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Video: Pumpkin Jam With Oranges. Step-by-step Recipe With Photo
In the fall, gardeners and gardeners are delighted with multi-colored pumpkins, which can be stored until spring without processing. There are situations when these, often very large vegetables, need to be preserved. Those who celebrate Halloween in October are familiar with the moments when, after making lanterns from a pumpkin, a lot of pulp remains, and their hand does not rise to throw it away. You can cook pumpkin puree soup, but usually a lot of treats are prepared for the festive table, and the soup will be superfluous.
I make pumpkin jam with oranges - delicious and can be stored at least all year round. The color of the jam turns out to be bright, in the winter cold it seems that a sun bunny has crept into your house. The orange peel is best cut into thin strips, it will help color the jam orange if the pumpkin is not very bright, and will give a citrus flavor to the jam. In addition, it is pleasant when pieces of zest are felt in the jam.
Pumpkin is the basis of jam, and it can be flavored not only with oranges, but also with any citrus fruits. I added lemons and tangerines to jam, always a new taste and aroma are obtained. Don't spare sugar! It is better to add more of it, since citrus fruits give a lot of juice, and the jam will turn out to be liquid.
- Cooking time: 40 minutes
- Quantity: 1 liter
Ingredients for making pumpkin jam with oranges
- 1 medium pumpkin;
- 1 large orange
- 700 g sugar;
- cinnamon stick, star anise (aka star anise).
Method of making pumpkin jam with oranges
We clean the pumpkin from seeds and peel, cut into large cubes. Pour some water into a saucepan, add pumpkin cubes and cover with a lid. While the pumpkin is simmering over low heat, let's turn to the orange.
Remove a thin layer of orange peel. You can use a fine grater, but it is much more convenient to do this with a vegetable peeling knife, and then cut it into thin strips. Then we peel the orange and chop the pulp coarsely, the inner partitions in the pulp can be left, but the white peel should not be added to the jam, it tastes bitter.
Add orange pulp to the pumpkin, cook over low heat for 25 minutes. When the pumpkin and orange are boiled, almost mashed, you can remove the pan from the heat.
Grind the fruit and vegetable mixture until smooth. Add orange zest and weigh, the resulting puree must be mixed with an equal amount of sugar plus an additional 200 grams, then add a cinnamon stick and star anise.
Jam must be cooked over high heat, then it will quickly boil down. But be careful and careful, take care of your eyes, as the boiling jam is splashing! To keep the jam bright and thick, it is enough to cook it for 10-15 minutes. A drop of ready-made jam applied to a porcelain plate should not spread.
We put the hot jam in sterilized jars, add star anise and cinnamon.
Store pumpkin jam with oranges at room temperature. When the jam has cooled, it will look like marmalade. You can spread pumpkin jam on toast without fear that the drops will drain and stain your hands, this is how it turns out thick!