Pumpkin is a wholesome and tasty vegetable, from which many different dishes are prepared. She is beautifully kept until spring, but not every housewife has the ability to procure her in sufficient quantities due to the lack of a basement. Therefore, it is prepared from conservation.
Pumpkin jam recipes are quick and tasty - the basic principles of cooking
Pumpkin jam is obtained not only incredibly tasty and fragrant, but also has a rich amber color. At the same time the specific smell of a pumpkin is not felt at all.
For jam take immature fruits. They are washed, cut off the peel with a sharp knife, cut in half and scraped with a spoon seeds with fibers. Then the pulp is crushed into slices, cubes or cubes, or rubbed on a grater with large sections.
The taste and aroma of jam can be varied by adding citrus fruits, sea buckthorn, currants, apples, or any other berries or fruits that have a pronounced sour taste. For spicy food, nutmeg, cloves, ginger or cardamom are added to the dish.
The general principles of cooking pumpkin jam are not much different from the usual. Cook it in one step, or in a few, giving the pumpkin time to soak in syrup.
Banks, before making jam, are sterilized over steam or in an oven, but the main condition is that they must be dry.
Hot jam is laid out in jars and hermetically sealed tin lids. Store a treat in the cellar or pantry.
Recipe 1. Pumpkin jam recipe is quick and tasty
Ingredients
pumpkin - a kilogram;
filtered water - one and a half cups;
granulated sugar - a kilogram.
Method of preparation
1. Pour water into a saucepan, add sugar and set on low heat. Cook, stirring continuously, until you get a syrup that will drain a thin thread from a spoon. 2. Wash my pumpkin, wipe it with a towel, cut it into four parts and scrape out the seeds with a spoon with a spoon. Then cut off the peel with a sharp knife. Cut the flesh of the vegetable into centimeter cubes.
3. Put the pumpkin in an aluminum bowl and pour hot syrup. Sent on a slow fire and cook, stirring occasionally, until the jam becomes dark amber in color.
4. Hot jam is poured into clean sterile jars and hermetically sealed with tin lids using a sealing key.
Recipe 2. Pumpkin jam recipe is quick and tasty with orange and lemon
Ingredients
kg of pumpkin;
large orange;
850 g of granulated sugar;
large lemon.
Method of preparation
1. For jam, take citrus fruits with a thin peel and without large white fibers. Pumpkin should be dessert varieties. This vegetable has sweet and bright flesh.
2. Wash the vegetable, cut it in half and scoop out the seeds and fibers with a spoon. Cut off the peel with a sharp knife. Cut the flesh into small pieces.
3. Wash the lemon, wipe it with a towel, cut it in half in half and in small pieces, removing the bones.
4. Peel the orange by cutting off the white part. Pulp citrus finely chopped.
5. Put the pumpkin, lemon and orange in an aluminum bowl, add sugar and leave overnight to completely dissolve the sugar crystals. Then stir and put on slow fire. Boil, stirring constantly, for about forty minutes, until the jam is thick.
6. Banks wash, sterilize, dry. Put the jams more hot in jars and close the lids tightly, turn them over, wrap and cool.
Recipe 3. Pumpkin jam recipe is quick and tasty with apples and cinnamon
Ingredients
half a kilo of apples;
5 g cinnamon;
Half a kilo of pumpkin pulp;
half a liter of drinking water;
450 grams of sugar.
Method of preparation
1. Wash the pumpkin, cut it in half and pick a fiber spoon with seeds. Then peel off the flesh. Chop the prepared pumpkin in small pieces. 2. Wash the apples, wipe with a kitchen towel, cut in half, remove the core and cut off the peel. The flesh of the fruit is cut just like the pumpkin.
3. Pour water into the pan, put pumpkin pulp into it and put it on the stove. Simmer, pouring sugar in small portions.
4. When the mass starts to boil, lay out the apples and cook for another half hour, periodically removing the foam with a slotted spoon. Now add the cinnamon and continue cooking for another 20 minutes. Stir constantly, so that the jam does not burn.
5. Spread the hot mass into sterile dried jars, roll up hermetically, turn, wrap, and cool.
Recipe 4. Pumpkin jam recipe is quick and tasty with dried apricots
Ingredients
kg of pumpkin dessert varieties;
cinnamon to taste;
600 grams of granulated sugar;
200 g dried apricots.
Method of preparation
1. Wash the pumpkin, peel, cut it in half and scrub the fibers and seeds with a tablespoon. Cut the vegetable flesh into small pieces and place in a blender container.
2. Pour dried apricots with warm water and leave for half an hour. Then drain the water, and spread the dried fruits on a paper towel so that they dry slightly. Put the dried apricots to the pumpkin in a blender. Grind everything to a puree state.
3. Transfer the mass to the pan, add sugar, add the cinnamon, stir and cook over low heat until the syrup is thick.
4. Banks wash, sterilize over steam or in the oven, dry. Put the hot pumpkin mass into the jars and roll them in cans with a special key. Turn, wrap, cool and store in the basement or pantry.
Recipe 5. Pumpkin jam recipe is quick and tasty with black chokeberry
Ingredients
kg of sweet pumpkin dessert;
kg of sugar;
kg of mountain ash black.
Method of preparation
1. Wash the pumpkin, wipe it with a kitchen towel and gently cut off the peel with a sharp knife. Cut the fruit and select the fibers and seeds with a tablespoon. Cut the prepared pulp into pieces, measuring from the berries of mountain ash. 2. Pick berries from trash, put in a sieve and rinse under running water. Put the pumpkin pieces and chokeberry in an aluminum bowl, add sugar to the mixture and leave for four hours. Stir from time to time.
3. Put the dishes with berries and pumpkin on a small fire and cook for five minutes from the moment of boiling. Then set aside for eight hours. Repeat the procedure three times until the jam acquires a beautiful dark shade.
4. Banks wash, sterilize and dry. Spread hot jam over the jars and seal them tightly with tin lids using a special key. Turn the preservation, wrap and leave for a day.
Recipe 6. Armenian pumpkin jam recipe is quick and tasty
Ingredients
half a kilo of lime;
kg of pumpkin;
five liters of cold water;
a pinch of vanillin;
450 ml of filtered water for syrup;
kg of white sugar.
Method of preparation
1. Pour lime into a deep container, pour it with water, mix thoroughly and leave for four hours.
2. Washing my pumpkin, cut off the peel, cut into four parts and scrape out the seeds with fibers. Flesh vegetable cut into curly pieces.
3. Lime filter, folded gauze in several layers. Put pumpkin pulp into the cleaned solution and leave for half an hour.
4. Wash the vegetable pieces thoroughly under running water.
5. Pour boiling water into a saucepan, drop pumpkin slices into it and blanch them for six minutes. Then take out skimmer and cool.
6. Cook the syrup out of water and sugar and pour boiled vegetables over it. Leave for five hours.
7. We put on the stove and keep on fire until boiling. Then set aside and cool. Repeat the procedure twice more.
8. The last time a lot of hot decomposed on sterile jars and roll covers, pre-boiling them. Overturn, shelter and withstand the day.
Recipe 7. Pumpkin jam recipe is quick and tasty
Ingredients
kg plums;
kg of sugar;
kg of pumpkin.
Method of preparation
1. Plums we touch and mine. Spoiled places are pruned. Cut along and take out the bones.
2. Rinse the pumpkin, wipe with a kitchen towel. Cut the fruit in half and scraping with a tablespoon of seeds and fiber. Cut off the peel with a sharp knife. The flesh of the prepared vegetable is cut into small pieces.
3. Put the plums and pumpkin in an aluminum bowl. Pour sugar and leave for three hours.
4. Put on the stove. We turn on a small fire and boil for about 20 minutes from the moment of boiling up. Constantly mix it so that the jam does not burn.
5. Wash glass container thoroughly, rinse and sterilize. Be sure to dry. Spread hot jam on dry cans and roll tin lids. We overturn, we wrap up with warm fabric and we leave for days. Keep jam in the pantry or basement.
Pumpkin jam recipe is quick and tasty - tips and tricks
- Use young fruit for jam, weighing no more than four kilograms.
- If you want to get thick jam, chop the pulp of a pumpkin on a coarse grater.
- Jam is prepared in stainless steel or aluminum utensils. In the enameled container it will burn.
- Jam is better to cook pumpkin nutmeg varieties.
- For flavor, vanillin, nutmeg or ginger can be added.
