To make aromatic pumpkin jam, choose summer varieties. Their pulp is more tender, soft. If desired, you can add candied fruits, dried fruits, citrus fruits and even nuts to pumpkin jam.
It is necessary
-
- For pumpkin and orange jam:
- - 1 kg of pumpkin;
- - 1 orange;
- - 800 g of sugar.
- For pumpkin jam:
- - 4 kg of pumpkin;
- - 1.5 kg of sugar;
- - 2 glasses of water;
- - 2 pieces of carnations;
- - 2 sticks of cinnamon;
- - 150 g of walnuts.
- For pumpkin and viburnum jam:
- - 500 g pumpkin;
- - 500 g of viburnum;
- - 1 glass of water;
- - 1 kg of sugar.
Instructions
Step 1
Pumpkin Orange Jam Peel the orange peel, remove the seeds and cut into small pieces. Peel and dice the pumpkin as well. Combine the orange and pumpkin, transfer to a saucepan and cover with sugar for 8-12 hours. Instead of an orange, you can put 2 lemons in this jam.
Step 2
Stir the mass. Bring to a boil over low heat and simmer for 20-30 minutes, stirring occasionally. Pour the finished pumpkin jam into sterilized jars. Cool and store in a cool place.
Step 3
Pumpkin Jam Coarsely grated pumpkin, peeled and peeled, or chop finely. Cover the pumpkin with granulated sugar and put on low heat. As it slowly warms up, juice will be released from the pumpkin. Bring to a boil and add cinnamon. Leave the mixture on the fire until the syrup is boiled down and the pumpkin becomes transparent. Remember to stir the jam from time to time.
Step 4
Take out the cinnamon sticks. Rub the jam through a sieve or puree in a blender. Add cloves. Put the mass on the fire again. While stirring constantly, cook the jam until jelly-like for about 10-15 minutes. Chop the walnuts into crumbs. A couple of minutes before the end of cooking the jam, add the nuts and stir. Store ready-made jam in the refrigerator.
Step 5
Pumpkin and Viburnum Jam Rinse the viburnum berries under cool running water. You do not need to remove the berries from the brushes. Place the viburnum in a colander, shake gently. Blanch the viburnum over steam for 5 minutes. While still hot, rub the berries through a sieve.
Step 6
Peel the pumpkin, remove the seeds. Cut the pulp into small cubes. Transfer the pumpkin to a saucepan, add about 1 cup of water and simmer over low heat until tender. The pumpkin should be soft. Also rub it through a sieve.
Step 7
Mix the grated viburnum and pumpkin puree. Put the mixture on fire and bring to a boil. Add sugar in a thin stream, stirring with a wooden spoon. Boil the jam over low heat for about half an hour. Make sure it doesn't burn. Immediately pour the finished jam into a sterilized jar and close the lids.
