Pumpkin Jam With Physalis, Apples And Orange. Step By Step Recipe With Photo

Pumpkin jam with physalis, apples and orange is a delicacy that you can easily prepare at home in the kitchen from vegetables and fruits grown in your own garden (citruses do not count!).

For a successful outcome, you need a pumpkin with bright orange pulp, yellow physalis and sweet apples (sour varieties are not suitable, as they are easy to boil).

If done correctly, the result is a thick mass of mouth-watering, transparent pieces of fruit and vegetables - a real kaleidoscope of taste in a jar.

You will need a wide saucepan with a tight-fitting lid, or a saucepan with a thick bottom and sides.

• Cooking time: 1 hour
• Quantity: 1 L

Ingredients for pumpkin jam with physalis, apples and orange

• 650 g pumpkin;
• 500 g apples;
• 300 g physalis;
• 1 large orange
• 750 g granulated sugar;
• 50 ml of water.

Method of making pumpkin jam with physalis, apples and orange

Cut the pumpkin in half, scoop out the seeds with a bag with a tablespoon until the pulp is dense.

Then cut off a thin layer of peel with a vegetable peeling knife.

Cut the pumpkin pulp into cubes about 1.5 x 1.5 centimeters in size.

Peel the orange, cut off the white skin, remove the partitions if possible. Cut the orange pulp into small slices, collect the juice. Instead of an orange, you can add any citrus fruits to your taste - tangerines, lemon, grapefruit. It is important to add aroma and sourness, which are absent in the other ingredients, because neither apples, nor physalis, nor pumpkin have a pronounced taste.

Cut the core out of the apples, cut into cubes the size of pumpkin slices. Vegetables and fruits should be cut approximately the same so that they cook evenly.

We clean the physalis from the mantle, wipe the fruits with a dry cotton cloth, wash them, cut them in half, cut out the stalks. Then cut the fruit into small slices. By the way, small berries can be left intact, but pre-chopped in several places.

Pour cold water into a saucepan, put chopped vegetables and fruits.

Next, pour in granulated sugar, gently shake the dishes so that the sugar absorbs the water and dissolves quickly. Leave the saucepan at room temperature for 20 minutes, during which time the fruit juice will stand out.

Close the saucepan tightly with a lid, bringing to a boil over high heat. We turn off the gas, cook under the lid for 40 minutes.

At this time, moisture will be released from the products, they will be cooked in a fairly liquid syrup.

After 40 minutes, remove the lid, make medium heat, cook without a lid for 10-15 minutes, so that excess water evaporates and the jam thickens.

Wash the jars thoroughly in warm water with baking soda, rinse with hot water under the tap, dry in the oven for 15 minutes (temperature 120 degrees).

We spread hot pumpkin jam with physalis, apples and orange in dry jars, after cooling, we tie it with parchment or close with dry lids.

Store in a dark, dry place.

By the way, it is better not to store the jam in the refrigerator. A dark kitchen cabinet, away from stoves and heaters, is the ideal storage space.