Pumpkin jam is a jar with amber stones, a bowl with mother-of-pearl beads, a plate with gold embroidery. If you have not prepared such a treat yet, be sure to stock it up.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The pumpkin is excellently kept in its natural form. However, not everyone has the opportunity to store ten to one and a half orange balls in an apartment. Therefore, city housewives often prefer canning pumpkin. And one of the best options for preserving it for the winter is pumpkin jam. Those who have not yet tried such a jam should definitely cook several jars of amber delicacies. At least for the sake of experiment. Cook and make sure that the pumpkin jam is fragrant, tender and without the specific smell that raw pumpkin has.
To cook the jam, it is necessary to take not quite ripe fruits. They are rubbed on a coarse grater or cut into cubes, slices or sticks. For additional aroma and taste, apples, citrus fruits, sea buckthorn or currants are added to it - in general, any berries and fruits with a pronounced sour taste. The principle of cooking jam is no different from other types of jam. It can be cooked in one go for 30-60 minutes or in several stages so that the pumpkin is soaked in syrup.
As practice shows, pumpkin jam is used even by those who do not like pure pumpkin. Absolutely everyone eats this delicacy with pleasure: if you do not announce the composition of the sweetness. The average average eater will never guess that the main ingredient of the treat is the unrecognized beauty of pumpkin.
- Caloric content per 100 g - 164 kcal.
- Servings - 2 x 500 ml cans
- Cooking time - 4 hours
Ingredients:
- Pumpkin - 1 kg
- Orange - 1 pc.
- Sugar - 1 kg
Step by step cooking pumpkin jam:
1. Peel the pumpkin, cut out the seeds and remove the fibers. Then wash and place on a wire rack to dry well. Then cut into cubes and place in a cooking pot.
2. Wash the orange, scraping the peel well. during the growth of the fruit, the skin is often treated with chemicals. After that, cut the orange to the same size as the pumpkin and send it to the pan to the orange beauty.
3. Cover the food with sugar and leave for 2-3 hours.
4. After this time, the sugar will melt and syrup will form in the saucepan.
5. Place the pot on the stove and boil. Reduce heat and simmer for about 30-40 minutes.
6. Sterilize jars in the oven or over steam. Let them dry completely and put jam in them. Seal with sterilized lids and store in a dry place. Usually jam is stored for a long time, but it happens that it starts to ferment. In this case, prepare sugar syrup in the amount of 30-35% of the total amount of jam. Boil the jam and mix with new syrup. Boil for a few minutes and refill it in new sterilized jars. If you store the jam undercooked or with a little sugar, mold will form on it. It must be carefully removed, boiled for 3-5 minutes and repackaged in dry jars.
Advice: according to the same recipe, you can make jam, then grate the pumpkin, squeeze the juice from the orange slices, and grate the zest on a fine grater.
See also a video recipe on how to make pumpkin jam.
