Pumpkin jam with orange and lemon - 5 recipes with photos step by step

Pumpkin jam is a delicate, aromatic, amber-colored dessert that many housewives love to prepare. Pumpkin is not only a colorful vegetable, but also a very healthy product: it contains rare vitamin T and a lot of microelements. The most delicious jam is made from nutmeg pumpkin varieties. The shape of this fruit resembles a bottle. Pumpkin itself is sweetish and has a unique taste, while the jam can be made original with the help of other vegetables and fruits, as well as spices.

Winter pumpkin and orange jam

The jam is incredibly aromatic and original if you make it from pumpkin with the addition of orange and lemon. We recommend making this sweet preparation at home and appreciating its amazing taste.

How to cook the most aromatic butternut squash jam with orange and lemon for the winter

nutmeg pumpkin (pulp) – 620 g;
large orange – 1 pc.;
large lemon – 1 pc.;
cloves in buds - 3-4 pcs.;
granulated sugar – 370 g.

When starting to prepare the jam, we prepare the butternut squash pulp by cutting off the peel and scraping out the seeds and fibers. Now we grind the vegetable on a grater or grind it in a food processor or blender.
Immerse the orange and lemon in boiling water for a couple of minutes, then chop them in the same manner as the pumpkin. If you don’t have kitchen appliances, you can simply chop the citrus fruits as finely as possible.
Now we combine the prepared ingredients in a container for making jam, add sugar and mix.
Let the mixture sit for a couple of hours, after which we place the container on the stove and heat it with continuous stirring until it boils and all the sweet crystals dissolve.
Now reduce the heat to the lowest setting and cook the delicacy, stirring occasionally, for eighty minutes. At the end of cooking, throw the clove buds into the sweet mass and let it simmer for another five minutes.
We package the finished aromatic jam into sterilized jars prepared in advance, seal them with boiled lids and leave them under the “fur coat” for self-sterilization and gradual slow cooling.

How to make jam from apples, pumpkin and lemon and orange zest for the winter

nutmeg pumpkin (pulp) – 620 g;
apples (already peeled) – 480 g;
filtered water – 115 ml;
orange zest – 35 g;
lemon zest – 15 g;
granulated sugar – 615 g.

Making pumpkin jam with apples and zest is just as easy as making citrus pulp. To do this, as in the previous case, we prepare the vegetable pulp and grind it in any available way as finely as possible. We prepare the apples in the same manner. They must first be peeled and entrails removed, and only then can you start chopping them.
Now combine the pumpkin and apple pulp, pour in some water, add granulated sugar and mix.
Place the container with the mixture on the stove and cook the jam, stirring frequently, for thirty minutes.
Add orange and lemon zest immediately after the delicacy boils.
We package the finished jam in a prepared sterile container, seal it tightly and turn it upside down under the “fur coat” until it cools completely.

Dear readers, the “pumpkin” season is in full swing - we cook, steam, stew, bake with pumpkin - so tasty and healthy. A few days ago I published a selection of recipes “Delicious dishes from pumpkin”, if you don’t know what you can cook deliciously from it, I advise you to look at these recipes.

And today I have for you a recipe for my favorite pumpkin jam with oranges and lemon. Of course, everyone’s tastes are different, but it seems to me that this jam simply cannot help but please... Lemon adds a subtle sourness, and oranges add aroma and their own unique taste.

It is better to choose pumpkin with orange flesh, sweet. I have the “Candy” variety - sweet and juicy. This variety is simply ideal for making jam, marmalade, and jellies.

Top 11 recipes for step-by-step preparation of pumpkin jam with dried apricots

Pumpkin jam with dried apricots according to a step-by-step recipe is a great way to please your loved ones during the cold season. The preservation is not only rich in taste, but also beautiful in appearance - the orange color will certainly lift your spirits. It is also a storehouse of vitamins that can support the immune system during the cold season.

Features of preparing pumpkin jam with dried apricots for the winter

Pumpkin jam is a capricious product that can easily be spoiled if you don’t know it. Even when prepared according to all the rules, it does not always please with its taste. The fact is that even the best and most delicious fresh pumpkin can give unpredictable results. Therefore, it is better to make sure in advance that the vegetable will be tasty in a canned state.

As practice shows, sweet pumpkins collected in your own garden, with large walls and a bright orange color, are better suited for this purpose.

Preparation of products and containers

Each recipe requires a ripe pumpkin, without any signs of rotting. The peel is trimmed, all existing seeds and slimy parts are removed. Wash thoroughly and cut into pieces 2-3 centimeters in diameter. There is no point in making them big, as they can turn into mush during the mixing process.

The dried apricots should be juicy, soft and rich orange in color. Varieties with seeds and hard parts are not suitable; dried stalks should not be allowed to enter. Dried apricots are thoroughly washed with boiling water and dried in the open air or in the oven.

It is important to properly sterilize jars. The oven method is suitable - place the containers and leave for 15 minutes.

You can also use a regular kettle (place the jar with the neck down on the spout from which steam comes out), or sterilize it in the microwave.

In any case, sterilization is mandatory, since the jam will instantly swell if microbes remain in the products or on the walls of the containers.

How to make pumpkin and dried apricot jam at home?

There are several simple recipes for preparing food for the winter.

Classic recipe for the winter

For the classic recipe you will need a few ingredients. Taken:

2 kilograms of pumpkin;
800 grams of dried apricots;
1 kilogram of sugar.

The pumpkin is washed, fibers and seeds are removed, and the peel is peeled off. Cut into small pieces and sprinkle with sugar. Leave for 2 hours until juice appears. Dried apricots are washed, dried and chopped. Boil pumpkin with sugar juice for 20 minutes in a saucepan over low heat, add dried apricots and simmer for another half hour. The composition is placed in pre-sterilized jars and screwed.

With orange

A recipe with orange will fill the whole room with wonderful aromas and help your immune system survive the cold season. In addition to the main list of ingredients, you will need orange juice and zest. During the cooking stage, orange slices are added, and the zest is added at the very end.

With lemon

The recipe with lemon is similar to the standard one. The juice of one lemon is poured in 5 minutes before the jam is ready. It is rolled into jars while hot.

With walnuts

The walnuts are peeled, the rest is taken out and crushed. A special combine is used for this purpose. The main thing is that no solid parts get in, otherwise the jam will be spoiled. Walnuts are added five minutes before cooking. They can also be added to the previous recipe.

With ginger

Grate the ginger on a fine grater (you will need no more than one root of 50 grams per 2 kilograms of fresh pumpkin). It is added to the sweetness of tea 10 minutes before it is ready. It is important not to overdo it with the ingredient, as it can give unnecessary bitterness.

Multicooker recipe

A slow cooker will help preserve as many vitamins as possible in fresh vegetables and dried fruits. You will need:

1.7 kilograms of pumpkin;
300 grams of dried apricots;
50 grams of lemon juice;
700 grams of sugar;
3 glasses of water;
1 packet of vanillin or vanilla sugar.

First, a syrup is made from water and sugar. To do this, turn on the “Stew” mode in the multicooker and add water and sugar. The output should be a thick syrup.

Next, the pumpkin is washed and cut into cubes, placed on the bottom of the multicooker. Dried apricots are cut into strips and added to the mixture.

Next, put it in the stewing mode for at least 90 minutes; before the end of the procedure, lemon juice is poured in and sugar is added.

No-cooking option

The jam contains a lot of vitamins without cooking, and it has a rich and unusual taste. The cooking algorithm is as follows:

Peel the pumpkin and cut it into 3-centimeter pieces;
1 lemon and 1 orange each, cut into large slices, the peel is not removed;
pass all products through a meat grinder;
add granulated sugar and cinnamon.

The resulting composition is not rolled up, it is simply transferred to jars and placed on the bottom shelf of the refrigerator. This raw jam can be stored for up to 2 months.

With citric acid

The recipe with citric acid will delight you with a rich lemon taste. In this case, the acid will act as an additional means of disinfection, so it is almost impossible to spoil such a brew. Step-by-step instruction:

Place a glass of sugar in a saucepan and add 0.5 liters of water;
the syrup is boiled for about 50 minutes until thick;
finely chopped pumpkin is placed in syrup;
dried apricots are added;
citric acid is added 20 minutes before readiness.

The pumpkin pieces will hold their shape and not fall apart.

With apple

An apple of any kind (the main thing is not too sour) is peeled and finely chopped. Add along with dried apricots and simmer over low heat for 30 minutes. If desired, you can add vanilla sugar.

With raisins

Raisins are washed along with dried apricots and added in the middle of the cooking process. It is important that the raisins are light in color and seedless, otherwise the jars may swell and the jam will be spoiled.

With pears

Pears should be taken as soft as possible and in no case with hard skin. The top part and insides are removed, the fruit is cut into small pieces and placed at the very beginning of cooking the pumpkin in a saucepan.

How and for how long can the finished product be stored?

Sterilized pumpkin jam can be stored in a dark place for up to 2 years. If without rolling, the period is reduced to 2 months in the refrigerator.

Source: https://DachaMechty.ru/retsepty/varene/iz-tykvy-s-kuragoj.html

Products:

pumpkin pulp – 1 kg
oranges – 2
lemon – 1
sugar – 0.5 kg
water - a glass (I took a little less)

Take a saucepan or any other container in which you will prepare the jam, pour water, add chopped pumpkin and sugar. Cook over medium heat for 20 minutes.

This time is enough for the pumpkin pieces not to boil, but to become soft. Then use a blender to bring everything together until smooth.

Wipe the washed oranges dry and peel them, as in the photo.

Cut them into pieces and grind them in a blender until pureed.

Then combine the orange mixture with pumpkin puree. Squeeze lemon juice in there, mix everything and cook for another half hour.

We put the finished jam into jars, enjoy it ourselves, and also treat our family and friends with this tasty, aromatic and healthy sweetness.

This jam is well suited for baking - coating pies, filling cheesecakes, donuts. It can be added to cottage cheese, porridge - children love it. I like to spread it on toast and eat it with green tea and cream.

There is another option for preparing this jam for those who prefer it very thick. In this case, remove water from the recipe. Cook the pumpkin pieces with a little water for about 20 minutes.

After this, we drain the water and turn the pumpkin pieces into a puree with a blender. And then everything is as in the first recipe. By the way, the amount of sugar can also be reduced or increased, depending on your taste. Hope you like it.

Pumpkin jam with persimmons and honey without cooking

Using the non-cooking method, you can prepare another delicacy of pumpkin and persimmon with honey.

You will need:

400 g pumpkin pulp;
1 ripe persimmon;
juice from half a lemon;
2 tbsp. l. liquid honey.

Manufacturing:

A piece of pumpkin is washed, dried, sprinkled with lemon juice and baked in the oven in a baking dish at + 180 ° C until soft.
Cool, place in a blender bowl, add peeled persimmons, cut into pieces and pitted.
Turn pumpkin and persimmon pieces into puree, add honey, mix well and distribute the jam into small containers.
Store in the refrigerator.

Preparation

I peeled the pumpkin (the peeled weight was 500 g) and cut it into cubes of about 0.5-1 cm. There is no need to achieve the same size, cut arbitrarily, because the pieces will still be pureed.

The orange cubes were immediately sprinkled with granulated sugar and placed in a bowl with a thick bottom. Leave it at room temperature for 3-4 hours (or overnight in a cool place).

During this time, the pumpkin will settle and release a lot of its own juice, and all the sugar grains will completely dissolve. No need to add water.

Now put the pan on the stove. Boil under the lid until soft. The fire should be small so that nothing burns. Don't forget to look under the lid from time to time and stir with a spatula. From the moment it boiled, I cooked the vegetables for 40 minutes. All pieces should soften and mash easily when pressed.

Next, the hot mass must be brought to a puree state. You can rub it through a sieve or grind it in a blender.

I added a pinch of citric acid to the puree, which regulates the acidity and will be responsible for preserving the pumpkin jam all winter. And she returned the pan back to the stove. Cooked over low heat for 30 minutes, stirring constantly, but without a lid, so that excess moisture evaporates. The finished jam will become darker than it was originally, boil down and thicken. Drop a little onto a cold plate - if it hardens into a tight lump and does not spread, then you can remove it from the stove.

All that remains is to pour the hot pumpkin jam into sterile jars and seal. It is best to store in a cool and dark place, in a cellar or refrigerator. Can be served on toast and pancakes, spread on cookies, and used in baking. Enjoy your tea!

On a note

Keep the opened jar in the refrigerator. To prevent jam in an open jar from becoming moldy on top, sprinkle a small amount of powdered sugar on top.

Source: kartinki-kletochki.ru

How to make pumpkin jam with dried apricots for the winter - the recipes are to die for

Dried apricots not only delight us with bright sunlight during the cold season, but also pamper us with taste and aroma. At the same time, a dried apricot cannot be called a “dummy” - a lot of vitamins and microelements, substances beneficial to the body, are preserved in the dried fruit.

And if you combine it with ripe pumpkin, just as warm amber and aromatic, you will get a wonderful dessert - a delicious and very healthy jam, ready to be stored among homemade preparations until the next harvest.

Isn’t it nice to take out a jar of such a delicacy on a boring winter day and have a tea party? Moreover, making pumpkin jam with dried apricots, the recipe for which has a lot of variations, is not at all difficult! Shall we try?

Recipe for pumpkin jam with dried apricots: you'll lick your fingers

This is the classic recipe for dried apricot-pumpkin jam, which includes a minimum of ingredients and time required for preparation. Pumpkin, dried apricots and sugar are all the ingredients. They are taken in proportions 3:1:2. This ratio is very important - this way the taste comes out balanced. You can cook more, and at one time “for testing”. How to cook? So let's take for example:

• pumpkin – 900-1000 g, you need pulp without peel and seeds;
• dried apricots – 300 g;
• granulated sugar – 600 g.

Cut the pumpkin pulp into small cubes. Then put the pumpkin and sugar in layers in the container where the dessert is supposed to be cooked, and leave it to release the juice for a couple of hours.
Dried apricots should be soaked in cold water for 30-40 minutes. Then, throwing it on a sieve, let the water drain, and cut the dried apricot itself into thin strips.
Place the saucepan with the pumpkin on the stove, where the power is set to medium, wait for it to boil and boil for about ten minutes, stirring and skimming off the foam. And then add dried apricot straws. Boil all the ingredients together for about half an hour.
The finished jam can be rolled into sterilized jars and stored in the refrigerator, cellar or underground.

Another version of well-preserved jam made from pumpkin and dried apricots, which many housewives are very fond of, is jam. It is perfect for baking and sweet sandwiches. It’s very easy to prepare; all you need is:

• pumpkin pulp – kilogram;
• non-sour apples – kilogram;
• dried apricots – 500 g;
• sugar – 2 kg;
• crushed cinnamon - on the tip of a knife.

Peel the apples, remove the seeds, and cut into slices.
We also turn the pumpkin pulp into slices.
Then we pass apples and pumpkin, as well as dried apricots through a meat grinder.
Place the mixture into a thick-bottomed pan. Add sugar and place on medium heat.
Cook, stirring constantly, until the consistency of the jam becomes thick. The exact time depends on the volume of jam being prepared, how juicy the pumpkin and apples were, the power of the stove, etc. Add cinnamon towards the end of cooking.
Place the finished jam while warm in sterile jars with a twist. Storage methods are standard: cool place away from sunlight.

Pumpkin jam with dried apricots and orange will become more aromatic and rich in vitamins. The color of this dessert is deep amber, and the taste is amazing! Before you cook pumpkin jam with dried apricots and oranges, you should make sure you have a thick-bottomed saucepan: it is very important that the preparation for the winter does not burn!

Ingredients taken:

• pumpkin pulp – 2 kilograms (the peel and seeds are first removed);
• dried apricots – half a kilogram;
• ripe and juicy oranges – 3 pieces;
• sugar – 2 kilograms.

The pumpkin pulp should be cut into even small cubes, and the dried apricots should be washed in running water and also chopped with a knife (you can use straws or squares). And the oranges must be peeled so that the white subcortex is also removed, the leathery interlobular membranes are also removed, and the segments are cut into pieces.
Dried apricots and pumpkin are the first to be cooked: they are sprinkled with sugar and cooked over medium heat. The cooking time at low boiling is about half an hour; the foam is removed during the process. The orange is added to the semi-finished jam and cooking continues for another quarter of an hour, stirring.
When the jam is cooked, you need to cool it slightly, and then, while still warm, put it in jars. It is important to pre-sterilize jars.

A non-sweet, aromatic vitamin jam is obtained by adding lemon juice to dried apricots and pumpkin. How to prepare this recipe? It's simple! The main rule is not to boil for a long time, otherwise the delicacy will be completely deprived of valuable vitamin C: the longer the product is heated, the more destructive it is for ascorbic acid.

We take the ingredients, increasing their volume proportionally if necessary:

• pumpkin (pulp) – 1.5 kilograms;
• dried apricots - 0.5 kilograms;
• lemon – a medium-sized fruit;
• granulated sugar – 1.2 kilograms.

After chopping the pumpkin, sprinkle it with sugar. It is important that the pulp gives juice, so we leave the preparation for a couple of hours.
Meanwhile, prepare the dried apricots: wash them, soak them in cold water until they swell, and chop them into strips. Place the dried apricots on the pumpkin and place it on the stove. Let it boil, boil for 5 minutes and set aside from the stove until it cools completely.
Then put it on the stove again, wait for it to boil and cook for five minutes. So you should cook the jam 3 times, during the last cooking time squeeze the juice out of the lemon, let it boil and remove from the heat.

We must sterilize jam jars and lids. It is better to store jam in the refrigerator. It should not spoil if all preparation rules are followed, and lemon juice gives the effect of additional preservation.

Recipe for pumpkin and dried apricot jam in a slow cooker

Pumpkin with dried apricots for the winter, cooked in a slow cooker, turns out very tasty. This miracle saucepan will save your time in the kitchen, and the end result will be a complete product: delicious jam.

How many products are required:

• pumpkin pulp – 1.5 kg;
• dried apricots – 350 g;
• sugar – 800 g;
• water – 2 glasses;
• lemon juice – ¼ cup.

The first step is to prepare the sugar syrup. To do this, cook sugar and water in the “stew” mode for 20 minutes. The syrup will be moderately thick.
Next, add pumpkin pulp, chopped into medium-sized cubes. Simmer for 15 minutes.
Add dried apricots, which were previously cut into strips. We put the multicooker on the “stew” mode for 80 minutes.
10 minutes before the end of cooking, add lemon juice. The jam needs to be stirred from time to time to avoid burning.

Whatever method you choose for making pumpkin jam with dried apricots, the recipe will probably succeed, and the jam will turn out tasty and aromatic. However, it is important to carefully select the ingredients: dried apricots must be fresh and not spoiled, and the juiciest pumpkin will be the one that initially weighs up to 2 kilograms. Having tried this dessert once, you will definitely include it in your list of annual preparations!

Click class

Source: https://organikeda.com/varene-iz-tyikvyi-s-kuragoy-retsept.html

Amazingly delicious pumpkin jam for the winter

The summer fruit abundance has been replaced by a pot-bellied pumpkin.
This orange storehouse of vitamins is in demand as an indispensable component of original soups, stews, and sauces. An excellent vegetable additive for cutlets and minced meatballs. But the age of a tasty and healthy vegetable is not so long, because in high-rise buildings there is simply nowhere to store it. That's why I make original pumpkin jam for the winter. The recipe is just to die for. Sweet, thick jam with a light citrus or orange flavor is a great addition to a cup of evening tea. An excellent filling for morning croissants and pies. When your guests arrive, you can bake a pie with an amazing orange filling. I think you should try to create such a unique masterpiece. To start, you can take a small pumpkin or half of it. To choose a quality pumpkin, you need to look at it in cross-section. Now there are many new varieties with a thick layer of pulp, some even without seeds. The fruit must be fully ripe, the peel is brightly colored, without damage.

pumpkin - 700 grams;
citric acid - 1-2 pinches;
granulated sugar - 450 grams;
purified water - 50 milliliters.

Pumpkin jam, quick and tasty - 10 best recipes

In terms of usefulness, pumpkin comes first, but not everyone loves it. My husband, for example, does not like its smell. But there is no such smell in the jam. Therefore, he eats it with pleasure. So the use of pumpkin is possible not only in porridges or baked goods. Any housewife can make pumpkin jam quickly and tasty. And it will be stored all winter.

Pumpkin is also prepared in this way not only for its taste, but also for other beneficial properties. For example:

– abundance of vitamins, macro- and microelements;

– significant carotene content, which is beneficial for vision;

– acceleration of metabolism, useful for those who have impaired metabolism in the body;

– removal of excess fluid from the body;

– stimulation of brain activity, especially useful for children in winter.

But these are only the useful qualities that I know about; I wouldn’t be surprised if there are many more.

Now let's talk about some secrets of making delicious pumpkin jam

For jam I select not quite ripe fruits. They are cleaned of skin and seeds. Then cut into cubes, as you wish, or grate.
To give the jam additional taste, any fruit or berries are added to it, but with a pronounced sour taste. For example, citrus fruits, apples, sea buckthorn or currants and so on.
To preserve all the vitamins and minerals in the preparation for the winter, you need to cook it for a short time in several stages.
The aroma of jam is given by various spices: cinnamon, nutmeg, vanillin and others.
It is best to sterilize and dry jars. It is in dry jars that you put delicious pumpkin jam. You can simply put jam in clean jars, but then you can only store it in the refrigerator.

The general principles of making pumpkin jam do not differ from ordinary, other types of jam. It all depends on the recipe of the jam itself. But the delicacy turns out amazing. No smell like raw pumpkin. Enough discussing, let's cook.

And according to tradition, let's start with the classics - the basics.

Pumpkin jam - a classic recipe

Classic pumpkin jam

There’s not even anything to say here. A classic - it’s a classic with pumpkin too.

Ingredients:

1 kg pumpkin;
1 kg sugar;
1.5 glasses of water.

Step 1.

You need to boil the syrup. Dilute sugar with water and cook until syrup flows from a spoon in a thin thread.

https://www.youtube.com/watch?v=P2WHXRibQys

Step 2.

Cleaning the pumpkin: Cut off the skin and remove the seeds. Cut into pieces, preferably about 1 cm long.

Step 3.

Now pour the syrup over the pumpkin and cook over low heat until tender. It will be ready when the color of the jam is dark amber.

Step 4.

Pour the jam into the prepared jars, roll them up and after cooling, put them away for storage.

A classic recipe for those who like it sweeter

delicious sweet pumpkin jam

This recipe is the same, but the amount of sugar is different. It just turns out sweeter. And so: pumpkin jam, quick and tasty.

Ingredients:

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

Step 1.

We also make syrup. Just take half the amount of sugar and a glass of water.

Step 2.

Clean the pumpkin and cut into pieces.

Step 3.

Combine pumpkin and syrup, bring to a boil over low heat and cook for 3-4 minutes.

Step 4.

Cool, add the remaining sugar, bring to a boil and cook for 3-4 minutes. Then set aside and leave in syrup for 6-8 hours.

Step 5.

Now you can cook again until done. Cool slightly and roll into jars.

Usually the pumpkin pieces cook quickly. To prevent this from happening, soak the already cut pumpkin into pieces in a 1.5% soda solution (about 1 liter of water - 1.5 teaspoons of soda) for 10-15 minutes. Then rinse with water. You can do without this, just stir the jam very carefully.

Pumpkin jam with lemon and orange

citrus flavor of pumpkin jam

And this recipe is one of the most common. It has a wonderful taste, we make this jam most often.

For this recipe you need to choose a bright pumpkin, dessert variety.

Ingredients:

1 kg pumpkin;
850 gr. Sahara;
1 lemon (large, with thin skin);
1 orange (large).

Step 1.

Cleaning the pumpkin. As usual, remove the peel and clean out the seeds and fibers. Cut into cubes.

Step 2.

Wash the orange and lemon well. Cut the lemon into slices and then into small pieces, along with the zest. Therefore, you need to choose a lemon with a thin skin. Don't forget that all the lemon seeds need to be removed.

On the contrary, peel the orange and finely chop it. We also remove the bones.

Step 3.

Now mix everything in a bowl, sprinkle with sugar. And leave it like this until the sugar dissolves. There is no exact time, and you don’t need to insist for very long, about 4 hours.

Step 4.

Mix everything again and put on low heat. Cook for 40 minutes, the jam should be thick. Be sure to stir so that nothing burns.

Step 5.

While the jam is cooking, sterilize the jars.

Step 6.

When ready, put the hot jam into jars, screw it on and after cooling, put it away for storage.

Pumpkin and apple jam

jam with pumpkin and apples

Very tasty jam. Apples should be taken with sourness, it tastes better. Nuts are not necessary in this recipe. But we liked it so much.

Ingredients:

0.5 kg pumpkin;
approximately 300 gr. apples (plus or minus 50 grams will not make a difference);
450 g sugar;
4 gr. cinnamon;
120 grams of walnuts;
600 g of water.

Step 1.

Wash and peel the pumpkin and apples. We also clean the apples from peels and seeds. Cut everything into pieces as convenient for you.

Step 2.

We clean the nut and cut it into pieces of any shape, but not large. Fry the nut in a frying pan without oil for 5-7 minutes.

Step 3.

Now pour water into the pan, put the pumpkin and put it on low heat.

Step 4.

When the water starts to heat up, stir constantly and add sugar.

Step 5.

After boiling, add apples and cook for 30 minutes. Don't forget to remove the foam.

Step 6.

Now add the nuts and cinnamon. Stir and cook for another 20 minutes over low heat.

Step 7

Then we put the resulting jam into jars and put it in storage.

Pumpkin jam with dried apricots

Jam with pumpkin and dried apricots

To make pumpkin jam quickly and tasty with dried apricots, it is better to cut it with a salt shaker. Here are the required ingredients:

1 kg pumpkin;
300 grams of dried apricots;
0.5 kg sugar.

Step 1.

We clean the pumpkin from the peel and seeds. We grate it.

Step 2.

Now wash the dried apricots well and cut them into thin strips.

Step 3.

Mix dried apricots and pumpkin with sugar. Leave everything like this until the juice comes out.

Step 4.

After this, put on low heat and bring to a boil, stirring. Then let it cool. We repeat this 2-3 times, the pumpkin should be boiled.

Step 5.

After the last boil, put the jam into jars and seal.

Pumpkin jam with black rowan

Pumpkin and chokeberry

I never thought that pumpkin jam could be made quickly and deliciously with rowan berries. But when I tried it, I liked it. If you have chokeberries, be sure to try this recipe.

We will need:

1 kg pumpkin;
1 kg chokeberry;
1 kg granulated sugar.

Step 1.

We clean the pumpkin from the peel and seeds. You need to cut it into cubes, and the smaller the cubes, the faster the jam will cook. But it’s better to try to cut cubes according to the size of the berry.

Step 2.

We sort the berries and rinse them under running water.

Step 3.

Mix the berries with pumpkin and sprinkle with sugar. Leave it in the bowl for about 4 hours to release the juice. Stir occasionally.

Step 4.

Now we put everything on fire. But to make pumpkin jam quickly and tasty, you need to cook it briefly and in cycles. To do this, bring everything to a boil over low heat, stirring. After boiling, cook for 5 minutes and remove from heat.

Let cool, no more than 8 hours. We repeat this up to 3 times. The finished jam takes on a very beautiful black hue.

Step 5.

Now pour the hot jam into sterilized jars and seal. After cooling, put it away for storage.

Pumpkin jam in a slow cooker with oranges

with oranges

For those who want to simplify the cooking process a little and who have a slow cooker, you can make pumpkin jam, quickly and tasty. At the same time, preserving all vitamins and useful minerals.

We will need:

1 kg pumpkin;
1 kg sugar;
200 grams of oranges;
4 g citric acid.

Step 1.

Clean the pumpkin as usual and cut into pieces as convenient for you. Use a blender or meat grinder to make puree.

Step 2.

We wash the oranges. Cut into 4 parts and remove the seeds. Grind together with the zest in a blender or meat grinder into a puree.

Step 3.

Combine pumpkin and orange and mix with sugar. Leave in the bowl for a couple of hours.

Step 4.

Now put the resulting porridge and juice into a slow cooker. Turn on the extinguishing mode for 2 hours. In this case, it is better to remove or open the valve so that the vapors can escape easily.

Stir during cooking. If there is not enough juice, you can add water, about 50 ml.

Step 5.

15 minutes before the end of cooking, add citric acid and mix thoroughly.

Step 6.

When finished, put into sterile jars and seal for the winter.

Pumpkin or squash jam?

zucchini-pumpkin jam

An interesting recipe is made with zucchini. My husband is still wondering: am I making pumpkin or zucchini jam? Is this jam? Or maybe it's just a sweet salad? or caviar?

In general, you don’t need to ask yourself such questions, whatever you call it will be so. And we need:

1 kg pumpkin;
1 kg of zucchini;
2 kg sugar;
150 gr. lemon;
150 gr. raisins;
200 gr. dried apricots;
400 ml. water.

Step 1.

First, we wash the dried fruits. Then pour boiling water over them and leave for 15 minutes.

Step 2.

We clean the pumpkin and zucchini from skins and seeds. Now let's weigh it. It is necessary in order to know how much sugar to add. Usually they put in exactly as much sugar as the pumpkin and zucchini weigh together. But we put in a little more.

Step 3.

Remove the zest from a well-washed lemon using a grater. we need her. Then we clean the lemon and remove the skin; it is not needed. We clean the lemon itself from seeds and white veins.

Step 4.

Now we grind the zucchini, pumpkin, lemon and dried apricots in a meat grinder. Add sugar, raisins and zest to this mass. Mix well and place on low heat, stirring.

Step 5.

Bring to a boil, cook for 30-50 minutes until thickened. Stir occasionally to prevent burning and skim off the foam.

Step 6.

When ready, pour the jam into jars and after cooling, put it away for storage.

Pumpkin jam with plum

awesome combination

Now we’ll make pumpkin jam, quick and tasty, aromatic and amazingly tasty with plums. For this we need:

1 kg pumpkin;
1 kg plum;
1 kg sugar.

Step 1.

As usual, we clean the pumpkin and cut it into pieces as convenient for you. Then we twist it through a meat grinder.

Step 2.

Now we wash the plums well and sort them out. They must be absolutely intact. Even the slightest bit spoiled will come across and the jam may not last until winter. Remove seeds and twist.

Step 3.

Mix the pumpkin and plums and sprinkle with sugar. We leave everything for a couple of hours.

Step 4.

Now put it on low heat. Once it boils, cook for 20 minutes and the jam is ready. Pour into jars and seal.

"Raw" pumpkin jam

The healthiest jam

We already know how to make pumpkin jam, quickly and tasty. But how can you preserve beneficial vitamins and minerals as much as possible? To do this you need to prepare “raw jam”. This means don't cook it.

It also turns out very tasty. We will need:

1 kg pumpkin;
1 lemon;
1 orange;
850 - 900 gr. Sahara.

Step 1.

We clean the pumpkin from the peel and seeds.

We clean the orange and lemon in the same way from the skin and seeds.

Step 2.

Pass the pumpkin, lemon and orange through a meat grinder. Add sugar and stir until sugar dissolves.

Step 3.

Now we put the jam in jars, which must be sterilized. Cover with lids and store in a cool place, of course. It is best to cover the jars with parchment and tie them with twine. It will even look beautiful.

We made pumpkin jam quickly and tasty without cooking. The longer it sits, the tastier it becomes.

Read us on the blog: https://polzablog.ru/varene-iz-tykvy-bystro-i-usno.html#vartikv11

Source: https://zen.yandex.ru/media/polzablog/varene-iz-tykvy-bystro-i-vkusno—10-luchshih-receptov-59a550fb8c8be3bf80192bbb

Cooking method

Wash the ripe pumpkin and dry with a towel. Divide in half and use a spoon to remove seeds and loose pulp. By the way, don’t throw away the seeds. They need to be selected, washed thoroughly and dried in the sun or in the oven. They are very healthy and taste great.

Rinse the inside of the vegetable and use a sharp knife to carefully remove the rough skin. The riper the pumpkin, the harder it is, so be patient. Rinse the part again and place on the board. Cut the halves into equal-sized segments. Then cut each of them into small squares.

Take a suitable size stainless steel container with a thick bottom, transfer the chopped pumpkin pieces and pour in water.

Add a pinch of citric acid and sugar crystals.

Stir the vegetables and bring to a boil. Continue cooking at a quiet, gentle boil for a quarter of an hour. Stir the mixture periodically.

When the pieces become soft, carefully grind the hot mixture with an immersion blender.

Taste the jam, add a pinch of lemon if necessary, or squeeze the juice of fresh lemon. Return the pan with the pureed vegetable mass to the stove and simmer over low heat for 20-25 minutes with constant stirring. Bring the sweet mixture to the desired consistency and complete the heat treatment.

Wash and sterilize the container. Transfer the jam into hot jars and roll up. Bon appetit!

All your recipes will be on this page.

Source: zagotovki-nazimu.ru

Pumpkin jam with dried apricots – 7 recipes

As practice shows, sweet pumpkins collected in your own garden, with large walls and a bright orange color, are better suited for this purpose.

How long can pumpkin juice last?

If you prepared the drink according to one of the recipes described above, you can store it in a cool place in sealed containers for 12 months from the date of preparation. If the product is stored indoors, it will have to be consumed within 5-7 months from the date of preparation.

If you decide to prepare fresh juice, you do not need to store it; such a drink must be drunk within 15 minutes, otherwise it will not only lose all its beneficial properties, but will also acquire an unpleasant bitter taste. It is better not to prepare such a drink in large quantities.

Despite all the noted benefits, pumpkin juice with dried apricots can be dangerous for some categories of people. It is not recommended to drink pumpkin juice for people who are allergic to one of the ingredients used in the preparation, for those with diarrhea, or for those who have problems with the stomach and intestines.

Cooking in a slow cooker

500 g dried apricots;
400 g sugar;
20 pieces of dried apricots;
a little citric acid.

Cut the pumpkin into cubes, wash the dried apricots into small pieces.
In a multicooker container, mix dried apricots, sugar and pumpkin. Add citric acid as the last ingredient. Mix all.
Place the container in the multicooker, select the “baking” mode, time – 1 hour.
Cook for 40 minutes with the lid closed, and open the lid for the remaining time so that the delicacy thickens sufficiently.
After cooking, the jam can be eaten immediately or put into jars.

Pumpkin jam with oranges

Jam with orange, pumpkin and dried apricots harmoniously combines various shades of color, taste and aroma. Subtle apricot and citrus notes will help improve your mood on a cloudy winter morning, and the thick taste of bright jam will allow you to create magnificent pies and desserts with it. Ingredients:

pumpkin (pulp) – 2.5 kg;
oranges – 2 pcs.;
lemon – 2 pcs.;
dried apricots – 300 gr.;
sugar – 1.5 kg.

Remove the peel and seeds from the pumpkin, cut into cubes, sprinkle with sugar (do not stir!) and put in the refrigerator overnight.

Recipe with added orange and lemon

2.5 kg peeled pumpkin;
1.5 kg sugar;
300 g dried apricots;
1 lemon;
2 oranges.

Prepare the pumpkin in the same way as described above, cut it and place it in a saucepan. Pour granulated sugar there. Leave for one night.
After the pumpkin has steeped, cut the citrus fruits into cubes.
Place the pumpkin and sugar on the fire. When it boils, add citrus fruits. Bring to a boil and cook for about 7 minutes. Leave to cool for 5 hours.
Put the jam on the fire again. Grind the washed dried apricots and add to the jam when it boils. Cook for about half an hour over medium heat, remembering to stir.
If the pumpkin pieces become soft, the delicacy is ready.

Step-by-step recipe with photos

Pumpkin jam is a juicy and bright preparation for the winter. You can taste it as a separate dish or add it as a filling when creating pies, pies, croissants, bagels, etc. By adding citric acid to this preservation, you add a citrus note to the taste of the jam. By the way, citric acid can be replaced with lemon or orange or tangerine juice.

If your children don’t want to eat pumpkin first and second courses, then they will definitely like pumpkin jam! Pumpkin jam prepared for the winter should definitely be either in your refrigerator or on the shelf of your pantry - you can even make a pumpkin latte macchiato from it.

So, let’s cut the purchased or grown pumpkin and clean its insides from pulp and seeds, rinse it (rinse the seeds and dry them in the oven - they are incredibly healthy)!

Peel the pumpkin from the hard skin and rinse it again, cut its flesh into portioned medium cubes.

Let's choose dishes with a thick bottom: a cauldron, a stewpan or a saucepan. Pour the chopped pumpkin cubes into it and add water.

Add granulated sugar and citric acid. Place the cauldron or saucepan on the stove and bring its contents to a boil, then reduce the heat and simmer the contents of the container for about 15-20 minutes, until soft, stirring from time to time.

As soon as the cutting becomes soft, puree it with an immersion blender, trying not to splash everything around - the mass will be very hot!

Place the container on the stove again and boil the jam over low heat under the lid to the required thickness, which each of us is free to determine to our own taste. I simmered it for about 20-25 minutes, stirring occasionally.

If you plan to serve the jam immediately, then put it in bowls or bowls, leaving it to cool completely.

To seal pumpkin jam for the winter, sterilize the jars and lids with boiling water or in a water bath, pour the hot jam into them and immediately screw the lids on the containers. Let it cool at room temperature, and then transfer it to the pantry.

Source: www.iamcook.ru

Quick-made pumpkin and lemon jam

In order not to spend hours at the stove, experienced housewives came up with a quick recipe for pumpkin jam. Long cooking here is replaced by the addition of gelatin. As a result, ordinary thin pumpkin jam turns into a very dense jam with a pleasant lemon aroma. This recipe requires sweet pumpkin because not much granulated sugar is added.

Ingredients:

Pumpkin – 2 kg.
Lemons – 2 pcs.
Sugar – 1 kg.
Gelatin – 40 gr.
Water – 2 tbsp.

Cooking process:

Cut the pumpkin into small cubes (the smaller the better), place in a large saucepan, add two glasses of water and simmer until completely softened, stirring. Taste the pumpkin - if its flesh is very juicy, add a little less water.
When the pumpkin mass has softened very well and boiled down slightly, transfer it to a blender and puree it. A mixer can also be used for the same purpose.
Squeeze the juice from the lemons.
Place the pumpkin puree back into the pan, add sugar and lemon juice. Mix well.
Boil the puree over low heat, stirring, and then simmer for 10 minutes. Stir constantly, otherwise the mixture will start to burn.
Soak the gelatin in water in advance (to do this correctly, follow the instructions on the gelatin package).
Add gelatin to the boiled puree and cook over medium heat for 3-5 minutes until the gelatin is completely dissolved. There is no need to cook the jam longer, otherwise the gelatin may lose its binding properties.
Pour the hot jam into sterilized jars, roll up and send to cool at room temperature. Store pumpkin jam in a cool, dark place.

The jam will be ready for use when it has cooled completely. Bon appetit!

Traditional pumpkin jam recipe

Pumpkin pulp contains vitamins A, E, C and D, magnesium, potassium, iron and fiber, so preparations made from it are useful for digestion, as well as for those who are watching their weight and following a diet. By consuming thick jam, you can strengthen your immune system, lift your mood and get rid of the winter blues.

The classic preparation is done on the stove for about 1 hour. You can cook it in the oven or slow cooker. For the dish you will need the following ingredients:

1.5 kg of vegetable pulp;
1 kg granulated sugar;
0.3 tsp. citric acid or natural citrus juice.

We advise you to choose an overripe pumpkin fruit of a sweet variety. Cut the pulp into cubes, pour into a saucepan with a thick bottom, add sugar and leave overnight, stirring occasionally. Cooking the delicacy on the stove lasts up to 40 minutes, then acid is added, and the vegetable is kneaded or beaten with a blender. The sweet mass is boiled until thick and dark in color. The finished treat is packaged in sterile jars and covered with lids.

Pumpkin jam with dried apricots in a slow cooker

The next dish involves the use of a slow cooker. For 1 kg of pumpkin we will need:

sugar – 1 kg;
dried apricots – 300 g;
glass of water;
fresh lemon juice - one glass.

To prepare jam in a multicooker, select the “Stew” mode. However, before this you need to make sugar syrup. Pour granulated sugar into a thick-walled pan, pour in a glass of water and lemon juice. Bring to a boil and remove from the stove.

We clean the pumpkin from peel and seeds. Cut into cubes and place in the multicooker bowl along with the chopped dried apricots. Pour syrup over the future jam and cook for 2 hours. When the dessert arrives, it can be distributed into small jars. To make the jam thicker, it is recommended to drain the syrup.

This aromatic and healthy jam has a delicious taste and enchanting amber color. It can be served with ice cream and tea.

Useful tips

If the pumpkin fruits are not orange enough, the resulting delicacy can be tinted greenish or light by adding beetroot or cherry juice, as well as chokeberry juice. To prevent the workpiece from becoming moldy, sprinkle it with powdered sugar in an already open jar. If you decide to use cinnamon, it is better to choose sticks rather than ground. The thickness of the finished product is determined by using a wooden spatula - if you run it along the bottom of the pan, a groove should remain. You can also drop it onto a saucer placed in the freezer - the delicacy should not spread.

Regardless of the recipe, other spices are also used to add flavor and aroma to the dish: cinnamon, cloves, vanilla, ginger, honey.

Pumpkin preparations are pleasant to eat with porridge, pancakes and toast, add when baking cakes and pies, or simply enjoy their taste while drinking aromatic tea, cocoa or coffee.

Source: oferme.ru

Fkusnofacts

— For jam, use ripened pumpkin with bright orange pulp.
If, 40 minutes after the start of cooking the jam, the pumpkin pieces continue to retain their shape and do not soften well, you need to use a blender and bring the mass to a homogeneous state. Then continue cooking the jam.

The zest of lemon or orange will add a pleasant flavor to pumpkin jam. You need to peel the topmost, brightly colored layer of the fruit skin using a fine grater and add it to the jam 10 minutes before the end of cooking. You can add a finely grated piece of ginger root or a little cinnamon.

It is worth remembering that pumpkin jam itself has a subtle, unique taste and aroma, so there should be very few flavoring additives, their task is only to highlight the taste of pumpkin.

Pumpkin jam is served on toast, pancakes, pancakes, and used as a filling for pie and pies.

The calorie content of pumpkin jam is about 250 kcal/100 grams.

If you cook pumpkin jam in a slow cooker or bread maker, it is recommended to wash the bowl and bucket immediately after emptying the finished product.

Pumpkin is rich in vitamins, but almost all of them are destroyed when heated; among the survivors is vitamin K, which improves blood clotting.

The benefits of pumpkin jam include a large amount of fiber and pectin fibers, which stimulate the intestines and help remove cholesterol, radionuclides, and toxins. These beneficial properties of pumpkin remain even after cooking the jam.

Dried apricots are rarely used as an independent ingredient for making jam. Firstly, dried apricots in themselves are a preparation for the winter, and secondly, their taste is too sharp and rich. You can’t beat it with sugar, vanilla, or any other spices. But, dried apricots are suitable for enhancing the taste of those fruits and vegetables whose taste is neutral, or not very suitable for making jam, but you really want to.

This is how they make jam from dried apricots and apples, from dried apricots and zucchini, but most of all I like the jam from dried apricots and pumpkin. Both dried apricots and pumpkin are bright orange in color and if cooked correctly they will retain this color. The combination of the taste of dried apricots and pumpkin cannot be described in words, but you should definitely try it.

Ingredients:

0.5 kg dried apricots;
2 kg pumpkin pulp;
1.5 kg sugar;
Lemon, cinnamon, vanilla sugar to taste and optional.

Rinse the dried apricots, put them in a saucepan and cover with hot water for 1 hour. The dried apricots should steam a little and soften.

While the dried apricots are steaming, you can do the pumpkin. Peel the pumpkin and remove the seeds. The pumpkin needs to be chopped and this can be done in any of two ways:

1 way.

Grind the pumpkin through a meat grinder. It is difficult to do this with a manual meat grinder, so use this method only if you have an electric meat grinder.

Method 2.

Boil the pumpkin. Cut it into pieces, add water and boil until the pieces soften. Just don’t overcook it, otherwise it will crumble into porridge, and we still need to drain the water in which the pumpkin was boiled. There is no need for excess water in jam.

Drain the water, and now use a blender or potato masher to puree the pumpkin.

The pumpkin is ready for further processing, and it’s time for dried apricots. It also needs to be crushed by passing it through a meat grinder.

Combine pumpkin with dried apricots and sugar. Place the mixture on low heat and simmer until a thick jam is obtained.

Place the finished jam into sterilized jars, roll them up with iron lids, and wrap them in a warm blanket. After complete cooling, the jam can be taken to the pantry or placed in a kitchen cabinet. Dried apricot and pumpkin jam stands well at room temperature and does not spoil.

How to make jam from dried apricots and pumpkin for the winter, watch the video:

Calories: Not specified

Cooking time:
Not specified
Oh, you simply won’t believe how delicious pumpkin jam is! And it always comes out very beautiful - bright, perky orange, sunny in summer! And I can’t keep silent about its beneficial properties: pumpkin contains so many vitamins that you should definitely cook with it! Let’s add apples and lemon to the pumpkin - we’ll get a simply enchanting jam that will once and for all captivate those who try it.

I would like to immediately reassure those who do not like the taste of pumpkin: lemon transforms it so much that even the most notorious picky eaters will appreciate this jam from the very first spoon (and will certainly ask for more!). Cook the jam from apples, pumpkin and lemon together.

Ingredients: - 500 g peeled pumpkin; - 700 g peeled apples; – 0.3 – 0.5 kg of sugar; - 1 half lemon.

Recipe with photos step by step:

The amount of sugar in the pumpkin jam recipe is a guideline - you'll have to adjust it yourself based on how sweet the pumpkin and apples are. I advise you to take a little less sugar to begin with, then try the jam, and then add more if the sweetness is not enough. Wash the pumpkin and remove the skin. Cut and remove the loose pulp with seeds. Using a spoon, carefully scrape out the inner surface of the pumpkin so that there are no loose areas left. And only after that we weigh it - after all, we need the weight of the “useful” part of the pumpkin, without skins and seeds. Cut the pumpkin into thin slices or small cubes. In principle, the size of the pieces does not matter. But remember that pumpkin cut into small thin pieces will be ready much earlier and will require almost no water to cook. Let us remind you that last time we... Pour 1-2 tablespoons of water into the pan (so that the pumpkin does not stick to the bottom and burn) and pour in the pumpkin. Cover with a lid and put on fire. At first the fire should be strong, but as soon as the water heats up, it starts to hiss, immediately reduce the heat to minimum and simmer for 10 minutes. While the pumpkin is stewing, make the apples for the jam. We peel them and remove the core. Remember that apples darken quickly when exposed to air. To prevent this and not worsen the color of the jam, immediately immerse the peeled apples in cold water. And again I remind you that we weigh apples, like pumpkins, after we peel and remove the center. Cut the apples into small pieces (similar in size to pumpkin pieces). The pumpkin has stewed a little and become soft (this is easy to see if you stir it a little with a spoon). Place the chopped apples in the pan with the pumpkin. Stir and simmer under the lid for another 10-20 minutes. The time directly depends on the variety of apples and the size of the pieces, so stir every 5 minutes and at the same time check the apples for softness. When the apples and pumpkin have become soft and mixed, almost turning into “porridge,” turn off the heat. The apples will no longer be so white, they will become transparent and a little orange, just like the pumpkin. Cool the pumpkin and apples a little. Then puree with a blender. Add sugar to the puree, mix and put on fire. First, make the fire high and stir the mass all the time until it “puffs.” Then reduce the heat to the lowest setting and continue cooking. Since the mass turns out to be quite thick, do not forget to stir it. So we cook the future jam from pumpkin and apples for 10 minutes. We just have time to get busy with lemon. We remove the zest from it using the finest grater, trying not to grab the white subcutaneous layer. Then, if the lemon is thick-skinned, remove the white layer. Cut the lemon into small pieces and remove the seeds. Add lemon and zest to the pumpkin jam with apples, mix and cook over low heat for another 10 minutes. The jam may burn, so be sure to stir it frequently. At this stage, I advise you to taste the jam for sweetness. If you doubted the amount of sugar and put it a little less: now is the time to add it if necessary. We sterilize clean jars. Wipe the jars dry immediately. Place the finished jam into jars, making sure that they are filled to the very top. Close the jars with lids. Turn the jars over, place them on a towel and leave them there until they cool down. And then we send it to a permanent storage location. This jam from pumpkin apples and lemon can be stored at room temperature, so it is not necessary to put it in the refrigerator or take it to a cold cellar or basement. You just need to hide it away from sunlight and away from the stove. Tips and recommendations: You should choose a bright orange pumpkin for jam - it has more pectin and is sweeter than other varieties. Try not to let the white part of the lemon get into the jam. The fact is that it is a little bitter and can seriously spoil the taste of your preserves. We choose apples of any variety. Neither size nor sweetness matter. Sweeter ones just require less sugar. Well, the sour ones will give the jam a pleasant sourness: if you like that, choose them. Jars and lids must be thoroughly washed and sterilized. Moreover, you only need to sterilize the jars before you put the pumpkin jam in them. Remember the rule: put jam only in hot jars: after all, our jam is hot, so cold jars can simply burst. Author – Natalia Tishchenko We also suggest preparing

Pumpkin is a real storehouse of vitamins, which are so lacking in winter. Therefore, making pumpkin jam would be a great idea if you want to preserve its beneficial properties and get an unusual taste.

Cooking with zucchini

Pumpkin can be supplemented with a new flavor, for example, combined with zucchini.

For this you will need:

pumpkin – 400 g;
zucchini – 150 g;
sugar – 500 g;
water – 50 ml;
citric acid – 2 pinches;
ground nutmeg - ½ teaspoon.

Cooking method:

Peel the zucchini and pumpkin, remove the seeds and pulp and let them simmer lightly so that the fruits become softer, and then grind them into a pulp with a blender or meat grinder. The composition can be quickly ground in a powerful food processor.
Place the resulting mass in a saucepan, mix with sugar and cook for about 35 minutes, remembering to stir constantly. About 5-7 minutes before the end, add nutmeg and citric acid.
We check the jam for readiness and pack the finished product into jars.

Zucchini quickly causes a feeling of fullness and is recommended for overweight people.