Pumpkin jam - one spoonful of rapture

You can prepare sweetness from any garden or vegetable garden harvest. One such culinary result is pumpkin jam. No effort, minimum cost, just combine the pulp of the berry with sugar and, voila, a half-liter jar of delight on your table. 90% of the pumpkin composition is water, which means that it perfectly absorbs the juice and aroma of all nearby ingredients. Therefore, pumpkin can be successfully closed with a variety of fruits and berries. A pumpkin jam recipe will help you process raw materials using a regular saucepan or multicooker, if available.

The melon culture is saturated with useful elements through and through. When introducing it into your diet, do not focus only on its pleasant taste. Pumpkin has a positive effect on vision, digestion, blood circulation and immunity. The pectins that make up the fruit remove cholesterol, toxins and even radioactive substances. Vitamins A, B, C, D, PP, T, iron, potassium, calcium and other substances fill the body with energy and normalize metabolism. You should definitely eat at least one pumpkin dish, including jam.

Classic pumpkin jam

For those who ask the question: "How to make pumpkin jam?", A detailed simple recipe is provided without any impurities and complications. The ingredients contain 1 kilogram pumpkin and sugar, as well as 1.5 glasses of water.

Preparation:

1. Dissolve sugar in boiling water, thus obtaining a syrup for cooking the fruit.
2. Remove the skin from the pumpkin and discard the seeds.
3. Cut the pulp into 2cm cubes.
4. Pour slices into syrup and cook until tender.
5. Pour the hot pumpkin mixture into sterile jars and seal tightly. It is not necessary to wrap and turn over. Just let it cool and put it in the pantry, and in winter taste the sweet pulp with tea.

The readiness of the jam is determined by its brown color.

Pumpkin jam in a slow cooker

Why not take advantage of modern kitchen equipment to make cooking easier? Pumpkin jam in a slow cooker is the fruit of such a culinary creation. It will need 800 grams of pumpkin, a pound of granulated sugar. Half a teaspoon of ginger root powder, a few grams of citric acid, and a large spoonful of water will help to saturate with unusualness. Cooking in a slow cooker is not difficult, so you can add an apple or some other fruit. For pumpkin and apple jam, you need one apple.

Preparation:

1. Wash the apple, cut into cubes, removing the seeds. You do not need to remove the peel, because it contains a lot of useful elements. Place the fruit in a multicooker bowl.
2. Remove the peel and seeds from the pumpkin, cut into medium-sized cubes. Pour them over the apple and cover with sugar.
3. Stir the ingredients, add the lemon and ginger... Give time for 1 hour to brew in this state for future pumpkin jam.
4. As soon as the mixture is in an abundant amount of liquid, set the timer for 1 hour with the item "Extinguishing". If the pumpkin is dense in structure, stir it when stewing. If the berries are insufficiently cooked during this time, the time should be increased by another 20 minutes.
5. Take it out of the multicooker and enjoy the sweetness. The hot pumpkin-apple mixture can be put in jars and closed for the winter.

You can take any amount of sugar in this recipe, starting from your own preferences, the main thing is not to overdo it with citric acid.

Pumpkin jam with oranges

The sweet, sugary taste of pumpkin can be diluted with citrus fruits. Pumpkin jam with orange and lemon is an incomparable tea potion. For 1 kilogram, 1 orange and 1 lemon will go. 800 grams of sugar will help you turn raw ingredients into jam. In addition to acquiring a new branch of taste, the usefulness of the jam also increases. The abundant presence of vitamin C, ascorbic acid, fiber, antioxidants, beta-carotene fills the dish with even greater benefits.

Preparation:

1. A polyspermous, pleasantly yellow berry to get rid of seeds and rind. Cut the pulp into medium-sized cubes.
2. Peel the orange, remove the seeds and chop finely. Do the same with lemon, just leave the peel.
3. Mix the ingredients and cover with sugar overnight.
4. In the morning, put the future pumpkin jam with oranges and lemon on the stove, stirring to boil for 40 minutes.
5. Pack hot jam in jars and screw tightly with lids. Do not turn over and wrap up.

Pumpkin jam with dried apricots

Pumpkin jam with dried apricots is a recipe for the most delicious drug, for the creation of which you need 1 kilogram of pumpkin pulp and 0.3 kilograms of dried apricots. A pound of sugar will help to bring jam to life.
Preparation:

1. Wash, peel the pumpkin. Divide in half and discard seeds. Grate the pulp.
2. Turn dried apricots into thin straws.
3. Mix the pumpkin jam ingredients and cover with sugar for a few hours.
4. As soon as an abundant amount of juice is released, the tincture can be sent to the stove over low heat. While stirring the ingredients, bring to a boil. Turn off the heat and wait for the pumpkin mixture to cool on its own, then boil again. Repeat the procedure two times.
5. Place hot jam on jars and twist.

A pumpkin is considered ready if it has begun to turn into a puree mixture.

Video recipe for pumpkin jam with ginger

Some Tips for Canning Pumpkin Jam

1. Before starting work, be sure to wash glass jars with soda. Do not clean them with detergents, if they are not completely washed off, then the remaining particles will affect the storage of the food in the future.
2. Next comes the stage of container sterilization. This procedure is necessary to eliminate bacteria that can cause botulism. Sterilization is performed in the usual way for us, by placing the can on the kettle. When exposed to hot temperatures, all microbes die, a 5-minute treatment is enough. Modern methods offer sterilization of glass containers using ovens, microwave ovens. These options are also effective and acceptable in all families.
3. Any canning assumes two options: cooking the ingredients before entering the jar and sterilizing the jars with the contents of the ingredients later. The first method turns pumpkin into a mushy substance, which is just good for jam. If you want to keep the diced pumpkin pulp in its own form, then it is better to resort to the second option - sterilizing the jars with the contents.
4. Well, and the final stage: rolling up the lid. Even in the last decade, sealing was done only with tin lids using a seaming machine. Now there are many forms and types of jars with a neck with spirals for twisting the same lids. Storage in these vessels is no less reliable than with standard lids, and is most suitable for the preservation of jam.

Pumpkin jam for the winter is considered to be a compulsory preparation. After all, pumpkin is an inexpensive and affordable berry. In cooking, it is renowned as an easily processed fruit regardless of the dish. The resulting jam based on it with other fruits is so tasty and aromatic that having tried it once, you will return to it every year.