Pumpkin orange lemon jam recipe. Pumpkin jam: quick and tasty recipes. Pumpkin jam with orange and dried apricots

Amazing pumpkin jam with oranges will be an excellent replacement for a slightly boring fruit or berry treat. In any case, in terms of taste, it is a worthy rival for them. It's also quite useful! It would take too long to list all the advantages of this blockage; but what is so necessary during the cold season, seaming can easily provide. Pumpkin jam improves weakened immunity, replenishes the body with the vitamins it contains, and also stimulates brain activity and the metabolic process... And “sun in a jar” also improves mood and appetite, which is important, and simply gives a good boost of energy.

Like many winter homemade preparations, the “” treat is prepared in different ways with all sorts of interpretations and additions. The following recipes will help you understand the culinary technology of tasty corking and replenish your pantry with extraordinary deliciousness.

Pumpkin jam with oranges: Recipe No. 1

For the first method of preparing delicacies " Pumpkin jam with oranges. Recipe“You will need to take the following set of products: 1 kilo of pumpkin pulp (medium ripeness), 1 large orange and 0.9-1.0 kg of granulated sugar. A stick of cinnamon or a pinch of cloves can add a spicy flavor to the dish; but these components are laid at will.

So, if necessary, the pumpkin pulp is rinsed in running water and cut into longitudinal pieces approximately 1 cm wide and even thinner. By the way, the peel and seeds must be removed first. It is very important not to make a mistake when choosing a fruit for harvesting. In an overripe pumpkin, the pulp becomes too soft and loses its excellent taste and the vitamins it contains. On the contrary, an unripe one will not yet “reveal” itself. The best option would be the nutmeg variety or “Grushovka”.

According to the recipe, the citrus is also washed, cut in half and the seeds are selected from it. And then the orange is pureed in a meat grinder or ground using a blender. The chopped pumpkin pieces are placed in an enamel cooking container of suitable volume and diameter in a thin layer, and sprinkled with sugar sand. Place some citrus puree on top. In this way, the “laying” alternates until the ingredients run out. The volume of the components should fill the container almost completely, leaving only a little free space to the top. This “laying” is placed in a cool place for 10-12 hours, and then a glass of water is poured into it and it is placed to cook for half an hour over low heat.

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.

A huge pumpkin grew at the dacha - about 10 kilograms. It's just right to make a carriage for Cinderella. Of course, some of it will go into porridge; you can also bake some of this healthy product in the oven. But it’s not possible to put the whole family on a pumpkin diet. What then can be prepared from the remains of the fruit? Recipes for pumpkin jam with orange and lemon will come to the rescue.

Pumpkin summer in jars

If you add dried apricots or nuts chopped in a blender to the mixture, you get a completely different taste. Grated apples also work well.

Jam making technology

There are several recipes for jam, the fundamental difference of which lies in the added spices (cinnamon sticks, clove buds, star anise). In addition, the use of special cooking methods allows you to obtain:

• mushy consistency with individual surviving pieces of pumpkin;
• dense cubes in clear thick syrup.

Classic version

Jam is prepared easily and relatively quickly. New variations can be obtained if you add spices, but it is important not to overdo it. For 2 kg of pumpkin pulp, cut into 1.5x1.5 cm cubes, you will need the same amount of sugar and 4 oranges:

Complicated method

The cooking process differs from the first one: not the whole bowl is boiled, but only the juice with sugar. It can be strained using a lid or colander. Having evaporated a quarter of the liquid volume, pour thick syrup over the pieces and leave again for 12 hours. During this time, some of the moisture from the cubes will again go into the sugar solution. The second time they boil everything together for 20 minutes and pour it into jars. They are insulated in the same way for half a day.

Long term method

It is used if there is a desire to make the cubes even denser, to bring them almost to the state of candied fruits. In this case, you need to drain and boil the syrup two or three more times, but this time the interval between procedures is longer and is 24 hours. All other operations are performed in the same way as when creating the classic version of pumpkin jam with oranges.

Such cubes can be used to prepare fruit pilaf along with apples, raisins and dried apricots. But just as a fragrant, tasty addition to tea, amber pieces are very appropriate.

There are many recipes for making pumpkin and orange jam. But no one canceled the creative approach. The kitchen is still a place where anyone, even an inexperienced housewife, is allowed to experiment, add and invent something of their own.

Well, if you have to go to a friend’s house for tea, you can give her a small present. From paper with a beautiful print, you need to cut a piece with a diameter of 22 or 23 cm, place it on the lid and, pressing the sheet around, secure it by tying it with twine or ribbon. Then an elegant jar of a fragrant and healthy product will not only enrich the taste of tea, but will also evoke associations with a bright, sunny summer. And what could better drive away the autumn blues than pleasant communication and warm memories?

Few people might be surprised to learn that jam can be made from almost any vegetable. What can I say, some even manage to use onions to make jam; I’m not talking about zucchini (they will probably soon even fly into space). I am absolutely delighted with pumpkin jam with orange and lemon. The recipe is mind-blowing! I have never made such bright and sunny jam before! And what a aroma I can’t describe! As practice shows, this miracle is eaten even by those who do not particularly welcome pumpkin. But only a few can guess that it is the main component of jam.

Ingredients:

• pumpkin – 1.2 kg,
• sugar – 3 tbsp. volume 250 ml,
• lemon – 1 pc.,
• orange (large) – 1 pc.

How to make pumpkin jam with orange and lemon

Everything is actually very simple. First, we clean the pumpkin from the peel and seeds, and it is better not to scrape out the seeds with a spoon or hands, but to cut them out with a knife so that there is no pulp left at all. About a kilogram of raw material ready for further work comes out, sometimes a little more, but this is not critical.

Wash the orange and lemon. Then we peel the orange; it is also better to cut it off to remove all the white part. Unlike an orange, we will not peel a lemon - we leave it as is, just wash it thoroughly, dry it with a towel and cut off the thickest parts of the peel on both sides.

Add lemon cut into smaller cubes to the pumpkin. While cutting, remove all the seeds from the lemon. It's a bit tedious, but it's necessary. We send the lemon cubes to the pumpkin, followed by the juice released from the lemon.

Lastly, cut the orange into small cubes, like cutting a lemon. We also select all the bones from it. Along with the juice, add the orange cubes to the pan with the lemon and pumpkin.

Pour the contents of the pan with sugar, stir and leave for several hours (usually 2-4) until the sugar is completely dissolved. To speed up this process a little, you can place the saucepan in a warm place, near the stove or radiator, for example.

Don’t be alarmed; during infusion, the sugar will completely dissolve, and the pumpkin and citrus fruits will give a lot of juice.

As soon as the sugar has dissolved, put the pan on the stove over medium heat and boil the jam to the desired degree of thickening. And keep in mind that after cooling the jam will become thicker. During the cooking process, do not forget to remove the foam.

In principle, the pumpkin itself comes to readiness very quickly, in about 20 minutes; the rest of the time is taken by boiling the syrup. It took me about 40 minutes to do everything. During this time, part of the pumpkin was boiled, and part remained in solid cubes - in my opinion, this is the most ideal option.

Prepare sterile jars and lids, pour hot jam and close. The specified volume of jam products yields 2 jars of 0.5 liters each and a small bowl.