional: cloves, cinnamon.

How to cook:

1. Chop the pumpkin pulp into cubes. Cut the apple proportionately, removing the seed box. Take the orange into slices and divide into several parts.
2. Cut the banana into half rings. Remove the pits from the plums and cut the halves in half.
3. Add sugar to all ingredients except banana and let stand for half an hour.
4. Let it cook. Add the banana only after signs of boiling appear.
5. After the jam boils, watch the pumpkin pieces for softness. If you want them to have a nice crunch, don't overcook the dessert. If you like a more homogeneous mass, cook longer.

Super tasty jam: pumpkin, ginger, orange, lemon

According to this recipe, winter preparation can be made cold, or cooked as usual. I offer a recipe for the last dessert option. If you decide to make raw jam, find a recipe in the collection and proceed in the same way.

Required:

• Vegetable pulp – kilogram.
• Sugar – 500 gr.
• Ginger root – 4 cm.
• Orange - a couple of pieces.
• Lemon - half.

We prepare:

1. Cut the pumpkin without peel and seeds into centimeter cubes. Sprinkle with sweetness and leave to steep for an hour.
2. When the pulp gives juice, put it on low heat.
3. Squeeze the juice from the orange and pour into the pan. Cook with frequent stirring for half an hour. Check if the pumpkin pieces have softened, turn off the heat, and leave the jam to cool.
4. At the same time, puree the ginger and squeeze out the juice from the lemon. When the dessert has cooled, put it back to cook.
5. After boiling, cook for 5-7 minutes over low heat. Add ginger and juice, simmer on low for the last 5 minutes.
6. Pour into sterile jars, cool, and put in a cool place.

How to make pumpkin jam with orange and lemon

They say that super tasty jam according to this recipe helps you lose weight and maintain normal weight. And you can eat plenty of it without giving up the supplement. Whether it’s true or not, I don’t know, but I still recommend trying the delicacy. Prepared using the five-minute jam technology, the dessert will be amber in color, with floating pieces of pumpkin.

• Pumpkin – 3 kg.
• Sugar - to taste.
• Lemon.
• Oranges – 2 pcs.

Preparation:

1. Cut the citrus fruits, including the peel, into small cubes.
2. Remove the seeds from the pumpkin, remove the peel, and cut in proportion to the fruit.
3. Add sugar and place on the stove. Bring to a boil over moderate heat, cook for 10 minutes.
4. Turn off the gas and pause cooking for an hour.
5. Put it back to cook. Let it boil, simmer for 5 minutes. remove from the burner and let stand again for an hour. When cool, pour and store.

Attention, this recipe is suitable for making pumpkin jam with oranges and zucchini.

Pumpkin jam with orange in a slow cooker

Cooking dessert in a slow cooker has some nuances. I give the simplest recipe that you can diversify at your discretion.

• Pumpkin pulp – 1 kg.
• Orange.
• Sugar – 1 kg.
• Citric acid - a small spoon.

Preparation:

1. Puree the vegetable pulp. Choose the method yourself - blender, meat grinder, grater.
2. Grind the orange in the same way. Combine with pumpkin.
3. Pour sugar into the bowl and stir. If you think there is not enough liquid, splash in some water.
4. Set the “Extinguishing” mode, the time on the timer is 2 hours.
5. During this time, you need to stir the jam several times. Citric acid is added 15 minutes before the end of cooking. Afterwards, pour the treat into jars and roll them under the lid.

Pumpkin jam with dried apricots, walnuts, cinnamon - recipe in pieces

An unusually exquisite jam with original oriental notes will delight anyone. Prepare at least a jar to impress your guests with your culinary skills.

• Pumpkin – 2 kg.
• Nut kernels – 200 gr.
• Dried apricots – 300 gr.
• Water - a glass.
• Granulated sugar – 0.9 kg.
• Orange.
• Cinnamon – 2-3 sticks.
• Nutmeg - small spoon.

Preparation:

1. Divide the washed dried apricots lengthwise into 4 parts, cover with warm water for half an hour.
2. Cut the pumpkin pulp into pieces.
3. Wash the orange thoroughly, cut it into slices straight with the peel.
4. Remove the nuts from the shell and crush them using any available method.
5. Pour sugar into a cooking vessel, add nuts, pour in water. Slowly heat the syrup over low heat until all the sweetener has dissolved.
6. Place pumpkin and orange in a bowl, simmer after boiling over moderate heat until the pumpkin pieces soften.
7. Add dried apricots, spices: cinnamon and nutmeg. Stir the contents and continue cooking until the amber syrup thickens.
8. Hide in jars and keep in a cool place. You can try it after a week, since the components should have time to be saturated with syrup and each other’s aroma.

Video with a recipe for delicious pumpkin jam with orange

Watch and repeat the sequence of actions. Good luck with your winter preparations!

This recipe with photo is dedicated to a bright vegetable - pumpkin, or rather, sunny jam made from it. Only the result will be unexpected for you: the pumpkin flavor is practically not felt in the finished product. And this will make many people happy, because the very healthy orange root vegetable has its own unusual and specific taste. However, the pulp of the orange fat one absorbs different flavors well. We will make this jam from pumpkin with citrus additives - orange and lemon. I won’t be shy and say that this pumpkin jam recipe is perfect in proportions and probably the most delicious you’ve ever tried! One lemon gives a slight bitterness and sourness, which does not affect the overall taste. If you take two lemons, it will be too much. The same goes for oranges. We take 2 pieces, no more, no less. The result is a deliciously aromatic citrus-pumpkin jam - you'll lick your fingers! And nothing else is needed, except that you can add a little spice. Spicy cinnamon, star anise, aromatic anise, invigorating ginger and a pinch of nutmeg, which is called a natural taste improver, are suitable. An unusual addition is ground nuts (walnuts, pine nuts). There are options for preparation with sea buckthorn, apples, dried apricots - pumpkin goes well with many fruits and berries. But still, if you are preparing pumpkin jam for the first time, I advise you not to use other additives, but to take only those ingredients that are given below in the list. You should first try the jam in its original form, and then decide for yourself whether you need to add anything at all.
The pumpkin treat looks absolutely beautiful with small pieces of orange, lemon and pumpkin floating in a thick and clear sugar syrup. And the color is simply stunning: bright orange, warm and sunny - in winter, a jar of this sweet dessert will definitely lift your spirits and give you strength. Pumpkin jam is not only very beautiful and tasty, it gives the body invaluable benefits. Orange, lemon - these citruses charge you with energy. Pumpkin removes excess fluid and toxins, which is why it is often included in the diet menu. So you can indulge yourself a little with sweets and at the same time keep your body in good shape! Before moving on to the step-by-step recipe, here’s another reason to make jam: it will be a good filling for fruit pies and other baked goods, as well as a vitamin supplement for tea, a sweet snack for porridge, cottage cheese, cheesecakes, pancakes, etc.

To make jam you will need:

• 1 kg pumpkin;
• 0.8 kg sugar;
• 1 lemon;
• 2 oranges;
• 2-3 tbsp. water.

How to make the most delicious pumpkin jam with orange and lemon

1. Sweet jam for the winter is made from pumpkin, which has bright and juicy pulp. This preparation also preserves its taste better. Peel and seed the pumpkin and cut into small cubes. 1.5-2 cm will be perfect, such pieces will cook well.

2. Cut the oranges into small pieces. Don't forget to wash the peel thoroughly before slicing.

3. Slice the lemon along with the zest. To prevent the skin from becoming bitter, pour boiling water over the fruit several times. Don't forget to remove the seeds from all fruits. Because of them, a slight bitterness will appear, and it is unpleasant to come across hard particles in soft jam.

4. Place lemon and orange in a bowl or pan. Take an aluminum or stainless steel container.

5. Cover the citrus fruits with sugar.

6. Pour water and mix thoroughly until the sugar is completely dissolved. If the pumpkin is juicy, then you can use less water, and vice versa.

7. Bring to a boil, cook for a couple of minutes, stirring constantly. Turn off the fire.

8. Pour pumpkin into hot syrup. It doesn’t get overcooked thanks to lemon and infusion in syrup. You will get a beautiful amber jam with solid soft pieces.

9. Stir the jam and leave it to cool and soak for a day.

10. Back to the jam. All components are already saturated with fruit-sugar syrup. Boil 3 more times for 15 minutes after boiling, each time completely cooling the jam. Before our eyes it becomes thicker, and the pumpkin pieces become softer and smaller in size (they boil and shrink). Why don’t we cook for 30-45 minutes at once, but in stages? With this method, more useful substances are preserved, and pieces of pumpkin and citrus also have time to better soak in the syrup and will in no case turn into porridge. During the infusion process, we look: if there is not enough water, add more before putting the jam on the fire.

11. Before boiling the jam for the last time, prepare the jars. We wash them with soda and sterilize them so that our jam can be preserved until winter. For convenience, all the rules for sterilization are already here.

The step-by-step photo shows that the pumpkin has boiled down, a clear amber syrup is obtained, and the jam is ready to be rolled into jars.

12. Carefully pour hot jam with pieces of pumpkin, orange and lemon into hot jars using a spoon or ladle. Fill the containers completely, right up to the neck. It is more convenient to store the workpiece in small jars.

13. Roll up with sterilized lids and turn over. You don’t need to wrap the jam, we just wait for it to cool and put it in a dark cupboard and store it at room temperature.

14. The most delicious jam made from pumpkin, lemon and orange is ready. Bon appetit!

Pumpkin is perfectly stored in its natural, so to speak, form. And everything would be fine, but not everyone has the opportunity to put a dozen or one and a half orange balls for storage in their apartment, so most often city housewives prefer to can the pumpkin. One option for preserving pumpkin for the winter is pumpkin jam. Those who have never tried this jam should at least try brewing a couple of jars of the amber delicacy for experimental purposes. Try it and make sure that the pumpkin jam turns out tender, aromatic, without the specific smell inherent in raw pumpkin.

To make jam, not quite ripe fruits are selected, peeled and seeds and cut into cubes, sticks or slices or grated on a coarse grater. To give the jam additional taste and aroma, add citrus fruits, apples, currants or sea buckthorn - in general, any fruit or berries with a pronounced sour taste. The general principles of cooking pumpkin jam do not differ from the usual ones: the jam can be cooked in one step, in half an hour to an hour, depending on the recipe, or in several steps, allowing the pumpkin to soak in the syrup.

It is advisable to sterilize jam jars in the oven. If this is not possible, steam sterilize the jars, but let them dry completely before adding jam. Pumpkin jam can be simply packaged in clean jars and covered with parchment or plastic lids, but then you will have to store it in the refrigerator.

Ingredients:
1 kg pumpkin,
1 kg sugar,
1.5 stack. water.

Preparation:
Boil the syrup from sugar and water until it forms a thin thread, when the syrup flows from a spoon in a thin thread. Cut the pumpkin, peeled and seeded, into 1-centimeter cubes, pour in hot syrup and simmer over low heat until tender. The finished jam is dark amber in color. Pour the jam into jars and roll up.

Ingredients:
1 kg pumpkin,
1.5 kg sugar,
1 stack water.

Preparation:
Make syrup from half the sugar and 1 glass of water. Cut the peeled pumpkin into 1 centimeter cubes and dip in a 1.5% solution of baking soda for 10-15 minutes. After this, rinse the pumpkin in clean water and fill it with the prepared syrup. Bring to a boil and cook for 3-4 minutes. Cool, add the remaining sugar, boil again for a few minutes and leave for 6-8 hours. After standing, cook until done and cool. Place the finished jam in clean, dry jars and cover with plastic lids. Keep refrigerated.

Ingredients:
1 kg pumpkin,
1 lemon,
1 orange,
800 g sugar.

Preparation:
Cut the peeled pumpkin into cubes, peel the lemon and cut it with the skin, peel the orange and cut it into small pieces, removing the seeds. Sprinkle with sugar and leave overnight. Then put on the fire and simmer until thickened, about 30-40 minutes. Place hot into sterilized jars and seal. Turn it over, wrap it up.

Ingredients:
1 kg pumpkin,
800 g sugar,
2 lemons,
5-7 clove buds,
5-7 peas of allspice.

Preparation:
Peel the pumpkin and cut into cubes. Place in a saucepan, place on low heat and simmer until soft. If the pumpkin is not very juicy, add a little water. Add sugar to the softened pumpkin, boil for 15-20 minutes, then squeeze out the juice from the lemons, add spices and cook until thick, stirring constantly. Remove the cloves and pepper and pack into sterilized jars, roll up, turn over and wrap.

Ingredients:
1 kg pumpkin,
700-800 g sugar,
2 lemons,
300-400 g peeled apples.

Preparation:
Simmer the chopped pumpkin and apples over low heat in different pans until soft. Then combine in one pan, add sugar, boil for 15 minutes. Squeeze the juice from the lemons, pour into the pan and cook until thick, stirring so as not to burn. Place hot in sterilized jars and seal. Turn it over, wrap it up.

Ingredients:
1 kg pumpkin,
700-800 g sugar,
¾ stack. sea ​​buckthorn.

Preparation:
Cut the pumpkin into pieces, wash the sea buckthorn and put everything in a bowl for making jam. Add sugar and leave for 3-4 hours. The pumpkin will give abundant juice. Place the basin on the fire and cook for 20-25 minutes from the moment it boils over medium heat. Pour hot jam into sterilized jars and seal.

Ingredients:
1.5 kg pumpkin,
1.5 oranges,
1.5 kg lemons,
1.5 kg of sugar.

Preparation:
Peel the pumpkin and remove the seeds from the oranges and lemons. Cut the pumpkin into cubes, chop the oranges and lemons along with the peel. Stir, add sugar and leave for several hours until juice appears. Then put the bowl with the jam on the fire and cook for 30 minutes from the moment it boils. Remove from heat and let cool. Put it back on the fire, bring to a boil and cook until done (a drop of syrup should not spread on the plate). Pour into sterilized jars and seal.

Ingredients:
1 kg pumpkin,
300 g dried apricots,
500 g sugar.

Preparation:
Grate the pumpkin, peeled and seeded, on a coarse grater, wash the dried apricots thoroughly and cut into thin strips. Mix pumpkin and dried apricots with sugar, wait until the juice is released and put on fire. Bring to a boil, stirring, and cool. Repeat 2-3 more times until the pumpkin is cooked through. Pack into sterilized jars and seal.

Ingredients:
1 kg pumpkin,
1.5 kg sugar,
1 stack 6% vinegar,
1 liter of water,
lemon juice, clove buds - to taste.

Preparation:
Peel the pumpkin and cut into 2 centimeter cubes. Boil water with vinegar, cool, pour over the pumpkin and leave for 4-5 hours. Then strain, place the pumpkin in a bowl for making jam and cover with sugar. Leave again for 4-5 hours. After standing, place the basin on the fire and bring to a boil. Remove and cool. Put it back on the boil, bring to a boil, simmer for 5 minutes and remove from heat again. Repeat 2-3 more times, increasing the cooking time by 5 minutes each time. During the last cooking, add cloves for flavor and lemon juice. Place the finished jam in sterilized jars and seal. Store in a dark place.

Ingredients:
1 kg pumpkin,
1 kg sugar,
1 stack water,
2 oranges.

Preparation:
Cut the pumpkin, peeled and seeds, into small cubes. Make syrup from sugar and water and pour it over the pumpkin. Place on the fire and simmer for 15 minutes. Pass the oranges together with the peel through a meat grinder, place in a saucepan with the pumpkin and cook from the moment of boiling for 10 minutes. Place the hot jam into sterilized jars and seal. Turn it over, wrap it up.

Ingredients:
1 kg pumpkin,
1 kg plums (preferably yellow ones).

Preparation:
Cut the peeled pumpkin into small pieces and remove the pits from the plums. Simmer everything together in a small amount of water until soft, rub through a sieve and put back on the fire. Add a little sugar if the taste is bland. Bring to a boil, pour into sterilized jars and seal. Turn it over, wrap it up. This puree is good to give to small children as a vitamin supplement in winter, and also to use for making pies.

Ingredients:
2 kg pumpkin,
800 g sugar,
1 lemon,
1 orange.

Preparation:
Cut the peeled pumpkin into cubes 1-1.5 centimeters in size, add sugar and leave overnight. The next morning, pour the resulting juice into an enamel bowl and put on fire. Bring to a boil and pour hot syrup over the pumpkin pieces for 12 hours. After standing, drain the syrup again, boil it and pour over the pumpkin. Finely chop the lemon and orange along with the peel, add to the bowl with the pumpkin and cook for 25 minutes over low heat. Pour the finished jam hot into sterilized dry jars and roll up. Nutritionists advise drinking pumpkin jam for weight loss several times a day with unsweetened tea (frankly, the amount of sugar in this jam raises great doubts, but probably the benefits of pumpkin outweigh the harm of sugar).

And finally, two options for preparing pumpkin without cooking, because only in this case all the vitamins are preserved in the pumpkin. You need to prepare raw “jam” in an enamel bowl.

Raw pumpkin jam

Ingredients:
1 kg pumpkin,
1 lemon,
1 orange,
850-900 g sugar.

Preparation:
Peel the pumpkin and remove the seeds; peel the lemon and orange and remove the seeds. Pass the pumpkin and citrus fruits through a meat grinder, add sugar and stir until it is all dissolved. Place in sterilized dry jars, cover with parchment and tie with twine. Keep refrigerated. The longer this “jam” sits, the richer its taste becomes.

Ingredients:
2 kg pumpkin,
2 oranges,
2 lemons,
850-900 g fructose.

Preparation:
Pass pumpkin, lemons and oranges, peeled and seeded, through a meat grinder. Add fructose and stir with a wooden spoon until there are no crystals left in the jam. Place in sterilized dry jars and cover with parchment or plastic lids. Keep refrigerated.

If you take the issue of preserving vitamins very seriously, then to peel fruit it is better to use ceramic knives, and grind the pumpkin not in a meat grinder, but on a plastic grater (of course, you will have to suffer, but you will get a real vitamin bomb!)

Happy preparations!

Larisa Shuftaykina

With lemon and orange, few people know. After all, most housewives prepare such a delicacy exclusively from berries or fruits. However, we recommend not focusing on the same products, but preparing homemade sweets for the winter using a non-standard set of ingredients.

Today we will describe to you several recipes on how to make your own pumpkin jam with lemon and orange, as well as other additional ingredients. It should be noted that such an innovative method of preparing a delicious delicacy does not take up a lot of free time and does not require the purchase of expensive ingredients.

Pumpkin jam with lemon and orange: step-by-step recipe

Making the presented delicacy is no more difficult than the one that includes raspberries, strawberries, currants and apples, as well as other fruits and berries. However, those who prepare this sweet for the first time will definitely encounter certain difficulties. To avoid them and get delicious pumpkin jam with lemon and orange, we recommend that you adhere to all the requirements described below.

So, we need:

• pumpkin as fresh as possible - about 500 g;
• sand-sugar is not too coarse - about 250 g;
• ground cinnamon - ½ small spoon (use at discretion);
• small lemon - ½ pc.

Preparing Ingredients

Before preparing pumpkin jam with lemon and orange, you need to thoroughly process all the above components. First you need to rinse the orange vegetable in warm water, and then peel it from the thick peel and remove all the seeds. After this, the prepared pumpkin pulp should be chopped into cubes measuring 1.2 x 1.2 centimeters.

How to make tasty and aromatic jam? Pumpkin, orange, lemon are the main ingredients of the presented delicacy. We have processed the first component. As for the second, it should be washed thoroughly and also chopped into cubes (right along with the peel). The latter does not need to be added to the jam in its entirety. You just need to squeeze out all the juice from the lemon, and you can remove the peel for a delicious tea party.

Preparing the base

Pumpkin jam with lemon and orange, the recipe for which we describe, is prepared quite quickly. But before these ingredients are subjected to heat treatment, they should be used to make a liquid base. To do this, place the shredded pumpkin in an enamel container, then cover it with fine sand sugar and leave it aside for 120 minutes. During this short period of time, the vegetable should give a sufficient amount of liquid in which it will be cooked.

After the syrup has formed in the bowl, add chopped orange and ground cinnamon to it, and then immediately begin heat treatment.

Cooking on the stove

It’s not very difficult to prepare pumpkin jam with lemon and orange for the winter. To do this, the infused mass must be placed on low heat and slowly brought to a boil. Cook these ingredients until the sweet syrup thickens and the pieces of vegetables begin to boil. In this case, the homemade delicacy needs to be stirred regularly with a tablespoon. This process is necessary to ensure that the jam does not burn to the bottom of the container.

5-8 minutes before turning off the stove, add freshly squeezed lemon juice to the almost finished treat.

Seaming process

It should be noted that a small number of housewives prefer to make pumpkin jam with lemon and orange in a slow cooker. To do this, they use the extinguishing mode. However, the big disadvantage of this cooking method is that it is problematic to make a large amount of homemade delicacy using the presented device. This fact is due to the fact that the capacity of the multicooker often does not exceed 1.5-2 liters.

After the jam in the basin is completely cooked, it must be poured hot into sterilized jars and immediately rolled up. After cooling the dessert at room temperature, it should be removed to any cool room and stored until you want to enjoy the sweetness you prepared yourself.

Making pumpkin jam with lemon and orange through a meat grinder

If you don’t like pieces of pumpkin and other ingredients in this dessert, then we suggest making it twisted. For this we need:

• granulated sugar is not too coarse - about 500 g;
• sweet ripe orange - 2 large pieces;
• cinnamon - ½ stick (use at discretion);
• sweet dried apricots - 150 g;

Product processing

Pumpkin jam with lemon and orange and dried apricots has a bright orange color and rich taste. But before you prepare such a dessert for future use, you should thoroughly prepare all the components. First you need to rinse the pumpkin and remove the skin and seeds. After this, the vegetable should be coarsely chopped. The same should be done with citrus fruits (orange and lemon).

As for sweet dried apricots, it must be sorted out of putrefactive elements, and then poured with boiling water and left aside for a while. After half an hour, the dried fruits should swell and be free of all dust and dirt. Next, the dried apricots need to be discarded in a colander and rinsed thoroughly under cool water.

Having carefully processed all the components, you should proceed to grinding them. To do this, peeled pumpkin, chopped lemon and orange, as well as steamed dried fruits must be passed through a fine meat grinder one by one.

After you have formed a homogeneous paste, add sugar to it, mix well and leave aside for 1.5-2 hours. This time should be enough for the components to release their juice and form a sweet syrup.

Heat treatment

After keeping fruits and vegetables in sugar for several hours, you should start cooking them on the stove. To do this, place the container with the contents on a not too high heat and gradually bring the sweetness to a boil. It is recommended to cook the homemade delicacy until it thickens slightly. If desired, you can add an additional cinnamon stick to the ingredients. But if you don’t like the taste of this spice, then you don’t have to use it.

Final stage

After the pumpkin jam is prepared, it should be distributed hot into small sterilized jars and immediately sealed with metal lids. After cooling the homemade delicacy at room temperature, it must be stored in the cellar or refrigerator. Although some housewives store such a dessert in an ordinary room.

You can use pumpkin jam immediately after heat treatment.

Prepare a delicious delicacy from pumpkin and apples with ginger

As you can see, there are many ways to make pumpkin jam deliciously and quickly for the winter. One of the most popular recipes includes additional ingredients such as apples and ginger. But first things first.

So, we need:

• pumpkin as fresh as possible - 1 kg;
• granulated sugar is not too coarse - about 400 g;
• sweet ripe orange - 1 large piece;
• chopped ginger - ½ small spoon;
• sweet apples - 500 g;
• A small lemon is a whole fruit.

Cooking process

Before making pumpkin jam with lemon and orange and ginger, the orange vegetable must be peeled and peeled, then chopped into not very large cubes, placed in a thick-walled pan, after adding ½ cup of plain water. Next, cover the dish with a lid and simmer the contents for 10 minutes.

While the pumpkin is cooking, you can start processing the apples. Half of the fruit should be grated, and the other half should be cut into cubes. After this, they need to be placed with the orange vegetable and simmered in the same mode, but without a lid.

As soon as the fruits and pumpkin become completely soft, you need to add granulated sugar to them, then reduce the heat to low and cook for another 40 minutes. During this time, most of the liquid will evaporate, making the bulk thicker.

After all the steps described, you need to add ginger, previously grated on a small grater, as well as lemon to the almost finished pumpkin jam. All ingredients should be mixed thoroughly, brought to a boil over high heat, then reduced and cooked for another 5-6 minutes.

Rolling up the product

Finally, the hot homemade delicacy needs to be distributed into sterilized jars. Having sealed them, the containers should be left at room temperature for exactly one day, and then put into the basement, cellar or any other slightly cool room. It is advisable to store this jam with ginger and apples for no more than six months. But you can use it immediately after heat treatment.