Pumpkin is a wonderfully useful fruit that surpasses many other useful substances. There are a lot of recipes for dishes from pumpkins and pumpkins, which are fully represented. And yet, it turns out, it's possible to make a tasty and useful jam from a pumpkin ... jam (which, are surprised?).
We will prepare jam from pumpkin for the winter; it can be cooked, as only from pumpkin, and with the addition of other fruits, which will give this delicious dessert additional flavor and aromatic tones.
Recipe for squash of pumpkin with lemon
Ingredients:
- pumpkin (tastier muscat varieties) -1 pcs. weighing about 2 kg;
- sugar of domestic production - about 0,5 kg;
- lemon - 1 pc. (or 1/4 part of a teaspoon of citric acid);
- vodka with a neutral taste - 100 g;
- The butter is natural.
Preparation
Preparation of products
We make a pumpkin for slices, peel them from the peel and cut them in small rectangular pieces, put them in a bowl or a pan, fill with sugar and leave for 4 hours to pumpkin juice. Stir occasionally with a wooden spoon or spatula. If the juice is not enough, add a little water (not more than 100 ml) and mix, trying to dissolve the sugar as much as possible. Put the pan on the smallest fire and stir to prevent burnt, waiting for the boil. After this, cook, continuing to stir continuously, for 5 minutes, then remove the container from the fire and cool it to room temperature.
Repeat the cycles (cook-cool) several times until the jam becomes a homogeneous viscous and viscous mass. At the last boil we add vodka and juice of 1 lemon or dissolved in vodka citric acid. Boil for 5 minutes and put into sterilized glass jars under the throat, level with a spoon. In order to avoid molding, pour melted butter. You can roll the cans with sterilized tin lids or put on plastic ones. We store in a cool room at plus temperature.
In the same way you can cook jam from pumpkin with orange. By the way, it makes sense to add to this wonderful jam a little bit of dry ground spices, namely: cinnamon, cardamom, cloves, ginger, grated nutmeg.
Pumpkin and apple jam
Ingredients:
- pumpkin - 1 pc. weighing about 2 kg;
- apples sour-sweet or sweet - about 2 kg;
- sugar of domestic production - about 1 kg;
- lemon - 1 pc. (or 1/4 part of a teaspoon of citric acid);
- vodka with a neutral taste - 100 g;
- can be ground spices (see the first recipe);
- The butter is natural.
Preparation
You can cook according to the method described in the first recipe (see above), just before sipping the sugar along with the pulp pulp, we immediately put in slices of apples.
There is a more modern, technological way, which is preferable - decide for yourself, the results will, in some way, differ.
So, we need to get pumpkin-apple puree.
Pumpkin cut into slices and cut the skin, then cut into small oblong slices.
We cut apples into quarters, remove seed boxes with seeds, pedicels and tails (you do not need to cut skin, there are many useful substances, pectin, for example, succinic acid, etc.). We will cut quarters of apples in smaller pieces and immediately sprinkle with lemon juice, so as not to darken.
Slices of apples and pieces of pumpkin are placed in a pot or bowl, pour a minimum amount of water, bring to a boil over low heat. Varim, covering the lid, that is, letting in for about 20 minutes, stir constantly. The broth is poured into a separate clean container. Cooked pieces of pumpkin and apples are scraped using a blender, a food processor or a meat grinder. If the mashed potatoes are too thick, you can add a little broth.
Return the mashed potatoes to a clean enamel saucepan, cover with sugar, add spices, vodka. Stir thoroughly and boil for about 20 minutes.
We put jam in sterilized glass jars, level with a spoon, top with melted butter. Rinse with tin lids or put on plastic.
You can use apples, pears and even plums instead of apples or with them.
Just in case, we remind: any dishes in which there is a pumpkin, are very useful, especially for children and men.