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Pumpkin jam

Pumpkin jam


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  • 1 kg pumpkin pulp,
  • 200 ml of water,
  • 1 kg of sugar,
  • 1 lemon,
  • 1 orange.

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Pumpkin jam:

Peel a squash, grate it and cut it into small cubes. Mix water with sugar, citrus juice and a few pieces of their peel. Bring to a boil over high heat until a well-bound syrup is obtained (approx. 25 min). Add the pumpkin and continue cooking, over low heat, for another 20-25 minutes. Stir often so that it does not stick to the bottom of the pot. When the jam is quite thick, put it hot in the washed and sterilized jars.


Pumpkin jam

It is a sweetness that you will surprise your friends with. Guaranteed. You need one or two old pumpkins. Do not try with young pumpkins, because the result will not be the same (I tried). Ideally, the zucchini peel should be green to yellow.

Peel a squash, grate it and squeeze the seeds. The core is cut into slices and then cut into cubes (preferably 5 mm). At 2 kg of fruit (in our case we can call it that): I put 2 tablespoons of lemon salt. Mix well and leave for about 2 hours. Lemon salt has strengthened your zucchini cubes. After 2 hours, rinse under running water in a strainer.

Put 2 kg of sugar in a saucepan with a cup of water, and put on the fire, stirring until the sugar melts. Thus, a thicker syrup is obtained, in which the zucchini cubes are added, well drained of water. Follow the boiling, and remove the foam that forms. Add sliced ​​lemon. Boil over medium heat, stirring occasionally.

When the boiling bubbles are uniform over the entire surface of the jam, it means that it is almost ready. Add 5-6 sachets of vanilla sugar. If when you take the spoon out of the jam, the syrup drips drop by drop, the jam is ready.

Put in dry jars. (I got 5). I put the lid on after it cools and it catches a little crust. The color can vary from straw yellow to copper yellow, depending on the cooking time. Basically, zucchini cubes have no taste.

It tastes like lemon and vanilla. You can serve your girlfriends with a pumpkin jam, along with a glass of cold water. It will certainly be a great success.


The pumpkin it will be cut in half lengthwise. It is then cleaned of seeds with a spoon and then cut into slices, which are peeled.

Every slice of pumpkin it will be cut into small cubes. They are put in a bowl and stop with lemon juice.

In a double-bottomed saucepan (specially used only for jams) put to boil sugar with water, until a syrup suitable for viscous (not too much, because it has to boil with the pumpkin pieces).

The pumpkin pieces will be added to the syrup, letting it boil over low heat about 30 minutes (until they melt and become like a paste).

Because the pumpkin does not have taste and aroma, we will help the jam, adding towards the end lemon slices and vanilla.

Pumpkin jam it is ready when it will be glassy, ​​and when we lift the spoon from the pan, the syrup will drip drop by drop (with a straw yellow or copper-yellow color, depending on how long it will be boiling)

Pumpkin jam it is put in clean and sterilized jars, stapled immediately and put in a warm bed in thick beds until complete cooling, then labeled and taken to the shelf to cool in the pantry.

It will be served on bread with butter for a cup of tea or milk, for breakfast.


How to make a pumpkin jam

There is no doubt that pumpkin pumpkin it is an ideal option when it comes to enjoying pumpkin in its sweetest form, thus becoming a sweet way to keep and enjoy it. It is very easy to make, as you will see in this recipe that we propose.

  • 1 kg of pumpkin
  • 500 grams of sugar
  • 1 tablespoon lemon juice
  • Thickener (eg agar-agar)
  1. Wash the pumpkin well, peel it, remove the seeds and cut it into small pieces with a knife. Put some pieces of pumpkin in the bottom of the pan, alternating with layers of sugar.
  2. Squeeze the lemon to get its juice, add the tablespoon of lemon juice and leave it to soak for 12 hours.
  3. After this time, put the pumpkin on the fire and bring it to a boil. Once it starts to boil, add 6 grams of agar, cooked until the jam has obtained the consistency you want.
  4. To finish, when it is ready, put the jam in glass jars, cover them and make the vacuum, rotating them and reserving for a few hours.

Pumpkin jam pie

Autumn is the season of pumpkin pie, but also of canned food for the winter, so it is only a good time to prepare a fine and fragrant pumpkin jam. If you haven't tried it yet, it's worth a try and we promise you the taste won't disappoint.

The recipe for pumpkin pie was born at the monastery. Like many traditional dishes, pumpkin jam was the idea of ​​an abbot who thought of turning the pumpkins he had in a cellar into an aromatic jam.

Peel a squash, grate it and cut it into cubes. Use only the hard core and remove the soft core portions.

Put the water with the sugar to boil in a pot on the fire. After the sugar has melted, let the syrup boil for 10-15 minutes, until it binds a little. Remove the foam that forms on the surface.

After the syrup has boiled, add the pumpkin pieces and lemon juice. Let the jam simmer until the pumpkin becomes soft and looks shiny.

The syrup must be well bound. To test it, put a few drops of jam in a glass of cold water. If the drops go to the bottom and do not dissolve immediately, it means that the jam is ready.

Let the jam cool for 10 minutes, after which you can put it in sterilized jars. Close the jars tightly and turn them upside down to empty.

Keep the jam in a warm place.

You have to see it too.


Pumpkin jam

It is a sweetness that you will surprise your friends with. Guaranteed. You need one or two old pumpkins. Do not try with young pumpkins, because the result will not be the same (I tried). Ideally, the zucchini peel should be green to yellow.

Peel a squash, grate it and squeeze the seeds. The core is cut into slices and then cut into cubes (preferably 5 mm). At 2 kg of fruit (in our case we can call it that): I put 2 tablespoons of lemon salt. Mix well and leave for about 2 hours. Lemon salt has strengthened your zucchini cubes. After 2 hours, rinse under running water in a strainer.

Put 2 kg of sugar in a saucepan with a cup of water, and put on the fire, stirring until the sugar melts. Thus, a thicker syrup is obtained, in which the zucchini cubes are added, well drained of water. Follow the boiling, and remove the foam that forms. Add sliced ​​lemon. Boil over medium heat, stirring occasionally.

When the boiling bubbles are uniform over the entire surface of the jam, it means that it is almost ready. Add 5-6 sachets of vanilla sugar. If when you take the spoon out of the jam, the syrup drips drop by drop, the jam is ready.

Put in dry jars. (I got 5). I put the lid on after it cools and catches a little crust. The color can vary from straw yellow to copper yellow, depending on the cooking time. Basically, zucchini cubes have no taste.

It tastes like lemon and vanilla. You can serve your girlfriends with a pumpkin jam, along with a glass of cold water. It will certainly be a great success.


Pumpkin jam with cinnamon & # 8211 is easy to prepare and tastes delicious

If you don't know what to do with the pumpkin in the garden, try this recipe. You will get a tasty jam with a light cinnamon flavor. You will definitely fall in love with its delicious taste.

You need:

  • 2 kg peeled pumpkin
  • 500 gr peeled apples, 500 gr peeled apples
  • Freshly squeezed juice from 3 oranges, freshly squeezed juice from 2 lemons
  • 1.5 kg sugar, 2 sachets of Gelfix
  • 500 ml rum, 2 teaspoons cinnamon

Method of preparation:

Peel a squash, grate it and cut it into cubes. You will have to do the same with apples and pears. Then put them all in a pot and boil.After a few minutes, add the orange juice, lemon juice and about 1 kg of sugar. Stir constantly. When the apples and pears soften (after about 20 minutes), pass the ingredients with a vertical mixer.Leave the pot on the fire for a few minutes, then add the remaining sugar mixed with Gelfix. Stir well. At the end, add the rum and cinnamon.

Pour the hot jam into clean jars. Immediately close the jars with lids and turn them face down for a few minutes.Before the jam hardens, turn the jars over and cover them with a cloth or thick blanket to cool slowly. Allow the jam jars to cool completely, then store them in a dark and cool place, preferably in the cellar or pantry.

If the jars are filled with very hot jam, they do not require additional sterilization. Enjoy pumpkin jam on cool winter days and enjoy its delicious taste. Have fun with your loved ones and increase your cooking!


The pumpkin it will be cut in half lengthwise. It is then cleaned of seeds with a spoon and then cut into slices, which are peeled.

Every slice of pumpkin it will be cut into small cubes. They are put in a bowl and stop with lemon juice.

In a double-bottomed saucepan (specially used only for jams) put to boil sugar with water, until a syrup suitable for viscous (not too much, because it has to boil with the pumpkin pieces).

The pumpkin pieces will be added to the syrup, letting it boil over low heat about 30 minutes (until they melt and become like a paste).

Because the pumpkin has no taste and aroma, we will help the jam, adding lemon slices and vanilla at the end.

Pumpkin jam it is ready when it will be glassy, ​​and when we lift the spoon from the pan, the syrup will drip drop by drop (with a straw yellow or copper-yellow color, depending on how long it will be boiling)

Pumpkin jam it is put in clean and sterilized jars, stapled immediately and put in a warm bed in thick beds until complete cooling, then labeled and taken to the shelf to cool in the pantry.

It will be served on bread with butter for a cup of tea or milk, for breakfast.


Store pumpkin compote

After the cooking time in the water and steam bath or sterilization in the oven, the jars with pumpkin compote are left to cool "on the spot" (in the pot or in the oven).

Jars of pumpkin compote can go in the pantry for the winter. It lasts well for 2-3 years. What a beautiful color the pumpkin has! And what a fine aroma the compote has!

If you are a pumpkin lover then I leave you with the recipe for a fabulous cream soup & # 8211 see here.

Or a cake like it used to be, with tender dough and pumpkin filling with walnuts & # 8211 see here.

It's worth trying this recipe too Pumpkin compote for winter & # 8211 recipe without preservative!


Delicious pumpkin jam-jam!

Aromatic, tasty and good-looking! If you like sweet pumpkin, you must try it!

-1 kg of peeled pumpkin (preferably Muscat de Provence variety, because it is sweeter)

1. Peel a squash, grate it and squeeze the juice. Cut it into cubes.

2.Wash the lemon and oranges with hot water. Dry them with paper towels. Put the orange peel (orange side only) through the small grater so that you get a spoonful of grated peel. Then peel the citrus fruits and cut them into pieces, removing any pits inside.

3.Put the water, sugar, orange peel and citrus pieces in a deep frying pan or saucepan. Stir and simmer for 25 minutes, simmering.

4.Add the pumpkin cubes. Stir.

5. Boil everything for 5 minutes from the moment of boiling, on low heat.

6. Then turn off the heat and let the jam cool to room temperature.

7. Boil the jam for 40 minutes over medium heat.

8.Then transfer it to sterilized jars. Cover them with sterilized lids and close them tightly.

9. Turn the lids down and cover them with a warm blanket until they cool completely.


Delicious pumpkin jam-jam!

Aromatic, tasty and good-looking! If you like sweet pumpkin, you must try it!

-1 kg of peeled pumpkin (preferably Muscat de Provence variety, because it is sweeter)

1. Peel a squash, grate it and squeeze the juice. Cut it into cubes.

2.Wash the lemon and oranges with hot water. Dry them with paper towels. Put the orange peel (orange side only) through the small grater so that you get a spoonful of grated peel. Then peel the citrus fruits and cut them into pieces, removing any pits inside them.

3.Put the water, sugar, orange peel and citrus pieces in a deep frying pan or saucepan. Stir and simmer for 25 minutes, simmering.

4.Add the pumpkin cubes. Stir.

5. Boil everything for 5 minutes from the moment of boiling, on low heat.

6. Then turn off the heat and let the jam cool to room temperature.

7. Boil the jam for 40 minutes over medium heat.

8.Then transfer it to sterilized jars. Cover them with sterilized lids and close them tightly.

9. Turn the lids down and cover them with a warm blanket until they cool completely.



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