Pumpkin jam is delicious and healthy. It is not difficult to prepare pumpkin-apple jam for the winter, the main thing is to have several proven recipes in your arsenal.
Jam with pumpkin, orange and apple for the winter - a recipe with a photo
This jam is cooked in whole pieces. Thanks to the addition of the orange, the pieces do not boil over. From the specified amount of ingredients, you will get two 600 ml jars and one serving to take a sample. The recipe is quite interesting, despite its simplicity.
Ingredients:
- A kilogram of pumpkin pulp;
- 300 grams of apples;
- 1 orange;
- 850 grams of sugar.
How to make delicious pumpkin jam:
Peel the pumpkin from seeds, skins and fibrous pulp. Rinse, weigh. Cut into small cubes. It is best to use a vegetable cutter to make the cubes the same size. Well, to save time, of course.
Peel the orange from seeds, films and peel, cut and put on the pumpkin. Cover with sugar, stir.
Cover the saucepan with orange and pumpkin, leave for 5-6 hours. The sugar should melt completely.
Peel and seed apples, cut into pieces the same size as you used to cut the pumpkin. Add to a saucepan, stir and heat. Simmer, covered over low heat. After boiling, mark 40 minutes. Stir to prevent the jam from sticking and burning.
Pour hot jam into sterile jars and leave to cool. It will be possible to serve on the table after 12 hours. Put away for storage after complete cooling.
Pumpkin jam with apples - a quick recipe
From the specified number of ingredients, a 700 ml jar of delicious jam will come out. It will take 40 minutes to cook.
Ingredients:
- 500 grams of peeled pumpkin;
- 300 grams of peeled apples;
- 300 grams of granulated sugar;
- 3 tablespoons freshly squeezed lemon juice
- A quarter teaspoon of ground cinnamon;
- 200 ml of purified water.
Preparation:
Peel the pumpkin from seeds and peel, weigh. Cut into large cubes. Place the sliced pumpkin in a saucepan, cover with water, add ground cinnamon and cook over medium heat, covered, for 15 minutes. Then check the doneness of the pumpkin with a fork. It should be soft and easy to warm up. If the pumpkin variety is winter, it will take a little longer to cook.
While the pumpkin is cooking, prepare the apples. Peel and seed them, cut into small cubes and add to boiled pumpkin. Cover and cook for another 10 minutes, stirring occasionally.
Use a blender to puree boiled apple pumpkin. If you don't have a blender, use a potato pusher.
Add sugar and stir. Squeeze lemon juice and add to jam. Place the pot on the stove and simmer without a lid over low heat for 10 minutes after boiling, stirring constantly.
Place in sterilized dry jars and cover with lids. Turn upside down and cover with a blanket to let the jam cool slowly. After a day, the jam can be stored in a cool, dark place. Expiration date - 12 months from the date of manufacture.
Gummy pumpkin jam
A very interesting recipe for making pumpkin jam with apples for the winter.
Ingredients:
- A kilogram of hard apples;
- 800 grams of sugar;
- 2 lemons;
- A kilogram of pumpkin;
- 10 grams of ground cinnamon.
Preparation:
Only hard apples are suitable for this recipe. If you take soft ones that crumble, there will be no marmalade effect. The ingredients are based on peeled pumpkin and apples.
Wash the pumpkin thoroughly, peel it of seeds and peel, also removing all the fibrous pulp. Cut the pumpkin into small cubes and place in a saucepan. Pour 350 ml of purified water and bring to a boil over high heat. Then reduce the gas and cook the pumpkin pulp for 10 minutes until it becomes soft. Mix with a blender in mashed potatoes.
Peel the apples and peel, weigh and cut into small pieces of the same size. Wash the lemons and squeeze the juice. Place the apple slices in a saucepan with pumpkin and pour the lemon juice.
Cook for 15 minutes, then add sugar and ground cinnamon. Cook, stirring occasionally, for another 10 minutes, until all the sugar is dissolved.
Pour hot into sterile jars.
Apple-pumpkin jam with dried apricots
Delicious jam with dried apricots, apples, pumpkin and ginger. A treasure trove of vitamins! Perfect for making sweet cakes.
Ingredients:
- 200 grams of pumpkin pulp;
- 300 grams of peeled apples;
- 100 grams of pitted dried apricots;
- 150 grams of sugar;
- A tablespoon of water;
- 3 tablespoons freshly squeezed lemon juice
- A teaspoon of finely grated ginger root.
How to make apple and ginger pumpkin jam:
Soak dried apricots in hot water for half an hour in advance. Peel and seed the pumpkin, weigh. Peel and seed apples. Cut into small cubes. Drain the dried apricots and cut them into strips.
Put dried apricots, apples and pumpkin in a saucepan, add water and simmer under a lid over low heat. After boiling water, mark for 20 minutes.
Then use a blender to puree the mixture with sugar and ginger. Cook for another 20 minutes, covered. Remember to stir to prevent the jam from burning.
Add lemon juice to a saucepan and cook for another 15 minutes, covered. Now you will have to stir more often, as the jam will become thicker.
When the cooking time is up, immediately pour the hot jam into dry sterile jars and seal with airtight lids. Cool at room temperature and store in a cool dry place out of sunlight.
The addition of ginger makes this jam not only flavorful, but incredibly healthy as well.
The easiest recipe for pumpkin and apple jam for the winter
A kilogram of apples and pumpkins per kilogram of sugar. Easy to remember, even easier to cook. The most ordinary recipe without frills.
Ingredients:
- A kilogram of sugar;
- 200 grams of apples;
- 800 grams of pumpkin.
How to make pumpkin jam in stages:
Wash the pumpkin, cut into pieces. Remove fibers and seeds, cut off the peel. Cut into large cubes and place in a heavy-bottomed saucepan.
Peel apples from seeds and peel, also cut them into large pieces. Add sugar, stir and refrigerate overnight. During this time, the pumpkin and apples will produce juice.
Boil the jam for 30 minutes, then pour into dry sterile jars.
Diet pumpkin jam with apples and oranges
Take a pumpkin for making jam of sweet varieties, apples too.
Ingredients:
- 2 kilograms of pumpkin pulp;
- 400 grams of apples;
- 2 oranges;
- 400 grams of sugar.
How to make pumpkin jam with apples for the winter:
Wash the pumpkin, peel, remove the seeds, weigh. Cut into small cubes. Wash the apples, peel and remove the seeds. Weigh and cut into cubes too.
Place the pumpkin and apples in a heavy-bottomed saucepan and toss. Squeeze the juice out of the oranges and pour over the pumpkin. Add sugar, stir again and put on fire. Cook, stirring occasionally, over medium heat for half an hour, or until thick as desired.
Pour the jam hot into the jars and immediately seal tightly.
Pumpkin and apple jam with citrus
Look out for oranges and lemons when shopping. They must have a thin skin.
Ingredients:
- A kilogram of pumpkin pulp;
- A kilogram of sugar;
- Large lemon;
- Large orange;
- 500 grams of apples.
How to make pumpkin and apple jam step by step:
Remove seeds, skins and fibers from the pumpkin. Weigh and cut into small cubes. By adding orange and lemon to this jam, the cubes will remain intact and will not fall apart.
Rinse the lemon and orange thoroughly with a brush, pour over with boiling water. On a fine grater, remove the zest from both citrus fruits without touching the inner white layer.
Squeeze the juice from the lemon and orange, remove the seeds. Pour into pumpkin cubes and let sit for half an hour. Cover with sugar and leave for about an hour.
Peel and cut the apples into cubes the same size as the pumpkin. Combine and place over medium heat. After boiling the liquid, reduce the heat and cook over low heat, stirring occasionally, for 30 minutes.
Spread hot in sterile jars, seal tightly.
Helpful hints:
- Hard pumpkin skins are much easier to cut when you cut the pumpkin into small pieces.
- If you want to add lemon or orange zest to pumpkin jam, wash the citrus first, and then pour over with boiling water.
- You can add cinnamon, nutmeg, and cardamom to pumpkin jam.
- To keep the pumpkin jam cubes from losing their shape, sprinkle them with lemon juice and leave for a couple of hours.
- If you don't have a blender, you can spin the pumpkin with apples in a meat grinder, and then cook the jam.
- In order not to add water to pumpkin jam, peel it, cut into small cubes, cover with sugar, stir and leave for 6 hours, covered with a lid. The pumpkin will give a large amount of juice.
- The jam must be poured hot into dry sterile jars and sealed with dry sterile tin lids. Pumpkin-apple jam, closed under nylon lids, is stored in the refrigerator for no more than 3 months.
- For cooking, use only firm pumpkin pulp. The skins, seeds and fibrous parts of the pumpkin are not suitable for cooking.
- Apples for jam take sweet and sour varieties. Desirable those that ripen in the fall.
- It goes well with apple-pumpkin jam and walnut. If you add 80 grams of nuts to a half liter jar, you get the original taste.
- Use a heavy-bottomed saucepan, pressure cooker, or multicooker to make the jam so that it warms up evenly.
How to sterilize jam jars
The preservation of the jam directly depends on how well the jars are sterilized. It is important that the jam is placed in dry sterile jars. Therefore, the best sterilization method for jam is oven sterilization. The only drawback of this method is that the lids with rubber seals will have to be sterilized and dried separately, as the rubber bands will dry out and burst in the oven.
Wash the jars thoroughly with laundry soap and baking soda, using a new foam sponge. Then put the jars in the oven with the neck down, set the temperature sensor to 120 degrees. Once the oven is at the correct temperature, mark for 15 minutes. This time will be enough to sterilize cans up to 700 ml. It is not worth rolling jam into large jars, since after opening it is stored in the refrigerator for no more than a week. Then mold appears, and such jam is not suitable for food.
Wash the lids separately with laundry soap and soda, rinse thoroughly. Screw-on tin lids can be sterilized with cans in the oven, while plastic and tin lids with rubber bands need to be sterilized in boiling water for 3 minutes. Then place them on an ironed waffle towel and pat dry.
