Pumpkin winter jam with tangerines

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Pumpkin winter jam with tangerines

Ingredients

Pumpkin 1.5 kg ready-made
Tangerines 5 pieces. large
Sugar 800 g
Ground cinnamon 2 tsp

Cooking method

  • Peeled the pumpkin, removed the seeds and the fibrous inner part, cut into pieces up to 1 cm thick. I cut the tangerines into thin dimes and then each into 4 slices. I put everything in a slow cooker, covered it with sugar, left it until the sugar dissolved - it so happened that from evening to morning. Cooked on the "Baking" program for 1 hour, added cinnamon 10 minutes before cooking.
  • Pumpkin winter jam with tangerines

The dish is designed for

three 750 ml cans

Time for preparing:

0.5 hour

Cooking program:

Stove or "Baking" multicooker

Note

First, tangerines appeared - thick, dense, juicy, sour, tasteless. And the pumpkin in the flower room has been waiting for its hour since autumn - well, I just don't want it ... The jam turned out to be not too sweet, fragrant, pleasant.

Rarerka
Tatyan, but the taste is very pumpkin, and tangerines are cut right with the peel, and there is definitely enough sugar, but it does not burn on Baking, eh .....? There are also pumpkins, and there are three big ones, tangerines just live with us (my husband cracks them every day instead of bread)
TATbRHA
TATbRHA
Rarerka, I answer. There is no taste and smell of pumpkin at all! Smells like tangerines and cinnamon. I cut the tangerines right with the peel, it was boiled, sugared and became very tasty. Sugar was enough for me, I don't like too cloying; whoever loves may add. It does not burn on Baking, but I constantly monitored it, interfered with it several times.

Quote: Rarerka
tangerines just live with us (my husband cracks them every day instead of bread)

The husband will not give the tangerines back then ... If only you specially buy 5 pieces - "thick-chinned, dense, juicy, sour, tasteless."
Rarerka
PCA for answers
Then I will be my husband to check if sour or tasty got caught Ka-a-a-ak the current will acidify, and I will select

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