Cooking

Sweet gold: clear pumpkin jam

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A sweet delicacy that will surprise the guests and will be enjoyed by the family can be made from pumpkin. To make the dessert tasty and look good, follow a few simple guidelines. Pour the crushed pumpkin with sugar so that it runs the juice. So jam will turn out more saturated and cooked rather than adding a large amount of water. Do not be afraid to experiment - use cinnamon, cloves, cardamom or nutmeg as a supplement to jam. Spices will add spice to the jam and ensure its good preservation.

If you want the pumpkin cubes to preserve their integrity, you have to boil the jam several times and cool completely. Jam homogeneous consistency is easy to weld without a similar procedure.

Pumpkin and Lemon Jam

You will need:

  • 1 kg of ripe pumpkin;
  • 1 kg of sugar;
  • 4-5 sprigs of dry cloves;
  • 4-5 peppercorns;
  • 2-3 large lemons

Cut the pumpkin into cubes and cover it with sugar, leave it for 3-4 hours (you can spend the night) to make juice. Boil the pumpkin in syrup with spices for 20-30 minutes. Peel off a lemon and remove the white part from it. The rest of the zest and pulp grind in a blender. Add lemon a few minutes until cooked, and then remove the jam from the heat. Cool the jam a little and place it in sterilized jars. Lemon in this recipe can be replaced by oranges.

Pumpkin jam with sea buckthorn

You will need:

  • 1 kg of pumpkin;
  • 1 kg of sugar;
  • glass of sea buckthorn

Wash sea buckthorn and mix with pieces of pumpkin. Pour the mixture with sugar and leave for a few hours. Jam cook for 30 minutes, after which it can be laid out on the banks.

Pumpkin jam with dried apricots

You will need:

  • 1 kg of pumpkin without peel;
  • 2 lemons;
  • nutmeg;
  • 2 glasses of water;
  • 300 grams of dried apricots

Rinse dried apricots, cut into small cubes and cover with water. Dried apricots should soak at least 30 minutes. Add sugar to the dried apricots and prepare a clear syrup. Lemon cut into slices and pumpkin cubes. Cook the pumpkin with lemon in syrup until soft. 2 minutes before readiness add nutmeg to jam. Cool the jam a little and arrange it in cans, it will be fully prepared in a week after steeping.

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