Pumpkin jam with lemon recipe. Lemon Pumpkin Jam Recipes Frozen Lemon Pumpkin Jam

Bright and beautiful pumpkin jam with lemons, oranges, dried apricots, raisins - choose what you like!

There are no difficulties in cooking such jam, it is very difficult to spoil it, even a hostess who is just beginning to cook can cope with cooking.

Accordingly, depending on the weight of the pumpkin you have, you will need to decrease or increase the amount of sugar and lemons.

• 1 kg of pumpkin pulp;
• 600 g granulated sugar;
• 2 medium lemons.

Cut off the rind from the pumpkin, remove the pulp and seeds. Before starting, do not be too lazy to sharpen the knife well, peeling the pumpkin from the crust is not the easiest thing. Pumpkin seeds can not be thrown away, but washed, dried on a towel for a day, and then fried a little in a pan, they contain many useful substances, and are simply very tasty.

Cut the pumpkin pulp into pieces, preferably at least 1.5 cm thick, so it is less likely that they will lose their shape during cooking. Weigh the pumpkin, accurately calculate the required amount of sugar.

There are two options for preparing lemon for boiling. The first is to simply twist the lemon in a meat grinder and mix with the pumpkin pieces. I prefer the second method - grate the lemon zest on a medium or fine grater, and then cut it into slices, taking out the seeds. So the maximum juice and aroma will be taken from the lemon, and the jam will be more beautiful.

Put pumpkin, zest and lemon slices in a cup (or immediately in a saucepan), sprinkle everything with sugar, cover with a lid, leave for at least three hours. It is necessary that the pumpkin and lemon "give" so much juice that it almost covers the entire pumpkin. The time it takes, of course, depends on the pumpkin variety, so if you are not familiar with the pumpkin variety, I think that the best option is to chop the pumpkin with lemon in the evening, then in the morning you will definitely get a full cup of juice.

And now, when enough juice has been released, you can begin to cook the jam.

For cooking, it is better to take dishes with a thick bottom, so burning is almost excluded. Put a saucepan (stewpan) with the future jam on a small fire, bring the mass to a boil and immediately remove the saucepan from the heat, do not cook. Put the pan in a cool place, if there is no such place, then just leave it in the kitchen. It is necessary for the pumpkin to cool completely.

When the pumpkin has cooled to almost room temperature, put the pan on a low heat again, bring the jam to a boil and cook for 20 minutes without closing the lid. Here you need to make a reservation about this. If at the end you want to get jam in the form of pieces of pumpkin floating in syrup, then it is important not to overcook the pumpkin. But there are varieties with very dense pulp, then after the first stage with cooling, the pieces remain very hard, then the mass must be brought to a boil again and cooled again, and only then cook for 20 minutes over low heat, removing the foam. Then remove the pan from the heat and immediately put the jam in the jars, removing the not very beautiful slices of lemons.

Pre-prepared jars (washed and sterilized) must be warm by the time the jam is laid out in them, otherwise they may burst. Close the filled jars tightly with lids or roll up.

Leave the jam for a day at room temperature, and then remove it, if possible, in a cool place.

You can experiment a bit with the flavors by replacing half of the lemons with, for example, orange or lime.

Recipe 2: pumpkin jam with lemon and orange

This recipe with a photo is dedicated to a bright vegetable - pumpkin, or rather, sunny jam from it. Only the result will be unexpected for you: the pumpkin taste is practically not felt in the finished product. Pumpkin jam is not only very beautiful and tasty, it gives the body invaluable benefits. Orange, lemon - these citruses energize.

It turns out a deliciously aromatic citrus-pumpkin jam - you will lick your fingers!

• 1 kg pumpkin;
• 0.8 kg of sugar;
• 1 lemon;
• 2 oranges;
• 2-3 st. water.

Sweet jam for the winter is obtained from pumpkin, which has bright and juicy pulp. Moreover, such a blank preserves its taste better. Peel and seed the pumpkin, cut into small cubes. 1.5-2 cm will be great, such pieces will cook well.

Cut the oranges into small pieces. Do not forget to thoroughly wash the peel before slicing.

Slice the lemon along with the zest. To prevent the skin from being bitter, pour boiling water over the fruit several times. Do not forget to remove seeds from all fruits. Because of them, a slight bitterness will appear, and it is unpleasant to bump into hard particles in soft jam.

Place the lemon and orange in a bowl or saucepan. We take an aluminum or stainless steel container.

Add sugar to the citrus fruits.

Pour in water and mix well so that the sugar is completely dissolved. If the pumpkin is juicy, then you can take less water, and vice versa.

Bring to a boil, cook for a couple of minutes, stirring constantly. Turn off the fire.

Pour pumpkin into hot syrup. It does not get soft thanks to the lemon and the infusion in the syrup. You will get a beautiful amber jam with whole soft pieces.

Stir the jam and leave to cool and soak for a day.

We return to the jam. All ingredients have already been saturated with fruit-sugar syrup. We boil 3 more times for 15 minutes after boiling, each time completely cooling the jam. Before our eyes, it becomes thicker and thicker, and the pieces of pumpkin are softer and smaller in size (boil down and shrink). Why do we not cook for 30-45 minutes at once, but in stages? With this method, more nutrients are retained, and the pieces of pumpkin and citrus fruits have time to be better saturated with syrup and in no case turn into porridge. In the process of insisting, we look: if there is not enough water, add it before putting the jam on the fire.

Before boiling the jam for the last time, prepare the jars. We wash them with baking soda and sterilize so that our jam is preserved until winter. For convenience, all the sterilization rules are already here. The step-by-step photo shows that the pumpkin has boiled down, a transparent amber syrup has turned out, the jam is ready to be rolled into jars.

Gently pour hot jam with pumpkin, orange and lemon slices into hot jars using a spoon or ladle. We fill the containers completely, to the very neck. It is more convenient to store the workpiece in small jars.

Roll up with sterilized lids, turn over. You don't need to wrap the jam, just wait for it to cool down and put it in a dark cabinet, store it at room temperature.

The most delicious pumpkin, lemon and orange jam is ready. Bon Appetit!

Recipe 3: pumpkin jam with lemons and tangerines

An original jam that will delight the kidneys (by definition) and immunity. Yes, they say, pumpkin also rejuvenates, so, girls and boys, go ahead for the sweet elixir of youth.

• Pumpkin pulp - 1 kg
• Lemons (with thick skin) - 4 pcs.
• Mandarins - 0.5 kg
• Ginger, root - 4 cm
• Granulated sugar - 1 kg
• Cardamom seeds - 1 pinch

It is better to take a pumpkin for jam with a green skin. These, when cut, usually smell like melons.

Finely dice the pumpkin pulp.

Remove the zest from one lemon, finely chop the ginger.

Mix zest, ginger and 250 g granulated sugar with pumpkin, cover and leave for 12 hours.

Boil tangerines with peel in 2 liters of water for 1 hour. Take out tangerines and cool. Do not pour out the water!

Chop the lemons themselves.

Put the lemons in tangerine water, bring to a boil and simmer, covered, for 30 minutes. Then another 15 minutes without a lid.

Then strain the tangerine-lemon water.

Finely chop the cooled tangerines.

Pour tangerine-lemon water into a saucepan, put tangerines, pumpkin, put on fire, bring to a boil. Add a pinch of cardamom seeds, cook over low heat for 30 minutes. Add 750 g of sugar, cook until tender.

For me, the readiness of the jam is determined by my grandmother's method - when a drop of syrup does not spread on a plate.

The taste is lemon-tangerine, the main ingredient in pumpkin is a healthy snake. Everyone is sure that they eat orange and lemon =)
Bon Appetit!

Recipe 4, step by step: apple and pumpkin jam with lemon

To prepare delicious jelly for the winter, just buy a pumpkin and stock up on apples. In this regard, pumpkin is a versatile vegetable and product, since it can be used to prepare both main courses and desserts.

I really like the combination of apples and pumpkin, so I hope you appreciate my recipe. I also like that the jam does not turn into porridge, and the ingredients retain their shape. This is due to the fact that I pour the pumpkin with sweet sugar syrup and it is completely soaked. Jelly pieces of pumpkin retain their shape, and apples, if they disintegrate a little, then it's okay, as they will give the pumpkin a mysterious, piquant taste even more.

• 600 grams of pumpkin;
• 300 grams of apples;
• half a lemon;
• 500 grams of granulated sugar;
• 300 grams of water.

My pumpkin, I cut off the thick, hard peel. I cut the pumpkin into large squares.

Sprinkle the pumpkin squares with granulated sugar. Let it stand and soak in sugar.

Then I pour boiling water over so that the sugar melts completely. I leave it to stand to soak the pumpkin even more with the sweet syrup.

Chop apples into slices, while removing the tails and internal partitions with seeds.

I add the apples to the pumpkin and put on the fire.

I simmer the jam on the fire for about 30 minutes.

Then I squeeze lemon juice into it so that the jam is not very sweet, but with a slight hint of sourness. I boil for another 10 minutes, so that the jam boils and gurgles on the surface.

After that, I shift the finished jam into jars.

I seal it tightly with lids so that oxygen no longer flows into the jar.

I put the ready, cooled jam from pumpkin, apples and lemon into storage for the winter in a pantry or basement.

With such jam and winter we will not how much, because such a bright orange delicacy will warm you at any time.

Recipe 5: pumpkin jam with ginger, lemon, poppy seeds

Very interesting jam. Very thick, like candied fruits in syrup. No pumpkin flavor. Beautiful, spicy, aromatic. Pumpkin straws are dense and even slightly crunchy, very light ginger pungency and poppy flavor, not too sweet.

• Pumpkin (net weight of pumpkin pulp) - 1 kg
• Sugar - 500 g
• Orange (large) - 1 piece
• Lemon - 1 piece
• Ginger (fresh ginger root 3-5 cm long) - 1 pc
• Poppy - 1 tbsp. l.

Cut the peeled pumpkin into thin strips. We put it in a bowl. The process is not very fast. Remove the zest from the orange with a grater, squeeze the juice. We simply squeeze the juice out of the lemon. We send juices and zest to the pumpkin.

We transfer the pumpkin with the contents into a saucepan in which we will cook the jam. We add sugar.

We close the pan with a lid and do not remember about it for 6-8 hours, or even all night.

Gently mix the contents, the pumpkin just floats in its own juice, put on high heat, bring to a boil and immediately remove from heat. Cover again and forget for 4-5 hours.

We peel the ginger, cut it in the julienne way, into thin strips.

Throw the ginger over the pumpkin, put on the fire and simmer for 15 minutes with a slight boil, stirring occasionally.

We remove, cover, leave for 4 hours.

Lightly fry the poppy in a dry frying pan until the aroma appears. We put it in a saucepan and cook our jam over moderate heat for 35 minutes. The pumpkin straw becomes completely transparent.

By the way, by the end of cooking, very little syrup remains.

At first, I thought that poppy was kind of useless, what is a tablespoon of poppy seeds? And when I poured the fried poppy into the jam, the aroma immediately changed: the orange became muffled and a new shade of something baked was added. And it looks more fun - speckled jam.

We store the finished jam in the refrigerator, there is little sugar in it.

Recipe 6: how to cook pumpkin jam with lemon

As a rule, pumpkin is kept whole until spring. Less often it is frozen in pieces. And the orange beauty is rarely preserved. And completely in vain. We suggest you prepare pumpkin jam with lemon for the winter. Although you can make a lot of other delicious delicacies from pumpkin: juices, compotes, jams, candied fruits, pastilles.

The Queen of Autumn goes well with citrus fruits, nuts, viburnum, apples, pears, quince, dried apricots. So we want to invite you to replenish your culinary piggy bank with a recipe with a photo of fragrant pumpkin jam with lemon. During the preparation of this jam, the kitchen is filled with an amazing subtle lemon-pumpkin smell. And the taste cannot be described at all - some absolutely extraordinary range of taste sensations.

• pumpkin - 0.5 kg;
• granulated sugar - 0.5 kg;
• large lemon - half.

For pumpkin jam, choose a ripe pumpkin with a dense, bright orange pulp.

Wash the pumpkin well, peel and remove seeds. Cut into large cubes (about 1.5-2 centimeters on a side).

Pour boiling water over the lemon to remove the wax coating. Cut into large pieces together with the peel.

Place the lemon slices in a blender bowl.

Grind at high speed.

Pour sugar into a saucepan with a volume of at least two liters and pour 100 milliliters of water. Put on low heat.

Heat, stirring occasionally, until sugar is completely dissolved.

Bring the syrup to a boil. Put pumpkin cubes and chopped lemon into it, mix well.

Cook over low heat for 1 hour, not forgetting to stir.

It is very simple to check the readiness of the pumpkin jam with lemon: the pumpkin pieces should become transparent and evenly distributed in the syrup. You can also determine the readiness of the pumpkin jam by testing a drop of syrup: take a little syrup with a spoon, cool and put one drop on the nail. If the jam is ready, the drop will stick.

Pour hot jam into heated sterilized jars and seal immediately. Cooling - air.

Amazing amber pumpkin jam with lemon, the recipe for which turned out to be not so complicated, is ready. It can be served in an outlet for evening tea, or you can put it on a slice of freshly baked white bread. Pumpkin jam can also be a great filling for pies or pies.

Store pumpkin jam in a cool, dark place. Bon Appetit!

Recipe 7: pumpkin jam with lemon and dried apricots (step by step)

The best proof that pumpkin is not only tasty but also healthy is pumpkin jam. It does not have that specific smell that is inherent in raw pumpkin. It turns out to be fragrant, delicate and pleasing to the eye with its amber color.

• 1 kg. peeled pumpkin
• 1 kg. Sahara
• 1 orange
• 1 lemon
• 200 gr. dried apricots

Using a knife, peel the pumpkin.

We remove the pumpkin seeds with a tablespoon, do not forget about the fibers that are located next to the seeds.

First, cut the pumpkin into longitudinal pieces, and then turn them into small cubes.

We wash and peel the orange, disassemble it into slices (we must remove the grains).

Wash the lemon, peel and cut into pieces.

We wash the dried apricots, steam them in hot water for 30 minutes.

We pass pumpkin, dried apricots, orange and lemon through a meat grinder.

Stir until smooth and add sugar.

Let it boil, and then cook over low heat for 40-50 minutes.

We sterilize the cans (half-liter is best). Pour pumpkin jam with orange and dried apricots into jars using a scoop or a tablespoon.

Cork up and leave to cool. The finished treat is stored in a cellar or in a cool, dark place.

After making the pumpkin jam, you can immediately start tasting, but it is better to let the jam brew: the longer it stands, the richer the taste becomes. By the way, it is not at all necessary to grind the ingredients to a puree-like state: if you prefer pieces more, then simply scald the pumpkin cubes in sugar syrup. They will retain their shape if you cook the jam in 2-3 approaches, allowing the dish to cool completely. If desired, raisins can be added to such a jam.

Recipe 8: how to cook simple pumpkin jam (with photo)

Pumpkin jam with lemon could very well be one of your all-time favorite winter desserts.

• pumpkin - 850-950 gr
• lemon - 1 piece
• granulated sugar - 900 gr

To prepare this healthy winter dessert, we do not need so many ingredients, all of them can be freely purchased in the store or in the market. It is very important to choose a ripe and sweet pumpkin for jam, while the appearance of the rind is of little importance.

Let's start making jam by preparing pumpkin, as this is our main ingredient. We rinse the pumpkin purchased or grown in our own garden, wipe it dry and cut it in half. We peel each half of the dense peel in any way convenient for you, the main thing is to save only soft and sweet pulp for jam. Also, using a wooden spoon, remove all mucus and seeds from the pumpkin. You should not get rid of the seeds, because they are also very useful for the human body, and especially for the cardiovascular system.

With a sharp knife, carefully cut the prepared pumpkin pulp into strips as shown in the photo. In fact, the pumpkin pieces can be given any shape, the only thing to watch out for is the thickness of the pieces: if they are too large, then the pumpkin will take longer to cook and the final taste of the jam may be different from the original version.

Now let's start preparing the sugar syrup. To do this, pour a quarter of a liter of filtered cold water into a suitable saucepan, pour all the prepared marinade there. Bring the liquid to a boil and wait 3-5 minutes for the sugar crystals to completely dissolve in the syrup.

After the specified time has elapsed, pour the pumpkin pieces into a saucepan with thick sugar syrup. Using the same wooden spoon, carefully immerse all the pumpkin pieces into the hot liquid.

We wash the lemon thoroughly in cold water, because we will use it together with the peel, which contains the main supply of all vitamins. Cut the citrus into thin rings or half rings, send it to the pumpkin pan. As mentioned earlier, you can make pumpkin jam not only with lemon, but also with orange, tangerines or even ginger. Return the stewpan or pan with the ingredients to the stove, cook the dessert for 60 minutes until the pumpkin is soft and transparent.

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I think that all pumpkin lovers will support me if I say that the recipe for pumpkin jam with lemon is, so to speak, a "classic of the genre", it is difficult to find a more successful combination for a pumpkin. No matter how many types of pumpkin jam I cook with various additives, every year pumpkin jam with lemon is always prepared, and, as a rule, it is eaten first.

I try to plant or buy "winter" varieties of pumpkins, they can be perfectly stored for almost six months, so the jam can be cooked in small portions when there is a free minute and desire. There are no difficulties in cooking such jam, it is very difficult to spoil it, even a hostess who is just beginning to cook can cope with cooking.

For pumpkin jam with lemon, you need products in the following proportion:

- 1 kg of pumpkin pulp;

- 600 g granulated sugar;

- 2 lemons of medium size.

Accordingly, depending on the weight of the pumpkin you have, you will need to decrease or increase the amount of sugar and lemons.

Step by step pumpkin jam with lemon should be cooked like this:

1. Cut off the rind from the pumpkin, remove the pulp and seeds. Before starting, do not be too lazy to sharpen the knife well, peeling the pumpkin from the crust is not the easiest thing. Pumpkin seeds can not be thrown away, but washed, dried on a towel for a day, and then fried a little in a pan, they contain many useful substances, and are simply very tasty.

2. Cut the pumpkin pulp into slices, preferably at least 1.5 cm thick, so it is less likely that during cooking they will lose their shape. Weigh the pumpkin, accurately calculate the required amount of sugar.

3. There are two options for preparing lemon for boiling. The first is to simply twist the lemon in a meat grinder and mix with the pumpkin pieces. I prefer the second method - grate the lemon zest on a medium or fine grater, and then cut it into slices, taking out the seeds. So the maximum juice and aroma will be taken from the lemon, and the jam will be more beautiful.

4. Put pumpkin, zest and lemon slices into a cup (or immediately into a saucepan), sprinkle with sugar, cover with a lid, leave for at least three hours. It is necessary that the pumpkin and lemon "give" so much juice that it almost covers the entire pumpkin. The time it takes, of course, depends on the pumpkin variety, so if you are not familiar with the pumpkin variety, I think that the best option is to chop the pumpkin with lemon in the evening, then in the morning you will definitely get a full cup of juice.

5. And now, when enough juice has emerged, you can begin to cook the jam.

6. For cooking, it is better to take dishes with a thick bottom, as this will almost exclude burning. Put a saucepan (stewpan) with the future jam on a small fire, bring the mass to a boil and immediately remove the saucepan from the heat, do not cook. Put the pan in a cool place, if there is no such place, then just leave it in the kitchen. It is necessary for the pumpkin to cool completely.

7. When the pumpkin has cooled to almost room temperature, put the saucepan on a low heat again, bring the jam to a boil and cook for 20 minutes without closing the lid. Here you need to make a reservation about this. If at the end you want to get jam in the form of pieces of pumpkin floating in syrup, then it is important not to overcook the pumpkin. But there are varieties with very dense pulp, then after the first stage with cooling, the pieces remain very hard, then the mass must be brought to a boil again and cooled again, and only then cook for 20 minutes over low heat, removing the foam. Then remove the pan from the heat and immediately put the jam in the jars, removing the not very beautiful slices of lemons.

8. Pre-prepared jars (washed and sterilized) must be warm by the time the jam is laid out in them, otherwise they may burst. Close the filled jars tightly with lids or roll up.

9. Leave the jam for a day at room temperature, and then remove it, if possible, in a cool place.

You can experiment a bit with the flavors by replacing half of the lemons with, for example, orange or lime.

Anastasia Dvornikova (Honeybuny) especially for

2014,. All rights reserved. Copying of materials is prohibited.

Jam with pumpkin and lemon

Such jam does not have to be made for the winter in huge quantities at once. Pumpkin is an autumn vegetable, it can be stored almost until the new harvest, without losing its useful qualities and properties. Oranges and lemons are almost constantly present on the shelves of shops and supermarkets. Therefore, if there is too little space in the cellar, you should not prepare a delicacy on an industrial scale. For making jam, it is best to take a pumpkin with orange or even slightly reddish pulp.

Classic recipe

Product proportions:

• two lemons to taste;
• 800 grams of granulated sugar.

1. Wash the pumpkin, cut in half.
2. With a tablespoon, take out the seeds and all the fibers to a hard layer.
3. Cut the pumpkin halves into slices about 2 centimeters thick, then into cubes.
4. Peel the zest from the lemons with a fine grater, then peel off the white peel and remove the coarse fibers.
5. Grind the lemons with the zest in a meat grinder or blender, add to the pumpkin slices.
6. Cover the semi-finished product with sugar, set aside for twelve hours in a cool place so that the product gives more juice.
7. Cook over low heat, skimming off the foam and stirring from time to time.
8. Readiness to determine by piercing a piece of vegetable with a fork - if the fork entered the pulp easily, the jam is ready. Basically, the cooking time takes about half an hour, much depends on the type of pumpkin and the degree of its ripeness.
9. Arrange pieces of ready-made jam in sterilized, dry jars and pour syrup to the top.
10. Roll up for the winter.

Pumpkin and lemons jam in a slow cooker

Modern industry has made life much easier for a housewife by releasing such a surprisingly wonderful unit as. The jam cooked in it does not burn and the process does not require constant presence in the kitchen.

Product proportions:

• one kilogram of pumpkin pulp;
• one kilogram of sugar;
• one lemon;
• one teaspoon of citric acid.

Dessert preparation process:

1. Wash and peel the pumpkin.
2. Cut the vegetable in half, take out the seeds and all the fibers with a tablespoon.
3. Grate or grind the pumpkin pulp in a meat grinder.
4. Wash the orange or lemon very thoroughly.
5. Grind it in a blender or meat grinder along with the peel.
6. Mix all ingredients except citric acid in a suitable container.
7. Set aside until the appearance of juice and complete dissolution of granulated sugar.
8. Put the citrus-vegetable mixture into the multicooker bowl, set the “stewing” mode on the display, turn on the timer for two hours.
9. Add citric acid ten minutes before the end of the process.
10. Arrange the finished jam in dry sterilized jars and seal for the winter.
11. Or cover with nylon lids, after cooling, put in the refrigerator.

Try to cook - you will like it!

Calorie content: Not specified
Cooking time: Not specified

As a rule, pumpkin is kept whole until spring. Less often it is frozen in pieces. And the orange beauty is rarely preserved. And completely in vain. We suggest you prepare pumpkin jam with lemon for the winter. Although you can make a lot of other delicious delicacies from pumpkin: juices, compotes, jams, candied fruits, pastilles. The Queen of Autumn goes well with citrus fruits, nuts, viburnum, apples, pears, quince, dried apricots. So we want to invite you to replenish your culinary piggy bank with a recipe with a photo of fragrant pumpkin jam with lemon. During the preparation of this jam, the kitchen is filled with an amazing subtle lemon-pumpkin smell. And the taste cannot be described at all - some absolutely extraordinary range of taste sensations. It turns out very unusual and



Required products:

- pumpkin - 0.5 kg;
- granulated sugar - 0.5 kg;
- large lemon - half.

The cooking season is from late September to spring.
The output of the finished product is 750 milliliters.

How to cook from a photo step by step

For pumpkin jam, choose a ripe pumpkin with a dense, bright orange pulp.
Wash the pumpkin well, peel and remove seeds. Cut into large cubes (about 1.5-2 centimeters on a side).




Pour boiling water over the lemon to remove the wax coating. Cut into large pieces together with the peel.










Grind at high speed.




Pour sugar into a saucepan with a volume of at least two liters and pour 100 milliliters of water. Put on low heat. Heat, stirring occasionally, until sugar is completely dissolved.




Bring the syrup to a boil. Put pumpkin cubes and chopped lemon into it, mix well.






Cook over low heat for 1 hour, not forgetting to stir.




It is very simple to check the readiness of the pumpkin jam with lemon: the pumpkin pieces should become transparent and evenly distributed in the syrup. You can also determine the readiness of the pumpkin jam by testing a drop of syrup: take a little syrup with a spoon, cool and put one drop on the nail. If the jam is ready, the drop will stick.




Pour hot jam into heated sterilized jars and seal immediately. Cooling - air.




Amazing amber pumpkin jam with lemon, the recipe for which turned out to be not so complicated, is ready. It can be served in an outlet for evening tea, or you can put it on a slice of freshly baked white bread. Pumpkin jam can also be a great filling for pies or pies.






Store pumpkin jam in a cool, dark place.
Bon Appetit!
And try the tasty pumpkin from the pumpkin

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

All nutritionists recommend that their patients make friends with pumpkin. After all, this is not only a beautiful and bright vegetable, without exaggeration it can be called the most useful. The fruit can retain vitamins during all cold months. To take the medicine with pleasure, you can master several recipes for an unusual pumpkin jam with lemon.

How to make lemon pumpkin jam

In contrast to lemons, pumpkins are divided into only three types: decorative varieties, feed and table varieties. The former are usually planted behind a fence to decorate their personal plot. The second variety is suitable for feeding livestock, but you can make delicious pumpkin-lemon jam from table pumpkins and lemons. The main thing is to choose the right pumpkin specimen, process it and cook it.

Much will depend on the quality of the Queen of Autumn, so the issue of her choice in the process of making jam plays a key role. The pumpkin ideal is:

• Medium-sized round fruit. Overgrown pumpkins are savory and are more suitable for soup or main courses.
• Pumpkin weight no more than 5 kg. A good vegetable always weighs more than its size suggests.
• The peel is without dark spots, solid and dense, and the flesh is always firm and bright orange.
• The pumpkin's tail must be dry. This means that the fruit has been sitting in the garden until it reaches maturity.

With the choice of lemons, things are much easier. A good fruit has a bright yellow color, elastic to the touch, without visible damage. If a suitable lemon is still not found in the store, this ingredient can be replaced with lime. The taste of this fruit is much softer, and the rind is not very bitter. The lime itself is smaller, so if the recipe says you need to take 2 lemons, replace them with 4 limes.

Pumpkin Lemon Jam Recipe

Pumpkin goes well not only with meat, fish and vegetables, but also with most citrus fruits and berries. Take your grandmother's cookbook, there you will definitely find at least one recipe for pumpkin and lemon jam. Our ancestors loved and appreciated this delicacy very much for its medicinal qualities. Such sweetness will come to the rescue during the season of exacerbation of infectious and viral diseases, warm in cold winter and enrich the body with vitamins in early spring. Try to diversify your assortment of blanks, please your family with the unusual taste of pumpkin jam.

With orange

• Time: 60 minutes.
• Servings Per Container: For 9 People.
• Calorie content: 65 kcal.
• Purpose: dessert.
• Cuisine: Russian.

Pumpkin-orange jam with lemon can be eaten not only with tea, but also used as a filling for pies, pies, or added to cake cream. Oatmeal and semolina porridge are very tasty with such a delicacy. Small children will appreciate this dish. Learn how to make this citrus delicacy from the following recipe with a photo.

Ingredients:

• pumpkin pulp - 500 g;
• zest of one lemon;
• orange - 1 pc.;
• sugar - ½ tbsp.

Cooking method:

1. Peel the main vegetable, imagine how you want to see it in the finished jam and cut into such pieces. If desired, the pulp can be minced.
2. Remove the zest from citrus fruits using a grater. Put the orange pulp on the juice.
3. Pour the sugar over with two glasses of warm water and prepare the syrup. Then add pumpkin to it and boil until soft.
4. Reduce heat and add citrus zest, pour in juice.
5. Stir and boil the jam for another 30 minutes.

With sugar

• Time: 40 minutes.
• Servings Per Container: 5 People.
• Calorie content: 171 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Complexity of preparation: easy.

The homemade delicacy is especially tasty with the addition of citrus notes. You can use regular citric acid or add whole lemon. To do this, the citrus, along with the skin, must be chopped with a blender or cut into slices. Spices are designed to transform and emphasize the taste. You can choose from ground cinnamon, a sprig of vanilla, or ginger root - it all depends on your taste.

Ingredients:

• pumpkin pulp - 1 kg;
• sugar - 1 kg;
• lemon - 2 pcs.;
• spices: cinnamon, cardamom, cloves.

Cooking method:

1. Cut the pumpkin into medium slices and the lemon into half slices.
2. Transfer food to a ceramic bowl, add sugar and set aside until juiced.
3. Then add the lemon and spice vegetable slices. Place the pot on the small hotplate.
4. Cook the pumpkin jam in 2 sets of 20 minutes, cooling for at least 4 hours.

For the winter

• Time: 2 hours.
• Servings: 15 people.
• Calorie content: 185 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Complexity of preparation: easy.

You can prepare not only apricot, currant or strawberry jam for the winter, show your culinary ingenuity and make pumpkin jam. The main thing when preserving is to sterilize the jars well, otherwise the jam will deteriorate during storage. Before storing all the jars in the pantry or taking them to the basement, make sure the jam is completely cool in them.

Ingredients:

• pumpkin pulp - 1 kg;
• granulated sugar - 1 kg;
• lemon - 1 pc.;
• water - 1 tbsp.

Cooking method:

1. First, remove the peel and seeds from the pumpkin. Cut the pulp into small cubes.
2. Wash the lemon and pass it through a meat grinder together with the peel.
3. Cook sugar syrup on minimum gas. Add vegetable slices with lemon to the liquid.
4. We cook all the ingredients from 45 minutes to an hour, so that the liquid boils down about twice.
5. Remove the finished jam from the stove, set it aside for 15 minutes, and then put it in jars.
6. Roll up the lids and let it cool completely, then put it in the pantry for storage.

With dried apricots

• Time: 60 minutes.
• Servings Per Container: 9 Servings.
• Calorie content: 62 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Complexity of preparation: easy.

If you have not tried the delicious pumpkin jam with dried apricots and lemon, then you should prepare a couple of jars of this delicacy in the new season. The advantage of this dish is not only in its unusual taste, but also in the fact that you can use lying food for cooking. Take the fruit from the pantry and a few grams of dried apricots, add a little sugar and lemon juice to the ingredients, boil on the stove - and here is a wonderful dessert for the winter.

Ingredients:

• pumpkin pulp - 1 kg;
• granulated sugar - 800 g;
• dried apricots - 300 g;
• lemon juice - 4-5 tbsp. l.

Cooking method:

1. Wash the pumpkin, remove the seeds, remove the top hard layer.
2. Cut the vegetable into small cubes, put it in a saucepan, sprinkle each layer with sugar.
3. We leave the workpiece for 2-3 hours at room temperature, so that the pulp starts to juice.
4. Fill dried apricots with warm water, leave to swell. Then we dry and cut.
5. Add lemon juice to the pumpkin, put the saucepan on the stove, start cooking on low gas.
6. As soon as the contents boil, add candied fruits, mix.
7. Cook the jam for 15 minutes, avoiding a strong boil.
8. Then we remove the container from the stove, let it cool completely.
9. Repeat the process after 3-4 hours. After the second time, roll the finished, slightly cooled delicacy into jars.

With ginger

• Time: 60 minutes.
• Calorie content: 117 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Complexity of preparation: easy.

Persimmon, ginger, lemon, and pumpkin are great ingredients for making spicy jam. The addition of grated ginger root gives the traditional delicacy a special warming flavor, and the persimmon adds additional healthiness. If you wish, you can grind the finished ingredients with a blender and get mashed potatoes, or you can leave them in whole pieces. Learn how to make delicious jam and delight your household with a new dish.

Ingredients:

• pumpkin pulp - 300 g;
• persimmon - 2 pcs.;
• lemon zest - 1 tbsp l .;
• fresh ginger - 5 cm²;
• sugar - 1 tbsp.;
• water - ½ tbsp.

Cooking method:

1. Cut the pumpkin with persimmon into cubes.
2. Peel the ginger root, rub it on a fine grater.
3. Combine all the ingredients in a saucepan, add sugar, water and lemon zest.
4. Stir and cook over medium heat, stirring occasionally, for about an hour.

With tangerine

• Time: half an hour.
• Servings Per Container: 9 people.
• Calorie content: 170 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Complexity of preparation: easy.

Pumpkin jam with tangerine and lemon turns out to be bright not only in appearance, but also in taste. It can be cooked at any time of the year, even in winter when no vegetables are growing in the garden. The recipe states that it will take 30 minutes to cook - this is the total cooking time for finished products. Such a delicacy turns out to be moderately liquid. If you want to get a delicious jam, then increase the time by 10-15 minutes.

Ingredients:

• pumpkin pulp - 300 g;
• juice of half a lemon or citric acid - 1 tsp;
• sugar - 300 g;
• tangerines - 200 g.

Cooking method:

1. Wash the tangerines, cut them into slices with the peel.
2. Sprinkle citrus fruits with sugar, spread the pumpkin pulp cubes on top.
3. Add lemon juice to the ingredients, add the remaining sugar.
4. As soon as the food has started up the juice, put the container on medium heat.
5. Let the liquid boil, stirring constantly, boil the jam for 5 minutes.
6. Then we reduce the power of the burner to a minimum, continue to cook for about half an hour.

In a multicooker

• Time: 2 hours.
• Servings Per Container: For 7 People.
• Calorie content: 78 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Complexity of preparation: easy.

How to make aromatic pumpkin jam with lemon in a slow cooker, you will learn from this simple recipe. The advantage of the multicooker is that the mass does not need to be constantly stirred: they poured the ingredients into the bowl, closed the lid, chose the mode and forgot about the delicacy for 2 hours. It should be cooked in the "Jam" mode, but if your kitchen machine does not have such a function, then select "Stew", and leave the time the same.

Ingredients:

• pumpkin pulp - 1 kg;
• lemon peel - 4 tbsp l .;
• lemon juice - 6 tbsp l .;
• sugar - 1 tbsp.

Cooking method:

1. Cut the pumpkin into pieces, rub on a medium grater with lemon zest.
2. Transfer the grated pulp to the multicooker bowl, turn on the "Jam" mode for 2 hours.
3. You do not need to stir the mass during cooking.
4. 10 minutes before the end of the cycle, open the lid and add lemon juice to the sweet mass.
5. Put the cooled dessert in jars and put it away for storage.

With apples

• Time: 60 minutes.
• Servings Per Container: 9 0.25 ml cans.
• Calorie content: 127 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Complexity of preparation: easy.

You can make apple and pumpkin jam at any time of the year, because these products can always be found in the store. However, it is much tastier and healthier in the fall, when vegetables and fruits are freely available growing in the beds. If you want the ready-made jam to be sweet, then take the apples of the Medunitsa, Bolotovskie or Venyaminovskie varieties, the Antonovka, White filling, and Grushovka apples will give sourness.

Ingredients:

• peeled pulp - 400 g;
• lemon zest - 1 tbsp. l .;
• lemon juice - 4 tbsp. l .;
• water - 100 ml;
• peeled apples - 400 g;
• sugar - 2 tbsp.

Cooking method:

1. Cut the pure pumpkin pulp into cubes, cover with sugar, leave overnight.
2. In the morning, when the fruit has started up the juice, put the container on the fire and heat it up.
3. Cut apples into cubes, add to a bowl with pumpkin. Cook for 5-7 minutes, stirring constantly.
4. Cool the jam for 6 hours at room temperature, and then repeat the procedure 3-4 times.
5. At the last heating, add juice and lemon zest to the pumpkin-apple jam.

With honey

• Time: 1 hour.
• Servings Per Container: For 7 People.
• Calorie content: 68 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Complexity of preparation: easy.

Pumpkin jam with honey and lemon can be called a diet dessert. Its calorie content is low due to the fact that sugar is not used at all in the recipe. Honey, oddly enough, on the contrary, promotes weight loss. It is important to add this ingredient at the very end, when the mass has cooled slightly, but has not yet thickened. It is better to take the fruit of a small size, an obligatory table variety. If desired, you can add nuts to the jam.

Ingredients:

• garmel - 1.5 kg;
• orange - 1 pc.;
• lemon - 1 pc.;
• honey - to taste;
• water - 1 ½ tbsp.

Cooking method:

1. Grind peeled citrus fruits with pumpkin slices in mashed potatoes with a blender.
2. Place the fruit and vegetable mixture in a saucepan and fill it with water.
3. Cook the mass over low heat, stirring occasionally, for about 40 minutes.
4. Add liquid honey to the slightly cooled jam, mix until completely dissolved.
5. We lay out the jam on pre-sterilized jars.
6. Let the banks cool completely. Only after conservation can it be removed to a cool place.

Without cooking

• Time: 1 hour.
• Servings Per Container: For 3 People.
• Calorie content of the dish: 123.4 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Complexity of preparation: easy.

Jam without cooking is the fastest way to prepare blanks for the winter. In addition, products without heat treatment will retain all important vitamins, macro- and microelements. According to the recipe, the pumpkin mass must be grinded together with citrus fruits, and then add sugar. Stir the sweet mass at least every half hour so that the sugar is completely dissolved. If this is not enough, you can bring the pumpkin delicacy to readiness in the oven.

Ingredients:

• garmel - 2 kg;
• orange - 3 pcs.;
• lemon - 3 pcs.;
• sugar - 1.7 kg;

Cooking method:

1. Wash vegetables and fruits, wipe dry with paper napkins.
2. We clean from the inside and upper skin, cut into slices and cubes.
3. We pass all the ingredients through a meat grinder or beat until smooth with a food processor.
4. We shift the mass into a bowl with a wide bottom, add sugar.
5. Mix thoroughly and leave at room temperature for 3-4 hours.
6. If during this time the sugar has not completely dissolved, you can bring the jam to readiness in the oven.
7. Place a heat-resistant container on a medium level, simmer the jam at 150 ° C for half an hour.

How to cook pumpkin jam with lemon - cooking secrets

It is known that jam made from various berries, vegetables and fruits is a primordially Russian invention. They were feasted on them even under the tsar. It would seem that you can not know about the preparation of this dish? In fact, some tips can be useful even for the most experienced housewives, for example:

• pumpkin and lemon jam will not turn out as tart if you add more sugar syrup or liquid honey to the ingredients;
• fresh lemon juice can be replaced with granular acid, but you need to take it in half;
• you can add zucchini or carrots to a simple garmon jam, these vegetables will add a varied aftertaste;
• it is better to cook a delicacy in stainless steel or ceramic dishes, because in it the syrup will never burn from heating;
• it is simple to check the readiness of the syrup: drip a little on a saucer, if the drop has not spread, the dessert is ready;
• the ready-made jam should cool in the same bowl in which it was cooked;
• always observe the correct proportions: for 1 kg of vegetables, fruits and berries, there are 800 grams to 1 kg of sugar;
• it is necessary to lay out the fruit mass in sterilized jars so that during the winter it does not ferment or become moldy;
• to keep the fruit intact, cool the jam completely before placing it in the jars.

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Pumpkin jam with lemon: recipes with photos