Warming Pumpkin Marmalade With Ginger. Step-by-step Recipe With Photo

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Warming Pumpkin Marmalade With Ginger. Step-by-step Recipe With Photo
Warming Pumpkin Marmalade With Ginger. Step-by-step Recipe With Photo

Video: Warming Pumpkin Marmalade With Ginger. Step-by-step Recipe With Photo

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Pumpkin ginger marmalade is a warming sweet that can be made almost all year round. Pumpkin has a long shelf life - sometimes I manage to save a few vegetables until summer, fresh ginger and lemons are always available these days. Lemon can be substituted with lime or orange for different flavors - variety in sweets is always a pleasure.

Warming pumpkin marmalade with ginger
Warming pumpkin marmalade with ginger

Ready pumpkin marmalade with ginger is placed in dry jars, it can be stored at room temperature, but it is always more useful to cook fresh food.

By the way, this marmalade can be used as a sweet fruit layer when making a cake, it is also suitable for filling pies and pies.

  • Cooking time: 1 hour
  • Quantity: 1 L

Ingredients for pumpkin marmalade with ginger

  • 1 kg pumpkin;
  • 1.5-2 lemons;
  • 80 g fresh ginger;
  • 1 kg of sugar.

Method of making warming pumpkin marmalade with ginger

Cut the pumpkin into 2-4 parts, remove the seeds and the seed bag with a tablespoon. Then we cut off the peel. Cut the pulp into small cubes.

For this recipe, I advise you to use a bright orange pumpkin to make the marmalade golden.

Cut the pumpkin pulp into small cubes
Cut the pumpkin pulp into small cubes

Wash the lemons thoroughly with a brush under running hot water. Cut the lemons into slices, take out the seeds. For 1 kg of pumpkin, take 1 large lemon or 2 small ones.

Cut lemons into slices
Cut lemons into slices

Rinse the ginger root with cold water, then peel off the thin skin with a small sharp knife. Cut the peeled root into thin slices and add to the lemon.

Cut the ginger root into thin slices and add to the lemon
Cut the ginger root into thin slices and add to the lemon

Pour granulated sugar into a saucepan with a thick bottom. You can take a little more or a little less sugar, rely on your taste.

Pour granulated sugar into a saucepan with a thick bottom
Pour granulated sugar into a saucepan with a thick bottom

Grind the lemon with ginger in a blender until smooth. Grind the lemon together with the peel, it will boil down and become soft.

Add the ginger-lemon puree to the sugar pan.

We heat until the granulated sugar has completely melted, while heating, stir constantly so that the sugar does not burn.

Add ginger-lemon puree to a saucepan with granulated sugar and heat
Add ginger-lemon puree to a saucepan with granulated sugar and heat

Pour the chopped pumpkin into a saucepan with warm syrup and bring to a boil. If you pour vegetables into boiling syrup, then a thin crust forms on the pieces of pumpkin, you get candied fruits that will take a long time to boil.

Pour the chopped pumpkin into a saucepan with warm syrup, bring to a boil
Pour the chopped pumpkin into a saucepan with warm syrup, bring to a boil

Cook pumpkin marmalade with ginger over low heat for about 1 hour after boiling, stir so that it does not burn, if foam forms, remove with a clean, dry spoon.

Remove the pan from the stove and cool. If desired, you can leave the jam as it is, or knead the contents.

So, to give the marmalade a boiling and thick texture, slightly knead the pumpkin pieces.

Cook pumpkin in sugar syrup over low heat
Cook pumpkin in sugar syrup over low heat
After about 1 hour after boiling, remove the pan from the stove and cool
After about 1 hour after boiling, remove the pan from the stove and cool
Lightly knead the pumpkin pieces
Lightly knead the pumpkin pieces

We lay out the warming pumpkin marmalade with ginger in clean and dry jars, after cooling, close with lids or tie with parchment.

If you close a jar of hot jam with a lid and immediately send it to storage, then condensation will form on the lid, then drops will fall on the jam and over time mold will appear. To prevent mold from forming, always cool the jam before closing the jars.

Put the finished warming pumpkin marmalade with ginger in clean and dry jars
Put the finished warming pumpkin marmalade with ginger in clean and dry jars

For breakfast, I advise you to brew a cup of strong coffee, toast a slice of bread in a toaster, spread it with butter and pumpkin marmalade. Agree, a great idea for a quick breakfast.

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