In the autumn, gardeners and gardeners are delighted by colorful pumpkins, which can be stored until spring without processing. There are situations when these, often very large vegetables, need to be mothballed. Those who celebrate the Halloween holiday in October are familiar with moments when, after making lanterns from a pumpkin, a lot of flesh remains, and throwing it out does not raise the hand. You can cook pumpkin puree soup, but usually a lot of food is prepared for the festive table, and the soup will be superfluous.
I cook pumpkin jam with oranges - it is tasty and can be stored all year round. The color of the jam turns bright; in the winter cold it seems that a sunbeam has crept into your house. Orange peel is best cut into thin straws, it will help to color the jam in orange, if the pumpkin is not very bright, and will give the citrus flavor jam. It is also nice when pieces of zest are felt in the jam.
Pumpkin is the basis of jam, and it can be flavored not only with oranges, but also with any citrus. I added both lemons and tangerines to jam, it always turns out a new taste and flavor. Do not regret sugar! It is better to add it more, as citrus fruits give a lot of juice, and the jam will turn out to be liquid.
- Cooking time: 40 minutes
- Quantity: 1 liter
Ingredients for making pumpkin jam with oranges
- 1 medium-sized pumpkin;
- 1 large orange;
- 700 g of sugar;
- cinnamon stick, star anise.
Method of cooking pumpkin jam with oranges
We clean the pumpkin from seeds and peel, cut into large cubes. Pour some water into the pot, add pumpkin cubes and close the lid. While the pumpkin will languish on a small fire, let's make an orange.
Remove a thin layer of orange peel. You can use a fine grater, but it is much more convenient to make it with a knife for cleaning vegetables, and then cut it into thin strips. Then we peel the orange and cut the flesh coarsely, you can leave the internal partitions in the flesh, but you should not add white peel to the jam, it tastes bitter.
Add orange flesh to pumpkin, cook on low heat for 25 minutes. When the pumpkin and orange are boiled out, almost turned into a puree, you can remove the pan from the heat.
Grind the fruit and vegetable mixture to a uniform consistency. Add orange zest and weigh, the resulting puree should be mixed with an equal amount of sugar plus 200 grams extra, then add cinnamon stick and anise.
Jam needs to be cooked over high heat, then it will quickly become dusty. But be attentive and careful, take care of your eyes, as much boiling jam splashes! In order for the jam to remain bright and thick, it is enough to cook it for 10-15 minutes. A drop of jam prepared on a porcelain plate should not spread.
We put the hot jam in sterilized jars, add anise and cinnamon.
Store pumpkin jam with oranges at room temperature. When the jam is cool, it will look like marmalade. You can spread pumpkin jam on toast, without fear that the drops will drain and soil your hands, so it turns out to be thick!