Today you won't surprise anyone with pumpkin porridge, but jam from this vegetable is enough exotic delicacy, especially in combination with citrus. We will now tell you about one of these original and unusual recipes.
About the taste of an unusual delicacy
Pumpkin jam cooked with orange and lemon, - really tasty dessert, the creation of which does not require any special conservation skills. You will need only a little free time and some fairly common ingredients. The finished product turns out not only tasty, but also very useful, because each of its components is fraught with a lot of useful vitamins, micro-and macronutrients. As for the taste, you will be surprised by the absence of the characteristic pumpkin flavor, which is almost completely obscured by citrus notes, without losing the usual sweetness.
Learn how to make one of the natural delicacies - jam from pear, blackthorn, lingonberry, hawthorn, gooseberry, sweet cherry, quince, Manchurian nut, wild strawberry, red currant and black currant.
Pieces of vegetable in amber-colored syrup look really appetizing, and if you still take into account the pleasant aroma, it becomes clear why even those who do not like pumpkin cannot resist not to try a similar preparation. Jam can be served at the table as a separate dish to toast or used as a filling for pies, cakes, puffs, pancakes and other pastries.
Important! With a relatively low calorie content (100 g of raw product contains only 22 kcal), the pumpkin is very rich in fiber, as well as vitamins A and B, potassium, protein, and iron.
How to take a pumpkin for jam
Success in the conservation of pumpkin jam depends largely on correctly selected main ingredient - pumpkin. If you need a thick, appetizing and fragrant product, then try to choose the most attractive and tasty vegetable (you can even taste a piece of it). The pumpkin purchased by you must be notable for its sweetness and crunch, and if they are imperceptible in the selected product, it means you should look for another option.
Feedback from users of the network about pumpkin
Once, once in the garden, we decided to plant a pumpkin. It was a few years ago. Before, it seems to me, I have never even tried a pumpkin. And since then we have hooked on her so much, not a single year can’t do without planting her.In growing it is unpretentious, and most importantly - it is stored almost until the next season. Now, for example, the middle of May, and I still have 2 pumpkins from last summer, and it is kept right at home, in the kitchen. The main thing is to cut it in dry weather and leave the sepal.
And what a pumpkin tasty !!! A lot of dishes can be done, I even like to eat it fresh sometimes. The most popular dishes are cereals, in particular, millet - add pumpkin, grated on a grater, pumpkin pancakes and a couple more. The latter is especially loved by us. I cut the pumpkin into cubes, add dried apricots, raisins and apple. I do in a slow cooker for 20 minutes. It turns out yummy! For a child as a complementary food is ideal. I also cook for a couple in a slow cooker, wipe with a blender and ready! Tasty and healthy treat for the baby.
Vitamins and nutrients in pumpkin nemeryano, it's just a storehouse of nutrients! So I recommend it to everyone!
Julia_shka
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TO lemons and oranges the only requirement is ripeness, although it is worth paying attention to the appearance of citrus fruits. They must be fresh and without signs of damage.
Feedback from network users about the benefits of lemon
About the benefits of lemon, I remembered when I saw how they grow beautifully on trees surrounded by delicate pink flowers on the island of Sardinia, in Italy. Perhaps this is how a certain kind of lemon grows, or maybe not. About a million billion words are said and written about a lemon and everyone knows this sunny yellow citrus very well. The homeland of lemon is considered to be India, China, and the Pacific Tropical Islands. Lemon is considered very valuable in healing. It, of course, contains a lot of citric acid and vitamin C, it perfectly helps all our digestion. Lemon can be used to prepare a lot of drugs for all diseases. According to science Ayurveda (the most ancient science of how to be always healthy) in food should be six tastes for good nutrition: sweet, sour, salty, spicy, bitter, astringent. I found my sour taste in lemon, although there is a sour taste in other products, but not in such a pure form. My body chose a lemon. I just put a large slice of lemon, sugar (preferably brown) in a thermocup and pour it with very hot water, after a while the lemon is brewing and it turns out very tasty and fragrant lemon tea. It is better to drink chilled.Our body needs sour taste to kindle the fire of digestion, strengthen the body, revitalize the mind, give strength to feelings, be strong, expel gases, satisfy the heart, moisturize and write and digest it - this is written in the most ancient sages of the ancient sages.
Sour taste is not easy to find. And the lemon is a gift of nature for us;)
Anastella
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Preparation of cans and lids
Proper preparation of cans and lids is a prerequisite for almost any canning, because storage of cooked jam depends on their purity. Therefore, before proceeding to the processing of pumpkin, you must thoroughly wash the prepared container (you can use soda) and send it to the oven for sterilization.
Important! In an oven preheated to one hundred degrees, the jars are placed on the grid, and not on the baking sheet. The sterilization process takes 20 minutes.Metal lids to them can simply boil in a covered pan for 5 minutes.
Read how to prepare for the winter juice from grapes, gooseberries, chanterelles, sweet cherry compote, beans in tomato sauce, horseradish, red currant jelly, tomatoes, summer squash, mint, watermelons and currants.
Kitchenware
According to the recipe below, The list of necessary utensils will look like this:
- cooking pot;
- grater;
- measuring cup (to measure the right amount of water);
- sharp knife;
- preservation banks.
Did you know? As a cultivated plant, pumpkins were first grown by Americans over 8,000 years ago, but in European countries they learned about it only in the 16th century.
Ingredients
- Pumpkin - 0.5 kg;
- sugar - 0.5 kg;
- lemon - ½ pieces;
- orange - 1 large;
- water - 200 ml.
Pumpkin seeds are also very useful. Learn how to dry pumpkin seeds.
Recipe
The process of creating any jam begins with the preparation of ingredients. Therefore, first of all my pumpkin and very carefully we clean its middle. It is also worth washing orange and lemon. All further actions are performed in the following order:
- The pumpkin is cut in length into strips about 1 cm wide, after which the slices are cut into thin plates again (they must be transparent in the finished product).
- The washed lemon is first cut into circles (along with the peel), and then crushed into small triangles, removing all the bones.
- The orange zest must be grated and put into a separate bowl, and the remaining flesh must be completely peeled (together with a white film) and cut into small pieces, like a lemon, after removing the middle and bones.
- We put the pot prepared for cooking on the fire, pour out a measured amount of water into it, pour out the sugar and place the oranges and lemons in the same place.
- We are waiting for the syrup to boil, and leave all the ingredients to simmer for half an hour.
- As soon as the oranges become transparent (after 30 minutes), you can pour the pumpkin into the pan and boil it for 5-7 minutes.
- After the specified time has elapsed, turn off the jam and allow it to cool completely, then boil again on a small fire for 40 minutes.
If you want to please yourself and your family with delicious dishes, read how to cook eggplants, horseradish with beets, pickle, hot pepper adzhika, baked apples, Indian rice, strawberry marshmallow, pickle mushrooms, cabbage and lard.
What else can you combine
In addition to the use of orange and lemon, to get tasty and healthy pumpkin jam, the main vegetable can be combined with other, rather exotic, products. (quince, dried apricots, ginger) or familiar apples. Each of the ingredients will complement the overall taste of their individuality, while maintaining the sweetness and light pumpkin flavor. Moreover, you can make jam not only tasty, but also very useful in the autumn-winter period, for example, by combining it with such an ingredient as sea buckthorn.
What can be added for taste and aroma
The spices are still simpler: Most of the standard products used for similar preservation or baking are also suitable in the case of cooking pumpkin jam. So, nutmeg, cardamom, cloves, turmeric, vanilla, cinnamon and star anise go well with vegetables. The main requirement is a sense of proportion, otherwise even the best and tasty seasoning will spoil the whole harvest, interrupting citrus and pumpkin flavor. 
Did you know? The world capital of pumpkins is recognized as the city of Morton, located in Illinois, USA.
Where to store jam
Rolled cans with delicious and fragrant pumpkin jam may well be kept all winter and they do not need any special temperature conditions. Clean the blanks in a dry basement or simply place apartments in the storeroom - in both cases, with proper conservation, they will stay until the spring.
Pumpkin jam is stored in the same way as other types of similar blanks with sugar. When boiled down in this sweet product, pieces of vegetable lose excess moisture, and the concentration of acid in them grows, which perfectly suppresses the action of harmful microorganisms. 
If jam fermented, it is necessary recycle again. To do this, prepare sugar syrup (in the amount of 30-35% of the total amount of billet), bring the jam to a boil and wait until the old syrup is separated from the pulp. Then mix the old and new sweet liquids and boil them together for a few minutes. Ready jam should be packaged in prepared clean banks and put into the pantry.
See how to dry, freeze and save pumpkin in winter.When storing an undercooked product or jam with an oversupply of sugar over time, mold forms on it. It is necessary to carefully remove it and, after separating the syrup, boil it for 3-5 minutes, then mix it with the new one and, after boiling, pour it into dry jars with the jam.
With very little effort, you will provide yourself with vitamin and tasty harvesting for the whole winter, and do not be embarrassed by the presence of vegetable in the jam.
