The best recipes for making pumpkin jam for the winter: with honey, lemon, dried apricots, apple and other additives

Pumpkin is a parting gift from the generous autumn, a hypoallergenic and low-calorie vegetable. It is versatile in preparation and can be combined with various fruits and vegetables. From the article you will learn how to prepare pumpkin jam for the winter at home, how to store it correctly and how to choose the right ingredients.

Pumpkin jam - a simple recipe

It will take about one hour to make a classic preparation on the stove. It can also be prepared in the oven or slow cooker.

Ingredients:

• 1.5 kg pumpkin pulp;
• 1 kg sugar;
• 1/3 tsp. citric acid or freshly squeezed lemon juice.

Preparation:

1. Cut the pumpkin pulp into pieces no larger than 0.5 cm.
2. Place them in a saucepan along with sugar and leave for 5-6 hours, stirring occasionally. The pumpkin should release a lot of juice during this time, so do not add water.
3. Then place the pan on the stove and cook in a covered pan for about half an hour until all the pieces are softened.
4. After this, add citric acid.
5. Mash the resulting mass with a fork, or better yet, grind it with a blender.
6. Boil until the mixture thickens.
7. Transfer the hot jam into sterile jars and close for the winter.

For this preparation, choose well-ripened, or better yet, overripe fruits of sweet pumpkin varieties. They should be soft and juicy.

In a slow cooker

A recipe for a slow cooker, where the jam will definitely not burn, will cook well and will have the correct consistency.

Ingredients:

• 1.4 kg pumpkin pulp;
• 400 g sugar;
• 2.5 multi-glasses of water;
• 4 g citric acid.

Preparation:

1. Cut the pumpkin pulp into pieces, put it in a slow cooker and add water.
2. Cook on the “Baking” mode for 30 minutes.
3. Remove from the multicooker bowl and grind by rubbing through a sieve or blender.
4. Return the pumpkin mixture to the slow cooker.
5. Add sugar and citric acid, stir well.
6. Set the baking mode to 45 minutes again.

If desired, add saffron, cinnamon, zest to the finished dessert - to taste.

Other pumpkin jam recipes

Pumpkin jam is complemented with other fruits, for example, seasonal apples or pears. Citrus fruits add their own zest to the taste.

Pumpkin jam with dried apricots

Ingredients:

• 1 kg pumpkin;
• 1 glass of water.
• 1 kg sugar;
• 2 handfuls of dried apricots;
• 1 lemon.

Preparation:

1. Peel the pumpkin, cut into pieces, cover with water and simmer until soft.
2. Steam dried apricots in hot water.
3. Wash the lemon and pass through a meat grinder, along with dried apricots and sugar. Add to the pumpkin and bring to a boil.
4. Grind with a blender and boil again.
5. Cook over low heat until the first signs of thickening.
6. Place in sterile jars and seal.

Pumpkin jam with dried apricots and walnuts

This recipe differs from the previous one in two nuances.

1. At the end of cooking, walnut kernels chopped with a knife are added.
2. You cannot roll up such jam - just cover it with nylon lids.

The proportions are the same as in the nut-free recipe. For the specified amount of food, take 1 cup of walnut kernels.

Read also:

How to make pumpkin marmalade at home: step-by-step instructions.

How to make delicious candied pumpkin.

How to make pumpkin juice without a juicer - the most delicious recipes.

Thick pumpkin jam with apples for the winter

Ingredients:

• pumpkin - 800 g;
• apples - 1.2 kg;
• granulated sugar - 1 kg;
• orange peels - 1/4 teaspoon.

Preparation:

1. Simmer the peeled pumpkin in a saucepan until it becomes soft.
2. Grind the vegetable until smooth with a blender or rub through a sieve.
3. For sour apples, remove seeds and peel. Simmer them too and bring them to a homogeneous mass.
4. Then place the apple and pumpkin mixture in a saucepan. Pour half of the sugar specified in the recipe there and stir well until smooth.
5. Boil over low heat, stirring constantly.
6. Add the remaining sugar at the end of cooking. Then add orange peels to the jam.

Roll the finished thick jam into sterile jars.

Pumpkin jam with lemons and oranges

This tasty and bright pumpkin preparation with citrus fruits is a real storehouse of vitamins and valuable microelements.

Ingredients:

• pumpkin - 250 g;
• orange - 1 pc.;
• lemon - ½ piece;
• sugar - 200 g;
• cinnamon - 1 stick;
• cloves - 3 pcs.

Preparation:

1. Cut the peeled pumpkin into large pieces.
2. Dry the orange, washed in hot water, with a napkin. Peel the citrus and cut into thin slices.
3. Repeat the same steps with lemon.
4. Grind the pumpkin cubes with an immersion blender until pureed.
5. Grind the orange with half the zest removed from it. Don’t throw it away, because it contains the most useful substances. But you shouldn’t add a lot of zest to the jam either because of the bitter taste.
6. Grind half a lemon in a blender. If desired, use the zest of this citrus fruit. This will make the jam as useful as possible.
7. Place the mixture in a saucepan and add sugar.Give it time to brew and release the juice. If within a few hours the fruits have yielded little juice, add 1-1.5 cups of boiled water to them.
8. After this, place the pan on low heat. Add cinnamon and cloves and bring to a boil. Cook for about 25 minutes.
9. Boil the jam until tender. When the preparation is ready, remove the spices and roll the product into sterilized jars.

Pumpkin jam with honey and persimmon without cooking

An amazing delicacy that is best prepared in small quantities and consumed as a vitamin supplement. This “raw” jam is stored strictly in the refrigerator.

Ingredients:

• a piece of pumpkin weighing 350-400 g;
• 1 large ripe persimmon;
• 1 tablespoon sugar;
• 1 tablespoon liquid honey;
• juice of half a lemon.

Preparation:

1. Line a baking dish with special paper.
2. Wash the pumpkin, dry with a paper towel, pour in lemon juice and sprinkle with sugar.
3. Bake at 180 degrees until done.
4. Cut off the rind and place the baked pulp in a blender bowl.
5. Add pieces of peeled persimmon and grind into a homogeneous mass. Then add honey and mix well.

Pour the finished jam into a small sterile jar with a nylon lid.

Pumpkin jam with bananas

The advantage of this recipe is its accelerated heat treatment, which preserves almost all the vitamins. However, this jam can be stored for only a short time in the refrigerator, in a jar with a nylon lid.

Ingredients:

• 1 kg pumpkin pulp;
• 2 ripe bananas;
• 2 cups sugar;
• 1 lemon.

Preparation:

1. Peel the pumpkin pulp from seeds and peel, cut into cubes and add sugar.
2. Pass the scalded lemon through a meat grinder and add to the pumpkin.Mix thoroughly and set aside for several hours until the vegetable releases its juice.
3. Now add the sliced ​​bananas. Grind the mixture with a blender until smooth.
4. Bring the resulting fruit and vegetable mixture to a boil and wrap it in sterile jars.

Pumpkin jam with apricot

Everyone is familiar with apricot jam. Try adding this berry to pumpkin and making jam.

Ingredients:

• 2 kg of ripe honey apricots;
• 1 kg pumpkin;
• 2 kg sugar;
• 1 glass of water;
• juice of one lemon.

Preparation:

1. Wash the pumpkin and apricots, remove all the peel and seeds from the pumpkin pulp, and remove the pits from the apricots.
2. Add sugar and set aside for several hours until a lot of juice comes out.
3. Then stir, pour in lemon juice (can be replaced with a pinch of citric acid).
4. Cover with water and cook until softened.
5. Grind the resulting mass with a blender until smooth.
6. Cook the jam until it thickens.

Roll the hot preparation into sterile jars.

With zucchini and citruses

You will get an interesting taste and additional benefits by adding zucchini to the pumpkin.

Ingredients:

• 1 kg pumpkin vegetable;
• 1 kg of zucchini;
• 1 piece each lemon and orange.

Preparation:

1. Chop the prepared vegetables. If the zucchini is old, be sure to remove all the seeds.
2. Pour water into a large saucepan and place on the stove with the pumpkin.
3. When the pumpkin mixture boils, add the zucchini and simmer until all the vegetables are softened.
4. Then remove the pan from the heat and wait for the vegetables to cool completely. Drain off the juice.
5. Pour boiling water over the citrus fruits and remove the zest. Squeeze out the juice and add it and sugar to the cooked vegetables. Grind all ingredients with a blender.
6. The jam will cook for about an hour over medium heat. Do not cover the pan with a lid.

From pumpkin, apples and viburnum

This preparation has a piquant taste and a beautiful ruby ​​color. The beneficial properties of viburnum will also be a bonus.

Ingredients:

• 1 kg pumpkin;
• 2 kg of ripe apples;
• 1 kg viburnum;
• 1 glass of water;
• 3 kg sugar;
• citric acid on the tip of a knife.

Preparation:

1. Peel the pumpkin and apples and cut into pieces.
2. Place the ingredients in a saucepan or thick-walled saucepan.
3. Cover with water and simmer until the pumpkin is soft.
4. Puree the ingredients in a blender. It is permissible to do this with a fork, but be sure to rub it through a sieve afterwards.
5. Wash and dry the viburnum berries. Then pass them through a meat grinder, rub through a sieve and mix with the pumpkin-apple mixture.
6. Add citric acid.
7. Place on the fire and bring to a boil.
8. Add sugar, mix well and cook for 20 minutes over low heat, stirring constantly.

While the jam is hot, put it in jars and roll up.

Rules for storing pumpkin jam

Classic pumpkin jam is stored in a dark place at room temperature for 1-2 years. In cool cellars - up to 3 years. Types of jam with slight heat treatment are stored in the refrigerator for a short time.

Pumpkin jam - useful tips and tricks

Some useful recommendations from experienced housewives:

1. Determine the thickness of the jam with a wooden spatula. To do this, they run it along the bottom of the pan from edge to edge. If during this process the “grooves” formed flow down slowly, and the trace from them does not disappear within 10 seconds, then the jam is of the correct consistency.
2. Another way to check thickness is with a plate from the freezer. A little jam is dripped onto a cold dish. An indicator of the readiness of the dessert is that the mass does not spread.
3. Cinnamon sticks are much more fragrant than the ground spice from the bags. Therefore, it is better to grind the spice yourself immediately before preparing the dessert. Then you will need a third less of it than in the recipe, and the aroma will be more intense.
4. If the pumpkin is not a bright enough shade, the jam will turn out light or greenish. To give it a beautiful appetizing color, use natural dyes. The ideal option is juices, for example, beetroot or cherry. A good natural dye is also obtained from chokeberry.
5. Jam in an open jar will not become moldy if you sprinkle it with powdered sugar.

Conclusion

Pumpkin jam is prepared with various vegetable and fruit additives, as well as nuts and spices. It is difficult to overestimate the content of vitamins and microelements of this delicacy. Jam is added to porridge, eaten with pancakes and toast, added to homemade cakes and simply eaten with a spoon with tea or coffee.