For preparation of fragrant jam from pumpkin choose fruits of summer grades. Pulp at them more gentle, soft. If desired it is possible to add candied fruits, dried fruits, a citrus and even nuts to pumpkin jam.
It is required to you
- For pumpkin jam with orange:
- — 1 kg of pumpkin;
- — 1 orange;
- — 800 g of sugar.
- For pumpkin jam:
- — 4 kg of pumpkin;
- — 1.5 kg of sugar;
- — 2 glasses of water;
- — 2 pieces of a carnation;
- — 2 sticks of cinnamon;
- — 150 g of walnuts.
- For pumpkin and guelder-rose jam:
- — 500 g of pumpkin;
- — 500 g of a guelder-rose;
- — 1 glass of water;
- — 1 kg of sugar.
Instruction
1. Pumpkin jam with an apelsinomochistita orange from a peel, remove stones and cut on small pieces. Also clean pumpkin and cut in cubes. Connect orange and pumpkin, shift in a pan and fill up with sugar for 8-12 hours. Instead of orange it is possible to put 2 lemons in this jam.
2. Mix weight. Bring on weak fire to the boil and you cook 20-30 minutes, periodically stirring slowly. Pour ready pumpkin jam in the sterilized banks. Cool and store in the cool place.
3. Pumpkin you dzhemnatrit the pumpkin scraped seeds and a thin skin on a large grater or small cut. Fill up pumpkin with granulated sugar and put on weak fire. During slow heating from pumpkin will be will be emitted juice. Bring to the boil and add cinnamon. Leave weight on fire until syrup doesn't uvaritsya and pumpkin doesn't become transparent. Don't forget to stir jam from time to time.
4. Take out cinnamon sticks. Wipe jam through a sieve or crush in the blender in puree. Add a carnation. Again put weight on fire. Constantly stirring slowly, you cook jam to a jellylike state about 10-15 minutes. Chop walnuts in a crumb. In a couple of minutes until the end of jam making pour nuts and mix. You store ready jam in the fridge.
5. Pumpkin jam and a guelder-rose berry kalinypromoyta under cool flowing water. It isn't necessary to remove berries from brushes. Put a guelder-rose in a colander, accurately stir up. Blanch a guelder-rose over steam within 5 minutes. Still wipe hot berries through a sieve.
6. Peel pumpkin, remove seeds. Cut pulp in small cubes. Shift pumpkin in a pan, pour about 1 glass water and you extinguish on small fire until ready. Pumpkin has to become soft. Also wipe it through a sieve.
7. Mix the wiped guelder-rose and pumpkin puree. Put weight on fire and bring to the boil. Pour sugar a thin stream, mixing a wooden spoon. You boil jam on weak fire about half an hour. You watch that it didn't burn. At once pour ready jam on sterilized by bank and close covers.