Pumpkin jam: 3 step-by-step recipes with photos

Is pumpkin jam a delicious fall dessert? Is it possible to also make confiture with jam from pumpkin? Read the article, you will find answers to these questions.

Have you heard of plum, strawberry, lemon or apple jam? With a high probability you can answer: “Yes, we heard!” You may have even tried some of the types of jam listed. But do you know about pumpkin jam? Or about pumpkin confiture? And this also happens.

Pumpkin jam, marmalade and confiture are especially aromatic and moderately sweet. They have a rich orange color and a pleasant consistency.

Real pumpkin jam is very tasty!

Pumpkin jam with orange: a recipe for the winter

This jam will warm you up in moments of autumn blues, cold weather and will be a wonderful addition to a cup of hot aromatic coffee in the morning. Be sure to make this jam if you value home comfort, warmth and a good atmosphere.

Pumpkin-orange jam for the autumn blues

Pumpkin and orange jam for the winter. Recipe No. 1

Ingredients:

pumpkin – 2 kg
granulated sugar - 2 kg
water - 2 glasses of 200 ml
oranges - 4 pieces

Preparation:

Peel the pumpkin very well from pulp, threads, seeds, peel
Pour boiling water over the oranges to remove the bitterness. Peel and blend in a blender until smooth.
Make sugar syrup by mixing water, sugar and boiling until it becomes a very liquid jam.
Cut the pumpkin into cubes with a 2 cm edge
Pour the still hot sweet syrup over the pumpkin cubes and leave in a dark place for 2-3 hours so that the pumpkin is saturated with sugar and becomes sweet.
Cook the pumpkin soaked in syrup over low heat. Boil for 20 minutes
Add orange puree, cook for another 20 minutes
Place the jam in sterile jars and roll up

Fragrant pumpkin-orange jam
Pumpkin and orange jam for the winter. Recipe No. 2

Ingredients:

pumpkin – 1.5 kg
sugar - 1.5 kg
orange - 200 g
water - 200 ml

Preparation:

Prepare the pumpkin as in the previous recipe
Cut the autumn vegetable into small cubes
Peel the orange and remove the seeds. Sometimes it is necessary to remove white partitions
Puree the orange in a blender
Place pumpkin, orange puree, and sugar in layers in a saucepan with a thick and wide bottom, alternating them. Layer height no more than 2 cm
Place in a dark, warm place for 20 minutes.
Pour water over the contents of the pan after the time has elapsed. Cook the jam over low heat, stirring frequently, for 35 minutes, then distribute into jars and seal

Orange and pumpkin jam

How to roll into jars

To preserve for the winter use:

240 g granulated sugar;
2 liters of water;
5 g allspice;
5 g cloves;
1.5 kg pumpkin pulp;
60 ml vinegar.

Cooking method:

Cook the syrup by mixing granulated sugar, water, allspice and cloves.
Cut 1.5 kg of pumpkin pulp into small pieces and add to the syrup being prepared.
Cook over medium heat until the pumpkin pieces are soft.
Add vinegar and remove from heat immediately after boiling.

Pre-prepare the jars into which you will pour the jam - rinse them with baking soda and boil. Then spread the jam, screw the jars and put them in a warm place, after turning them upside down.

Once cooled, store jars refrigerated.

Pumpkin jam with lemon for the winter

If pumpkin and orange jam is most pleasant to eat in rainy autumn, then pumpkin-lemon jam is perfect in cold winter. It contains many vitamins, including vitamin C, which is essential in the winter months to avoid catching a cold.

Pumpkin and lemon jam. Recipe No. 1

Ingredients:

pumpkin – 2 kg
lemon - 300 g
sugar - 1.5 kg
cloves, cardamom or cinnamon - 2 boxes or sticks

Preparation:

Remove the pumpkin from seeds, all pulp with white threads, peel, cut into medium cubes
Cover the pumpkin with granulated sugar and leave for 3-6 hours in a dark place at room temperature (can be a little warmer)
Cut the lemon into the same cubes, remove the seeds
Add lemon and all the spices (but you can do without them) to the pan with the pumpkin cubes and sugar and cook for 30 minutes.
After cooking, remove cinnamon sticks and clove pods.
Pour the jam into jars and roll up

Pumpkin-lemon jam
Pumpkin and lemon jam. Recipe No. 2

Ingredients:

pumpkin – 1.5 kg
sugar - 0.8 kg
lemon - 200 g
water - 200 ml

Preparation:

Free the pumpkin from pulp, peel, seeds and threads, cut into cubes with an edge of 1-1.5 cm
Next, you need to grind the pumpkin through a meat grinder, or beat it in a blender to make a puree. You can pre-bake the pumpkin, boil it or simmer it in a frying pan, adding a little water to make it soft
Beat the lemon into a puree, after removing the seeds
Combine sugar, pumpkin and lemon puree, cook for 30 minutes, stirring constantly
During the cooking process the jam will become quite transparent.
Pour into jars and roll up

Liquid pumpkin-lemon jam for winter

In a slow cooker

Making pumpkin jam in a slow cooker is much easier than in a saucepan or basin on the stove. If only for the reason that you don’t need to constantly stir the workpiece for fear that the delicacy will burn.

For one half-liter jar of pumpkin jam you will need:

500 g pumpkin;
300 g sugar;
1 orange;
1 large apple.

Pumpkin jam with lemon and ginger for the winter

This jam will be useful for mothers, because children get sick so often. This is a real vitamin mixture, a bomb against colds in winter.

Ginger adds a special piquancy to the jam, a touch of spiciness and a divine aroma.

Attention! The jam is prepared in a cold way!

Ingredients:

pumpkin – 500 g
lemon – 150 g
honey (liquid) – 250 g
ginger – 150 g
spices (cinnamon, cardamom, black allspice, nutmeg) - to taste

Preparation:

Remove the pumpkin from seeds, peel, threads, cut into cubes with 2 cm edges, twist through a meat grinder or puree in a blender
Grind the lemon through a meat grinder, or simply grind it finely in a blender, removing the seeds. Leave the peel
Finely grate the ginger along with the peel
Combine pumpkin puree, honey, ginger, lemon and spices, mix
Place the pumpkin jam in sterile jars and close the lids tightly.
It is better to store this pumpkin jam in the refrigerator, cellar or any other cool place.

Pumpkin jam with lemon and ginger

Note to housewives! Ginger can be added to any pumpkin jam given in that article. You just need to add it at the very end, just before pouring into jars. Otherwise, it will lose all its properties.

Cooking tips

Preparing pumpkin jam takes a long time, sometimes the mixture is infused for a day. However, this delicacy is simple to make and can be stored fresh for a long time at room temperature.

To check if the jam is ready, lift it with a spoon and drop a little onto a cold plate. Tilt it - if the jam does not crawl across the plate, then it is ready. Remove the pan from the heat.
If you don't have a sweet tooth, add less sugar than indicated in the recipe.
If you are using a pumpkin that is not sweet enough, add more sugar.
To grind ingredients, use a meat grinder, blender or grater. It depends on what consistency you want your jam to be.
In jam, pumpkin is best combined with citrus fruits, nuts, apples, honey, ginger, cloves and many other spices.

Pumpkin jam with orange and lemon

Orange and lemon are often used together in jam, the former adding sweetness and the latter adding aroma. Plus, they both go well with pumpkin. This jam goes very well with pancakes, cheesecakes and not very sweet buns!

Pumpkin jam is a wonderful addition to a sandwich.

Pumpkin jam with orange and lemon. Recipe No. 1

Ingredients:

pumpkin – 700 g
lemon – 100 g
orange - 200 g
water - 100 ml
sugar - 500 g

Preparation:

Peel the pumpkin and grind it into a puree.
Peel, seed and cut oranges
Peel lemons only from seeds, cut
Combine oranges and lemons, beat until pureed.
Combine pumpkin with sugar and fruit, let stand for 1 hour
Cook the fruit and vegetable mixture for at least 15 minutes, let cool completely
Boil the future jam again and boil again for 15 minutes, adding 100 ml of water
Pour into clean jars and seal

Bright pumpkin jam with orange and lemon
Pumpkin jam with orange and lemon. Recipe No. 2

Ingredients:

pumpkin – 500 g
oranges - 200 g
lemons - 100 g
sugar - 500 g
water - 200 ml

Preparation:

Remove the pumpkin from peel, seeds, threads, cut into cubes with an edge of about 1.5-2 cm and bake in the oven until very soft.
Meanwhile, pour boiling water over the oranges, peel them, cut them into strips, add sugar, add water and boil for 10 minutes. Leave covered for 2-3 hours
Chop the oranges themselves, remove the seeds and grind in a blender
While the orange-sugar mixture is brewing, grind the lemon together with the peel, but without the seeds, in a blender
Beat the pumpkin puree in a blender if necessary.
Combine pumpkin and lemon puree, add the mixture to the syrup with oranges, mix. cook for about 20 minutes
Pour into jars prepared in advance, roll up

Sweet pumpkin jam with orange and lemon

Selection and preparation

Before making pumpkin jam, make sure you choose the right main ingredient. This is important because not all pumpkins are suitable for jam.

The Butternut variety is most suitable for making pumpkin jam. It is shaped like a pear. It has the most delicate pulp with subtle nutmeg notes. But other varieties can be used. However, the butternut variety has tender flesh, so it is used more often.

Note! For jam, it is best to take an older pumpkin so that it is not watery and does not boil over.

Suitable fruits

For cooking, use orange-colored pumpkin; these varieties have the most spicy pulp. Also choose ripe pumpkin with bright flesh, as it is sweet and has a long shelf life.

Treatment

Before processing the pumpkin for jam, wash it and cut it into 4 pieces - this will make it easier to clean. Next, clean out the seeds and cut the remaining pulp into cubes.

Pumpkin confiture with orange and lemon

Confiture differs from preserves, jam and marmalade in that it is a jelly-like mass with pieces of fruit. It is similar to jam, but still different.

Making confiture from pumpkin is more than possible. It is prepared no more difficult than ordinary jam, marmalade or marmalade.

Ingredients:

pumpkin – 600 g
sugar - 400 g
orange - 200 g
lemon – 100 g

Preparation:

Prepare the pumpkin as usual for jam, cut into small cubes
Divide the sugar in half
Add the first half to the pumpkin and leave for at least 6 hours.
Wash the oranges very well, cook over very low heat in a saucepan with water for about 2 hours
Remove the oranges from the water, cool, and cut into small cubes along with the peel.
Do not drain the orange decoction, add the remaining half of the sugar, infused pumpkin, and cook for at least an hour over low heat.
After an hour, add the chopped orange. Cook for 25-40 minutes
Squeeze juice from lemon
After the cooking time has passed, add lemon juice to the confiture and pour into jars

You can add spices to this recipe if you wish: cinnamon, cloves, star anise

Pumpkin jam with orange and lemon

Ingredients:

pumpkin – 2 kg
sugar - 1 kg
orange - 100 g
lemon – 100 g
cinnamon - 2 sticks
cloves - 3-4 inflorescences

Preparations:

Prepare the pumpkin in the usual way, grate it on a coarse grater
Add sugar to the pumpkin and let it sit for at least an hour.
Using a grater, finely grate the zest of the fruit.
Chop the fruits and remove the seeds, add to the pumpkin if the latter is infused
Cook over low heat for about 15 minutes, then add spices
Cook for at least another hour
Pour into jars

Pumpkin jam - a special treat for the whole family

Pumpkin jam with orange and lemon

Pumpkin jam adds variety to any meal. It is thicker than jam and does not flow, so it is perfect for filling pies, muffins, and as a layer for cakes.

Ingredients:

pumpkin (peeled) - 2 kg
sugar - 1 kg
lemon – 100 g
orange - 100 g

Preparation:

Pre-clean the pumpkin. It is important that the weight of the peeled vegetable is 2 kg
Grate the pumpkin on a medium grater
Place the grated pumpkin in a saucepan with a wide and thick bottom, simmer until it softens
After the pumpkin has become soft, you can additionally beat it in a blender or grind it in a food processor
Finely chop the lemon, orange too
Add sugar, orange, lemon to the chopped pumpkin and cook until the pumpkin jam becomes transparent and thick (thicker than jam)
You can add cinnamon 10 minutes before the end of cooking, but this step is not necessary.
Roll the jam into sterile jars

Pumpkin jam with orange and lemon is a godsend for those with a sweet tooth!

Important! You can make this dessert without lemon. Then you will need no more than 5-7 g of lemon acid.

How to make pumpkin jam correctly

Before you start preparing pumpkin jam for the winter, you need to carefully study all the tips and recommendations of housewives who have been preserving for many years:

Pumpkin pulp has a natural density, which should be removed initially, so before you start cooking, you need to bake it in the oven in advance. If preliminary heat treatment is not provided for in the recipe, then you need to grind the raw product using a meat grinder or food processor.
It is recommended to leave the mixture for several hours after adding sugar to the pumpkin so that it produces maximum juice in which the sugar will dissolve.
For long-term storage of the workpiece, dry sterilized jars should be used as containers, which are hermetically sealed with metal lids.
When choosing a vegetable product, you need to pay attention to its appearance. The fruit must be whole, undamaged and characterized by freshness and ripeness.

Armed with certain knowledge related to the correct preparation of pumpkin jam, you can end up with an excellent dessert that will not leave anyone indifferent.

Pumpkin jam with dried apricots

Very sweet jam made from pumpkin and dried apricots is an unusual delicacy. This dried fruit is not often put into jam, but in vain! Dried apricots add extra flavor and sweetness to the dessert.

Making such jam is not difficult. It is usually prepared in several boils.

Pumpkin and dried apricot jam. Recipe No. 1

Ingredients:

pumpkin – 1.2 kg
sugar - 800 g
dried apricots - 400 g

Preparation:

Thoroughly peel the pumpkin so that there are no seeds, remaining peel or fibers.
Soak dried apricots for 1 hour in fairly warm water, cut into strips
While the dried apricots are soaking, grate the pumpkin using a large-hole grater or grind through a meat grinder
In a large saucepan with a thick, wide bottom, combine the pumpkin mixture, sugar and chopped dried apricots. Cook for 5 minutes from the moment it boils
Allow the mixture to cool on its own
Repeat the procedure 3 times
Pour the freshly prepared jam into clean, hot jars and roll up

Pumpkin and dried apricot jam turns out great!
Pumpkin and dried apricot jam. Recipe No. 2

This jam is slightly different from the previous one in that it contains whole pumpkin pieces, and at the end citric acid is added for taste.

Ingredients:

pumpkin - 1 kg
sugar - 800 g
dried apricots - 300 g
citric acid - 4-5 g

Preparation:

Prepare the pumpkin as in all recipes in this article.
Cut the pumpkin into cubes with a 2 cm edge
Wash dried apricots and cut into cubes
Combine all ingredients except citric acid and let stand for at least 3-4 hours.
Cook the mixture over low heat for at least 30 minutes
4-5 minutes before the end of cooking, add citric acid and stir
Pour into jars

Products for jam and pumpkin and dried apricots

Cooking with quince

Quince has a tart taste and a fairly hard texture, and raw pumpkin is not the most delicious product, but it’s surprising: if you combine them together, the finished delicacy will come out simply amazing.

To make pumpkin and quince jam you will need:

500 g pumpkin (pulp);
300 g quince;
500 g sugar.

Cooking method:

Peel the pumpkin and quince, remove the seeds and cut them into thin slices of approximately the same size.
Place the prepared fruit pulp in a large saucepan and add sugar, stir and let stand for about three hours.
When a sufficient amount of liquid has been released, put the pan on the fire and cook at low simmer for half an hour to 40 minutes.
All you have to do is put the finished jam into jars and screw on the iron lids.

Pumpkin and quince fruits can be perfectly stored in the basement if the proper conditions are created until spring, so you don’t have to prepare jam in large portions, because you can always brew a jar of fresh delicacy.

Apple and pumpkin jam

Delicate and aromatic jam, reminiscent of charlotte and autumn. For this jam, choose juicy apples without sourness, because citric acid or lemon juice will be added at the end.

Ingredients:

pumpkin – 1.2 kg
sugar - 0.8 kg
apples – 1.2 kg
lemon – 150 g
apple juice or water - 200 ml
cinnamon - teaspoon or 3-4 sticks

Preparation:

Prepare the pumpkin as usual, then cut into cubes
Mix pumpkin and water (juice). Cook for 15 minutes until the pumpkin is very soft
At this time, peel and cut the apples into cubes
Squeeze juice from lemon
Combine pumpkin, sugar, apples and lemon juice. Cook for 25 minutes
After this time, use an immersion blender to beat the entire mixture
Add cinnamon to the future jam, cook for 5 minutes
If you added cinnamon sticks, you need to remove them before pouring the jam.
Now you can roll up jars of delicious jam

Tender pumpkin-apple jam

Pumpkin jam according to Dukan for weight loss

Is jam for weight loss true? To the great happiness and joy of all those with a sweet tooth who dream of getting rid of a couple of extra pounds, French nutritionist Pierre Dukan has developed a recipe for healthy and dietary pumpkin jam, which can be eaten without the danger of gaining weight.

Ingredients:

pumpkin - 1 kg
water - 1 cup (may not be needed)
spices (nutmeg, cardamom, ginger, cinnamon) - 0.5 teaspoons each
citric acid - 3-4 g
sweetener - to taste

Preparation:

Wash the pumpkin from dust and dirt, remove seeds and pulp, cut into small cubes
Place pumpkin cubes in a large saucepan, add water if the pumpkin variety is not very juicy
Cook the mixture until soft
Puree the pumpkin in a blender until smooth
Add sweetener, citric acid, spices
You can boil for another 5-7 minutes
Pour into sterile jars and store strictly in the refrigerator

Dukan jam can also be made with whole lemon