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Making pumpkin jam for the winter: 5 unforgettable recipes
Pumpkin looks like an impregnable fortress, which you don’t want to touch in the kitchen. But I guarantee that if you try to cook at least a few dishes, your ears won’t be pulled. Not long ago, we told you how to cook pumpkin pie in the oven and a slow cooker, and now we’ve tried our hand at making pumpkin jam. It’s not boring in the fall, and it’s tasty and healthy in the winter. Save and remember pumpkin jam recipes for the winter as soon as possible. The amounts of each ingredient are given in peeled form. • No. Peel the pumpkin from the hard skin, seeds, and fibrous pulp. • No. Cut the peeled pumpkin into large cubes and mince it. You can also puree it in a blender. • No. Remove the lint from the quince and clean it thoroughly with a soft brush. Then cut it into quarters and remove the core along with the seeds. Then cut the quince pulp into cubes. • No. Add 1 kg of sugar to the quince and soak for 8-10 hours until it softens slightly and releases juice. • No. Peel the oranges and cut the oranges and lemons into cubes. Peel the lemons when they become thick. Otherwise, they may turn out bitter. • No. Add pumpkin puree, citrus fruits and the remaining 800 g of sugar to the quince. • No. Place the container with the future jam on the stove and cook for 40-50 minutes, making sure it does not boil (the longer, the thicker it will be). • No. Immediately pour the jam into sterilized jars, roll up the lids and let cool completely.
Even if you don’t like pumpkin, you should definitely try this jam because it doesn’t taste like pumpkin at all. So what does it taste like? Suddenly, this jam tastes like mango. • No. Peel the pumpkin, remove the hard skin, seeds, and fibrous pulp. • No. Cut the pumpkin into medium cubes, place in a large bowl or saucepan, and add ⅔ of the sugar. Stir, add the remaining sugar, spread over the surface, and leave for 2-3 hours until the pumpkin releases juice and becomes soft. • Stir well when the time is up. Cut the lemon and orange with the zest into small cubes, remove the seeds, and add to the pumpkin. Stir everything together. • No. The Future Place the jam on the stove, bring to a boil over low heat, and cook for another 30 minutes. Don’t forget to stir! • No. Once the time has elapsed, leave the jam on the stove overnight to cool. • No. Return to a simmer for 30 minutes until the jam has reduced. • No. Allow the jam to cool and then simmer again for 10 minutes. • No. Pour the jam into sterilized jars without turning off the heat and screw on the lids. • No. Turn the bottle upside down and cover it with a blanket until it has cooled completely.
This is a very interesting jam with several layers of flavour that change one after another like perfume. But everything comes at a price. In this case, the price is time. Since pumpkin and melon jam cannot be made in one go, the cooking process may take longer. • No. Peel the pumpkin, remove the hard skin, seeds and fibrous pulp near the pumpkin. • No. Cut the pumpkin into small cubes, place in a bowl or saucepan, add 200 g of sugar and leave overnight so that the pulp absorbs juice and becomes less dense. • No. After the time has elapsed, peel and cut the melon like a pumpkin and place it in a bowl/pot. Add the remaining sugar to the chopped pulp. Mix everything together. • No. Place the saucepan over high heat and bring to the boil, stirring constantly, then turn off the heat immediately. • No. Cut off the stem of the lemon, cut it into small pieces and put it through a meat grinder. • No Remove from heat, add the twisted lemon to the jam and mix everything. Cool completely for about 5 hours. • No. After cooling, cook the jam over high heat. Reduce the heat to medium and cook for 35-40 minutes until the jam acquires a beautiful amber color. As soon as it forms, stir and remove the foam. • No. Turn off the stove and quickly pour the jam into jars while it is still hot. Cover, turn over and wrap in a blanket until completely cool.
This “amber” jam is best known as a mixture of melon and pumpkin broken into pieces and lemon, mashed as finely as possible. However, you should not replace the citrus with juice, since the zest creates a different flavor that complements both the pumpkin and melon. • No. Peel the pumpkin to remove the hard skin, seeds and fibrous pulp. • No. Wash and peel the apples, first cut them into quarters, remove the seeds and then cut into cubes slightly larger than the pumpkin. • No. Place the apples and pumpkin in a saucepan and add the sugar, including the vanilla. Shake the saucepan so that the sugar is evenly distributed, or stir gently. Pumpkins and apples should stand for 1.5-2 hours. During this time, stir again. • No. After the time has elapsed, stir everything again and put on medium heat. • No. Bring to a boil, stir and cook for 1 minute. Then turn off the heat, cover the future jam with a lid and leave it for at least 5-6 hours or overnight. • No. After the time has elapsed, add chocolate liqueur, rum or cognac and fresh mint to the jam. • No. Add the mint and bring the contents of the pan to a boil. Remember to stir occasionally. The jam should boil vigorously for 2 minutes. • No. Turn off the heat, cover the pan with a lid and let it sit for at least 5-6 hours. You can even do this all night long. • No. After the time has elapsed, remove the mint sprigs from the pan. You no longer need the mint sprigs, as they give all the flavor and aroma to the jam.