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Pumpkin jam

Pumpkin jam



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Ingredients for Making Pumpkin Jam

  1. Pumpkin 1 kg
  2. Large orange 1 piece
  3. Sugar 1 cup
  4. 1 medium lemon
  • Main ingredients: Pumpkin, Orange, Lemon
  • Serving 6 servings

Inventory:

Cutting board, Knife, Enameled deep casserole, Deep plate, Bowl, Tablespoon, Kitchen stove, Tin can, Flat sieve or oven rack, Large pan, Cloth towel, Glass half-liter jar - 2-3 pieces, Lids for cans - 2-3 pieces, Bowl, Kitchen gloves, Scoop

Cooking pumpkin jam:

Step 1: prepare the pumpkin.


Pumpkin is very useful, and especially for children. Such a vegetable contains vitamins of groups A, B, C, as well as trace elements: potassium, phosphorus, iron, calcium and many other substances. Although we all know that not only children, but adults, do not particularly like this vegetable, pumpkin jam will not only differ in taste and aroma in jam, it will also retain all the benefits for our body. Therefore, to begin with, thoroughly rinse the pumpkin under running water and then lay it out on a cutting board.
Using a knife, cut the skin from the vegetable, and remove the pumpkin seeds with fibers with a tablespoon. After that, cut it into small cubes and transfer it to a deep enameled pan. Note: if you want a jelly-like jam, then you need to chop the pumpkin, as small as possible, approximately 1-1.5 centimeters in length and in width each piece.

Step 2: prepare the orange.


We wash the orange well under running water and put it on a cutting board. Using a knife, we cut citrus into two halves and then, chop each part into small pieces, similar in size to pumpkin. The processed orange is transferred to a free deep plate.

Step 3: prepare the lemon.


We wash the lemon as well as the orange under running water and grind it into pieces on a cutting board. The prepared lemon is transferred to a clean bowl.

Step 4: make a blank for pumpkin jam.


In a pan with pumpkin slices, add chopped orange and lemon and with a tablespoon mix everything well until smooth. After this, pour sugar into the container and mix everything well again. We set aside the pan with the jam blank to insist and let the juice go.

Step 5: sterilize the jars with lids.


In order for pumpkin jam to not explode at the most inopportune moment, it is necessary to sterilize jars with lids well. To do this, pour ordinary cold water into a free pan so that the liquid fills the container no less than half, and put the pan on medium heat. When the water begins to boil, put a flat sieve or a grate from the oven on top of the pan. Attention: We do everything with extreme care so as not to get burned. Then on a flat area we put the cans upside down at a small distance from each other and sterilize them for 10-15 minutes.
As soon as drops of the formed steam begin to flow down the inner walls of the cans, using kitchen tacks, remove the containers from the lattice or sieve and rearrange them also upside down on a clean cloth towel. Then we throw lids into boiling water and sterilize them too 10-15 minutes. After the allotted time with a fork, we get them and put them on the towel with the inner side down. Important: the jars must be put upside down so that after sterilization they do not get midges or any dirt, otherwise the jam may explode.

Step 6: make pumpkin jam.


As soon as a sufficient amount of juice appears in the jam blank, rearrange the saucepan with the mixture on medium heat and begin to cook the jam. Once the mass begins to boil, cook it for 10 minutes over medium heat, stirring occasionally with a tablespoon.

After that, turn off the burner, and pour jam from pumpkin with a scoop into sterilized glass jars. Then we cover them with lids and, using a can opener, roll each jar. Put the jam in a secluded place to cool to room temperature. Everything, the dessert is ready! Canned cans can be hidden until the cold, so that later you can enjoy aromatic jam with a cup of tea, or you can immediately open one can and treat yourself to sweets right now.

Step 7: serve pumpkin jam.


When serving, pumpkin jam is poured into a deep bowl and served with a dessert and hot tea at the dessert table. In addition to all this, you can subsequently make sweet jelly from such jam, or add starch or a thickener and make a filling for baking, for example, cakes or pastries.
Good appetite!

Recipe Tips:

- Instead of lemon, you can add 1 teaspoon of citric acid to the jam blank.

- To make jam, try to choose a pumpkin variety that crunches, as well as with bright orange flesh. Then your dessert will be even sweeter and tastier.

- The taste of pumpkin jam directly depends on citrus fruits. Therefore, if you want to cook a dessert with exquisite sourness, then oranges must choose sour. And vice versa: sweet Egyptian oranges give more sweetness to jam.

- In order to sterilize jars well, they must first be thoroughly washed with a kitchen sponge and baking soda under running warm water.