Pumpkin jam - ecstasy from one spoon

The content of the articleOne of these culinary results is pumpkin jam. No effort, minimal cost, just combine the pulp of the berry with the sugar and, voila, a half-liter jar of delight on your table.90% of the pumpkin composition is water, which means that it perfectly absorbs the juice and aroma of all nearby ingredients. Therefore, the pumpkin can be successfully closed with a variety of fruits and berries. The recipe for pumpkin jam will help recycle raw materials using a conventional pan or a slow cooker, if available.

Gourd culture is soaked through with useful elements. Introducing it into the diet, do not focus your attention only on a pleasant taste. Pumpkin has a positive effect on vision, digestion, blood circulation and immunity. Pectins that make up the fetus, remove cholesterol, toxins and even radioactive substances. Vitamins A, B, C, D, PP, T, iron, potassium, calcium and other substances fill the body with energy and normalize metabolism. You should definitely eat at least one pumpkin dish, among which there is jam.

Classic pumpkin jam

Those who ask the question: “How to make pumpkin jam?”, Provide a detailed simple recipe without any impurities and difficulties. The ingredients include 1 kilogram of pumpkin and sugar, as well as 1.5 cups of water.

Preparation:

1. Dissolve sugar in boiling water, thus obtaining a syrup for steaming the fruit.
2. Remove the peel from the pumpkin and discard the seeds.
3. Cut the flesh into 2-centimeter cubes.
4. Fill the syrup in the syrup and cook until ready.
5. Pour the hot pumpkin mixture into sterile cans and seal tightly. Wrap and turn not necessary. Just let it cool and put it in the pantry, and in the winter taste sweet pulp with tea.

The readiness of the jam is determined by the brown color.

Pumpkin jam in a multi-cooker

Why not use modern kitchen equipment that makes cooking easier? Pumpkin jam in a slow cooker is the fruit of such a culinary creation. It will take 800 grams of pumpkin, half a kilo of sugar sand. Half a teaspoon of ginger root powder, a few grams of citric acid, a large spoonful of water will help to fill with unusual things. Cooking in a slow cooker is not difficult, so you can add an apple or some other fruit. On the pumpkin jam and apples will need one apple.

Preparation:

1. Wash an apple, turn it into slices from the cubes, removing bones. It is not necessary to remove the peel, because it contains a lot of useful elements. Place the fruit in the multi-cook bowl.
2. Pumpkin rid of peel and seeds, cut into cubes of medium size. Pour them to the apple and cover with sugar.
3. Mix the ingredients, pour the lemon and ginger. Give time 1 hour to insist in this state future pumpkin jam.
4. As soon as the mixture is in abundant liquid, set the timer for 1 hour with the “Quenching” item. If the pumpkin is dense in structure, it should be stirred while stewing. In case of insufficient boiling of berries during this time, one should increase the time by another 20 minutes.
5. Get off the multi-cooker and enjoy the sweetness. Hot pumpkin-apple mixture can be decomposed in banks and closed for the winter.

The amount of sugar in this recipe can take any, starting from your own preferences, most importantly, do not overdo it with citric acid.

Pumpkin jam with oranges

The sweet sugary taste of pumpkin can be diluted by combining citrus fruits into it. Pumpkin jam with orange and lemon is an incomparable drug for tea. On 1 kilogram will go on 1 orange and a lemon.800 grams of sugar will help turn raw ingredients into jam. In addition to acquiring a new branch of taste, the utility of jam is also increasing. The abundant presence of vitamin C, ascorbic acid, fiber, antioxidants, beta-carotene fills the dish with even greater benefits.

Preparation:

1. Get rid of seeds and peel of the many-seed, pleasantly yellow berries. Pulp cut into cubes of medium size.
2. Peel orange, remove seeds and chop finely. Also do with lemon, just leave the peel.
3. Mix the ingredients and cover them with sugar overnight.
4. In the morning, put the future pumpkin jam with oranges and lemon on the stove, stirring, boil for 40 minutes.
5. Hot jam prepacked in jars and tighten tightly lids. Turn and wrap is not worth it.

Pumpkin jam with dried apricots

Pumpkin jam with dried apricots is a recipe of the most delicious drug, which requires 1 kilogram of pumpkin pulp and 0.3 kilogram of dried apricots to create. To bring to life the jam will help a pound of sugar.
Preparation:

1. Wash and clean the pumpkin. Divide into two halves and get rid of the seeds. Grate the flesh grated.
2. Dried apricots turn into thin straws.
3. Mix the components of pumpkin jam and cover with sugar for several hours.
4. As soon as a copious amount of juice stands out, the tincture can be sent to the stove on a slow fire. Stir in the ingredients, bring to a boil. Turn off the heat and wait for the pumpkin mixture to cool down under its own power, then boil again. The procedure is repeated twice.
5. Place the hot jam on the jars and spin.

Pumpkin is considered ready, if it began to turn into a puree mixture.

Video-recipe for pumpkin jam with ginger

Some tips in canning pumpkin jam

1. Before starting work, be sure to wash glass jars with soda. You can not clean them with detergents, if they are not completely washed away, the remaining particles will affect the storage of provisions in the future.
2. Next is the container sterilization stage. This procedure is needed to eliminate the bacteria that can cause botulism. Sterilization is done in the usual way, placing the jar on the kettle. Under the action of hot temperatures, all the microbes die, a 5-minute treatment is enough. Modern methods offer sterilization of glass containers using ovens, microwave ovens. Such options are also effective and acceptable in all families.
3. Any canning involves two options: boiling the ingredients before getting into the can and sterilizing the cans with the contents of the ingredients afterwards. The first method turns the pumpkin into a mushy substance, which is just favorable for jam. If you want to keep the sliced ​​pumpkin pulp cubes in their own form, then it is better to resort to the second option - sterilization of cans with contents.
4. Well, and the final stage: rolling the lid. Back in the past decade, capping was done only with tin lids using a seamer. Now there are many forms and types of cans with a neck with spirals for the twist of the same lids. Storage in these vessels is not less reliable than with standard lids, and is most suitable for preservation of jam.

Pumpkin jam for the winter is considered to be a compulsory piece. After all, the pumpkin is an inexpensive and affordable berry. In cooking, it is famous for its easy-to-process fruit, regardless of the dish. The resulting jam on its basis with other fruits is so tasty and fragrant that having tried once, you will return to it every year.