Recipe for a delicious pumpkin jam with orange. Pumpkin jam: recipes quickly and tasty. How to make pumpkin jam with orange and lemon slices according to this recipe

Bright and beautiful pumpkin jam with lemons, oranges, dried apricots, raisins - choose what you like!

There are no difficulties in cooking such jam, it is very difficult to spoil it, even a hostess just starting to cook can cope with cooking.

Accordingly, depending on the weight of the available pumpkin, you will need to reduce or increase the amount of sugar and lemons.

1 kg pumpkin pulp;
600 g of granulated sugar;
2 medium sized lemons

Peel the pumpkin, remove the pulp and seeds. Before starting, do not be too lazy to sharpen the knife well, peeling the pumpkin from the peel is not the easiest thing. Pumpkin seeds can not be thrown away, but washed, dried on a towel for a day, and then a little fry in a pan, they contain many useful substances, and they are simply very tasty.

Cut the pumpkin pulp into pieces, preferably at least 1.5 cm thick, so it is less likely that they will lose their shape during cooking. Weigh the pumpkin, accurately calculate the required amount of sugar.

There are two options for preparing a lemon for cooking. The first is to simply twist the lemon in a meat grinder and mix with pieces of pumpkin. I prefer the second way - grate the zest of a lemon on a medium or fine grater, and then cut it into slices, removing the seeds. So the maximum juice and aroma will be taken from the lemon, and the jam will be more beautiful.

Put pumpkin, zest and lemon slices into a cup (or immediately into a saucepan), sprinkle everything with sugar, cover with a lid, leave for at least three hours. It is necessary that the pumpkin and lemon “give away” so much juice that it almost covers the entire pumpkin. The time it will take, of course, depends on the type of pumpkin, so if you are not familiar with the type of pumpkin, I think that the best option is to cut the pumpkin with lemon in the evening, then in the morning you will definitely get a full cup of juice.

And now, when enough juice has stood out, you can start making jam.

For cooking, it is better to take dishes with a thick bottom, so burning is almost eliminated. Put the saucepan (stewpan) with the future jam on a small fire, bring the mass to a boil and immediately remove the saucepan from the heat, do not cook. Put the pan in a cool place, if there is no such place, then just leave it in the kitchen. The pumpkin needs to cool down completely.

When the pumpkin has cooled almost to room temperature, put the pan back on a small fire, bring the jam to a boil and cook now for 20 minutes without closing the lid. Here it is necessary to make a reservation about this. If at the exit you want to get jam in the form of pieces of pumpkin floating in syrup, then it is important not to digest the pumpkin. But there are varieties with very dense pulp, then after the first stage with cooling, the pieces are still very hard, then the mass must be brought to a boil again and cooled again, and only then cook for 20 minutes over low heat, removing the foam. Then remove the pan from the heat and immediately put the jam in the jars, removing the already not very beautiful slices of lemons.

Pre-prepared jars (washed and sterilized) should be warm by the time the jam is laid out in them, otherwise they may burst. Filled jars close tightly with lids or roll up.

Leave the jam at room temperature for a day, and then put it in a cool place if possible.

You can experiment a little with flavors by replacing half the lemons with, for example, an orange or a lime.

Recipe 2: Pumpkin Jam with Lemon and Orange

This recipe with a photo is dedicated to a bright vegetable - pumpkin, or rather, sunny jam from it. Only the result will be unexpected for you: the pumpkin flavor is practically not felt in the finished product. Pumpkin jam is not only very beautiful and tasty, it gives the body invaluable benefits. Orange, lemon - these citruses are energizing.

It turns out deliciously fragrant citrus-pumpkin jam - you will lick your fingers!

1 kg pumpkin;
0.8 kg of sugar;
1 lemon;
2 oranges;
2-3 tbsp. water.

Sweet jam for the winter is obtained from a pumpkin, which has bright and juicy flesh. Moreover, this preparation retains its taste qualities better. We clean the pumpkin from the peel and seeds, cut into small cubes. 1.5-2 cm each will be fine, such pieces will boil well.

Cut oranges into small pieces. Do not forget to thoroughly wash the peel before cutting.

Slice the lemon along with the zest. So that the skin does not taste bitter, pour boiling water over the fruit several times. Do not forget to remove the stones from all fruits. Because of them, a slight bitterness will appear, and it is unpleasant to stumble upon solid particles in soft jam.

Lemon and orange are placed in a basin or pan. We take an aluminum or stainless steel container.

We fall asleep citruses with sugar.

Pour in the water and stir well to dissolve the sugar completely. If the pumpkin is juicy, then less water can be taken, and vice versa.

Bring to a boil, cook for a couple of minutes, stirring constantly. We turn off the fire.

Pour the pumpkin into the hot syrup. It does not boil soft thanks to lemon and infusion in syrup. You will get a beautiful amber jam with whole soft pieces.

Stir the jam and leave for a day to cool and soak.

We return to the jam. All components are already saturated with fruit and sugar syrup. Boil 3 more times for 15 minutes after boiling, each time completely cooling the jam. Before our eyes, it becomes thicker, and the pieces of pumpkin are softer and smaller in size (boil down and shrink). Why do we cook not immediately for 30-45 minutes, but in stages? With this method, more useful substances are preserved, and even pieces of pumpkin and citrus have time to better soak in syrup and in no case turn into porridge. In the process of insisting, we look: if there is not enough water, we add it before putting the jam on the fire.

Before we boil the jam for the last time, we prepare the jars. We wash them with soda and sterilize them so that our jam can be preserved until winter. For convenience, all the rules of sterilization are already here. The step-by-step photo shows that the pumpkin has boiled down, a transparent amber syrup has turned out, the jam is ready to be rolled into jars.

Carefully pour the hot jam with pieces of pumpkin, orange and lemon into hot jars using a spoon or ladle. We fill the containers completely, to the very neck. It is more convenient to store the workpiece in small jars.

We roll up with sterilized lids, turn over. You can not wrap the jam, just wait for it to cool and put it in a dark cupboard, store at room temperature.

The most delicious pumpkin, lemon and orange jam is ready. Bon Appetit!

Recipe 3: Pumpkin Jam with Lemons and Tangerines

An original jam that will delight the kidneys (by definition) and immunity. Yes, they say that pumpkin also rejuvenates, so go ahead, girls and boys, for the sweet elixir of youth.

Pumpkin pulp - 1 kg
Lemons (thick-skinned) - 4 pcs.
Tangerines - 0.5 kg
Ginger, root - 4 cm
Sugar - 1 kg
Cardamom seeds - 1 pinch

Pumpkin for jam is better to take with a green skin. These usually smell like melon when cut.

Finely cut the pulp of the pumpkin into cubes.

Remove the zest from one lemon, finely chop the ginger.

Mix zest, ginger and 250 g of granulated sugar with pumpkin, cover and leave for 12 hours.

Boil tangerines with peel in 2 liters of water for 1 hour. Remove tangerines and set aside. Do not spill water!!

Finely chop the lemons themselves.

We spread the lemons in tangerine water, bring to a boil and cook over low heat under the lid for 30 minutes. Then another 15 minutes without a lid.

Then strain the tangerine-lemon water.

Finely chop cooled tangerines.

Pour tangerine-lemon water into a saucepan, put tangerines, pumpkin, put on fire, bring to a boil. Add a pinch of cardamom seeds, cook over low heat for 30 minutes. Add 750 g of sugar, cook until tender.

For me, the readiness of jam is determined by my grandmother's method - when a drop of syrup on a plate does not spread.

The taste is lemon-tangerine, the main ingredient pumpkin is a useful snag. Everyone is sure that they eat an orange with a lemon =)
Bon Appetit!

Recipe 4, step by step: apple and pumpkin jam with lemon

To prepare delicious jam for the winter, just buy a pumpkin and stock up on apples. In this regard, pumpkin is a universal vegetable and product, since both main dishes and desserts can be prepared from it.

I really like the combination of apples and pumpkin, so I hope you appreciate my recipe. I also like that the jam does not turn into porridge, and the ingredients retain their shape. This is due to the fact that I fill the pumpkin with sweet sugar syrup and it is completely saturated. Jelly pieces of pumpkin retain their shape, and apples, if they fall apart a little, it's okay, as they will give the pumpkin a mysterious, savory taste even more.

600 grams of pumpkin;
300 grams of apples;
half a lemon;
500 grams of granulated sugar;
300 grams of water.

My pumpkin, I cut off a thick, hard peel. I cut the pumpkin into large squares.

Sprinkle pumpkin squares with granulated sugar. Let it sit and soak in the sugar.

Then pour boiling water over to melt the sugar completely. I leave it to stand so that the pumpkin is even more saturated with sweet syrup.

I chop apples into slices, while removing the tails and internal partitions with seeds.

I add apples to the pumpkin and put on fire.

I simmer jam on fire for 30 minutes.

Then I squeeze lemon juice there so that the jam is not very sweet, but with a slight hint of sourness. I boil for another 10 minutes so that the jam boils and gurgles on the surface.

After that, I shift the finished jam into jars.

I seal tightly with lids so that oxygen no longer enters the jar.

I put the finished, cooled jam from pumpkin, apples and lemon into storage for the winter in the pantry or basement.

With such jam, we won’t be able to do winter, because such a bright orange delicacy will warm you at any moment.

Recipe 5: Pumpkin Jam with Ginger, Lemon, Poppy

Very interesting jam. Very thick, like candied fruits in syrup. No pumpkin flavor. Beautiful, spicy, fragrant. Pumpkin straws are dense and even slightly crunchy, very slight sharpness of ginger and poppy flavor, not too sweet.

Pumpkin (net weight of pumpkin pulp) - 1 kg
Sugar - 500 g
Orange (large) - 1 pc.
Lemon - 1 pc.
Ginger (root of fresh ginger 3-5 cm long) - 1 piece
Poppy - 1 tbsp. l.

Cut the peeled pumpkin into thin strips. Put in a bowl. The process is not very fast. Remove the zest from an orange with a grater, squeeze the juice. Just squeeze the juice out of the lemon. We send juices and zest to the pumpkin.

We shift the pumpkin with the contents into the pan, in which we will cook the jam. We fall asleep sugar.

We close the pan with a lid and do not remember about it for 6-8 hours, or even all night.

Carefully mix the contents, the pumpkin just floats in its own juice, put on a large fire, bring to a boil and immediately remove from heat. Cover again and forget for 4-5 hours.

We clean the ginger, cut it in the julienne way, into thin strips.

We throw ginger to the pumpkin, put it on the fire and cook with a gentle boil for 15 minutes, stirring from time to time.

Remove, cover, leave for 4 hours.

Roast poppy seeds in a dry frying pan until fragrant. We fall asleep in a saucepan and cook our jam over moderate heat for about 35 minutes. The pumpkin straw becomes completely transparent.

By the way, by the end of cooking, there is very little syrup left.

At first, I thought that poppy seemed to be useless, what is a tablespoon of poppy seeds? And when I put fried poppy seeds in jam, the aroma immediately changed: the orange became more muted and a new shade of something baked was added. And it looks more fun - speckled jam.

We store the finished jam in the refrigerator, there is little sugar in it.

Recipe 6: how to cook pumpkin jam with lemon

As a rule, a pumpkin is stored until spring as a whole fruit. Less often it is frozen in pieces. And the orange beauty is preserved and rarely at all. And absolutely in vain. We suggest you make pumpkin jam with lemon for the winter. Although a lot of other delicious delicacies can be prepared from pumpkin: juices, compotes, jams, candied fruits, marshmallows.

The Queen of Autumn goes well with citrus fruits, nuts, viburnum, apples, pears, quince, dried apricots. So we want to offer you to replenish your culinary piggy bank with a recipe with a photo of fragrant pumpkin jam with lemon. During the preparation of this jam, the kitchen is filled with an amazing delicate lemon-pumpkin smell. And the taste cannot be described at all - some completely extraordinary range of taste sensations.

pumpkin - 0.5 kg;
granulated sugar - 0.5 kg;
large lemon - half.

For pumpkin jam, you need to choose a ripe pumpkin with dense bright orange flesh.

Wash the pumpkin well, remove the peel and seeds. Cut into large cubes (with a side of about 1.5-2 centimeters).

Pour boiling water over the lemon to remove the waxy coating. Cut into large pieces along with the peel.

Place lemon slices in a blender.

Grind at high speed.

Pour sugar into a saucepan with a volume of at least two liters and pour 100 milliliters of water. Put on a slow fire.

Heat, stirring occasionally, until the sugar is completely dissolved.

Let the syrup boil. Put pumpkin cubes and chopped lemon into it, mix well.

Cook over low heat for 1 hour, remembering to stir.

Checking the readiness of pumpkin jam with lemon is very simple: the pieces of pumpkin should become transparent and evenly distributed in the syrup. You can also determine the readiness of pumpkin jam by testing a drop of syrup: take a little syrup with a spoon, cool and put one drop on the nail. If the jam is ready, the drop will hold.

Pour hot jam into heated sterilized jars and seal immediately. Cooling - air.

Amazing amber pumpkin jam with lemon, the recipe of which turned out to be not so complicated, is ready. It can be served at the outlet for evening tea, or you can put it on a slice of freshly baked white bread. Pumpkin jam can also serve as an excellent filling for pies or pies.

Store pumpkin jam in a cool, dark place. Bon Appetit!

Recipe 7: Pumpkin Jam with Lemon and Dried Apricots (step by step)

The best proof that pumpkin is not only tasty, but also healthy is pumpkin jam. It does not have that specific smell that is inherent in raw pumpkin. It turns out fragrant, delicate texture and pleases the eye with an amber color.

1 kg. peeled pumpkin
1 kg. Sahara
1 orange
1 lemon
200 gr. dried apricots

Using a knife, peel the pumpkin.

We remove pumpkin seeds with a tablespoon, do not forget about the fibers that are located next to the seeds.

We cut the pumpkin first into longitudinal pieces, and then turn them into small cubes.

We wash and peel the orange, disassemble it into slices (we must remove the grains).

Lemon is also washed, peeled and cut into pieces.

We wash the dried apricots, steam them for 30 minutes in hot water.

We skip the pumpkin, dried apricots, orange and lemon through a meat grinder.

Stir until smooth and add sugar.

Let it boil, and then cook on low heat for 40-50 minutes.

We sterilize jars (preferably half a liter). Pour pumpkin jam with orange and dried apricots into jars using a ladle or a tablespoon.

Seal and leave to cool. The finished delicacy is stored in a cellar or a cool dark place.

After making pumpkin jam, you can immediately start tasting, but it is better to let the jam brew: the longer it sits, the richer the taste becomes. By the way, it is not at all necessary to grind the ingredients to a puree state: if you like pieces more, then just scald the pumpkin cubes in sugar syrup. They will retain their shape if you cook the jam in 2-3 approaches, allowing the dish to cool completely. If desired, raisins can be added to this jam.

Recipe 8: how to cook simple pumpkin jam (with photo)

Pumpkin Lemon Jam may very well be one of your favorite winter desserts.

pumpkin - 850-950 gr
lemon - 1 pc.
granulated sugar - 900 gr

To prepare this healthy winter dessert, we do not need so many ingredients, all of them can be freely purchased at the store or on the market. It is very important to choose a ripe and sweet pumpkin for jam, while the appearance of the peel is of little importance.

Let's start making jam by preparing pumpkin, as this is our main ingredient. We rinse the pumpkin purchased or grown in our own garden, wipe it dry and cut it in half. We clean each half of the dense peel in any way convenient for you, the main thing is to keep only soft and sweet pulp for jam. Also, using a wooden spoon, remove all the mucus and seeds from the pumpkin. You should not get rid of seeds, because they are also very useful for the human body, and especially for the cardiovascular system.

With a sharp knife, carefully cut the prepared pumpkin pulp into strips as shown in the photo. In fact, pumpkin pieces can be given absolutely any shape, the only thing you need to watch out for is the thickness of the pieces: if they are too large, then the pumpkin will cook longer and the final taste of jam may be different from the original version.

Now let's make the sugar syrup. To do this, pour a quarter liter of filtered cold water into a suitable saucepan, pour all the prepared marinade there. We bring the liquid to a boil and within 3-5 minutes we wait for the complete dissolution of the sugar crystals in the syrup.

After the specified time, we fall asleep pieces of pumpkin in a saucepan with thick sugar syrup. With the help of the same wooden spoon, carefully immerse all the pieces of pumpkin in the hot liquid.

We thoroughly wash the lemon in cold water, because we will use it together with the peel, which contains the main supply of all vitamins. We cut the citrus into thin rings or half rings, send it to the pan to the pumpkin. As mentioned earlier, you can cook pumpkin jam not only with lemon, but also with orange, tangerines or even ginger. We return the saucepan or saucepan with the ingredients to the stove, cook the dessert for 60 minutes until the pumpkin is soft and transparent.

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All recipes are carefully selected by the site's culinary club site

From pumpkin, orange and lemon, you can make a very tasty jam using a fairly simple recipe. The combination of pumpkin and citrus is one of the best culinary finds. And from a pumpkin with an orange and a lemon, an unusual jam is obtained - for weight loss!

Therefore, you can safely make this delicious homemade preparation for the winter - a selection of recipes with pictures is given in the article.

In the preparation of jam, the main condition is the exact observance of the proportion. In this case, we are talking about the ratio of the mass of pumpkin and sugar. Of course, you need to recalculate exactly for the pulp.

For 1 kg of pumpkin pulp, you should take:

sugar 0.5 kg (2.5 cups);
oranges - 2 pieces;
lemon - 1 piece.

Thus, sugar is taken 2 times less than pumpkin pulp. Moreover, you can slightly increase its amount - this is a matter of taste. Oranges are taken in the amount of 2 pieces per kilogram, but you should not get carried away with lemon - just 1 small fruit per kilogram of pumpkin pulp is enough.

Pumpkin jam with oranges: a step by step recipe with a photo

Now let's move on to the recipes. A pleasant citrus aroma gives both lemon and orange.

But the sourness is mainly given by the lemon. Therefore, lovers of a sweeter version can use only orange fruits in the recipe.

Ingredients:

1 kg pumpkin pulp;
2 medium or 1 large orange;
0.5-0.6 kg of sugar;
cinnamon stick 2 star anise for flavor.

The sequence of actions is as follows:

Step 1. First we prepare all the components. Pumpkin pulp must be freed from the peel and seeds, cut into equal cubes 2 cm wide.

We put the pumpkin in a saucepan, pour quite a bit of water and simmer over medium heat under the lid for 20 minutes.

Step 2. And now you need to work with citrus. We clean the peel of an orange (aka zest) very carefully. We need to get only the top, thin layer. The white shell will not go into the finished product - you need to get rid of it, because this skin is bitter.

Step 3. We get the pulp from the orange, remove the seeds from it, cut the orange into cubes and add to the pumpkin. Let's simmer together for another 15 minutes.

Step 4. Grind the mixture manually or with an immersion blender. It should be homogeneous. Add sugar, anise and cinnamon, stir.

Step 5. Now you can already pour this mass into jars. And if you want to get a very thick jam, you need to evaporate almost all the moisture - put the pumpkin-orange mixture on a strong fire and hold for 10 minutes. At this point, it is better to wear glasses, because the droplets of the mixture splatter and can burn.

Step 6. Arrange the mixture in sterilized jars. To do this, they are pre-treated for 10-15 minutes over boiling water or in an oven at a temperature of 180 ° C. Another option is to hold in the microwave for 3-4 minutes (turn on the oven at full power).

Lids must also be sterilized. You can use nylon, iron or screw caps.

Pumpkin jam with oranges - a great preparation for the winter

You can store our pumpkin jam for several months at room temperature. And after opening, keep in the refrigerator, use in 10-15 days.

Pumpkin jam with orange and lemon: step by step recipe with photo

And this jam belongs to the classic ones, because the finished product is not obtained in the form of a homogeneous jam, but in the form of pieces, cubes, which are especially pleasant to bite through and enjoy the fullness of taste.

We will need the following ingredients:

pumpkin pulp - 1 kg;
lemon - 1 small fruit;
orange - 2 small citruses;
sugar - 600-700 g.

How to make pumpkin jam with orange and lemon slices according to this recipe:

Step 1. We prepare the ingredients, clean the pumpkin.

Step 2. Cut it into identical cubes with a side of 2 cm.

Step 3. We fill the cubes with sugar and put on fire. Cook until boiling, then 15 minutes over medium heat.

Then turn it off and repeat the cycle after 15 minutes. Cool down to moderately warm.

Step 4. And now add lemon and orange, cut in exactly the same cubes. You can do this with the peel, but it is better to remove the bones.

On the other hand, to completely avoid the bitter taste, it is better to peel the citruses and use only the zest, as in the previous recipe.

Step 5. The whole mixture must be boiled for another 15 minutes over medium heat. And then put in sterilized jars and close them.

Step 6. Banks are better to cool gradually. To do this, they are wrapped in a blanket and kept in this state for 1-2 days.

And then you can put it away for storage on an insulated loggia, in a cellar or refrigerator. You can just put it in a dark, moderately cool place.

Pumpkin jam with orange and lemon - a wonderful dessert

Pumpkin Jam with Orange and Lemon: A Recipe for Weight Loss

Pumpkin is rich in dietary fiber, which creates a feeling of satiety by filling the volume of the stomach and at the same time does not burden the body with extra calories: 100 g of boiled pulp contains only 20 kcal. And even jam from this product can be considered a dietary dessert in terms of calories, no matter how strange it may sound: 160 kcal per 100 g.

It is clear that sugar is the main load in this dish. Therefore, to prepare a dietary version of the pumpkin jam recipe with lemon, it is better to use brown sugar or fructose. Although even ordinary granulated sugar in total with the rest of the components, as already mentioned, will give no more than 160 kcal per 100 g, which is comparable to boiled chicken meat.

Let's take the following ingredients:

1.5 kg of pumpkin pulp;
1 orange;
half a lemon;
glass of water;
sugar 500 g (can be replaced with any honey - 10-15 tablespoons).

It is clear that judging by the amount of sugar, this time the dish will turn out not so sweet. But most importantly - it will not give extra calories.

How to make pumpkin jam with lemon and orange for weight loss (with photo):

Step 1. Peel the oranges, remove the pits, cut and chop into a meat grinder or using a blender.

Step 2. We also grind the peeled pumpkin pulp with a blender, although you can simply boil it over medium heat. We put it in a saucepan, add 0.5-1 glass of water and simmer over medium heat for 30-40 minutes.

Step 3. Add sugar (or honey) to the still hot mixture, and also squeeze the juice from half a small lemon. Arrange in jars and put in the refrigerator.

Pumpkin jam for weight loss - with orange and lemon

So this dietary product is ready - jam for weight loss. Now a few words about how to use it.

Such a dessert becomes the main dish on fasting days, which you can arrange for yourself at least every week, depending on the specific case. There are 2 options for using pumpkin-orange jam:

You can take 100 g of any crispbread (multi-cereal, with bran) and spread the mixture on them. And drink tea or coffee with low-fat milk (no sugar).
You can also take fat-free cottage cheese (400 g) and mix it with 2 tablespoons of the mixture.

Pumpkin jam is a great product for weight loss

Sitting on such a diet for several days in a row is not necessary, and it is hardly possible. But you can arrange unloading at least a couple of times a month.

Another option is to have such a vitamin dish in the evening, replacing a traditional dinner with it. Delicious, healthy, and most importantly - calorie-free.

Pumpkin Jam with Lemon, Orange and Ginger: A Spicy Recipe

And finally, completing the selection of recipes for pumpkin jam with citrus fruits, we offer an unusual recipe - pumpkin jam with lemon, orange and ginger. Try it!

We will need the following products:

1 kilogram of pumpkin pulp;
1 liter of sugar syrup;
3 lemons (fresh);
400 ml of orange juice (you can take ready-made high-quality juice);
200 milliliters of white wine;
3 pieces of cloves;
ginger root (to taste);
2 teaspoons vanilla sugar.

Cooking recipe step by step:

Step 1. Boil sugar syrup (sugar to water ratio 2:1).

Step 2. Cut pumpkin pulp into small cubes, mix with sugar syrup in a large container and let stand for about 1 hour.

Step 3. Meanwhile, grate or mince 2 lemons and squeeze the juice out of them. Cut one remaining lemon into thin slices.

Step 4. Prepare jars and lids for canning by rinsing them with hot water and drying them on a kitchen towel.

Step 5. Combine pumpkin cubes with lemon zest, juice and lemon slices. Add orange juice, white wine, vanilla sugar and spices (ginger and cloves). Ginger root is best grated.

Cook the lemon pumpkin jam over low heat, stirring occasionally, until the pumpkin cubes are soft and the jam thickens. Then remove the clove.

Step 6. It remains to pour the jam into jars and cork with lids. Turn the jars upside down and let cool. Return the jars to their upright position and store in the refrigerator.

Bon Appetit!

What could be better on a cold winter evening with a cup of fragrant tea with something tasty? Have you ever tried orange pumpkin jam? If not, we will correct this mistake immediately! After all, such a delicacy is not only very tasty, but also healthy. Pumpkin contains many vitamins that have a beneficial effect on our body. Therefore, if your children refuse pumpkin porridge, soups, then try making jam. We promise that they will gobble it up on both cheeks, not even realizing that they are eating an unloved vegetable.

Pumpkin with orange: recipe (jam)

For cooking, we will take the following products:

pumpkin - 500 grams;
sugar - 0.4 kilograms;
orange - 1 piece;
half a cinnamon stick.

How we cook:

We clean the pumpkin from the skin and seeds, finely chop.
We put in a large saucepan with sugar for 2 hours so that the berry gives juice.
We clean the orange, cut it into small pieces and send it to visit the pumpkin along with cinnamon.
Bring to a boil, stir occasionally.
Cool, pour into jars.

Pumpkin jam with orange and walnuts

500 grams of pumpkin;
half a glass of nuts;
30 grams of sugar;
3 oranges.

We cut the pumpkin into cubes, let it brew a little.
Grate orange zest on a fine grater.
Squeeze juice, add sugar.
In the resulting syrup, put the pumpkin, pour water and cook until thickened.
Add walnuts.
As soon as the pumpkin pieces soften, the jam can be removed from the heat.

Delight with lemon and orange

Real gourmets will surely appreciate this jam. Pumpkin, orange, lemon together give it an unusual sweet and sour taste.

Have to take::

2 lemons;
3 kilograms of pumpkin pulp;
2 oranges;
1 kilogram of sugar.

Process description:

Wash pumpkin, peel, remove seeds.
Cut all ingredients into pieces.
We put them in a saucepan, add sugar and cook for half an hour, stirring occasionally.
Let cool for 5-6 hours.
Cook over low heat until done.
Pour hot pumpkin jam with orange and lemon into jars, put the lids up.

We cook in a multicooker

This thing, of course, is necessary in the kitchen, but it is inconvenient to cook jam in it. Firstly, it turns out much less, and secondly, the technique itself will not weld, so you will have to stir from time to time. The recipe for pumpkin jam with orange in a slow cooker involves the use of the following ingredients:

0.5 kilograms of pumpkin;
0.4 kilograms of granulated sugar;
2 medium oranges

What we do:

We clean the pumpkin from the peel, cut it and put it in a slow cooker, pour sugar on top.
We take out the seeds from the oranges, cut them finely, and send them there.
We set the "Baking" mode for an hour.
Don't forget to remove the steam valve so you can stir the orange pumpkin jam.

diet recipe

This version of pumpkin processing is used in the world-famous diet of Pierre Dukan.

lemon (1 pc.);
pumpkin (500 g);
sweetener.

Sequence of actions:

Blanch pumpkin, cut into pieces.
Scald 1/3 lemon with boiling water, grate, cut the rest of the fruit into small pieces.
Mix together, add sweetener and leave in the refrigerator until morning.
Cook until pumpkin is soft.

The shelf life of this jam is only a week, so hurry to eat it.

Dessert with dried apricots

Be sure to try the pumpkin and dried apricot jam, because it has a fantastic taste!

We clean the pumpkin, put it in a saucepan.
We send dried apricots there.
We fall asleep with sugar and let the jam brew for several hours in the refrigerator.
Bring to a boil twice, remove from heat.

Pumpkin-orange jam with juice

This dessert is very popular with children who cannot be forced to eat an ordinary pumpkin. The thing is that thanks to the juice, the taste is more saturated, orange.

500 grams of pumpkin, peeled, cut on a grater.
We clean the orange, remove the seeds, grind in a blender. If not, you can use a meat grinder.
We combine the ingredients, add 400 grams of sugar and 200 milliliters of orange juice.
Cook for 40-50 minutes until the liquid evaporates.

Pumpkin jam with coconut and cloves

We clean the pumpkin (1 kilogram), scrape out the seeds with a spoon, cut into pieces, put in a saucepan.
There we add 6-8 pieces of cloves, two cinnamon sticks and half a kilogram of sugar.
Cook for half an hour over medium heat, a few minutes before cooking, pour 400 grams of coconut flakes and mix well.
Ready! Look at the aroma that clove gave us! It remains to pour pumpkin jam into jars.

Conclusion

Now you know that an unloved pumpkin can be turned into a very tasty treat. Both children and adults will be delighted with it. Surprise your guests by putting pumpkin jam on the table. Many will not believe their feelings when they find out what it is cooked from. The recipe for pumpkin jam with orange will surely become one of your favorites! By adding cinnamon, walnuts, lemon to the delicacy, you can play with its taste. Jam is perfect as a filling for baking. Treat yourself and your loved ones with a delicious, and most importantly, healthy dessert. Bon Appetit!

It is noteworthy that even those who do not like pumpkin and dishes from it will gobble it up on both cheeks, because it will not be felt at all. Pieces of pumpkin in amber syrup look very appetizing, and what can we say about the smell of jam. The citrus aroma emanating from this jam is absolutely hard to resist. It turns out no less tasty than.

I think no one will be surprised that the recipes for pumpkin jam with orange are very diverse. All types of this delicious jam differ in cooking time, appearance, composition of ingredients. Popular recipes for pumpkin jam with orange and lemon, spices, apples, carrots, dried apricots.

Pumpkin jam can be boiled in pieces or mashed, then the ingredients are passed through a meat grinder. As for spices, you can add cloves, cardamom, nutmeg, turmeric, vanilla sticks, star anise, cinnamon to pumpkin jam. The main thing is not to overdo it with them, so as not to interrupt the citrus taste.

Today I want to show you how to cook pumpkin jam with orange step by step with a photo.

Ingredients:

Pumpkin - 2 kg.,
Oranges - 3 pcs.,
Sugar - 3 cups
Citric acid - a pinch.

Prepare pumpkins for jam. Peel it off. Since her peel is very hard, it is best to remove it with a large and sharp knife, moreover, carefully so as not to get hurt. Cut pumpkin pulp into cubes.

Place prepared pumpkin for jam in a bowl. Cover it with sugar.

Stir until the pumpkin pieces are completely covered with sugar.

Leave the pumpkin for 3-5 hours to release the juice.

During this time, a sufficient amount of syrup should be formed for cooking jam. If you see that there is not enough liquid, add half a glass of water. Now you can start cooking pumpkin jam with orange. Put the saucepan on the stove. After the pumpkin boils, remove the foam with a slotted spoon. Boil the jam on low heat for another 15 minutes.

While it cooks, prepare the oranges. Wash them, remove the peel and white film. Divide the oranges into slices. Cut into cubes.

Put the oranges in a saucepan with pumpkin jam.

Despite the fact that sourness is inherent in oranges, I add citric acid to pumpkin-orange jam. Jam in it turns out sweet and sour, besides citric acid is an excellent preservative and therefore any preservation is perfectly stored with it.

After adding these ingredients, mix pumpkin jam with orange. Cook it on low heat for another 15 minutes. During cooking, do not forget to stir the jam so that it does not burn to the bottom of the pan.

Pour the finished pumpkin jam with orange, like all other types of jam, hot into sterilized jars. We close the lids scalded in boiling water. Turn jars of pumpkin jam with orange upside down, cover and leave to cool. This is how easy and simple it is to prepare a simple pumpkin jam with orange. By the way, according to this recipe, you can cook and, just replace the pumpkin with peeled watermelon peels (without green peel).

You can also cook pumpkin jam with orange a little differently. According to the recipe below, it will turn out to be a homogeneous consistency in the form of mashed potatoes, and not in pieces, as we have already discussed above.

Ingredients:

Pumpkin - 1 kg.,
Oranges - 500-700 gr.,
Sugar - 400-500 gr.,

Pumpkin Jam with Orange - Recipe

Peel the pumpkin. Cut it into pieces. Put in a bowl. Rinse prepared oranges with cold water. Clear them. Also cut into small pieces. Pass pumpkin with oranges through a meat grinder or chop in a blender.

Pour the resulting puree with sugar. Stir. Place a pot of jam on the stove. With occasional stirring, boil it for 20 minutes. After this time, pumpkin jam with orange will be completely cooked, but will not be puree.

Remove the saucepan from the stove. Break the jam with a blender. Sterilize jars and lids. Let the jam boil again. Pour it into jars with a ladle. Roll up. Turn over, cover.

After cooling, take the jars of jam to a cold place. Jam after cooling thickens and becomes suitable as a filling for pies, donuts, pies, rolls.

Try also making pumpkin jam with orange and lemon. The recipe for its preparation is no more complicated than the previous ones.

Ingredients:

Pumpkin - 3 kg.,
Oranges - 4 pcs.,
Lemon - 1 pc.,
Sugar - 1.5 kg.,
Water - 2 glasses

Pumpkin Jam with Orange and Lemon - Recipe

Remove the skins from pumpkins and oranges. Cut the pumpkin into cubes. Pass orange with lemon through a meat grinder. Pour sugar into a saucepan. Fill it with boiling water.

Stir. Boil the syrup for about five minutes until the sugar dissolves. After that, put the pieces of pumpkin and mashed oranges with lemon into the hot syrup.

Step by step recipes for fragrant pumpkin jam with orange

2018-07-01 Natalia Danchishak

Grade
prescription

1787

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

carbohydrates

43 gr.

172 kcal.

Option 1. Classic recipe for pumpkin jam with orange

Pumpkin jam has an amazing taste and has a beautiful amber color. Oranges will add flavor and make the delicacy even more interesting. Pumpkin jam improves metabolism and helps to remove harmful substances from the body.

Ingredients

one and a half kilograms of pumpkin;
one and a half stack. spring water;
one and a half kg of fine granulated sugar;
three large oranges.

Step by step recipe for pumpkin jam with oranges

Wash and clean the pumpkin. Clean out the fibers with the seeds. Cut the pulp of the vegetable into small cubes of approximately the same size.

Pour water into a thick-walled saucepan. Pour in the granulated sugar and boil the syrup until you can roll it into a soft ball.

Place the pumpkin pieces in a bowl and pour over the hot syrup. Stir gently and leave for an hour. Put the dishes with the vegetable on the fire. Wait until it boils and cook for a quarter of an hour, stirring occasionally. Remove from stove and refrigerate.

Wash oranges. Cut into slices and remove the bones. Twist the oranges through a meat grinder or chop with a blender. Add the orange mass to the bowl of jam. Put it on fire again and cook for the same amount of time. Arrange the finished jam in a sterile glass container, seal tightly with lids, cool under a warm blanket and store in a cool place.

For dessert, use sweet butternut squash. Pieces of vegetables should not be too large.

Option 2. A quick recipe for pumpkin jam with orange without cooking

Pumpkin jam can be made without cooking. This method allows you to cook it quickly and at the same time preserve all the benefits of the products. Dessert is especially useful for people suffering from kidney disease.

Ingredients

kilogram of pumpkin;
half a kilogram of white granulated sugar;
one orange.

How to quickly make pumpkin jam with oranges

Wash the pumpkin. Peel off the skin and thoroughly clean out the seeds and fibers. Cut the vegetable into small pieces.

Pour boiling water over the orange, wipe it, cut into slices and remove the seeds.

Twist the prepared products through a meat grinder, or grind to a puree state in a blender. Add sugar to the orange-pumpkin mixture. Stir until it dissolves completely. Arrange the jam in clean sterile half-liter jars. Close the lids tightly and store in the refrigerator.

To keep the “live” jam as long as possible, package it only in a sterile container. The taste of the dessert will become even brighter if you add freshly squeezed lemon juice or citric acid to it.

Option 3. Spicy pumpkin jam with orange

The sweetness of the pumpkin goes well with the freshness of the orange. Cardamom and cloves add spice and flavor. Due to the orange, which is added along with the membranes and peel, the jam is thick. The delicacy can be used as a filling for bagels or pies.

Ingredients

six cloves;
600 g pumpkin;
one large orange;
half stack. spring water;
one and a half stack. fine sugar;
seven boxes of cardamom.

How to cook

Cut the skin off the pumpkin and remove the fibers and seeds. Cut the flesh of the vegetable into large chunks. Place in a thick pot and add water. We send to a quiet fire.

Wash the orange and wipe it with a paper towel. Cut it, without peeling, into small cubes. We send in a saucepan with pumpkin. Pour sugar and put cardamom pods and clove buds.

Mix the contents of the pan and cook for half an hour from the moment of boiling. The pumpkin should be completely boiled, and the orange should become transparent. Remove from heat and blend with an immersion blender until smooth. We warm the mass and pack it in a sterile glass container. We cork with lids, cool, wrapped in a blanket.

During cooking, stir constantly so that the jam does not burn. If desired, you can additionally grind the finished jam through a sieve, removing the spices.

Option 4. Pumpkin jam with orange and dried apricots

Sweet pumpkin combined with a subtle citrus note and the aroma of apricots is an incredibly tasty and healthy delicacy that will give you a piece of summer in a cold winter.

Ingredients

two and a half kg of pumpkin pulp;
one and a half kg of granulated sugar;
two large oranges;
300 g dried apricots.

Step by step recipe

Cut the skin off the pulp of the pumpkin. Carefully clean the fibers with seeds. It is convenient to do this with a regular spoon. Cut the prepared vegetable into small slices. We place them in a thick-walled pan and cover with sugar. We send it to the refrigerator overnight.

Wash oranges and cut into cubes. We put the pan on a slow fire. As soon as the mass begins to boil, add oranges, stir and cook for another five minutes. Turn off the fire and remove the pot from the stove.

We wash the dried apricots, cut each into four parts. Five hours later, we send the pan back to the fire. When it begins to boil, reduce the heat, add dried apricots and cook, stirring occasionally, for half an hour. Pumpkin should be soft. We lay out the hot jam in the prepared glass container and roll it up hermetically.

Dried apricots can be replaced with slices of fresh apricots. If dried fruits are too hard, soak them in boiling water for half an hour.

Option 5. Pumpkin jam with orange, fruit and ginger

Pumpkin combined with citrus fruits and fruits is a healthy and incredibly tasty delicacy. Ginger will add spice.

Ingredients

kilogram of pumpkin;
spring water;
400 g of fine granulated sugar;
4 g ginger;
half a kilogram of ripe apples;
one lemon;
one orange.

How to cook

We clean the pumpkin pulp from the peel. We cut it into small slices and send it to a pan with a thick bottom. Pour half a glass of water, stir, cover with a lid and simmer over low heat for about ten minutes.

Wash and peel apples. Remove seed boxes. Cut half of the apples into pieces, and chop the remaining apples on a grater. We send the fruit to the pan with jam and continue to cook. When the fruits and vegetables are softened, add sugar, stir and cook from the moment of boiling for forty minutes on minimum heat.

We clean the ginger and three. Peel the zest from the lemon and orange. Add everything to the pan, stir, bring to a boil and cook for five minutes. We pack the mass in sterile glass jars. Seal tightly and cool, wrapped in a warm blanket.

You can replace fresh ginger with ground ginger. In addition to the zest, you can squeeze the juice from the orange and lemon into the jam. To make the jam thick, most of the liquid must evaporate.

Option 6. Pumpkin jam with orange and walnuts

Pumpkin jam is very tasty and healthy. Oranges will add a subtle citrus aroma. Pieces of walnuts will make the delicacy more interesting and piquant.

Ingredients

half a kilogram of pumpkin;
spring water;
three oranges;
half stack. walnuts;
30 g of fine granulated sugar.

Step by step recipe

Wash oranges, wipe with a napkin and remove the zest from them. Cut in half and squeeze out the juice.

Combine orange juice with sugar in a thick-walled bowl. Boil the syrup until the crystals dissolve. Cut the peeled pumpkin pulp into small pieces. Send in syrup. Pour in some water and add nuts. Cook until thickened over low heat.

As soon as the pumpkin becomes soft, lay out the delicacy in sterile glass containers and seal tightly.

You can finely chop the nuts, or add whole kernels. Cook the dessert over low heat, avoiding intense boiling.