Frankly, pumpkin and apple jam is unusual and tastes good. You can also have a lot of fun by inviting guests to guess what a treat is made of. If aromatic components such as spices or citruses were used, then only those who are fortunate enough to try it earlier will be able to guess.
Pumpkin jam with apples - the general principles of preparation
• Jam is cooked only from dense pumpkin pulp. Its fibrous part with seeds and hard skin are removed. The prepared pulp is cut into small pieces of arbitrary shape, grated or beaten with a blender in mashed potatoes. The grinding method depends on the particular formulation selected.
• Apples, like pumpkin, are peeled and chopped in the same way. Given the sweetness of the pumpkin, it is better to take sweet and sour, fully ripe apples for jam to avoid excessive cloying. Fruits should be cut into slices, they should be dense and stiff. The loose pulp of apples during cooking will not retain its shape and turn into porridge.
• The originality of pumpkin jam with apples can give added to it citruses, nuts or other fruits, such as pears. You can get a completely new taste if you cook it with mint and cocoa. Jam flavored with vanilla or cinnamon.
• Jam should be boiled in thick-walled stainless steel containers. Such dishes do not oxidize and the jam does not burn. Enamel pots and bowls for making jam are unsuitable.
A simple recipe for pumpkin jam with apples
Ingredients:
• one kilogram of sugar;
• 200 gr. sweet and sour apples;
• 800 gr. ripened pumpkin.
Cooking method:
1. Wash the dirt off the pumpkin. Cut in half and select all the seeds, removing the fibrous pulp.
2. Next, cut the halves into large pieces and remove the peel from each, capturing the greenish layer.
3. Cut the thick orange pulp into cubes not too large, and put in a large bowl. Add half the cooked sugar, mix well, cover and place in the cold for ten hours.
4. After this, strain all the juice that is released from the pumpkin, pour the remaining sugar into it and put on a little heat.
5. Grate apples on a coarse grater, having previously got rid of the peel and seeds. Dip the chopped fruit along with slices of pumpkin in boiling syrup.
6. Without stirring, bring to a boil, immediately reduce heat and continue cooking for at least half an hour.
7. Pack ready pumpkin jam in clean, dry jars and tightly roll up with the sterile lids used for preservation.
Pumpkin jam with apples and lemon - "Citrino"
Ingredients:
• one large lemon;
• a pound of sour apples;
• sugar - 800 g;
• 600 gr. peeled pulp of pumpkin.
Cooking method:
1. Pour boiled water over lemon and leave it in it for 10 minutes. It is easier to squeeze the juice from the citrus aged in hot water and its quantity will be much larger.
2. Cut the fruit in half, squeeze the juice from both halves well, do not discard the zest. Remove the remaining film from it and cut it into small pieces.
3. Peel the apples, remove the seed boxes from them. A pair of glasses of water, pour the peels and boil for a quarter of an hour, strain.
4. Rub the prepared apple and pumpkin pulp with a special vegetable grater on a thin, short straw. Do not mix yet.
5. Put the fruit straws in a wide bowl, pour in the lemon juice and mix thoroughly.
6. Add chopped pumpkin and lemon zest. Pour in sugar, pour in the apple broth, mix well and place the bowl on moderate heat.
7. As soon as the jam begins to boil, reduce the heat and cook for 3/4 hours, stirring systematically.
Delicate pumpkin jam with apples - "Marmalade"
Ingredients:
• one kilogram of ripe hard apples;
• 800 gr. refined sugar;
• two medium-sized lemons;
• one kilogram of pumpkin pulp;
• two teaspoons of crushed cinnamon in a mortar.
Cooking method:
1. Separate the pulp containing seeds and peel from the pumpkin. Cut the juicy flesh into small cubes directly into the pan, add 350 ml of cooled boiled water and bring to a boil over high heat. Reduce heat immediately and boil the flesh for 8 minutes.
2. Cut the peeled apples into slices and put in a pan with pumpkin, pour in freshly squeezed lemon juice and continue cooking.
3. After 10 minutes, when all the pieces are well softened, set aside the pan and kill its contents with a blender.
4. Add cinnamon powder, sugar to the resulting puree and mix thoroughly. On low heat, occasionally stirring, boil the jam for four minutes and put hot in cans.
Pumpkin Jam with apples, pear and nuts - Vanilla Assorted
Ingredients:
• two large ripe pears;
• a pound of apples;
• pumpkin peeled from seeds and peel - 500 g .;
• finely chopped kernels of nuts - 2 tbsp. l .;
• lemon - 1 pc.;
• 1.2 kg of crystalline sugar;
• a full glass of drinking water;
• vanillin.
Cooking method:
1. Cut the pumpkin into small symmetrical pieces. Pour sugar, mix well, soak the workpiece overnight in a common chamber of the refrigerator. Do not forget to cover the container so that the flesh does not absorb foreign odors.
2. Peel the apples and pears, cut from the middle fruit and cut into medium-sized slices or slices the size of pumpkin slices.
3. After the specified time has elapsed, add chopped fruits to the pumpkin, add the nuts and put to cook at medium temperature.
4. Once it boils, immediately remove from the stove and let cool for four hours, boil again and cool. Thus, boil the jam twice more. At the beginning of the fourth cooking, add the lemon, chopping it into small cubes, at the end - vanillin, very little, literally a small pinch.
5. Pour hot pumpkin jam into sterilized jars and roll the lids well with a seaming key.
Fragrant pumpkin jam with apples and citruses - "Autumn Exotic"
Ingredients:
• sugar - 800 gr.;
• sweet and sour apples - 400 gr.;
• two small lemons;
• 700 gr. ripened pumpkin;
• one large orange;
• cinnamon stick.
Cooking method:
1. Cut the pumpkin washed with water in half, select the whole fiber pulp with seeds from the middle and cut the halves into large pieces. Carefully cut the peel from them and rub the remaining hard flesh on the finest grater.
2. Likewise, chop peeled apples. Add freshly squeezed lemon juice to the apple mass, mix well.
3. Combine apple and pumpkin mass. Pour all the sugar, mix and leave for two hours.
4. So that pumpkin jam with citruses is not bitter, you need to get rid of the bitterness in the zest. To do this, pour orange and second lemon with boiling water, and leave for a quarter of an hour. After this, grate the citrus peel with a fine grater, peel all the white fibers from them and chop them into small cubes.
5. Add zest, cinnamon and slices of citruses to the fruit and pumpkin mass, pour half a glass of clean water, stir and simmer immediately on moderate heat.
6. Remove foam from the surface of boiled jam, reduce heat to a minimum and leave it in this mode for one hour. Do not forget to stir the jam periodically, otherwise it will burn.
Pumpkin Jam with Apples - Chocolate Rhapsody
Ingredients:
• granulated sugar - 750 gr.;
• 500 gr. pumpkin pulp;
• 250 gr. sweet and sour apples;
• dark cocoa powder - 75 gr.;
• a drop of peppermint oil;
• chopped peppermint (dried) - 2 tsp;
• 35 ml of tincture of vanilla or cognac;
• a small pinch of ground red pepper.
Cooking method:
1. Apples, peeling them from the peel and seeds, cut the centimeter cubes together with the pulp of the pumpkin. Combine, cover with sugar, add vanilla tincture. Mix well and let stand, dissolving the sugar in the excreted juice.
2. After that, put on heat, boil quickly, boil for no longer than a minute and, without delay, set aside. Cool completely and boil in exactly the same way twice more.
3. After the third cooking, remove the slices of pumpkin and apples from the syrup with a slotted spoon and temporarily transfer them to a separate bowl.
4. In cocoa, add ground mint, cocoa powder, mix. Continually stirring the hot syrup, introduce the mixture into it and carefully, so as not to burn yourself, beat with a mixer or blender.
5. Bring to a boil and incubate for a couple of minutes at the slightest heat, while stirring with a spatula.
6. Pour previously laid apple slices with pumpkin, boil for a minute, Add a drop of peppermint oil and mix thoroughly, pour into sterile half-liter jars.
7. Such jam can be stored under nylon covers in the general chamber of the refrigerator or in a cold cellar for up to three months.
Pumpkin Jam with apples and almonds - "Amber"
Ingredients:
• medium-sized oranges - 2 pcs.;
• 100 gr. peeled almonds;
• three large apples;
• one kilogram of hard pumpkin pulp;
• sugar refined - 1 kg.
Cooking method:
1. Cut the pulp of pumpkin into medium-sized slices or cubes, and peeled apples into slices.
2. Soak the almonds for 20 minutes in hot water. Then take out, remove the softened skin from it and chop the nuts with thin plates or chop finely with a heavy cleaver.
3. Crush the chopped apples and pumpkin pulp with a blender until a porridge is obtained. Add the zest scraped from oranges, chopped almonds, sugar, mix.
4. Place a container of jam on a small fire and cook with a slight boil until thickened.
Pumpkin Jam with Apples - Cooking Tips and Useful Tips
• Do not save by cutting the peel from a pumpkin, do it in a thick layer. Under it is an unsuitable layer of greenish color. If used in cooking, the treat will not only lose color, but may also be bitter.
• So that the crushed apples do not darken, they are moistened with lemon juice and thoroughly mixed or dipped in pieces of fruit in acidified water with citric acid.
• When preparing pumpkin jam with apples from slices, do not stir it often so as not to damage delicate slices. You can generally exclude mixing, just occasionally shake the container slightly, while the pieces themselves are mixed with syrup.
• Any kind of jam can be preserved for the winter, if you pack it hot in clean, dry containers and seal it with boiled lids for preservation.
• It is not necessary to sterilize glass containers; leave hot enough preservation until they cool completely, cover with a warm blanket or blanket, and always turn them over to the covers.
