Pumpkin jam with orange, lemon or dried apricots is quick and tasty: Simple recipes for pumpkin jam minced


How to cook in a slow cooker and saucepan pumpkin jam, recipes tell in detail. For the preparation it is better to take the fruits of sweet varieties with elastic pulp. They will not melt in the heat treatment process and will retain their shape even after prolonged storage. Oranges, lemons, dried apricots and apples can be used as related components. They will enrich the dish and give it a new, bright colors. A more pronounced, bright flavor will provide cinnamon, ginger and vanillin delicacy.

If there is not enough time for cutting pumpkin, it is scrolled through a meat grinder or rubbed on a grater. It does not affect the taste, but the process of preparation is faster,and the finished product turns out to be thicker, more saturated and dense.

Pumpkin jam with dried apricots recipe for winter with step by step photos

In order to have a good cup of hot tea in the winter, you need to make sweet homemade preparations in the summer season. Classical types of strawberries, raspberries and cherries have become boring a little and do not cause rapid enthusiasm. But pumpkin jam is just gaining popularity and so far is considered exotic. A special highlight of the dish give pieces of dried apricots. With repeated boiling, they acquire a beautiful transparency and an elastic almost marmalade consistency.


Necessary ingredients for harvesting pumpkin jam with the addition of dried apricots for winter

  • pumpkin - 1.3 kg
  • dried apricots - 300 g
  • sugar - 1 kg
  • fresh lemon juice - 5 tbsp

Step by step instructions on how to preserve jam with dried apricots and pumpkin for the winter season

  1. Wash the pumpkin thoroughly in running water, dry it with a paper towel, peel off the skins, internal fibers and seeds, and chop the remaining flesh into cubes of approximately the same size.1DBN-004
  2. Fold the processed pulp in a saucepan, necessarily pouring the layers with sugar and leave overnight at room temperature,to stand out natural juice.1DBN-005
  3. Dried apricots well washed in running water, drain in a colander so that excess moisture quickly drained. Then put in a bowl and fry hot, but not boiling water. Leave on for 40-45 minutes for swelling.1DBN-006
  4. Then dry the berries and cut them into pieces of arbitrary shape.1DBN-007
  5. When a pumpkin reacts with sugar, it will release a large amount of liquid, pour juice squeezed from lemon into it, and gently mix the mass.1DBN-008
  6. Put the container with the semi-finished product on the stove, make a medium heat and bring to the boil. When the surface starts to bubble hard, pour chopped dried apricots, mix and cook on low heat for another 15 minutes. Do not allow to boil violently and stir regularly, so as not to burn.1DBN-009
  7. Remove from the plate, cover with a towel and leave until completely cooled. Repeat the boiling / chilling procedure twice. Carefully follow, so that the pumpkin slices do not become deformed and do not lose their shape. After the third boiling, pack in sterilized cans, roll up under tin covers, turn over and cover with a dense, warm cloth. In a day, store for storage in the basement or dry cellar.

Simple pumpkin jam with orange and lemon - recipe cooking in a slow cooker


Cooking pumpkin jam with lemons and oranges in a slow cooker is not at all difficult. It is only necessary to prepare all the components, cut them into pieces, together with the sugar folded into the unit and select the appropriate program. All the rest household appliances will do on their own. Delicacy will be rich, juicy and will be remembered by a subtle citrus aroma.

The necessary ingredients for cooking in a slow cooker pumpkin jam with oranges and lemons

  • pumpkin - 1,5 kg
  • sugar - 1.5 kg
  • lemon - 2 pieces
  • orange - 2 pcs
  • citric acid - 1.5 tsp

Step-by-step instructions for making delicious jam with pumpkin, lemon and orange

  1. Clean the pumpkin washed in running water from the skin, remove seeds and fibers. Cut the flesh into pieces and grind into a homogeneous mass using a blender.
  2. Lemons and oranges are well washed, dried, chopped into chunks and scrolled through a meat grinder along with zest.
  3. All crushed ingredients should be folded into a multi-cup, covered with sugar and left to stand for a few hours so that the juice is separated and the sugar crystals are completely dissolved.
  4. On the display of the unit, select the “Stewing” program and prepare jam for 2 hours. Stir gently several times during cooking.
  5. 10 minutes before the end of the process, pour citric acid, mix and bring to readiness.
  6. Spread out in clean jars, cork with lids, turn and cover with a thick warm cloth. When the seals have cooled completely, take them to a dark, cool place.

How to cook a thick pumpkin jam with orange, ginger and lemon - recipe in the pan


Following the tips of this recipe can be preserved at home very tasty and rich pumpkin jam with ginger oranges and lemons. The consistency of the finished delicacy will be very thick. Due to this, the product is suitable not only for drinking tea or coffee, but also for use as a filling for home baking.

Essential ingredients for cooking pumpkin jam with ginger, lemon and orange in a pan

  • pumpkin - 1.3 kg
  • sugar - 1.3 kg
  • lemon - 1 pc
  • orange - 1 pc
  • ginger root - 7 cm

Step-by-step instructions to the recipe for jam with pumpkin, ginger, lemon and orange

  1. Pumpkin wash, dry, remove the crust, seeds and fiber.Cut the flesh into cubes, fold them into a deep pan, make the minimum heat and simmer until the masses acquire the consistency of mashed potatoes.
  2. Then add sugar, pour juice squeezed from lemon and orange, and add ginger root, grated on a coarse grater.
  3. Mix well and cook for 20 minutes over very low heat. During this time, the excess moisture will evaporate and the jam will be thick and dense. Be sure to stir in the process, otherwise the mass will burn.
  4. Then pack hot in banks, roll up, turn the bottom up and cover with a bath towel. At the end, completely cooled blanks should be stored in a storage room.

A delicious recipe for jam from pumpkin with dried apricots and orange


Pumpkin jam with orange and dried apricots turns out to be richly sweet and dense. Fourfold boiling allows to evaporate the maximum amount of liquid from the components, leaving only a thick mass. At the same time, strips of dried apricots acquire the consistency of candied fruits, and the tender orange pulp absorbs sugar and completely loses the sharp acid.

Necessary ingredients for pumpkin jam with the addition of orange and dried apricots

  • pumpkin - 2 kg
  • dried apricots - 650g
  • sugar - 1.3 kg
  • vanillin - 6 g
  • orange - 1 pc

Step-by-step instructions on how to make pumpkin, dried apricots and oranges jam

  1. Wash the pumpkin well, wipe dry with a towel, peel the skin and remove the inner fibers and seeds. Pulp grate on a coarse grater.
  2. Rinse dried apricots in running water, put in a bowl and steam with boiling water. Leave in this state for half an hour. Then drain the water, and fold the berries into a colander and wait for excess moisture to drain.
  3. Peel orange from the skin, divide into slices, remove the bones and cut into small pieces of medium size.
  4. Steamed dried apricots chopped straw.
  5. Pound all the crushed products into a heat-treatment container, add sugar and leave for 45-60 minutes, so that the juice begins to stand out.
  6. Then put on the stove and over medium heat, stirring regularly, bring to the boil. Boil for a couple of minutes and then cool completely.
  7. Repeat the boiling / cooling procedure twice more. For the third time a minute before turning off, pour in vanillin, mix, spread on sterilized jars, roll up with tin lids and let cool well, turning upside down and wrapped in a bath towel.Store in a dry, cool and dark place.

How to cook pumpkin jam with apples - a simple recipe


Despite the simplicity of preparation, pumpkin jam made according to this recipe has a very unusual, memorable taste. It is provided by walnuts and juicy sweet-sour apples. Ground cinnamon gives the refined flavor to the delicacy, which is put in the jam shortly before packaging in cans.

Essential ingredients for simple and tasty pumpkin and apple jam

  • pumpkin - 1 kg
  • apples - 800 g
  • sugar - 1 kg
  • water - 1 l
  • walnuts - 250 g
  • cinnamon - 1 tsp

Step-by-step instructions on how to cook at home, pumpkin jam with the addition of apples

  1. Apples and pumpkins are very good to wash and dry on a clean kitchen towel.
  2. Remove pumpkin, fiber and seeds from pumpkin. In apples, cut the core and stalk. The outer skin can be left or removed as desired.
  3. The flesh of both components cut into the same sticks.
  4. Remove the nuts from the shells, break them into pieces of arbitrary shape, pour them into a frying pan and dry them for 5-7 minutes. Do not add oil.
  5. Put the chopped pumpkin in a saucepan of the right size, cover with water at room temperature and set on medium heat. Cook, stirring occasionally. In parallel, pour sugar in small portions.
  6. When the liquid boils, add apples, reduce to a minimum the level of heating and cook for half an hour, be sure to remove the foam that forms.
  7. Then add nuts and cinnamon, mix and cook for another 20 minutes, stirring the contents of the pan, so as not to burn.
  8. Hot pour over the cans, cork tin lids, turn, cover with a blanket and allow to cool completely. Then put into the pantry.

Pumpkin jam in a meat grinder with orange and lemon - recipe with photo

Homemade jam, cooked according to this recipe, is a bit like jam. Pumpkin mass, passed through a meat grinder, acquires softness, and then in the process of boiling with sugar is condensed and becomes similar to a cream. Citrus fruits add a savory flavor to the taste and saturate the aroma with freshness and light, unobtrusive sourness.

Necessary ingredients for cooking through a meat grinder pumpkin jam with oranges and lemons

  • pumpkin - 2 kg
  • sugar - 2 kg
  • orange - 2 pcs
  • lemon - 2 pieces
  • vanilla sugar - 1 bag

Step-by-step instructions on how to grind pumpkin, lemon, and orange jam with the meat grinder

  1. Wash ripe sweet-sour pumpkin well, blot it with a paper napkin, peel it off and remove seeds. Cut the flesh into large pieces and skip through a meat grinder with a medium mesh.
  2. Place the processed pumpkin in an enamel container, pour in sugar, mix thoroughly, cover with a clean linen towel and leave overnight.
  3. In the morning, remove the zest from the citrus and cut it as thin as possible. Squeeze out the juice from lemons and oranges into the pumpkin mass and mix well.
  4. On a low heat bring the semi-finished product to a boil, add stripes of zest and boil for 5 minutes.
  5. Then put vanilla and cook on the lowest possible heat for about 40 minutes. Be sure to stir so that the treat does not stick to the bottom.
  6. Hot-packaged on dry sterilized cans, roll up, turn upside down and wrap in a warm blanket. In a day, when the workpiece has completely cooled down, hide it in a cellar or cellar until winter cold.

Useful pumpkin jam without cooking - quick and tasty recipe


If you do not want to spend a lot of time on homemade preparations, you can use this simple recipe and make pumpkin jam with lemon and orange, without resorting to boiling. Plus goodies that the components are not subjected to heat treatment and retain their valuable and useful qualities in full.

Necessary ingredients for harvesting jam with pumpkin without cooking

  • pumpkin - 1 kg
  • orange - 1 pc
  • lemon - 1 pc
  • sugar - 1 kg
  • cinnamon - 1 tsp

Step by step instructions on how to make pumpkin jam without cooking

  1. Pumpkin peel off and cut into slices.
  2. Citrus fruits should be washed well, blotted with a paper towel and chopped together with the peel into large slices. Seeds to remove.
  3. All components are placed in a food processor and grind to the desired consistency.
  4. Pour sugar and cinnamon into a soft mass, mix very well and leave in a cold place for the night.
  5. In the morning pack up in clean jars, cork with plastic lids and refrigerate for storage.