How to properly make pumpkin jam: the most delicious winter recipes with various additives

Want to make pumpkin jam for the winter? From this article you will learn which type of pumpkin is best and you will understand how to choose fruits from which the jam will be sweet and tasty. You can also make jam on the stove and in a slow cooker.

By combining pumpkin with other ingredients, you can create a variety of jams that will warm you up during the cold winter.

Selection and preparation

Before making pumpkin jam, make sure you choose the right main ingredient. This is important because not all pumpkins are suitable for jam.

Variety

The Butternut variety is most suitable for making pumpkin jam. It is shaped like a pear. It has the most delicate pulp with subtle nutmeg notes. But other varieties can be used. However, the butternut variety has tender flesh, so it is used more often.

Note! For jam, it is best to take an older pumpkin so that it is not watery and does not boil over.

Suitable fruits

For cooking, use orange-colored pumpkin; these varieties have the most spicy pulp. Also choose ripe pumpkin with bright flesh, as it is sweet and has a long shelf life.

Treatment

Before processing the pumpkin for jam, wash it and cut it into 4 pieces - this will make it easier to clean. Next, clean out the seeds and cut the remaining pulp into cubes.

Simple pumpkin jam

To treat yourself to something tasty in winter, make simple pumpkin jam. It can be stored for a long time without losing its taste.

Jam in a pan

To prepare jam in a saucepan you will need:

• glass of water;
• 1.5 kg sugar;
• pumpkin weighing 1 kg.

Preparation:

1. Pour water into a saucepan and pour half of the prepared sugar into it.
2. Peel the pumpkin and cut into cubes.
3. Dip the cut pieces into syrup made from water and sugar.
4. When the syrup boils, cook for 4-5 minutes over medium heat, then leave the contents of the pan to cool.
5. Add the remaining sugar and cook for another 2-3 minutes.
6. Cover the pan with a lid and leave to steep for 7-8 hours. After this, cook until done and cool so that you can pour the jam into the jar cold.

Store in the refrigerator.

Jam in a slow cooker

For this recipe you will need two ingredients:

• pumpkin (500 g);
• sugar (280 g).

Preparation:

1. Peel the pumpkin from peel, seeds and fibers. To make the jam homogeneous, grate the pulp as finely as possible using a grater or blender.
2. Place the grated mixture in a slow cooker and add sugar. To let the pumpkin release its juice, leave the mixture for an hour.
3. Add 2 tbsp. spoons of water and cook in the “Cooking” or “Steam” mode for an hour.

To make the jam as homogeneous as possible, additionally grind it with a blender 15 minutes before the end of cooking. Store in a jar with the lid closed.

Recipes with additional ingredients

Berry, fruit and citrus ingredients will help diversify pumpkin jam. They will add a pleasant aroma and make the jam more tasty.

Pumpkin-apple jam

To prepare you will need:

• 1 kg pumpkin;
• 1 kg apples and sugar;
• 2 glasses of water.

Preparation:

1. Peel the pumpkin and apples, remove the seeds, cut the pulp into pieces.
2. Boil the apple peels over low heat for 20-25 minutes.
3. Strain the apple peel liquid into the chopped pumpkin and apples and cook until they are soft.
4. Use a blender to achieve a smooth consistency, but if you prefer your jam to have some fruit pieces, no blending is necessary.
5. Sprinkle the resulting mixture with sugar and add lemon juice for taste.
6. When the sugar is completely dissolved, turn the heat to low and cook, stirring, until the liquid has evaporated.

Store jam in sterilized, sealed jars.

Pumpkin jam with oranges

The recipe is simple and requires minimal preparation time. For it you will need:

• 1 kg pumpkin;
• 1 orange;
• 850 g sugar.

Preparation:

1. Process the orange and pumpkin. Peel them and remove the seeds so that the jam does not turn out bitter.
2. Pass through a meat grinder and mix with sugar.
3. Stir the mixture until the sugar is completely dissolved.
4. Place the jam in jars and store refrigerated.

The taste of the jam will be more juicy if you let it brew longer.

Pumpkin jam with quince

For quince jam use:

• 1 kg pumpkin;
• 500 g quince;
• 500 g sugar.

Preparation:

1. Peel the pumpkin. Cut it so that the pieces are shaped like orange slices.
2. Wash the quince and cut it also, cutting out the core and seeds.
3. Cover everything with sugar and leave for 2 hours so that the fruits release juice.
4. Simmer for 30 minutes.
5. Pour into jars.

Pumpkin jam with viburnum

For healthy pumpkin jam with viburnum, prepare:

• 500 g pumpkin;
• 500 g viburnum;
• 1 kg sugar.

Preparation:

1. Simmer the peeled and chopped pumpkin in water until it becomes soft. Use a blender to puree it.
2. Rinse the viburnum and rub through a sieve.
3. Mix the pureed berries with the puree and bring to a boil.
4. Add sugar, stir and cook over low heat for 1 hour.
5. Pour into jars and cover with lids.

Pumpkin and nut jam

You will need:

• 1 kg pumpkin;
• 1 kg sugar;
• 1 cup shelled walnuts;
• 2 glasses of water.

Preparation:

1. Peel the main ingredient and cut into cubes.
2. Dissolve the sugar over low heat, bringing it to a boil and pour it into the chopped pumpkin. Leave it overnight.
3. Strain the syrup, leaving the pumpkin in the pan.
4. Bring the syrup to a boil and pour back into the pumpkin. Leave it for another day so that it is well soaked.
5. Boil the syrup together with the pumpkin pieces for 5 minutes.

When the jam has cooled, add walnuts and close the jars well.

Pumpkin jam with dried apricots

• 250 g dried apricots;
• 1.5 kg pumpkin;
• 700 g sugar;
• lemon juice - 3 tablespoons.

Preparation:

1. Soak the dried apricots in boiling water and then cut them.
2. Peel the pumpkin, cut it and cook until tender. Grind with a blender.
3. Add 700 g of sugar, chopped dried apricots and 3 tablespoons of lemon juice.
4. Cook over low heat for 25 minutes.

Pumpkin jam with plum, lemon and rum

For pumpkin jam made from plum, lemon and rum you will need:

• 350 g pumpkin;
• 1 kg plum;
• 700 g sugar;
• half a lemon;
• 1 glass of rum.

Preparation:

1. Peel the plums and cut into quarters.
2. Add sugar and a glass of rum. This will make the jelly tasty and last longer.
3. Leave the plum to sit overnight to release its juice.
4. Cook the plums with sugar over medium heat for an hour.
5. Peel the pumpkin and cut it into cubes, add to the plum along with thinly sliced ​​lemon.
6. Boil the jam for 50 minutes, then pour into jars.

Pumpkin jam with citrus and cinnamon

For the spiced cinnamon jam, prepare:

• 700 g peeled pumpkin;
• 0.5 kg granulated sugar;
• 1 lemon;
• 1 teaspoon of citric acid;
• 3 cinnamon sticks.

Preparation:

1. Grind the pumpkin pulp and lemon along with the peel with a blender.
2. Add sugar and citric acid.
3. Let it brew for 10 minutes, then boil over heat.
4. Boil for half an hour, place in jars.

Lemon-ginger pumpkin jam

Pumpkin jam with ginger is not only a delicious dessert, but also a great way to cope with a cold.

To prepare 2 liters of this jam, you will need:

• 1.5 kg pumpkin;
• 2 lemons;
• 2 oranges;
• 100 g ginger root;
• 800 g sugar;
• 1 teaspoon cinnamon;
• 1 liter of water.

Preparation:

1. Cut the citrus into slices and remove the seeds.
2. Chop the pumpkin pulp, peel the ginger and grate it.
3. Place the citrus, ginger and pumpkin in a saucepan. Mix with cinnamon and sugar, add water.
4. Cook until the pumpkin is soft.
5. Grind the resulting mixture with a blender. Continue cooking for another 50-60 minutes until the contents of the pan become thick.
6. Pour the jam into jars.

How to roll into jars

To preserve for the winter use:

• 240 g granulated sugar;
• 2 liters of water;
• 5 g allspice;
• 5 g cloves;
• 1.5 kg pumpkin pulp;
• 60 ml vinegar.

Cooking method:

1. Cook the syrup by mixing granulated sugar, water, allspice and cloves.
2. Cut 1.5 kg of pumpkin pulp into small pieces and add to the syrup being prepared.
3. Cook over medium heat until the pumpkin pieces are soft.
4. Add vinegar and remove from heat immediately after boiling.

Pre-prepare the jars into which you will pour the jam - rinse them with baking soda and boil.Then spread the jam, screw the jars and put them in a warm place, after turning them upside down.

Once cooled, store jars refrigerated.

Read also:

The best recipes for making pumpkin jam for the winter.

How to make pumpkin marmalade at home.

How to make delicious candied pumpkin.

Cooking tips

Preparing pumpkin jam takes a long time, sometimes the mixture is infused for a day. However, this delicacy is simple to make and can be stored fresh for a long time at room temperature.

1. To check if the jam is ready, lift it with a spoon and drop a little onto a cold plate. Tilt it - if the jam does not crawl across the plate, then it is ready. Remove the pan from the heat.
2. If you don't have a sweet tooth, add less sugar than indicated in the recipe.
3. If you are using a pumpkin that is not sweet enough, add more sugar.
4. To grind ingredients, use a meat grinder, blender or grater. It depends on what consistency you want your jam to be.
5. In jam, pumpkin is best combined with citrus fruits, nuts, apples, honey, ginger, cloves and many other spices.

Conclusion

Pumpkin is not only healthy, but also very tasty. Various dishes are prepared from it, the sweetest of which is jam. It is consumed not only with tea or bread; pies are also baked using jam as a filling.

This jam will keep at room temperature, but it is better to put the jars in the refrigerator. This way your jam will be stored for a long time without losing its taste.