Unusual and very tasty can be cooked from ripe pumpkin, orange and lemon zest. The jam made from these ingredients is simply amazing! It is beautiful, bright, sunny, and the taste is sweetish-spicy and unusual. Even if there are those in your family who are not enthusiastic about pumpkin and its taste, having tried this jam they will forever change their minds. Pumpkin, combined with notes of orange and lemon peel, as well as nutmeg, ginger and cinnamon, acquires such an amazing aroma and taste that it is simply impossible to break away from such a delicacy. This dessert is suitable not only for tea drinking, but also as stuffing for pies or cakes. Try to use the gifts of nature with benefit, cook delicious - pumpkin jam with oranges recipe with photo step by step which is below the bottom.
Ingredients for making pumpkin jam
Cooking step by step with a photo of pumpkin jam with oranges and ginger
Pumpkin jam with the addition of citrus fruits and spices, a real delicacy for a good tea party with the family. Bon Appetit!
A medicine such as honey, lemon, pumpkin, ginger is a wonderful elixir for the human body. It helps to strengthen the immune system, compensates for the lack of vitamins and has a positive effect on the general condition.
Healing properties
Pumpkin is not only a well-known vegetable, but also an extremely useful product for humans. Pumpkin contains a large amount of vitamins and minerals that are necessary for a person. With regular use of the fruit in food, the liver is cleansed, and health improves. Lemons are a storehouse of vitamin C, which in turn is important in the fight against viruses and bacteria.
Ginger has a warming effect, prevents the reproduction of infections, helps to thin and remove sputum. Honey is a natural antibiotic and a strong biostimulant. With the constant use of the bee product, immunity rises significantly, the likelihood of vitamin deficiency decreases.
Together, the above products have the following effects on the human body:
- cleanse the body of toxins and harmful substances;
- increase natural defenses;
- correct metabolic processes;
- help cleanse the liver.
You can use the mixture to prevent colds and with the first symptoms of a cold.
During an illness, natural medicine will help fight viruses and bacteria. In addition, the tool will contribute to the removal of toxins and allergens after an illness.
Contraindications
Has a drug and some contraindications:
- intolerance to ingredients;
- age up to 3 years;
- acute hepatitis;
- feverish conditions;
- bleeding.
Pregnant women and children in early childhood and adolescence should start taking the mixture only after consulting a doctor who will prescribe a course of treatment and determine the dosage of the remedy.
Who benefits?
This tool consists only of natural ingredients, and in its usefulness can easily compete with expensive artificial drugs to boost immunity. It is useful for absolutely everyone, from young to old. Children are highly vulnerable to viruses and bacteria, so it will be important to make a honey-pumpkin mixture to boost immunity.
During pregnancy, a woman's natural defenses are dulled, this is necessary so that the body does not reject the child. It turns out that it becomes defenseless against pathogenic bacteria. The regular use of ginger, honey and pumpkin will help create protection for the expectant mother.
In old age, all processes in the body slow down, metabolism worsens, and depression is possible. A natural vitamin product is able to cheer up the elderly and give them strength. In older people, there is a decrease in cholesterol and blood sugar levels, the gastrointestinal tract and the cardiovascular system work better.
cooking options
pumpkin puree
To prepare a mixture for one person, you will need the following ingredients:
- granulated sugar 100 g;
- honey 100 g;
- pumpkin pulp 150–200 g;
- lemon 2 pcs. medium size or 1 large;
- 1 lime;
- ginger root 1 pc.
In order to remove excessive bitterness from citrus fruits, they should be doused with boiling water. Cut the lemons and limes, remove the seeds, peeling is not necessary. If there is no lime, then increase the amount of lemon. Remove the peel and core from the pumpkin, cut the required amount of pulp into cubes. Ginger root has a pronounced spicy taste, if you do not like spicy or plan to give the mixture to children, then limit yourself to half. The root must be peeled and cut into cubes.
Next, all the ingredients should be crushed to a puree state. This can be done with a blender, after adding sugar and honey. If your home does not have a blender, then just pass everything through a meat grinder with a fine grate. Puree naturally will not work, but this product will not become less useful. Add the beekeeping product and granulated sugar after grinding the products in a meat grinder.
The resulting mixture must be stored in a glass or plastic container with a lid in a dark, cool place, a refrigerator is perfect. Take 1 tbsp. l. 30 minutes before meals 2-3 times a day. Continue the course of treatment until the medicine runs out, which is about 1.5-2 weeks.
Puree is eaten with pleasure by children and teenagers as a dessert or as a topping for pancakes, porridge. Children are advised to consume no more than 1 tbsp. l. vitamin mixture per day.
pumpkin honey
This recipe is more laborious and long, you will need the following components:
- 1 medium sized pumpkin;
- lemons 150–200 g;
- honey 500 g;
- ginger root 50 g;
- cinnamon.
Choose a firm, fresh pumpkin, it is better to use non-hybrid vegetable varieties. Wash and dry it first, then carefully cut off the top - we will still need it. Seeds and fibrous pulp must be removed.
Squeeze the juice from the lemons, grate the ginger root on the smallest grater or chop in a blender. Combine all ingredients with honey and mix. Now pour the whole mixture into a pumpkin, cover with a lid and put in a cool place for 5-7 days.
During this time, the fruit juice will mix with the filler and infuse, this is pumpkin honey. The contents of the pumpkin should be poured into a glass jar, add cinnamon to taste and store in the refrigerator. Take 1 tbsp. l. three times a day for 15-20 days.
As you can see, in order to prepare a natural medicinal product, large investments and efforts are not required, but the benefits for the body will be enormous.
Performing 2 - 4 preventive courses per year, you will get sick much less often, and the diseases will proceed in a milder form.
Naturally, do not forget about a healthy lifestyle, hardening and sports.
In recent years, dishes made from edible pumpkin varieties have become quite popular. Why is it marked edible? Only because, after reading our recipes below, you correctly understand that a pumpkin is not only edible, but also decorative. You will not be able to cook a dish from decorative varieties of pumpkin.
Pumpkin began to be widely used in the preparation of salads, side dishes, it is boiled, baked ... In addition, due to its properties, it is easily absorbed by the body, pumpkin is also used to prepare baby food, as well as dietary. Pumpkin can be perfectly preserved in uncut form all winter. Have any of you tried to make pumpkin jam? Not? And in vain, because it is not only useful, but also has a very beautiful golden color, we have a delicate aroma.
We want to offer you several options for making pumpkin jam, and you yourself decide which recipe you want to give your preference to.
Recipe 1. Pumpkin Jam with Coconut
Pumpkin - 900 grams
Cinnamon sticks - pieces
Sugar - 400 grams
Carnation - 10 pieces
Coconut flakes - 400 grams
Peel the pumpkin from the skin, cut it in half and scrape out the seeds with a spoon. Cut it into cubes and put it in a bowl. Add sugar, cloves and cinnamon sticks. Turn on the stove and cook over medium heat for about half an hour. The pumpkin chunks should soften. Add coconut flakes, mix well and remove from heat. Now do as you please. You can leave the jam in the same state as it is now, and immediately pour it into jars. And you can cook the contents of the pan to knead with a crush. The choice is yours. Store this jam in a cold place.
Recipe 2. Pumpkin Jam with Lemon and Ginger
Pumpkin - 1 kg
Lemon - 1 piece
Sugar - 1 kg.
Ginger root - 1 piece
Peel the skin off the pumpkin, cut it in half and remove the seeds. Cut it into cubes and transfer to a large saucepan. We fall asleep with sugar, mix and leave overnight.
The next day, cut the lemon fruit and remove the seeds. Cut the lemon into cubes along with the peel and grind in a blender. Grate the ginger root and add along with the lemon to the pumpkin. We put the pan on the stove, and cook the jam for 30-40 minutes, stirring occasionally. We put the finished jam in sterilized jars.
Recipe 3. Pumpkin Jam with Lemon and Apples
Apples - 1 kg
Pumpkin - 1 kg
Sugar - 1.5 kg
Cinnamon - 1 tsp
Lemon - 1 piece
Peel the apples and pumpkins, remove the seeds and cut into small cubes. Put everything in a saucepan and add 1 cup of water. We put the pan on the stove and begin to simmer over low heat, for 15-20 minutes.
At this stage, the apple-pumpkin mass must be crushed with a blender or rubbed through a sieve along with all the liquid. We return the mass to the pan again. Add juice of 1 lemon and grated zest. After them, we will send sugar to the pan, and mix everything well. We put the pan on the stove again and continue to cook the jam for 40 minutes on minimum heat. Remove from the stove and immediately pour hot jam into prepared and sterilized jars. Roll up the lids and store in a cool place.
Recipe 4 Pumpkin Jam with Lemon and Orange
Pumpkin - 3 kg
Lemon - 2 pieces
Orange - 2 pieces
Sugar - 1 kg
Wash the pumpkin, lemons and oranges well. Peel the pumpkin, remove the seeds and cut it into small cubes. Cut the fruits of lemons and oranges into slices and send them to the pumpkin in a saucepan. We fall asleep with a kilogram of sugar and mix well. We put the pan on a minimum fire and cook for half an hour, constantly stirring. Then remove from the stove and put in a cool place for 6 hours to cool. As soon as the jam has completely cooled, you need to put the pan back on the stove and simmer the jam over low heat until it is ready. We immediately pour the prepared jam into prepared jars, immediately roll up the lids and turn the lids down. We cover the jars with a blanket and leave them in the kitchen until they cool completely.
Recipe 5. Pumpkin jam with dried apricots, cooked in a slow cooker
Pumpkin - 1 kg
Sugar - 1.5 kg
Dried apricots - 0.5 kg
Water - 1 glass
First, wash the pumpkin well and cut into slices. We will remove the seeds that you can dry in the oven and use for other purposes. Now we will peel the skin from the pumpkin, and cut the pulp into small cubes.
Let's prepare dried apricots. Gently sort it out, wash it and pour boiling water over it. Set aside for 20-30 minutes to swell. We drain the water.
We turn on the slow cooker in the Baking mode, and pour a glass of water into the bowl. After boiling, add sugar to it, mix and wait until the sugar is completely dissolved. Now we lower dried apricots into the bowl, followed by pumpkin cubes. Bring the contents to a boil, gently mix with a silicone spatula. Now we will switch to the Quenching mode and prepare the jam for 2 hours.
While our jam is being cooked, you can start preparing the jars. We wash them well in water with the addition of soda, rinse thoroughly and set them to be sterilized together with the lids with which we will roll up the jars.
The jam is already prepared, and we need to immediately pour it into jars. Roll up the lids and let it cool down. We store this jam in a cool room.
Recipe 6. Pumpkin jam for those who want to lose weight
Pumpkin - 300 grams
Lemon - 1 pc.
Orange - 2 pieces
Brown sugar - for taste
First, wash the pumpkin, oranges and lemon well. Remove the skin from the pumpkin and cut into cubes. Lemon and oranges are cut into small cubes along with the peel. Mix well and add some brown sugar. Mix again and put the pan on the stove. Bring to a boil over medium heat, then leave to simmer for about 10 minutes. Turn off the stove and leave the jam for 1 hour to stand. Now turn on the stove again, boil for another 5 minutes and again leave the jam for 1 hour to infuse. After that, you can already put the jam in jars and roll up the lids.
Recipe 7. Pumpkin jam with lemon
Pumpkin - 1 kg
Dried apricots - 1 kg
Lemon - 1 pc.
Pectin or candy - 2 tsp
Hot water - 2 glasses
Sugar - 300 grams
Badian - 2 stars
Nutmeg
First, we will sort and cut the dried apricots. Fill it with hot water and give it time to swell (30-35 minutes). Pour water into a saucepan, add sugar and mix well. We put it on the stove and wait until the sugar is completely dissolved. We cut the lemon lengthwise into 4 parts, and then cut into cubes. We send to the pan
We drain the water from the dried apricots and also send it after the dried apricots, into the pan.
Now peel the pumpkin, select the seeds and cut it into cubes. We send it to the pan and cook for 60-70 minutes until fully cooked. As soon as the pumpkin cubes soften, add the "jam" and continue to cook for another 1-2 minutes. Prepare the jars and pour our jam on them. A week later, our pumpkin will already absorb the taste of dried apricots, and the jam will change its taste, something strongly reminiscent of apricot.
Recipe 8. Pumpkin jam with oranges and apples
Pumpkin - 1 kg
Apples - 6 pcs. (sweet variety
Sugar - 1 cup
Lemon juice - 2 tbsp.
Orange - 2 pcs.
Water - 1 glass
Peel pumpkin and apples. Cut out the centers and cut into cubes. Put in a copper basin and fall asleep with a glass of sugar and add 2 tablespoons of lemon juice. Mix and let it brew for 2-3 hours. Then we pour the contents of the basin into a saucepan (we also recommend taking a copper one) and put it on the stove. On low heat, bring everything to a boil, and if you have little juice, you can add 1 glass of water. As soon as the mass boils, turn off the heat and put the pot of jam aside. Let the jam brew all night. In the morning put back on the fire, bring to a boil and immediately remove. Continue cooking only in the evening. Now we cut the orange into cubes along with the skin, bring to a boil, let it boil for 5-7 minutes, and immediately pour it into jars. We quickly roll up, turn the jars over and cover them with a blanket. That's it, the process is over!
Ready jam should be stored only in a cold place. If stored at room temperature, it may deteriorate.
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Fragrant pumpkin jam with lemon turns out not only very tasty, but also beautiful. It can be served as an independent dessert with herbal tea or used for filling pies, muffins, cookies. Additional ingredients will make this delicacy even tastier.
Ingredients:
- 1 kg of peeled pumpkin pulp;
- 850 g of granulated sugar;
- 1 large unpeeled lemon;
- 1 stick of cinnamon.
Cooking:
- The first step is to chop the vegetable. The size of the pieces depends on what kind of jam structure you plan to get. If it is jam-like, then it is worth cutting the pumpkin very finely, this will allow it to boil completely. If you want pieces of vegetable to be found in the jam, you need to cut the pumpkin into cubes with edges of at least 3 mm.
- Pour the resulting pieces into a saucepan. Add all the sugar on top.
- Put a lemon on the sand. It must first be thoroughly washed and cut into thin round slices. Select and discard bones.
- Set the pan aside and wait until the sand dissolves in the juice released from the ingredients. The warmer the room, the faster this will happen. In general, the whole process takes 2-3 hours.
- Send the container to the fire, bring to a boil, then immediately reduce the heat. Boil the jam for a quarter of an hour, the syrup should not boil actively.
- Remove the pan from the stove and leave for 8 - 9 hours. After this time, send the jam back to the fire, boil and cook for a quarter of an hour.
- After the next cooling, repeat the entire procedure 3 more times. At the last approach, add cinnamon.
Pour the finished delicacy into clean sterilized jars and close the lids. You can store this jam at room temperature.
With the addition of oranges
Ingredients:
- 1.2 kg pumpkin pulp;
- 2 standard glasses of granulated sugar;
- 1 large ripe orange;
- 1 lemon.
Cooking:
- Clean the pumpkin from the peel and seeds. Cut the remaining pulp into medium cubes.
- Wash the citrus well. Peel the orange, leave the lemon with the peel. Cut both fruits into small cubes.
- Pour pumpkin and lemon into a small enameled pan. Send orange slices on top. If a lot of juice stands out during the cutting of citrus fruits, it should also be poured into a container.
- Cover everything with sand and leave the products at room temperature for 2 to 4 hours. To speed up the process of dissolving sugar, you can place a container next to the battery.
- Then it remains to send the pan to the stove and boil its contents over medium heat to the desired consistency. In the process, you will constantly need to remove the foam.
Pour hot pumpkin jam with orange and lemon into prepared jars. Close with clean lids.
Cooking option with ginger
Ingredients:
- 1 kilo pumpkin;
- 700 - 750 g of sugar;
- 25 g fresh ginger root;
- 1 medium lemon.
Cooking:
- To cook pumpkin jam, the vegetable must first be washed. Then remove the peel, remove the seeds and fibers. Chop the pulp into neat cubes.
- Send the vegetable to the pan, add sugar there and leave the ingredients for 3 hours to let the juice.
- Squeeze juice from lemon. Strain so that there are no bones in it.
- Cut the peeled ginger into very thin strips. It is convenient to do this with a special vegetable cutter.
- Pour citrus juice into pumpkin and add strips of ginger.
- Bring the mass to a boil, cook for 60 - 70 minutes. A quarter of an hour after the start of the process, remove the ginger.
Divide the finished delicacy into sterile containers. Roll up lids.
With dried apricots
Ingredients:
- 1 kilo of peeled pumpkin;
- 350 g dried apricots;
- 700 g of granulated sugar;
- 1 lemon.
Cooking:
- Cut the peeled vegetable into pieces of equal size. The optimal size of the faces is 8 - 10 cm.
- Place the pumpkin in a bowl and sprinkle with sand.
- Leave the food to stand until enough juice is released from them and the sugar is completely dissolved.
- Rinse the dried apricots and soak in water until softened. Cut into strips.
- Boil the mixture of pumpkin and sugar for 12 - 14 minutes over medium heat. Add dried apricots and lemon juice.
- Continue the process of cooking the treat for another 20 minutes and remove it from the stove. No need to worry that the jam turned out to be watery, after cooling it will thicken.
Arrange the jam in sterilized dry jars. Close and store.
Pumpkin jam with lemon through a meat grinder
Ingredients:
- 1 kg pumpkin;
- 850 g of granulated sugar;
- 1 orange and 1 lemon.
Cooking:
- Cut the vegetable pulp into medium cubes.
- Peel the orange and leave the lemon peel on. Citrus cut into several pieces, remove the seeds.
- Pass all the ingredients together through a meat grinder and add sugar.
When the sweet grains are completely dissolved, you can try the treat. It should be stored in sterilized jars in the refrigerator, but not more than two months.
To prepare such a jam for the winter, the mass passed through a meat grinder can be sent to a slow cooker (stewing mode) for 120 minutes and only then decomposed into pre-prepared containers.
How to cook a blank for the winter
Ingredients:
- ½ lemon;
- 800 g garden pumpkin;
- 750 g of granulated sugar;
- 150 ml of boiled water.
- 350 g of apples;
- ½ lemon;
- 750 g of granulated sugar.
Cooking:
- Cut the vegetable pulp into cubes, and the lemon, along with the peel, into slices. Chop the apple into small pieces.
- Put the prepared products in a saucepan and cover with sugar. Leave the resulting mixture for 4 - 5 hours.
- When there is enough juice in it, send the container to the fire, bring to a boil, then remove from heat until it cools completely. Repeat the whole process 5-6 times.
Roll the finished jam into jars.
The most delicious delicacy is obtained from sweet varieties of pumpkin. You need to choose ripe dense vegetables with a bright orange peel. Frozen pumpkin is not suitable for such a dessert.
Description
Pumpkin jam with ginger is a real Serbian value, a unique winter preservation, which is distinguished by its rich and rich taste, as well as an incredibly attractive aroma. Among other things, such a preparation is also very useful. Ginger is widely used in medicine, the roots of this plant help with stomach pains and generally strengthen the favorable background of the intestines. Ginger is also used to treat colds and headaches. No less often this product is used in cooking, one of the clearest examples of its use is this jam.
To make it easier for you to understand the process of creating this jam, we have placed below a detailed recipe with step-by-step photos and instructions for them. In the event that for some reason you cannot add ginger, then the use of orange zest is recommended. We can safely regulate the amount of both ginger and lemon peels on our own to your taste. As for sugar, for the perfect harmony of taste, it is correct to use exactly half of the total volume of the pumpkin. The taste of such a finished jam is very unusual, slightly tart and rich. Also, the aroma will be persistent even after a long storage of such conservation. Let's start harvesting pumpkin jam with ginger for the winter at home.
Ingredients
Pumpkin jam with ginger - recipe
Get a ripe and dense pumpkin to make such a jam, cut off the peel and rinse the main ingredient in cold water. Now cut a piece of pumpkin into small cubes as shown in the photo. Rinse and peel the ginger root as well, then cut into very small pieces and measure the right amount with a tablespoon, focusing on the weight of the prepared pumpkin. As mentioned earlier, ginger can be replaced with orange peel, you can adjust the amount of zest yourself.
Combine all chopped ingredients together with sugar in one large saucepan. We leave the pumpkin for the next 6 hours to infuse and let the juice flow.
During this time, the sugar should dissolve sufficiently and the juice will stand out exactly as much as is necessary for cooking. We put the pan on the stove and bring the juice to a boil, cook the pumpkin for 10-15 minutes, then cool completely. Thus, in several stages, we prepare the basis for jam: this method will provide us with a fairly thick jam, but at the same time it will not allow the pumpkin to boil completely and lose its shape.
We sterilize the jars in advance by steaming, in the oven or in the microwave, fill them with still hot jam, tighten the lids tightly and leave them to cool completely under a warm blanket. Homemade healthy pumpkin jam with ginger is ready. You can use it as an independent dessert or as a filling for delicious fragrant pies.
