Pumpkin jam

Category: Blanks
Kitchen: ukrainian

Ingredients

pumpkin 1 kg
sugar 1.5 cups
lemon 1 PC.
vanilla sugar 1 sachet

Cooking method

  • Grate the pumpkin, cover with sugar.
  • Leave to let her juice.
  • Cook until all the liquid has evaporated.
  • Finally add the grated lemon and vanilla sugar.
  • Boil for another 15-20 minutes.
  • Pour into jars while hot.

The dish is designed for

it turns out 1 liter can

Time for preparing:

hour, hour twenty

Note

It tastes like jam made from tangerine

Cartoon
And I'm looking for where to put the pumpkin. It seems that this is the very thing!
Thank you!
Cartoon
Interestingly only .... "Lemon, grated" .... Is it just the zest or juice, too, need all the lemon?
gold-fish
Grate the whole lemon completely. Take the bones later. They give bitterness. And they make a very tasty sauce from a tavern. Uncle Bens is called
Cartoon
Quote: gold-fish

Grate the whole lemon completely. Take the bones later. They give bitterness. And they make a very tasty sauce from a tavern. Uncle Bens is called
thanks for the answer) I'll do it today)
ooo, I have a pumpkin day today))) I already found a chicken with a pumpkin, pancakes and, behold, jam. Om-Nom-nom
gold-fish
I hope you will like it. This jam makes good orange muffins. Instead of an orange, I added a couple of spoons of jam.
Cartoon
Quote: gold-fish

I hope you will like it. This jam makes good orange muffins. Instead of an orange, I added a couple of spoons of jam.
done! I love! Thank you so much!
I report
Pumpkin jam

I advise everyone!
gold-fish
I am very glad that you liked it.
Sweetheart
cooked today from pumpkin crumbs, really liked it. I don’t know how tangerine, but I haven’t eaten pumpkin before
gold-fish
Pumpkin is very healthy. Especially for the liver. I hope now at least in this form you will eat the pumpkin. Happy New Year!
Sweetheart
Thank you! And you too! We are not accustomed to its taste But until now it does not disappoint
gold-fish
Try making muffins or muffins with this jam. Mine really like it. I did it according to this recipe:
Ingredients
1 orange
150 g sugar
2 tsp vanilla sugar
150 g butter or margarine
3 eggs
2 tsp baking powder (or 1 tsp baking soda)
200-250 g flour
Recipe
From the specified number of ingredients, 12-15 pieces are obtained.
Remove the zest from the orange (using a special knife, or grate).
Squeeze out the orange juice (you should get about 50-70 ml).
Grind the butter with sugar and vanilla sugar.
Add eggs, stir.
Add orange juice and zest, stir.
Add flour, baking powder, knead not tough dough.
Put the dough in tins greased with vegetable or butter (fill the tins 2/3).
Put in an oven preheated to 180 degrees.
Bake for 20-25 minutes.
Can be made like a cupcake. If you put two to three tablespoons of pumpkin jam, the taste is the same as with an orange.
Sweetheart
Thank you!
Bona fide
gold-fishThanks for the recipe! I love pumpkin in any form (even more raw), but I have never made jam from it before. Recently I tried it, only I did not grind it with a grater, but in a combine. I liked the very interesting taste (for me, this way you can even reduce sugar).
Bona fide
She took a jar out of the fridge and took a quick photo while everyone was sleeping
Pumpkin jam
gold-fish
But I have something to do with the pumpkin. Once this recipe for jam was given to me by my godfather. But initially it came from zucchini. And the zucchini were cut into pieces. It turned out a lot of liquid, no appearance, and the taste left much to be desired. In pumpkin season, I got the idea to try making pumpkin jam. But since I do not like jams where there is a lot of liquid and pieces of fruit float, I decided to grate the pumpkin. I liked the result. This is how this recipe came about. Then I realized that you can still search the Internet for pumpkin recipes. It turns out interesting dishes are obtained.
gold-fish
"I took a jar out of the fridge and took a quick photo while everyone was asleep." And I pour hot jam into jars and roll it up. Then into the closet. As the saying goes: out of sight. There is always little space in the refrigerator.
Bona fide
gold-fishWe don't have a storage room, but I make jam all year round from summer berries (full freezer), when I really want jam. I prepared the pumpkin for testing, tasted better from the refrigerator, cooled it down for breakfast. By the evening it will be eaten.
And from zucchini ... I think I would not like it. Here is the version with a pumpkin quite pleasant turned out

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