On winter evenings, you really want to immerse yourself in the atmosphere of summer, inhale its aroma and enjoy the sun. If you do not have the opportunity to go to the southern countries, when it is winter outside, we advise you to stock up on several jars of pumpkin-orange jam, because with the opening of their lid the house will become warmer and tastier. In addition, such a delicacy is very useful, since pumpkin improves metabolism, and oranges remove toxins from the body, which means that even those who watch their figure can indulge in them without fear. Shall we start cooking?
Pumpkin and orange jam. Classic recipe
You will need:
- pumpkin - 1.5 kilograms,
- sugar - 1.5 kilograms,
- oranges - 3 pieces,
- water - 1.5 cups.
Cooking method
- My pumpkin. We clean, remove the seeds. We cut into sticks.
- From the specified amount of water and sugar, cook the syrup.
- Pour pumpkin with prepared hot syrup. We leave for an hour.
- After the specified time, put the pumpkin mass on the fire. Bring to a boil and cook for a quarter of an hour.
- Wash oranges thoroughly. Cut into several pieces, remove the bones.
- Pass oranges through a meat grinder or grind in a blender.
- We combine the orange mass with pumpkin jam. Return to the fire and cook for another 15 minutes.
- Pour the finished jam into sterilized jars. We remove to a cool place.
Pumpkin-orange delicacy without cooking
You will need:
- pumpkin - 1 kilogram,
- sugar - 0.5 kilograms,
- orange - 1 piece.
Cooking method
- We clean the pumpkin. We cut into pieces.
- Peel the orange, remove the seeds.
- Pass the prepared ingredients through a meat grinder or puree in a blender.
- Mix pumpkin-orange mass with sugar. We mix.
- After the sugar is completely dissolved, lay out the delicacy in sterilized jars. We store the jam in the refrigerator.
Pumpkin and orange jam in a slow cooker
You will need:
- pumpkin - 1 kilogram,
- sugar - 1 kilogram,
- orange - 1 piece,
- citric acid - 1 teaspoon.
Cooking method
- Grind the peeled pumpkin in a blender, grate or pass through a meat grinder.
- My orange. It is advisable to pour boiling water over it. We cut it into several parts to make it easier to remove the seeds, and then grind it together with the peel in the same way as a pumpkin.
- Mix pumpkin mass with orange.
- We fall asleep with sugar. We leave for a while sufficient for the sugar to dissolve, and the pumpkin to let the juice go.
- We shift the jam into the multicooker bowl. If it seems to you that the liquid is not enough, you can add a little water.
- Turn on the "Extinguishing" mode. We cook the delicacy for 2 hours, in the process of preparing the dessert, you need to mix it several times. A quarter of an hour before the end of cooking, put citric acid in the jam.
- Pour the jam into jars. Roll up the lids. Ready!
Pumpkin and orange jam
You will need:
- pumpkin - 2 kilograms,
- sugar - 1 kilogram,
- orange - 1 large piece,
- water - 1 glass.
Cooking method
- My pumpkin. We clean. We get rid of the seeds. We cut into small pieces.
- My orange. We clean from the peel and bones. We pass through a meat grinder, you can use a blender.
- We cover the bottom of the enameled pan with pumpkin slices in a thin layer. Sprinkle with sugar.
- We spread a little orange puree, closing the pumpkin layer.
- Put the pumpkin back in. Saharim. Alternate layers until all the ingredients are gone.
- We leave the yummy for 12 hours in a dark, cool place.
- After the specified time, pour the jam with water. We put on fire. Cook for half an hour from the moment of boiling.
- Fragrant and healthy pumpkin-orange jam spread in sterilized jars. We seal with lids.
Pumpkin jam with oranges and lemons
You will need:
- pumpkin - 1 kilogram,
- sugar - 850 grams,
- orange - 1 piece,
- lemon - 1 piece (can be replaced with citric acid).
Cooking method
- My pumpkin. We clean, do not forget to remove the seeds. Cut into medium sized cubes.
- Wash the lemon thoroughly. Cut into 2-4 parts. We remove the seeds. Finely chop along with the skin.
- My orange. We clean. Get rid of the seeds. Finely cut.
- We combine pumpkin, oranges and lemons in an enameled bowl (if you decide to use citric acid, then you need to add it at the cooking stage, 10 minutes before cooking. One teaspoon of acid is enough for the indicated amount of pumpkin, oranges and sugar). We fall asleep with sugar. Leave for 10 hours for the sugar to dissolve.
- We put the jam on the fire. Cook until thickened, usually 30-40 minutes.
- Pour the finished jam into prepared jars, cork with lids. Wrap with a warm blanket for 12 hours. After the jars with fragrant treats have cooled down, we send them to a dark and cool place. In a week it will be possible to take a sample and treat guests.
Porridge is boiled from pumpkin, put into the filling for manti, and some hostesses even bake cakes from it. After today's conversation, you learned that the list of dishes in which Cinderella's transport is the main ingredient does not end there, and that you can even make jam from pumpkin, and if you add oranges to it, the taste of delicacy will sparkle with special notes.
My friendship with pumpkin started quite late, and quite by accident. Having tried amber pumpkin jam with orange at a party, I thought for a long time. The taste is pineapple, the color is amazing, but it’s not clear what the delicacy is cooked from. Not immediately, but they revealed the secret to me, and then they gave me the recipe. Since then, I have been an ardent admirer of the vegetable and all dishes from it. I tried a lot of options for harvesting for the winter, with dried apricots, apples, lemon, ginger, nuts, cinnamon. Each of them claims to be a super recipe. And when I heard that pumpkin jam promotes weight loss, then, having waited for the healthy vegetable to ripen, I don’t restrain myself - I prepare dessert in all its diversity.
Pumpkin is amazingly friendly with different fruits. In addition to the above, feel free to put bananas, pears, plums when cooking. I met recipes with carrots and a close relative of the vegetable - zucchini. Armenians prepare a dessert with spices: cloves and even pepper. And it always turns out incredibly tasty jam.
Pumpkin jam with orange for the winter
The most simple and common winter dessert recipe. Pieces of pumpkin will float appetizingly in amber syrup, and citrus fruit will add an interesting flavor note.
Take:
- Pumpkin - 1.5 kg.
- Orange - 3 pcs.
- Sugar - 1.5 kg.
- Water - 1.5 cups.
How to weld:
- Divide the pumpkin into heaps, clean out the seed part. Cut into sticks of any size.
- Pour sugar into water, put the syrup to boil. After boiling, pour the syrup into a bowl with pumpkin. Take a break for an hour.
- Put the workpiece soaked in syrup on the burner. Wait until it boils, reduce the power of the fire. Cook at a slow boil for 15 minutes.
- At the same time, take care of the orange. Peel it from the zest, remove the bones, pass through a meat grinder.
- Fold the orange puree into the jam, stir. Continue cooking for another quarter of an hour.
- Distribute to banks, roll up. Let cool, put in pantry.
Raw pumpkin jam with oranges through a meat grinder
Live, cold-cooked jam will retain all the amazing properties of useful components.
Take:
- Pumpkin - kilogram.
- Large orange.
- Sugar - 500 gr.
How to prepare for the winter:
- Cut the peeled pumpkin into pieces. Divide the citrus fruit into slices.
- Punch the mass with a blender, or work the old fashioned way by passing the ingredients through a meat grinder.
- Mix the mass with sugar. After the sweetener crystals have bloomed, transfer to a sterile jar. Choose a cooler place for storage.
Pumpkin jam from apples, banana, plums, orange
A stunning dessert that can surprise even the most sophisticated lovers of sweet preparations for the winter.
Would need:
- Pumpkin - 2 kg.
- An Apple.
- Banana.
- Orange.
- Plums (optional) - a few pieces.
- Sugar - 500-600 gr.
- Optional - cloves, cinnamon.
How to cook:
- Chop pumpkin pulp into cubes. Cut the apple proportionally, removing the seed box. Cut the orange into slices, divide into several parts.
- Slice banana into half rings. Remove the pits from the plums, cut the halves in half.
- Pour all the ingredients except the banana with sugar, let stand for half an hour.
- Put to boil. Put the banana in only after the signs of boiling appear.
- After boiling the jam, watch the softness of the pumpkin pieces. If you want them to be nicely crunchy, don't overcook the dessert. Love a more homogeneous mass, cook longer.
Super-tasty jam: pumpkin, ginger, orange, lemon
According to this recipe, winter harvesting can be done in a cold way, or cooked as usual. I offer the recipe for the last version of the dessert. If you decide to cook raw jam, find the recipe in the selection and proceed in the same way.
Would need:
- The pulp of a vegetable is a kilogram.
- Sugar - 500 gr.
- Ginger root - 4 cm.
- Orange - a couple of pieces.
- Lemon is half.
We prepare:
- Cut the pumpkin without peel and seeds into centimeter cubes. Sprinkle with sweetness, leave to infuse for an hour.
- When the pulp gives juice, put on a minimum fire.
- Squeeze the juice from the orange, pour into the pan. Cook with frequent stirring for half an hour. Check if the pumpkin pieces have softened, turn off the heat, leave the jam to cool.
- At the same time, rub the ginger into the puree, squeeze the juice from the lemon. When the dessert has cooled down, put it back on the boil.
- After boiling, cook for 5-7 minutes over low heat. Add ginger and juice, simmer with a slight gurgle for the last 5 minutes.
- Pour into sterile jars, cool, put in a cool place.
How to make pumpkin jam with orange and lemon
They say that super tasty jam according to this recipe helps to lose weight and maintain normal weight. And you can eat it enough without giving up the supplement. True or not, I don’t know, but I still advise you to try the delicacy. Prepared according to the five-minute jam technology, the dessert will turn out to be amber in color, with floating pieces of pumpkin.
- Pumpkin - 3 kg.
- Sugar - to taste.
- Lemon.
- Oranges - 2 pcs.
Cooking:
- Cut citrus fruits with peel into small cubes.
- Remove the seed part from the pumpkin, remove the peel, cut in proportion to the fruit.
- Add sugar, put on the stove. Bring to a boil over moderate heat, simmer for 10 minutes.
- Turn off the gas, pause cooking for an hour.
- Put it on to boil again. Let it boil, then 5 minutes. remove from the burner, again let stand for an hour. When cool, pour and store.
Attention, this recipe is suitable for cooking pumpkin jam with oranges and zucchini.
Pumpkin jam with orange in a slow cooker
Cooking dessert in a slow cooker has some nuances. I give the simplest recipe that you can diversify at your discretion.
- Pumpkin pulp - 1 kg.
- Orange.
- Sugar - 1 kg.
- Citric acid - a small spoon.
Cooking:
- Mash the flesh of the vegetable. Choose the method yourself - a blender, a meat grinder, a grater.
- Grind an orange in the same way. Pair with pumpkin.
- Pour sugar into the bowl, mix. Consider that the liquid is not enough, splash some water.
- Set the "Extinguishing" mode, the time on the timer is 2 hours.
- During this time, it is necessary to stir the jam several times. Citric acid is added 15 minutes before the end of cooking. After pour the delicacy into jars, roll up under the lid.
Pumpkin jam with dried apricots, walnuts, cinnamon - recipe in pieces
An unusually refined jam with original oriental notes will delight anyone. Prepare at least a jar to impress your guests with your culinary skills.
- Pumpkin - 2 kg.
- Kernels of nuts - 200 gr.
- Dried apricots - 300 gr.
- Water is a glass.
- Sugar - 0.9 kg.
- Orange.
- Cinnamon - 2-3 sticks.
- Nutmeg - a small spoon.
Cooking:
- Divide the washed dried apricots lengthwise into 4 parts, fill with warm water for half an hour.
- Cut the pulp of the pumpkin into pieces.
- Wash the orange well, cut it into slices directly with the peel.
- Remove the nuts from the shell, crush in any way possible.
- Pour sugar into the cooking utensils, fold the nuts, pour in the water. Slowly, over low heat, heat the syrup to dissolve all the sweetener.
- Put pumpkin with orange in a bowl, simmer after boiling over moderate heat until the pieces of pumpkin soften.
- Add dried apricots, spices: cinnamon and nutmeg. Stir the contents, continue to cook until the amber syrup thickens.
- Hide in jars, put in a cool place. You can try after a week, because the components should have time to soak in the syrup and flavor of each other.
Video with a recipe for delicious pumpkin jam with orange
Watch and repeat the sequence of actions. Good luck preparing for the winter!
Pumpkin is perfectly stored in its natural, so to speak, form. And everything would be fine, but not everyone has the opportunity to put a dozen or one and a half orange balls for storage in an apartment, so most often city housewives prefer to preserve a pumpkin. One option for preserving pumpkins for the winter is pumpkin jam. Those who have never tried this jam should, at least for the purpose of experiment, try to cook a couple of jars of amber delicacy. Try it and make sure that pumpkin jam turns out tender, fragrant, without the specific smell inherent in raw pumpkin.
To make jam, not quite ripe fruits are selected, peeled and seeds are peeled and cut into cubes, sticks or slices or rubbed on a coarse grater. To give the jam an additional taste and aroma, citrus fruits, apples, currant berries or sea buckthorn are added to it - in general, any fruit or berry with a pronounced sour taste. The general principles of cooking pumpkin jam do not differ from the usual ones: jam can be cooked in one step, in half an hour or an hour, depending on the recipe, or in several steps, allowing the pumpkin to soak in syrup.
It is advisable to sterilize jam jars in the oven. If this is not possible, sterilize the jars over steam, but let them dry completely before filling them with jam. Pumpkin jam can be packaged simply in clean jars and covered with parchment or plastic lids, but then it will have to be stored in the refrigerator.
Ingredients:
1 kg pumpkin,
1 kg of sugar
1.5 stack. water.
Cooking:
Boil the syrup from sugar and water until a thin thread, when the syrup flows from a spoon in a thin thread. Cut the peeled and seeded pumpkin into 1 centimeter cubes, pour over hot syrup and simmer until tender. The finished jam is dark amber in color. Pour the jam into jars and roll up.
Ingredients:
1 kg pumpkin,
1.5 kg of sugar,
1 stack water.
Cooking:
From half the norm of sugar and 1 glass of water, boil the syrup. Cut the peeled pumpkin into 1 centimeter cubes and dip in a 1.5% solution of baking soda for 10-15 minutes. After that, rinse the pumpkin in clean water and pour the finished syrup. Bring to a boil and cook for 3-4 minutes. Cool, add the remaining sugar, boil again for a few minutes and leave for 6-8 hours. After standing, cook until tender and cool. Arrange the finished jam in clean, dry jars and cover with plastic lids. Keep cold.
Ingredients:
1 kg pumpkin,
1 lemon
1 orange
800 g sugar.
Cooking:
Cut the peeled pumpkin into cubes, peel the lemon from the seeds and cut it together with the skin, peel the orange and cut into small pieces, removing the seeds. Sprinkle with sugar and leave overnight. Then put on fire and simmer until thickened for about 30-40 minutes. Arrange hot in sterilized jars and roll up. Turn over, wrap.
Ingredients:
1 kg pumpkin,
800 g sugar
2 lemons
5-7 cloves,
5-7 peas of allspice.
Cooking:
Peel the pumpkin and cut into cubes. Put in a saucepan, put on a slow fire and simmer until soft. If the pumpkin is not very juicy, add some water. Add sugar to the softened pumpkin, boil for 15-20 minutes, then squeeze the juice from the lemons, add spices and boil until thickened, stirring constantly. Remove cloves and peppers and pack in sterilized jars, roll up, turn over and wrap.
Ingredients:
1 kg pumpkin,
700-800 g sugar,
2 lemons
300-400 g of peeled apples.
Cooking:
Simmer chopped pumpkin and apples over low heat in different pans until soft. Then combine in one saucepan, add sugar, boil for 15 minutes. Squeeze the juice from the lemons, pour into the pan and cook until thickened, stirring to prevent burning. Arrange hot in sterilized jars, roll up. Turn over, wrap.
Ingredients:
1 kg pumpkin,
700-800 g of sugar,
¾ stack. sea buckthorn.
Cooking:
Cut the pumpkin into pieces, wash the sea buckthorn and put everything in a bowl for making jam. Sprinkle with sugar and leave for 3-4 hours. Pumpkin will give abundant juice. Put the basin on the fire and cook for 20-25 minutes from the moment of boiling over medium heat. Pour hot jam into sterilized jars, roll up.
Ingredients:
1.5 kg pumpkin,
1.5 oranges
1.5 kg of lemons,
1.5 kg of sugar.
Cooking:
Remove the skin and seeds from the pumpkin, and remove the seeds from the oranges and lemons. Cut the pumpkin into cubes, chop the oranges and lemons together with the peel. Stir, sprinkle with sugar and leave for several hours until the juice appears. Then put the dishes with jam on the fire and cook for 30 minutes from the moment of boiling. Remove from heat and let cool. Put on fire again, bring to a boil and cook until tender (a drop of syrup should not spread on a plate). Pour into sterilized jars and roll up.
Ingredients:
1 kg pumpkin,
300 g dried apricots,
500 g sugar.
Cooking:
Grate the pumpkin, peeled from the skin and seeds, on a coarse grater, wash the dried apricots thoroughly and cut into thin strips. Mix the pumpkin and dried apricots with sugar, wait until the juice stands out and put on fire. Bring to a boil, stirring, and cool. Repeat 2-3 more times until pumpkin is tender. Pack in sterilized jars and roll up.
Ingredients:
1 kg pumpkin,
1.5 kg of sugar,
1 stack 6% vinegar,
1 liter of water
lemon juice, clove buds - to taste.
Cooking:
Peel the pumpkin and cut into 2 cm cubes. Boil water with vinegar, cool, pour over the pumpkin and leave for 4-5 hours. Then strain, put the pumpkin in a bowl for cooking jam and sprinkle with sugar. Leave again for 4-5 hours. After standing, put the basin on the fire and bring to a boil. Remove, chill. Put to boil again, bring to a boil, boil for 5 minutes and remove from heat again. Repeat 2-3 more times, increasing the cooking time by 5 minutes each time. During the last boil, add cloves for flavor and lemon juice. Arrange the finished jam in sterilized jars and roll up. Store in a dark place.
Ingredients:
1 kg pumpkin,
1 kg of sugar
1 stack water,
2 oranges.
Cooking:
Cut the pumpkin, peeled from the skin and seeds, into small cubes. Make a syrup of sugar and water and pour over the pumpkin. Put on fire and simmer for 15 minutes. Pass oranges together with the peel through a meat grinder, put in a saucepan with pumpkin and cook from the moment of boiling for 10 minutes. Arrange hot jam in sterilized jars and roll up. Turn over, wrap.
Ingredients:
1 kg pumpkin,
1 kg plums (preferably yellow).
Cooking:
Cut the peeled pumpkin into small pieces, remove the seeds from the plums. Stew everything together in a small amount of water until soft, rub through a sieve and put on fire again. Add a little sugar if the taste is bland. Bring to a boil, pour into sterilized jars and roll up. Turn over, wrap. It is good to give this puree to young children as a vitamin supplement in winter, and also use it to make pies.
Ingredients:
2 kg pumpkin,
800 g sugar
1 lemon
1 orange.
Cooking:
Cut the peeled pumpkin into 1-1.5 cm cubes, sprinkle with sugar and leave overnight. In the morning, pour the resulting juice into an enamel bowl and put on fire. Bring to a boil and pour hot syrup over pumpkin slices for 12 hours. After standing, drain the syrup again, boil it and pour over the pumpkin. Finely chop the lemon and orange together with the peel, add to the bowl to the pumpkin and cook for 25 minutes over low heat. Pour the finished jam hot into sterilized dry jars and roll up. Nutritionists advise eating pumpkin jam for weight loss several times a day with unsweetened tea (to be honest, the amount of sugar in this jam is highly questionable, but, probably, the benefits of pumpkin outweigh the harm of sugar).
And finally - two options for harvesting pumpkin without cooking, because only in this case all the vitamins are preserved in the pumpkin. You need to cook raw "jam" in an enamel bowl.
Raw pumpkin jam
Ingredients:
1 kg pumpkin,
1 lemon
1 orange
850-900 g of sugar.
Cooking:
Peel the skin and seeds from the pumpkin, peel the lemon and orange and remove the seeds. Pass the pumpkin and citrus fruits through a meat grinder, add sugar and stir until it is all dissolved. Arrange in sterilized dry jars, cover with parchment and tie with twine. Keep cold. The longer this “jam” stands, the richer its taste becomes.
Ingredients:
2 kg pumpkin,
2 oranges
2 lemons
850-900 g fructose.
Cooking:
Pass the pumpkin, lemons and oranges, peeled from the skin and seeds, through a meat grinder. Add fructose and stir with a wooden spoon until there are no crystals left in the jam. Arrange in sterilized dry jars and close with parchment or plastic lids. Keep cold.
If you really take the issue of preserving vitamins very seriously, then it’s better to use ceramic knives to peel fruits, and chop the pumpkin not in a meat grinder, but on a plastic grater (of course, you will have to suffer, but you will get a real vitamin bomb!)
Good luck preparing!
Larisa Shuftaykina
With the onset of winter colds, I want to remember the taste of summer and give myself pleasure by eating something fragrant and healthy. Pumpkin jam with orange and lemon has an amazing taste and amazing aroma, and it is very easy to cook it through a meat grinder. It is eaten in just a few minutes. Such a dessert attracts not only with taste, but also with a pleasant, beautiful color. Readers of "Popularly About Health" offer several recipes for preparing winter treats.
The benefit of jam lies in its ability to remove toxins and toxins from the body. And this is already half the success when trying to lose weight and reduce body weight. This healthy preparation will strengthen the immune system, because it contains a double dose of citrus fruits, and will also cheer you up on a gloomy winter day. The use of such a dessert will improve metabolism and normalize digestion.
Jam from orange, lemon and pumpkin through a meat grinder
The classic way to make jam
For 1 kg of the main component - pumpkin - we need:
850 grams of sugar;
- 1 orange;
- 1 lemon.
First, peel the pumpkin, wash it well, remove all the seeds. Cut the pulp into small sticks.
Wash the citrus fruits, leave the lemon with the peel, and peel the orange. Remove bones and veins from them. Cut into several pieces.
Pass all prepared components through a meat grinder. The same process can be accelerated several times with the help of a blender. Add sugar to the mass, mix thoroughly. Sugar should dissolve completely, then the jam can be poured into sterilized jars. It is advisable to choose a container of a small size so that you can eat all the contents in 1-2 times. This delicacy is prepared without cooking, and therefore it will not be stored for a long time after opening.
Jars of jam should be kept in the refrigerator.
Jam with lemon, pumpkin and orange through a meat grinder with further cooking
To prepare this dessert, you will need a slow cooker, as well as the following products:
1 kg pumpkin;
- 1 kg of sugar;
- 1 orange;
- 1 lemon.
Peel the pumpkin and orange, leave the lemon without peeling. remove all bones and seeds. Pass all fruits through a meat grinder. Pour sugar in an enameled container and leave to infuse for a while. Pumpkin-citrus mass should completely dissolve the sugar and give juice.
Transfer the entire mass to the multicooker, turn on the device in the “extinguishing” mode. The dessert will be cooked for 2 hours, during which time it must be stirred occasionally.
Pour the finished jam into jars that have already been sterilized in advance. Roll up the lids, turn upside down until completely cooled, wrap with a blanket. Store in a cool place. This is an amazing tasty treat for fragrant tea with mint or linden on a winter evening!
Recipe with orange pumpkin and lemon through a meat grinder without sugar
This recipe does not involve the use of sugar, which makes it slightly less caloric. We will need:
1.5 kg of pumpkin;
- 1 orange;
- 1 lemon;
- 1 glass of water;
- honey - in quantity at your discretion.
Wash citrus fruits and remove pits. Grind the pulp through a meat grinder. Peel the pumpkin fruit, remove the seeds, cut into pieces and also pass through a meat grinder. Combine pumpkin and citrus masses, mix.
Pour the whole mass into an enamel saucepan, add half a glass of cold water. Put on a small fire and stir regularly. If the pumpkin is not juicy enough, then you can gradually add more water, but not more than 1.5 cups in total. The cooking process takes about 45 minutes with constant stirring along the bottom.
Remove jam from heat and leave to cool. When it reaches almost room temperature or lower, add honey to taste. Do not pour this product into a hot mass, as all its beneficial properties will instantly evaporate, and honey itself will not dissolve in a cold consistency.
Thoroughly mix the finished jam, arrange in sterilized jars. This dessert should be stored in the refrigerator.
By the way ... In pumpkin and citrus jam, you can add not white, but brown sugar, which is considered more beneficial to health. In addition, you can experiment with spices. For example, star anise or cinnamon will add a special piquant accent. Try it and your jam recipes “through a meat grinder” will only become tastier.
amazing pumpkin jam with oranges will be an excellent substitute for a slightly bored fruit treat or berry. In any case, in terms of taste, it is a worthy rival for them. Also quite useful! To list all the advantages of this blockage is too long; but what is so necessary in the cold season, seaming may well provide. Pumpkin jam improves weakened immunity, replenishes the body with the vitamins it contains, and also stimulates brain activity and the metabolic process ... And the “sun in a jar” also improves mood and appetite, which is important, and just gives a good charge of vivacity.
Like many winter homemade preparations, the treat "" is prepared in many ways with all sorts of interpretations and additions. The following recipes will help you understand the culinary technology of delicious closure and replenish your pantry with an extraordinary yummy.
Pumpkin Jam with Oranges: Recipe #1
For the first method of preparing goodies " Pumpkin jam with oranges. Recipe"You will need to take the following set of products: 1 kilo of pumpkin pulp (medium maturity), 1 large orange and 0.9-1.0 kg of sugar sand. A cinnamon stick or a pinch of cloves can add a spicy flavor to the dish; but these components are laid at will.
So, pumpkin pulp, if necessary, is rinsed in running water and cut into longitudinal pieces about 1 cm wide and even thinner. By the way, the peel and seeds must be removed first. It is very important not to make a mistake when choosing a fruit for harvesting. In an overripe pumpkin, the pulp becomes too soft, loses its excellent taste and vitamins contained in it. On the contrary, not ripened, on the contrary, it will not yet “reveal” itself. The best option would be a nutmeg variety or "Pear".
Citrus according to the recipe is also washed, cut in two and seeds are selected from it. And then the orange is passed through a meat grinder in mashed potatoes or ground with a blender. Sliced pieces of pumpkin are folded into an enameled cooking utensil of a suitable displacement and diameter in a thin layer, and sprinkled with sugar sand. A little citrus puree is laid out on top. Thus, the "laying" alternates until the ingredients run out. The components by volume should fill the container almost completely, leaving only a little free space to the top. This “laying” of hours is put in a cool place for 10-12, and then a glass of water is poured into it and it is placed to cook for half an hour on low heat.