Ingredients for making pumpkin jam with orange and lemon.
- Pumpkin 3 kilograms
- Oranges 2 pieces (large)
- Sugar to taste
- Lemon 1 piece (large)
- Main ingredients: Pumpkin, Orange, Lemon, Sugar
Saucepan, wooden spatula, kitchen knife, cutting board, glass jars with lids, soup ladle, wide funnel.
Cooking pumpkin jam with orange and lemon:
Step 1: Prepare the pumpkin.
Wash the pumpkin, divide it into pieces by the size of a comfortable place and use a knife to peel off the hard skin. With a tablespoon, clean the seeds along with the partitions. Cut the remaining pumpkin pulp into cubes of the same size. Grinding is not necessary, but very large pieces are not needed.
Step 2: Prepare the orange and lemon.
Rinse the orange and lemon with warm running water, cleaning their skin with a brush. So you need to wash thoroughly because we will not remove the skin. Cut prepared fruit into large cubes, as I said, without removing the peel. But clean the seeds along the way, pulling them out of the pulp with the tip of a knife.
Step 3: Prepare pumpkin jam with orange and lemon.
Pour the pieces of pumpkin and fruit into a large saucepan, pour sugar in the same place and mix well.
Put the pot with all this beauty on the stove, turn on a slow fire and bring to a boil. After the future jam boils, continue to boil it for 10 minutes. Stir the contents of the pan frequently so that nothing burns. After cooking, remove the pan from the heat and let the pumpkin with fruit cool for one hour.
After the jam has cooled and stood still for an hour, return it to the fire again and boil it. Cook now for 5-7 minutesand then again set to cool down on hour.
Bring pumpkin jam with orange and lemon to a boil for the third time, and then go to the next step.
Step 4: Preserve pumpkin jam with orange and lemon.
Before you put the jam to boil for the last time, you should have time to prepare glass jars and lids, rinsing and sterilizing them.
Spread the bright and appetizing pumpkin jam with orange just removed from the heat in warm glass jars. Close them tightly and set to cool at room temperature. And only after the jars and jam in them have completely cooled down, this beautiful and very useful preparation must be removed to the cellar or pantry, away from all hungry eyes.
Step 5: Serve pumpkin jam with orange and lemon.
Eat pumpkin jam with orange with tea, spreading a thick layer of it on homemade buns, croissants and toasts. And if guests came to you, then in no case do not share! Remove, hide, otherwise it’s not easy to eat everything and ask for additives, but they will also start to pry out the recipe!
Enjoy your meal!
- Prepare pumpkin jam with orange and lemon in small jars, since only a real sweet tooth can cope at a time even with a liter jar, and after opening it will take its place in the refrigerator, not in the pantry or cellar.
- If you liked pumpkin jam with orange and lemon, then be sure to try squash jam with orange and squash jam “Under the pineapple”.
- Pumpkin jam with orange and lemon can be given to children from the age of five, but in small portions.