Pumpkin jam with lemon

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make pumpkin jam with lemon for the winter? Prepare the necessary ingredients. You can use oranges instead of tangerines; they will also add a pleasant sweet citrus aroma to the jam. If you wish, you can add cinnamon to the jam, then it will turn out to be even more interesting in taste and a little darker in color.

2. STEP 2

   

   Wash and peel the pumpkin well, remove seeds and fibers. Cut into small pieces.

3. STEP 3

   

   Place the chopped pumpkin in a saucepan and add sugar.

4. STEP 4

   

   Mix well and leave for 20 minutes so that the pumpkin releases its juice and the sugar crystals dissolve.

5. STEP 5

   

   Wash the lemons with a dishwashing detergent suitable for fruits and cut into thin pieces, remove the seeds. If desired, the lemon zest can be cut off and not added to the jam, but it is better to leave it, since it contains a large amount of vitamins.

6. STEP 6

   

   Wash the tangerines too and cut into pieces.

7. STEP 7

   

   Place the chopped fruit in the pan with the pumpkin and stir well.

8. STEP 8

   

   Place the pan on the fire and bring the jam to a boil, simmer for 5 minutes, skimming off any foam that forms, and turn off the stove. Do not stir the jam so that the pumpkin pieces remain intact and look beautiful in the jar.

9. STEP 9

   

   Leave the jam to cool completely, about 5 hours, then bring to a boil again and boil for 5 minutes. Do the procedure 3 times in this way, and the end result will be light jam with whole pieces of pumpkin.

10. STEP 10

    

    After boiling the jam for the third time, pour it into sterile jars and roll up the lids.

11. STEP 11

    

    Turn the jars upside down, wrap them in a towel and leave them until they cool completely, then store them in a cool place.

12. STEP 12

    

    Serve the prepared pumpkin jam in slices with lemon for tea or use as a filling for pies, as well as for preparing various desserts. Bon appetit!

Comments on the recipe

Vyuska

12.10.2023

4.7

Pumpkin jam with lemon. It turns out bright orange, colorful, with a pleasant sourness. Of course, the color depends on the type of pumpkin and the acidity of the jam depends on the number of lemons, instead of tangerines I took an orange, well, that’s also possible. In general, try to cook according to your taste! And it is not necessary to cook such jam for the winter. You can cook it in winter and even from frozen pumpkin pieces.

Elena Pankina

12.10.2023

4.5

I prepared delicious pumpkin jam with lemon for the winter according to Irinyshka’s recipe. This is my first experience making this kind of jam and it turned out to be very successful. Peeled the pumpkin and cut it into small cubes. I put the pumpkin in a saucepan, poured in sugar, stirred and left until the sugar dissolved. At this time, I washed the oranges, lemons and also cut them into small cubes. I added the fruit to the pumpkin and put it on the fire. Then I cooked it strictly according to the author’s recipe. The jam is simply gorgeous: aromatic and very tasty! I will definitely cook it again. Thank you very much Irinyshka for the recipe!

Lyudmila

12.10.2023

4.9

I was always tempted by the recipe for pumpkin jam, but I never decided to make it, although everyone loves pumpkin porridge. And here in the photo this jam looks so beautiful that I’ll definitely make it this weekend, especially since it’s with lemon, it’s probably very aromatic, and I have no doubt that it’s delicious. There are no bad recipes here on the site. Thank you very much for such a wonderful recipe.))))

Olga

12.10.2023

5

I tried my aunt’s jam, I thought it was apricot, but I was very surprised when it turned out that it was made from pumpkin. Now I also want to try it, especially since it’s the season and there’s an opportunity to stock up on vitamins.

Lidia Alexandrovna

12.10.2023

4.8

This is an excellent pumpkin jam for the winter, I make it myself. I just cut the pumpkin into small cubes. You can also use orange instead of lemon, it’s also very tasty. The thickness of the jam depends on the type of pumpkin and its juiciness. Mine was so thick that after cooling it did not fall out of the jar when turning over.

NINA

12.10.2023

4.7

I’ve never made pumpkin jam, but I’ll definitely make it this year, I really liked the recipe. Thank you very much for the great recipe.

Julia

12.10.2023

4.8

What an interesting recipe! I’ve never made pumpkin jam with lemon for the winter before. A wonderful recipe, a bright, healthy and incredibly tasty dish! Thank you very much for the recipe!