Pumpkin orange and lemon jam

Step-by-step preparation

Cooking time: 14 hr

1. STEP 1

   

   How to make pumpkin and orange jam? Prepare your food. Any pumpkin will do, but varieties with bright orange flesh will look prettier. Weigh the pumpkin after peeling and cutting. Take medium-sized lemons and oranges. Wash the pumpkin well first.

2. STEP 2

   

   Cut the pumpkin and remove the seeds. Cut off the thick skin. Do this carefully, the pumpkin is very hard. It will be more convenient to cut it into small pieces first, and only then cut off the skin.

3. STEP 3

   

   Cut the pumpkin pulp into small cubes. The smaller the cubes, the faster the jam will cook.

4. STEP 4

   

   Wash the lemon and orange thoroughly under running warm water. It is advisable to rub them with a brush using soda. Fruits are often sold treated with wax. And since we will not remove the skin, it must be washed well. Cut the citrus fruits into small cubes. Remove the seeds.

5. STEP 5

   

   Place the pumpkin in the bowl in which you will cook the jam. Copper is best, but not everyone has it. I always cook in an enamel basin. The main thing is that there are no chips. Aluminum cookware is not suitable - it may react with acid. Add chopped orange and lemon to the pumpkin.

6. STEP 6

   

   Cover foods with sugar. Leave them like this for several hours. The longer the better. Mine stood for 12 hours. They need to be stirred from time to time so that the sugar dissolves faster.

7. STEP 7

   

   Pumpkin and citrus fruits should produce a lot of juice. If this does not happen, then add some water to them.

8. STEP 8

   

   Place the future jam on low heat.

9. STEP 9

   

   Bring it to a boil. Cook the jam over low heat. Stir it periodically, especially at the end of cooking. When the jam thickens, it may burn. It takes a long time to cook the jam, from one to one and a half hours. The longer you cook it, the thicker it will become.

10. STEP 10

    

    The pumpkin will remain in pieces, although it will become absolutely soft. You can leave the jam as is or make it more homogeneous. To do this, mash it using a regular potato masher.

11. STEP 11

    

    Immediately pour the hot jam into prepared sterilized jars. You can sterilize jars in any convenient way - in the oven, microwave or over steam.

12. STEP 12

    

    Close the jars with sterile lids. Turn the jars upside down and leave to cool, covering them with something thick. This way you will further sterilize the lids. The finished jam is stored well at room temperature - it contains a lot of acid. From this amount of products you get about 1 liter of finished jam.

Comments on the recipe

Natalia M

15.11.2023

5

Every year I make pumpkin jam. I usually cook it with lemon or orange separately. But this time I added everything together according to the recipe. I didn’t make it smaller; I wanted large pieces so that they could be felt. Therefore, I cut the pumpkin quite large, and the citrus fruits into circles and then into quarters. Pumpkin was infused with fruit and sugar all night in the refrigerator. There was quite a lot of juice. I cooked it in two stages. First, in the morning, I brought it to a boil and left it to soak in the syrup, and in the evening I finished cooking it and sealed it in jars. The jam is very tasty! There is a slight taste and smell of pumpkin. The lemon and orange added a nice tasty aroma. Citrus fruits also influenced the taste; the syrup is rich, thick and transparent. The pumpkin pieces remained intact, but not too hard, and were pleasantly chewed. In general, the consistency depends on the variety and degree of ripeness of the pumpkin itself. The jam is so sunny, like warm golden autumn) Great recipe!

Alena Prokopenko

15.11.2023

4.9

Well. The pumpkin was intended for salad. But the child said: “Mom! What about me?” My son doesn't eat pickles. That's why Jem. I chose the recipe myself. Done! Delicious. I made it for 3 kg of pumpkin, which is half of our pumpkin. For juice I kept it for 18 hours. I took 1 lemon, and 3 oranges. To make it sweeter. My son appreciated it even during the cooking process because the smell was... Mmm. Everything worked out. We are glad.

Ilga

15.11.2023

4.6

The jam turned out to be very aromatic and tasty.

Maria888

15.11.2023

4.6

I have always made zucchini jam with oranges, I love it very much. Now I'll try it with pumpkin. Thanks for the recipe. I think that pumpkin will be more aromatic and even tastier. I only add lemons, not oranges. Try it too, it's great.

Snowstorm

15.11.2023

4.5

my grandmother made similar jam. Since pumpkin is an autumn vegetable, and oranges are available all year round, my grandmother added an autumn berry - sea buckthorn. more precisely its juice. I evaporated it in a double boiler (I think in modern conditions you can get by with a juicer) and added it to the mixture of pumpkin and oranges during the cooking process. The aroma and taste of this jam is amazing!

Squirrel

15.11.2023

4.8

I've never tried pumpkin jam! Now I will definitely do it. It really interested me. And my daughters really love pumpkins in any form. But they were right about sea buckthorn. In addition to all the vitamins and beneficial properties of pumpkin and orange, it hits the nail on the head. In winter, this is such a huge help to the immune system, and to the body as a whole! Just great!

Sunny777

15.11.2023

4.7

I used to make only millet porridge from pumpkin, it has a very specific taste... I’ll try to make jam from it) this site is just a treasure trove of great, unusual ideas! I’m shocked by the presence of oranges in the recipe) I’m not even sure that it will turn out... especially with the peel. Thanks for the interesting idea)