Apple jam with pumpkin is a tasty and very useful delicacy, which I strongly advise you to cook in the fall. This year, the apples have gone out well, so you can make a lot of apple blanks! Pumpkin, too, was pleased - orange beauties in a large number lazily fell apart in the garden beds. And although these fruits and vegetables are well stored in certain conditions and without processing, part of their crop will be processed for the winter. Jam turns out worthwhile - transparent, bright orange slices of pumpkin and apples look like candied fruits, and the taste is even better. A cup of strong tea, a vase of jam, and no cakes, pastries are needed!
- Cooking time: 50 minutes
- Quantity: 1 l
Ingredients for apple jam with pumpkin
- 1 kg of apples;
- 1 kg of pumpkin;
- 1.5 kg of granulated sugar;
- 150 ml of filtered water;
- ground cinnamon to taste.
Method of cooking apple jam with pumpkin
We clean the pumpkin from the peel with a scraper for cleaning vegetables - with its help, very thin chips are removed from the vegetable, the waste is minimal. Then with a spoon we get seeds together with a seed bag. By the way, pumpkin seeds can be thoroughly washed, dried on a towel and dried in the oven - delicious and healthy.
Cut the peeled pumpkin into small cubes. I cooked nutmeg jam, I really liked it. Other varieties are also suitable for this recipe, as long as the color is bright orange.
Cut the core of the apples. The flesh of the fruit is cut into small slices. From sour apples, such as Antonovka, only thick jam will turn out - they will completely melt in the process of cooking. Slices of sweet apples retain their shape.
Next, prepare the sugar syrup. Pour sugar in a thick-bottomed saucepan, pour filtered water.
Put the saucepan on the stove, stir, heat the syrup to a boil. As soon as the fluffy foam settles, and the syrup gurgles evenly, remove the stewpan from the fire.
Pour the chopped vegetables and fruits into a pan with a wide and thick bottom or a basin for cooking apple jam with pumpkin.
Pour sugar syrup into the pan, pour some ground cinnamon to your taste. Cinnamon is perfectly combined with apples and pumpkin, so this spice will come in handy.
Put the pan on the stove, bring to a boil over moderate heat. After boiling, reduce the gas, cook for 35 minutes. If fruits and vegetables are sliced quite finely, then this time is enough.
Purely washed jars are dried in an oven at a temperature of about 100 degrees Celsius. You can also sterilize containers over steam or dry in the sun. It is important that the dishes are clean and dry.
So, put the cooled apple jam with pumpkin in jars, tie it with parchment or close it with boiled lids.
We remove for storage in a dry, dark place away from central heating batteries. Apple jam with pumpkin is well kept in a city apartment.
Never cover the lids with hot jam - condensation will form on the lid, then the drops will fall, over time mold will form in these places.