Pumpkin jam for the winter recipe “Finger lickin’ good” with photo

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Good day!

On cold winter evenings you so often want something sunny, bright, reminiscent of a warm summer, isn’t it? Now, of course, it’s already spring outside, and this is not all that difficult, but why not take care of your future self? And in the end, you always want something sweet!

Today we will make pumpkin jam. Not the most common ingredient for making sweets, right? But, nevertheless, a treat made from this vegetable is very common and is loved by many for its mesmerizing amber transparency and indescribable aroma.

In this article, I have collected for you several recipes from different authors, telling in detail about how to please yourself with such an unusual delicacy. And step-by-step photographs will help you understand even better how the cooking process occurs.

Pumpkin jam, in addition to being very tasty, also has a lot of useful properties. Pumpkin (especially in combination with citrus fruits!) has a positive effect on vision, helps remove excess fluid from the body and has a good prevention of cancer. It’s worth having a jar of this treat, don’t you agree? So what are we waiting for, go ahead and sing. Don’t forget that summer and autumn are also rich in berries; for example, you can make jam from sea buckthorn.

How to make pumpkin jam

To make pumpkin jam, you need to choose the right main ingredient. Pumpkins come in a wide variety of varieties. Which one is best for desserts?

To choose a good pumpkin, it is not necessary to know the names and properties of the varieties. Pay attention to size and shape. You should not buy pumpkins that are too large; they look impressive, but mainly forage varieties grow to large sizes, which do not have a pleasant taste. So choose a pumpkin weighing no more than 3 kilograms.

Give preference to varieties with oblong and guitar-shaped fruits, they are sweeter. If there are only spherical pumpkins, then pay attention to the color of the pulp. Pumpkin, which has bright orange flesh, will be sweet and tasty. A pale yellow or greenish tint to the pulp indicates that the fruit will be tasteless. But the color of the peel does not affect the taste.

Once you have chosen a pumpkin, you need to clean it. Peeling a ripe fruit (namely, ripe fruits are sweet and tasty) is not so easy, since its peel is dense. You will have to “arm yourself” with a kitchen hatchet and a large knife.

First of all, you need to wash the pumpkin. Then use a kitchen hatchet to chop the fruit in half and use a spoon to scrape out the seeds along with the fibrous pulp of the center of the fruit. Next, use a hatchet or knife to chop the pumpkin into slices, and then remove the peel from the slices using a knife.

Then the pumpkin pulp will need to be chopped. Carrying out this work will no longer require effort; the pulp is easy to cut. The choice of grinding option depends on the type of workpiece. If you want to make “raw jam,” then pass the pumpkin through a meat grinder. For regular jam, you can cut the pulp into cubes or strips. You can use a curly knife for cutting, the jam will look more impressive. To make jam, you can grate the pumpkin.

Advice! All recipes indicate the weight of already peeled and chopped pumpkin. Keep this in mind when purchasing ingredients.

Pumpkin jam is often prepared with various additives, this improves the taste and adds aroma. Most often, citrus fruits are added - lemons or oranges. In addition, spices are often used - vanilla, cinnamon, ginger.

Interesting facts: the homeland of pumpkin is hot Mexico, but the plant turned out to be extremely unpretentious, so it grows well in other climatic zones, with the exception of the polar regions. To date, more than fifty varieties of pumpkin have been bred.

Dessert “With dried apricots, pumpkin and walnuts”

In their composition, pumpkin, dried apricots and walnut kernels contain the maximum amount of vitamins, micro and macroelements. The delicacy helps strengthen the immune system during epidemics of colds. And it’s easy to complement delicious tea on a cold winter evening. Let's look at how to make pumpkin jam with nuts, dried apricots and lemon.

pumpkin - 1 kg;
granulated sugar - 450 g;
dried apricots - 150 g;
filtered water - 100 ml;
lemon - 100 g;
walnuts - 100 g;
cinnamon - 1 g;
nutmeg - 1 g.

Then we follow the instructions:

Rinse the vegetables and dry with disposable napkins. Remove a thin layer of skin, coarse fibers and seeds. Chop into medium sized cubes.
Cut dried apricots into 2 equal parts. Place in a suitable bowl and add warm water.
Wash the lemon and cut into thin slices. There is no need to remove the skin, but the seeds are the opposite. Otherwise, the taste of the finished product acquires a certain bitterness.
Peel the nuts from the internal partitions and pass through a meat grinder.
Pour drinking water into a thick-bottomed pan, add sugar and chopped nuts. Place on low heat. Wait until the grains are completely dissolved. Add pumpkin, lemon. Cook until completely softened.
Then add nutmeg, dried apricots and cinnamon. Continue cooking until required thickness. When ready, pack the jam into sterile jars, close tightly and cool. Store in a cool place.

“Raw” pumpkin jam with orange

This version of jam is the healthiest, as it is prepared without heat treatment. This means complete preservation of vitamins. To make the jam tastier, prepare it with orange and lemon.

2 kg pumpkin (already peeled);
1 whole medium-sized lemon;
1 large or 2 small oranges;
1.5 kg granulated sugar.

Wash the orange and lemon thoroughly. Using a sharp knife or grater, remove a little zest; you will need about 1 dessert spoon of chopped zest. We remove the rest of the peel from the citrus fruits; we won’t need it. We separate the orange and lemon into slices, removing the white fibers and seeds.

Delicious pumpkin jam with lemon and orange (recipe through a meat grinder)

This recipe may seem a little strange both because of the combination of ingredients and because of the method of preparing the delicacy (without boiling). But there is no doubt: such jam is not only no worse than prepared in the “traditional” way, but even has a richer taste.

In addition, all useful elements are preserved precisely due to the lack of heat treatment.

In general, try it and enjoy! The meal is prepared very quickly.

Ingredients:

1.7 kg sugar;
2-3 oranges;
The same number of lemons;
Pumpkin weighing 1 kg.

Stages:

We thoroughly rinse the pumpkin and citrus fruits under running water so that nothing unnecessary gets into our treat.

We remove the zest from oranges and lemons, from the pumpkin - the skin and seeds, and cut everything into cubes of approximately the same size.

We pass the ingredients of our jam, crushed in this way, through a meat grinder. You can even do it several times, if possible, to make the mass more homogeneous. But this is optional.

Transfer everything into a fairly large container and mix with granulated sugar. Leave at room temperature, stirring occasionally, until the sugar is completely dissolved.

Pour the jam into jars and store in the refrigerator, serving occasionally. Bon appetit!

Winter pumpkin jam with lemon

This version of jam is prepared by repeated cooking. This technique allows you to keep the pieces of fruit in the jam intact. We will prepare dessert with lemon and vanilla.

1 kg of peeled pumpkin pulp;
850 gr. Sahara;
1 large lemon;
1 packet of vanillin or 2 packets of vanilla sugar.

Cut the pumpkin into cubes or strips; the pieces should be approximately the same size. Wash the lemon thoroughly and scald it with boiling water. Cut the lemon into thin slices, removing the seeds.

Place the pumpkin in a cooking bowl, sprinkle it with sugar, and place lemon slices on top. Leave for 2-3 hours until the juice appears in which the sugar will dissolve. Place the bowl of jam on the fire, bring to a boil, then greatly reduce the heat so that the syrup barely boils. Cook, stirring for about a quarter of an hour. Then turn it off and leave for 8-10 hours. After this time, put the jam back on the stove and cook over low heat for 15 minutes from the moment it boils.

We repeat this procedure two more times. During the last cooking, add vanillin or vanilla sugar. Pour the hot jam into sterile jars and immediately close with boiled lids. This version of jam can also be stored at room temperature.

Spicy jam with ginger root

Ginger root not only adds aroma and tart taste to the finished dish, but also has a beneficial effect on the functioning of the entire body. The main positive properties are that it enhances metabolism, normalizes the functioning of the digestive system, and increases the body’s defenses. When combined with pumpkin, the beneficial qualities are enhanced. Therefore, next we suggest considering a recipe for pumpkin jam with dried apricots and ginger root.

pumpkin - 1 kg;
lemon - 80 g;
ginger - 3 cm;
granulated sugar - 500 g;
dried apricots - 400 g;
ground cinnamon - 2 g.

Next we do this:

Wash the vegetables and dry with disposable napkins. Remove skin, coarse fibers and seeds. Chop into medium sized cubes. Place the prepared pumpkin in the pan and add granulated sugar. Cover and leave in a warm place for 4-5 hours to infuse.
After the specified time, the container with the contents must be placed on the stove, setting the heating mode to medium. After boiling, continue cooking for 15 minutes.
Peel the ginger root, rinse and chop on a fine grater. Squeeze juice from lemon. Rinse the dried apricots thoroughly in several waters. Cut into cubes. Add prepared ingredients along with cinnamon. Stir and continue cooking for 30 minutes.
Pack the healthy treat in sterile jars. Close tightly, and after cooling, store in the cellar.

Pumpkin jam with ginger

Recipe with dried apricots

Pumpkin jam with dried apricots turns out delicious. And to prevent it from becoming cloyingly sweet, you should add lemon or citric acid to it.

1 kg peeled pumpkin;
300 gr. dried apricots;
700 gr. Sahara;
1 lemon or 0.5 teaspoon of citric acid.

Cut the peeled pumpkin into small cubes, place the pumpkin in a cooking basin, and cover with sugar. Let it sit for 3-4 hours to release the juice. When enough juice has been released so that the sugar is completely moistened with juice, put the basin on the fire.

By this time you need to prepare the dried apricots. Wash the dried fruits and soak them in cold water for one hour. During this time, the dried apricots will become softer; they need to be cut into pieces approximately the same size as the pumpkin cubes.

Apple and pumpkin jam

Ingredients:

pumpkin – 1.5 kg
sugar - 0.8 kg
lemon - 200 g
water - 200 ml

Preparation:

Free the pumpkin from pulp, peel, seeds and threads, cut into cubes with an edge of 1-1.5 cm
Next, you need to grind the pumpkin through a meat grinder, or beat it in a blender to make a puree. You can pre-bake the pumpkin, boil it or simmer it in a frying pan, adding a little water to make it soft
Beat the lemon into a puree, after removing the seeds
Combine sugar, pumpkin and lemon puree, cook for 30 minutes, stirring constantly
During the cooking process the jam will become quite transparent.
Pour into jars and roll up

Read more: Immune boosting mixture made from dried fruits. Vitamin mixture recipe

Liquid pumpkin-lemon jam for winter

Ginger adds a special piquancy to the jam, a touch of spiciness and a divine aroma.

Ingredients:

pumpkin – 500 g
lemon – 150 g
honey (liquid) – 250 g
ginger – 150 g
spices (cinnamon, cardamom, black allspice, nutmeg) - to taste

Preparation:

Remove the pumpkin from seeds, peel, threads, cut into cubes with 2 cm edges, twist through a meat grinder or puree in a blender
Grind the lemon through a meat grinder, or simply grind it finely in a blender, removing the seeds. Leave the peel
Finely grate the ginger along with the peel
Combine pumpkin puree, honey, ginger, lemon and spices, mix
Place the pumpkin jam in sterile jars and close the lids tightly.
It is better to store this pumpkin jam in the refrigerator, cellar or any other cool place.

Pumpkin jam with lemon and ginger
Delicate and aromatic jam, reminiscent of charlotte and autumn. For this jam, choose juicy apples without sourness, because citric acid or lemon juice will be added at the end.

Ingredients:

pumpkin – 1.2 kg
sugar - 0.8 kg
apples – 1.2 kg
lemon – 150 g
apple juice or water - 200 ml
cinnamon - teaspoon or 3-4 sticks

Preparation:

Prepare the pumpkin as usual, then cut into cubes
Mix pumpkin and water (juice). Cook for 15 minutes until the pumpkin is very soft
At this time, peel and cut the apples into cubes
Squeeze juice from lemon
Combine pumpkin, sugar, apples and lemon juice. Cook for 25 minutes
After this time, use an immersion blender to beat the entire mixture
Add cinnamon to the future jam, cook for 5 minutes
If you added cinnamon sticks, you need to remove them before pouring the jam.
Now you can roll up jars of delicious jam

Tender pumpkin-apple jam

With apples

Another version of jam is prepared with apples; you can add cinnamon to it.

500 gr. pumpkin pulp;
300 gr. apples;
400 gr. Sahara;
3-4 tablespoons lemon juice;
200 ml water;
0.5 cinnamon sticks (optional).

We cut the pumpkin into pieces of arbitrary shape; special care is not required here, since the pumpkin will be crushed into puree. Fill the pumpkin with water, add cinnamon and cook under the lid at low simmer for 15-20 minutes. The pumpkin pieces should become soft and can be easily mashed with a fork.

While the pumpkin is cooking, remove seeds and skin from the apples and cut them into cubes. We add apples to the pumpkin when it has already become completely soft. Continue cooking for another 10 minutes, stirring frequently. Remove the dishes from the heat, add the cinnamon stick and beat with an immersion blender until pureed. You should get a thick mass with a uniform consistency (without pieces of fruit).

Add sugar and lemon juice to the puree, depending on your own taste. Put the puree on the fire and boil for 10 minutes, stirring constantly. We do not cover the dishes with a lid so that excess moisture can evaporate. Place the hot puree into sterilized jars that have not yet had time to cool, and seal them tightly with tin lids.

Cooking option with ginger

Ingredients:

1 kilo pumpkin;
700 – 750 g sugar;
25 g fresh ginger root;
1 medium lemon.

Preparation:

To make pumpkin jam, the vegetable first needs to be washed. Then remove the peel, seeds and fibers. Chop the pulp into neat cubes.
Place the vegetable in a saucepan, add sugar there and leave the ingredients to let the juices out for about 3 hours.
Squeeze juice from lemon. Strain so that there are no seeds in it.
Cut ginger without peel into very thin strips. It is convenient to do this with a special vegetable cutter.
Pour citrus juice into the pumpkin and add ginger strips.
Bring the mixture to a boil, cook for 60 - 70 minutes. A quarter of an hour after the start of the process, remove the ginger.

Place the finished treat into sterile containers. Roll up the lids.

Pumpkin jam with ginger

Pumpkin jam with ginger has a spicy taste.

1 kg pumpkin;
700 gr. Sahara;
20 gr. ginger;
1 lemon.

Cut the peeled pumpkin into cubes. Cover it with sugar and leave for a couple of hours so that the pumpkin gives juice. Squeeze the juice out of the lemon. Peel the ginger root and cut into thin slices.

Place the bowl of jam on the fire, pour in lemon juice, and add strips of ginger. Bring to a boil, reduce heat. After 15 minutes of boiling, remove the ginger; it has already given off its aroma and taste. Continue cooking for another 45 minutes with constant stirring. Pour the finished jam into sterilized jars and seal with boiled lids.

Jam with pumpkin, dried apricots, lemon

A non-sweet, aromatic vitamin jam is obtained by adding lemon juice to dried apricots and pumpkin. How to prepare this recipe? It's simple! The main rule is not to boil for a long time, otherwise the delicacy will be completely deprived of valuable vitamin C: the longer the product is heated, the more destructive it is for ascorbic acid.

We take the ingredients, increasing their volume proportionally if necessary:

• pumpkin (pulp) – 1.5 kilograms;
• dried apricots - 0.5 kilograms;
• lemon – a medium-sized fruit;
• granulated sugar – 1.2 kilograms.

After chopping the pumpkin, sprinkle it with sugar. It is important that the pulp gives juice, so we leave the preparation for a couple of hours.
Meanwhile, prepare the dried apricots: wash them, soak them in cold water until they swell, and chop them into strips. Place the dried apricots on the pumpkin and place it on the stove. Let it boil, boil for 5 minutes and set aside from the stove until it cools completely.
Then put it on the stove again, wait for it to boil and cook for five minutes. So you should cook the jam 3 times, during the last cooking time squeeze the juice out of the lemon, let it boil and remove from the heat.

Healthy jam with sea buckthorn

Pumpkin jam with sea buckthorn has an interesting taste. In addition, this version of jam is extremely healthy, as it contains a large range of vitamins.

1 kg peeled pumpkin;
¾ cup sea buckthorn berries;
800 gr. Sahara.

Cut the peeled pumpkin into small cubes. Carefully separate the sea buckthorn berries from the stalks, rinse in cold water, and dry. Place pumpkin cubes and sea buckthorn berries in a cooking basin and sprinkle with sugar. Leave for 3-4 hours so that the fruits have time to release their juice.

With the addition of oranges

Ingredients:

1.2 kg pumpkin pulp;
2 standard glasses of granulated sugar;
1 large ripe orange;
1 lemon.

Preparation:

Peel the pumpkin from the peel and seeds. Cut the remaining pulp into medium cubes.
Wash the citruses well. Peel the orange, leave the lemon with the peel. Cut both types of fruit into small cubes.
Pour pumpkin and lemon into a small enamel pan. Place orange slices on top. If a lot of juice has been released during the cutting of citrus fruits, it should also be poured into a container.
Cover everything with sand and leave the food at room temperature for 2 - 4 hours. To speed up the process of dissolving sugar, you can place the container next to the battery.
Next, all that remains is to place the pan on the stove and boil its contents over medium heat to the desired consistency. During the process, you will constantly need to remove the foam.

Pour hot pumpkin jam with orange and lemon into prepared jars. Close with clean lids.

Pumpkin jam with cinnamon

Pumpkin jam turns out fragrant if you cook it with cinnamon. It is better to use cinnamon sticks.

1.2-1.5 kg pumpkin;
1 kg sugar;
2-3 cinnamon sticks;
0.5 teaspoon of citric acid.

The peeled pumpkin should be cut into small cubes. You can use a curly knife, then the cubes will have a wavy surface of the edges. Place the pumpkin in a cooking bowl and sprinkle with sugar. Gently mix the pumpkin and sugar using a long-handled wooden spatula.

After a couple of hours, the pumpkin will release juice in which the sugar will dissolve. Place the bowl of jam on the fire, bring the mixture to a boil, after which you need to reduce the heating intensity so that the syrup barely boils. Cook, stirring, for 5 minutes. Then turn it off and let it stand for 8-12 hours.

We repeat the cooking process for 5 minutes 4 times, between cooking the jam should be allowed to sit for 10-12 hours. The pumpkin cubes should become translucent, like amber. Cinnamon sticks should be added during the second cooking. But we should add citric acid when we boil the jam for the last time.

When the jam is ready, you need to take out the cinnamon sticks and pour the hot sweet mass into sterilized jars. We close the jars hermetically with tin lids.

Pumpkin jam, quick and tasty - 10 best recipes

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 for its taste, but also for other beneficial 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;

– removal of excess fluid from the body;

– stimulation of 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

For jam I select not quite ripe fruits. They are cleaned of skin and seeds. Then cut into cubes, as you wish, or grate.
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.
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.
The aroma of jam is given by various spices: cinnamon, nutmeg, vanillin and others.
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 - a classic recipe

Classic pumpkin jam

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

Ingredients:

1 kg pumpkin;
1 kg sugar;
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.

https://www.youtube.com/watch?v=P2WHXRibQys

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

delicious sweet pumpkin jam

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 kg pumpkin;
1.5 kg sugar;
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

citrus flavor of pumpkin jam

And this recipe is 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 kg pumpkin;
850 gr. Sahara;
1 lemon (large, with thin skin);
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

jam with pumpkin and apples

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:

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

Jam with pumpkin and 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 required ingredients:

1 kg pumpkin;
300 grams of dried apricots;
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 let it cool. 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

Pumpkin and chokeberry

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 kg pumpkin;
1 kg chokeberry;
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

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 kg pumpkin;
1 kg sugar;
200 grams of oranges;
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?

zucchini-pumpkin jam

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

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

1 kg pumpkin;
1 kg of zucchini;
2 kg sugar;
150 gr. lemon;
150 gr. raisins;
200 gr. dried apricots;
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

awesome combination

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

1 kg pumpkin;
1 kg plum;
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

The healthiest jam

We already know how to make pumpkin jam, quickly and tasty. But how can you preserve beneficial vitamins and minerals as much as possible? 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 kg pumpkin;
1 lemon;
1 orange;
850 - 900 gr. Sahara.

Step 1.

We clean the pumpkin from the peel and seeds.

We clean the orange and lemon in the same way from the skin 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.

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Cooking in a slow cooker

Any version of pumpkin jam can be prepared in a slow cooker. We will give a basic recipe for jam, but if desired, you can include additional ingredients in the composition, for example, berries (raspberries, strawberries, etc.) or fruits (apples, pears).

1 kg peeled pumpkin;
700 gr. Sahara;
0.5 teaspoon of citric acid.

Peel the pumpkin and cut the pulp into cubes. The cubes should not be too large, with a side length of about 1 cm. If you prefer jam, you can grate the pumpkin.

Place the chopped pumpkin in a bowl, add sugar and leave for several hours. During this time, enough juice should be released so that the sugar turns into syrup. Add citric acid to the syrup and stir.

If your multicooker has a “jam” mode, then, of course, you need to use it. But many models do not have this function, so you can select the “extinguishing” function. In this mode, the jam does not boil, but simmers at a temperature close to boiling and, thanks to this, the jam turns out perfectly. Needs to cook within an hour.

In an hour the jam will be ready. If you plan to eat it right away, simply pour it from the bowl into a jar. For long-term storage, after finishing cooking, turn on the “steaming” mode for 1 minute so that the jam boils. Pour the hot mixture into sterilized jars and immediately seal. This product can be stored well at room temperature for a year.