Jam from pumpkin – tasty delicacy which is cooked very simply. At the same time jam keeps the majority of valuable minerals and vitamins.
It is required to you
- – pulp is fresher than some pumpkin (3-4 kg);
- – granulated sugar (3.5 kg);
- – baking soda (10 g);
- – citric acid to taste.
Instruction
1. Take pumpkin and carefully wash a baking plate with flowing water. Further divide pumpkin into several large pieces and place within 10-15 minutes in water with soda. Then pull out pumpkin from solution and wash a baking plate with cold water.
2. Take a deep basin, fill a half of sugar, add 270 ml of water and mix. Put the pumpkin divided into small pieces in a sugar syrup. Put accurately a basin on a big ring and you cook on moderate fire, without forgetting to stir slowly periodically. You cook to consistence of jam.
3. When mix thickens, add the remained half of sugar to a basin and again pour in 270 ml of water. When color of jam becomes dark, and the consistence will thicken, switch off a ring and interfere with a wooden scapula still some time. As a result put citric acid in jam and once again prevent.
4. Pour ready jam from pumpkin on the sterilized banks of 250-500 g. Densely covers also deliver to a zakuporta to cool down under a blanket. Jam from pumpkin can be stored both in a cold spot, and at the room temperature.
5. In addition try to add gratings of a lemon or orange to jam. So preparation will get pleasant citrus flavoring notes.