Pumpkin jam with apple benefits. Dessert jam made from pumpkin and apples. Recipes with step-by-step instructions

Today we invite you to grab cold winter jars with a bright, aromatic homemade delicacy - we prepare jam from pumpkin and apples. This option is great for preserving pumpkins and apples for future use.

Of course, you can prepare a lot of other recipes, for example, you can make a regular puree based on these two ingredients, and in the end you can either preserve it or freeze it in portions. Also, pumpkin and apples go well together as a drink - juice or compote.

Since we are preparing jam, we note that the result is an incredibly beautiful color, very delicate taste, with a subtle, barely perceptible sour note. This jam will be a good filling for pies and pancakes. It can be served with morning toast or milk oatmeal.

Ingredients

pumpkin – 400 g;
apples – 400 g;
sugar – 800 g;
lemon – 1/3 part.

Preparation

When choosing pumpkins, we focus on sweet varieties, with bright orange flesh and an alluring, slightly honey aroma. We cut the pumpkin lengthwise, remove the soft fibers along with the seeds, and also trim the peel; this can be done either with a vegetable peeler or with a sharp knife. Cut the pumpkin into small cubes, place it in a convenient container, and set it aside for a while.

We take sweet apples, with a subtle hint of sourness. Peel the apples and also remove the core and seeds. Be sure to rinse the peeled apples under running cool water and dry them with a kitchen napkin.

Now cut the apples into small cubes.

Advice: if you have a large number of apples, and, accordingly, the cutting process will be long, make a saline or acidic aqueous solution, it will help the apples remain in their color and not darken even an ounce. For the solution, combine water with either a pinch of salt or citric acid. Before cooking, be sure to drain the liquid and rinse the apple slices in a sieve under running water.

We take the pan in which we will prepare the jam, put the apple and pumpkin slices into it.

Add a portion of granulated sugar. If desired, you can replace regular sugar with vanilla. You can do the latter yourself - pour granulated sugar into a jar, drown an open vanilla pod in it, and leave for several days.

Mix sugar with apple and pumpkin slices. Leave it alone for 20-30 minutes so that the juice appears and the sugar dissolves.

Place the pan on the stove and cook the future jam for 40 minutes. If during the process you notice that there is very little liquid, add some filtered warm water. But remember, apple and pumpkin pieces should not float in the syrup.

After forty minutes, the apples and pumpkin became transparent, they were saturated with syrup, now you can begin the final process - using an immersion blender, grind everything into a homogeneous mass. The orange mixture is very thick. If desired, leave the apples and pumpkin in pieces and finish cooking in this form.

Now squeeze the juice of a third of the lemon into our jam. Here, too, you can add a brighter accent, for example, add orange zest to enhance the aroma. Boil the jam for one minute, remove from the stove.

We pack the bright and fragrant jam into pre-sterilized jars, tightly tighten the jars with lids.

Cool the treat upside down, perhaps under a blanket. Store the jam in a cool place.

Pumpkin jam with apples and oranges (jam type)

This preparation is suitable for those who like to surprise unusual dishes. Pumpkin is similar in structure to pineapple, and the presence of orange will help remove the characteristic aftertaste of the vegetable. You should choose varieties with deep orange, reddish flesh - nutmeg or grey-bark. Apples also have their own requirements - autumn varieties will be the most suitable for dessert. If you want the pumpkin pieces to retain their shape after cooking, you should sprinkle the prepared vegetable with citrus juice and set aside for several hours, or best of all, overnight. There is no need to prepare large quantities of pumpkin jam with apples and oranges at once - all ingredients are available for sale almost all year round. In addition, sugar is used here minimally, thanks to the presence of fructose in pumpkin, the dessert is sweet and at the same time low-calorie, which will undoubtedly please those with a sweet tooth who are watching their figure.

Ingredients:

Pumpkin - 2 kg;
Apples - 2-3 pcs.;
Oranges - 2 pcs.;
Sugar - 400 gr.

Preparation:

Wash the vegetable and remove the peel.
Cut into slices, then chop into small cubes.
Wash the apples, cut them in half, remove the seeds and cut them into pieces the same size as the pumpkin.
Mix everything in a bowl for making jam.
Squeeze the juice out of the oranges using any available method, pour it into the pumpkin and apples.
Add the required amount of granulated sugar and put on fire.
Cook until desired thickness.

Such a preparation is perfectly stored either in a hermetically sealed form or on the bottom shelf of the refrigerator.

Little tricks:

Pumpkin has a hard skin that is difficult to cut from a whole vegetable. It is much easier to get rid of it by first cutting the fruit into slices with a knife.
Before using citrus fruits, they should be carefully washed with warm water - both suppliers and retail chains use certain chemicals, trying to protect tropical fruits from damage. The entry of such a substance into our body leads to sad consequences.
If you grind all the products in a meat grinder and then evaporate in the oven, microwave or simply over low heat, you can get jam from pumpkin, apples and oranges. In terms of structure and uniformity, such a delicacy will be similar to jam and will be an excellent filling for all kinds of pies, bagels, donuts and pancakes.
Apples and oranges can be replaced with almost any fragrant product - pineapple, lemon, tangerine. “Loves” pumpkin and spices - cinnamon, cardamom, nutmeg.
The tart additions keep the pumpkin cubes in shape.

To prepare this dessert jam, use a figured grater (you can use a “Mandalina” grater). Chop the peeled pumpkin into strips. For this recipe, choose a musky pumpkin for a brighter aroma.

Place in a thick-walled saucepan, add granulated sugar. Stir and set aside; the pumpkin will begin to release juice.

Meanwhile, grate the washed firm apples into strips on the same grater and send them to the pumpkin. I don’t cut the skin off apples, I don’t want to lose vitamins. Finely grate the zest from one lemon and add to the saucepan. Squeeze lemon juice over the apples so that all the jam pieces remain bright and firm after cooking. Mix the ingredients and leave in the kitchen for 2-3 hours.

For a spicy aroma and an extra dose of vitamins, peel and finely chop the ginger root and throw it into a saucepan. Instead of fresh ginger, you can use ground dry ginger. You can also add star anise and a pinch of cardamom to this pumpkin and apple jam.

The sweet and aromatic mass can be placed on the stove for the first time. It will be enough to bring the jam to a boil and simmer over low heat for 3-4 minutes.

Remove the jam from the heat and add poppy seeds to it for an original look and a pleasant crunch. Cool the jam and after 4 hours you can boil it again for 1-2 minutes.

Bring this jam to a boil for the third time and we can consider it ready. All the pumpkin and apple pieces look very nice, clear and amber in color.

Place the jam in clean, sterilized jars and seal with lids. Store this dessert jam in a cool pantry.

I usually make a small amount of this savory pumpkin and apple jam in the fall and winter and store it in a plastic container in the refrigerator. As I eat, I cook a new portion - the ingredients are always at hand.

Everyone knows that large orange pumpkin fruits are a real storehouse of vitamins and microelements. Pumpkin boosts immunity, improves digestion and even helps with insomnia. Housewives use it to prepare various low-calorie dishes. delicious dishes: soups, cereals, pies. It turns out original and tasty pumpkin jam with the addition of apples for the winter.

The best quality fruits and vegetables are used to make jam. It is boiled with sugar (you can use honey) in special cooking basins with low walls. It is not recommended to use more than 2 kg of raw materials at a time. Only then will the jam be of better quality and more flavorful. You need to cook it over low heat.

To prevent the sweet preparation from spoiling, the amount of sugar must be coordinated with the recipe.

How to choose and prepare the main ingredients?
Orange pumpkin fruits for jam must be ripe. Ripeness can be determined by the seeds. Mature seeds are convex, not skinny. For jam you need to choose varieties with sweetness honey taste. Apples and pears must also be ripe to add.
Fruits intended for cooking are washed with warm water, then dried, cored, and cut into pieces.
Preparation of containers
You need to prepare glass containers for the jam: jars or bottles, or containers made of polymer materials. Well-washed containers for packaging jam are sterilized in the oven or over steam. The lids are also sterilized.
Advice! If the jam is not being prepared for long-term storage, you can get by by scalding the container with boiling water.
How to make pumpkin-apple jam for the winter?
Housewives have quite a lot of recipes for making pumpkin jam.
Simple recipe
To make pumpkin jam, you need to take sweet, honey-flavored or nutmeg varieties of the orange fruit.
Ingredients:
1 kg pumpkin;
500 g sweet apples;
700-800 g sugar.

The insides of the fruit are removed, the peel is peeled with a vegetable peeler, then cut into small cubes. The apples are cut into several parts and the core is removed. Pieces of vegetables and fruits are passed through a meat grinder.
The mass is placed in a bowl, sugar is poured into the resulting puree and mixed. Cook over low heat for about half an hour.
While the jam is cooking, you need to prepare containers with lids.
To obtain a puree-like mass, you need to process it using an immersion blender, then cook for about 10 minutes.
The finished sweet puree is poured hot into containers and rolled up.
Option with lemon
Grind 1 kg of pumpkin and 1 large lemon. To obtain a jam-like mass, the pieces must be small. Before starting cooking, you need to wait 2-3 hours for the sugar to dissolve and the juice to release.
Cook the mixture over low heat, stirring constantly. After half an hour, remove from the heat, leave to cool for 8 - 9 hours, then cook again for a quarter of an hour.
The cooling and cooking procedure is repeated three times.
With pears and nuts
This delicacy has an original taste.
You will need:
500 g each of pumpkin, sweet apples and ripe pears;
1 lemon;
2-3 pieces of walnuts;
1.2 kg sugar.

The peeled and chopped fruit pulp is sprinkled with a glass of sugar. The escaping liquid is drained. Prepare syrup from the remaining sugar. Pieces of pumpkin, apples, pears, walnuts cook in boiling syrup in four stages. That is, after cooking for 10–15 minutes, remove from the stove and cool, then cook again. During the third time, add grated lemon.
With citruses
Pumpkin jam with the addition of citrus fruits has an original piquant taste.
Per kilo of pumpkin you will need one tangerine, lemon, and orange.
Peeled and chopped citrus fruits and pumpkin should be mixed, covered with a kilogram of sugar, and allowed to infuse to dissolve the sugar.
Cook the mixture until the pumpkin softens for about 20-30 minutes.
Important! You can add gelfix to the mixture and then cook as recommended on the package.
With oranges
We need to stock up:
1 kg pumpkin;
1 medium orange;
0.5 pcs. lemon;
a glass of water;
600 g sugar.

Pieces of orange vegetables and orange are passed through a meat grinder. First, syrup is prepared from 200 g of sugar, squeezed lemon juice is added, and mixed with pumpkin and orange puree.
Cook for 25 minutes.
With cocoa
For this unusual jam you take:
for 500 g pumpkin 500 g sugar;
50 g cocoa powder;
2 tsp. dry peppermint;
a drop of peppermint oil;
a pinch of ground red pepper;
2 tablespoons of rum or aromatic liqueur.

Alcohol and sugar are added to the peeled pumpkin pieces. The resulting mass is boiled for just one minute. Cool and boil again.
Remove with a slotted spoon, mix with cocoa powder, ground pepper and peppermint, beat with a blender and cook for about 20 minutes.
At the end of cooking, add a drop of pepper oil to obtain a special aroma.

With almonds
IN this recipe for 1 kg of pumpkin you will need 1 lemon, 350 g of cane sugar, 150 g of almonds, 2-3 buds of cloves, 300 ml of water.
Vegetables cut into small cubes are covered with sugar, grated lemon is added. The ingredients are left to infuse for 2-3 hours.
Almonds are poured with boiling water, kept for 15 minutes, then added to the pumpkin with lemon.
Boil the jam over medium heat, then cover with a lid and leave for 25-30 minutes.
Continue the cooking process until an amber-colored consistency is obtained.
5 minutes before the end of cooking, add a few clove buds. Then the aroma of the spice is revealed.
With carrots and cinnamon
Pumpkin jam with apples with the addition of cinnamon and carrots has an incredibly aromatic taste.
Ingredients:
1 kg of apples and pumpkins;
500 g carrots;
1 tsp cinnamon;
1 kg sugar.

Peeled pieces of pumpkin without fibers, seeds, chopped apples and carrots into pieces should be passed through a meat grinder, then add sugar.
This unusual jam is cooked for about 30-40 minutes over low heat. Add spicy cinnamon powder 5 minutes before cooking.
With ginger
For jam, take 1 kg of pumpkin, 1 lemon, 1 kg of sugar, ginger root 5-7 cm long.
Pumpkin pieces with sugar are left for several hours to separate the liquid, which is then poured out. Lemon without seeds should be crushed in a blender along with the peel. Cook the ingredients together with chopped ginger over low heat for half an hour.
Multicooker recipe
It’s convenient to cook pumpkin delicacy with apples in a slow cooker.
Ingredients:
800 g vegetables;
1 ripe medium-sized apple;
500 g sugar;
¾ tsp. Ginger;
a pinch of citric acid;
1 tbsp. l water.

Peeled pumpkin and apple are cut into pieces. You can use frozen pumpkin instead of fresh.
Place all ingredients in the slow cooker strictly according to the recipe. Leave to release the juice under a closed lid for about 1 hour. Then set the “Quenching” mode for 1 hour.
In the bread machine
For half a kilo of pumpkin you need to take 200 g of peeled apples autumn varieties, 100 g fructose.
Place chopped apple slices and pumpkin pieces into the bread machine container, add sugar (fructose is possible), set the “Jam” mode. After an hour and a half, the dessert jam is ready.

How and for how long can you store it?
Store pumpkin jam in a cool place in hermetically sealed containers: bottles, jars.
Use this delicious preparation until the next harvest.

To prepare you will need:

Pumpkin pulp 1.5 kg
Apples 1.5 kg
2 large lemons (preferably with thick peel)
Sugar 2 kg
Water 3 glasses

You can prepare apple-pumpkin jam like this:

Pour boiling water over the washed lemon for 10 minutes so that it becomes juicier and the skin does not become bitter. Squeeze out the juice and cut the skin into small pieces.

Peel the apples. Pour three glasses of water over the peel and simmer over low heat.

Grate the peeled apples on a coarse grater and place in enamel pan and fill in lemon juice. Mix thoroughly with your hands.

Grate the pumpkin pulp on a coarse grater and place it together with the lemon zest in a saucepan with grated apples.

Add sugar and pour in apple peel decoction. Cook the jam over low heat, constantly making sure that the fruits do not burn. Pumpkin and apple pieces should be transparent.

Cool the jam and place it in sterilized dry jars. Cover with plastic lids and store in a cool place: cellar or refrigerator.

Are you going to a celebration where you can’t refuse alcohol? Drink a glass of pumpkin juice. This will protect your liver and gallbladder from the stress that you will definitely cause them by drinking alcohol in combination with fatty foods.

Benefits of pumpkin and apple:

Pumpkin pulp contains a lot of useful vitamin D.

Pumpkin juice is a powerful oxidant. It will protect the body not only from the aging process, but also help weakened immunity. It is important that it is best to drink freshly squeezed pumpkin juice. You can use the remaining pulp as a face mask.

Apple juice perfectly stimulates metabolism

Green apples contain iron. This trace element is very important for the blood.

The seeds of young apples contain a lot of iodine: 4-6 grains cover the daily requirement. Eat 2 large fruits or 3-4 smaller ones a day.

Few people think of preparing food for the winter. delicious jam, which contains the pulp of ripe pumpkin. But in vain. Using our recipe, you will prepare such an unusual treat that will delight you and your family, as well as surprise your guests. Pumpkin and apples go well together, and spicy, aromatic cinnamon will give the jam an unforgettable note. Having tried this jam for the first time, no one will be able to immediately understand what its secret is. It is not only very tasty and original, but also aesthetically beautiful to look at. Apple jam with pumpkin and cinnamon will be a real find on a cold winter evening, when your darling requires something sweet. Be sure to try making a few small jars of this delicacy and your family will thank you.

Ingredients:

pumpkin pulp – 500 g;
apples – 500 g;
granulated sugar – 600 g;
cinnamon (ground) – 0.5-1 tsp;
lemon juice – 1 tbsp. l.;
water – 300 g.

How to Make Cinnamon Apple Pumpkin Jam

The cooking process is simple and does not require much time and effort. We start by preparing the pumpkin. Cut half a kilogram of its pulp into slices and place in a suitable saucepan.