Pumpkin jam with physalis, apples and orange is a delicacy that you can easily prepare at home in the kitchen of vegetables and fruits grown in your own garden (citruses do not count!).
For a successful outcome, pumpkin with bright orange pulp, yellow physalis and sweet apples are needed (sour varieties are not suitable, as they boil soft).
If everything is done correctly, it turns out a thick mass consisting of mouth-watering, transparent pieces of fruits and vegetables - a real kaleidoscope of taste in a jar.
You will need a wide saucepan with a tight-fitting lid or a saucepan with a thick bottom and sides.
- Cooking time: 1 hour
- Quantity: 1 l
Ingredients for pumpkin jam with Physalis, apples and orange
- 650 g pumpkin;
- 500 g apples;
- 300 g of Physalis;
- 1 large orange;
- 750 g of granulated sugar;
- 50 ml of water.
Method of cooking pumpkin jam with Physalis, apples and orange
Cut the pumpkin in half, a tablespoon scrape the seeds with a bag to dense pulp. Then cut a thin layer of peel with a knife for cleaning vegetables.
Pumpkin pulp is cut into cubes of approximately 1, 5 x 1, 5 centimeters.
We clean the orange from the peel, cut off the white skin, if possible remove the partitions. Orange pulp cut into small slices, collect the juice. Instead of an orange, you can add any citrus fruits to your taste - tangerines, lemon, grapefruit. It is important to add flavor and sourness, which are not in the other ingredients, because neither apples, nor Physalis, nor pumpkin have a pronounced taste.
We cut the core out of apples, cut them into cubes, the size of pumpkin slices. Vegetables and fruits should be cut about the same, so that they are cooked evenly.
Physalis is cleaned of the mantle, we rub the fruit with a dry cotton cloth, wash it, cut it in half, cut the stem. Then cut the fruit into small slices. By the way, small berries can be left whole, but pre-pinned in several places.
Pour cold water in a saucepan, put chopped vegetables and fruits.
Next, pour some sugar, gently shake the dishes so that the sugar soaks up the water and dissolves quickly. Leave the saucepan at room temperature for 20 minutes, during which time the juice from the fruit will stand out.
Close the saucepan tightly with a lid, boiling over high heat. Turn off the gas, cook under the lid for 40 minutes.
At this time, moisture will be released from the products; they will be boiled in a fairly liquid syrup.
After 40 minutes, remove the lid, make a medium heat, cook without a lid for 10-15 minutes, so that the excess water is evaporated and the jam thickens.
Banks are carefully washed in warm water with baking soda, rinsed with hot water under a tap, and dried in an oven for 15 minutes (temperature 120 degrees).
We put the hot pumpkin jam with Physalis, apples and orange in dry jars, after cooling down, we tie it with parchment or close it with dry lids.
Store in a dark, dry place.
By the way, it is better not to store the jam in the refrigerator. A dark kitchen cabinet away from the stove and heating appliances is the most ideal place to store.
