What could be better on a cold winter evening with a cup of fragrant tea with something tasty? Have you ever tried orange pumpkin jam? If not, we will correct this mistake immediately! After all, such a delicacy is not only very tasty, but also healthy. Pumpkin contains many vitamins that have a beneficial effect on our body. Therefore, if your children refuse pumpkin porridge, soups, then try making jam. We promise that they will gobble it up on both cheeks, not even realizing that they are eating an unloved vegetable.

Pumpkin with orange: recipe (jam)

For cooking, we will take the following products:

• pumpkin - 500 grams;
• sugar - 0.4 kilograms;
• orange - 1 piece;
• half a cinnamon stick.

How we cook:

1. We clean the pumpkin from the skin and seeds, finely chop.
2. We put in a large saucepan with sugar for 2 hours so that the berry gives juice.
3. We clean the orange, cut it into small pieces and send it to visit the pumpkin along with cinnamon.
4. Bring to a boil, stir occasionally.
5. Cool, pour into jars.

Pumpkin jam with orange and walnuts

• 500 grams of pumpkin;
• half a glass of nuts;
• 30 grams of sugar;
• 3 oranges.

1. We cut the pumpkin into cubes, let it brew a little.
2. Grate orange zest on a fine grater.
3. Squeeze juice, add sugar.
4. In the resulting syrup, put the pumpkin, pour water and cook until thickened.
5. Add walnuts.
6. As soon as the pumpkin pieces soften, the jam can be removed from the heat.

Delight with lemon and orange

Real gourmets will surely appreciate this jam. Pumpkin, orange, lemon together give it an unusual sweet and sour taste.

Have to take::

• 2 lemons;
• 3 kilograms of pumpkin pulp;
• 2 oranges;
• 1 kilogram of sugar.

Process description:

1. Wash pumpkin, peel, remove seeds.
2. Cut all ingredients into pieces.
3. We put them in a saucepan, add sugar and cook for half an hour, stirring occasionally.
4. Let cool for 5-6 hours.
5. Cook over low heat until done.
6. Pour hot pumpkin jam with orange and lemon into jars, put the lids up.

We cook in a multicooker

This thing, of course, is necessary in the kitchen, but it is inconvenient to cook jam in it. Firstly, it turns out much less, and secondly, the technique itself will not weld, so you will have to stir from time to time. The recipe for pumpkin jam with orange in a slow cooker involves the use of the following ingredients:

• 0.5 kilograms of pumpkin;
• 0.4 kilograms of granulated sugar;
• 2 medium oranges

What we do:

1. We clean the pumpkin from the peel, cut it and put it in a slow cooker, pour sugar on top.
2. We take out the seeds from the oranges, cut them finely, and send them there.
3. We set the "Baking" mode for an hour.
4. Don't forget to remove the steam valve so you can stir the orange pumpkin jam.

diet recipe

This version of pumpkin processing is used in the world-famous diet of Pierre Dukan.

• lemon (1 pc.);
• pumpkin (500 g);
• sweetener.

Sequence of actions:

1. Blanch pumpkin, cut into pieces.
2. Scald 1/3 lemon with boiling water, grate, cut the rest of the fruit into small pieces.
3. Mix together, add sweetener and leave in the refrigerator until morning.
4. Cook until pumpkin is soft.

The shelf life of this jam is only a week, so hurry to eat it.

Dessert with dried apricots

Be sure to try the pumpkin and dried apricot jam, because it has a fantastic taste!

1. We clean the pumpkin, put it in a saucepan.
2. We send dried apricots there.
3. We fall asleep with sugar and let the jam brew for several hours in the refrigerator.
4. Bring to a boil twice, remove from heat.

Pumpkin-orange jam with juice

This dessert is very popular with children who cannot be forced to eat an ordinary pumpkin. The thing is that thanks to the juice, the taste is more saturated, orange.

1. 500 grams of pumpkin, peeled, cut on a grater.
2. We clean the orange, remove the seeds, grind in a blender. If not, you can use a meat grinder.
3. We combine the ingredients, add 400 grams of sugar and 200 milliliters of orange juice.
4. Cook for 40-50 minutes until the liquid evaporates.

Pumpkin jam with coconut and cloves

1. We clean the pumpkin (1 kilogram), scrape out the seeds with a spoon, cut into pieces, put in a saucepan.
2. There we add 6-8 pieces of cloves, two cinnamon sticks and half a kilogram of sugar.
3. Cook for half an hour over medium heat, a few minutes before cooking, pour 400 grams of coconut flakes and mix well.
4. Ready! Look at the aroma that clove gave us! It remains to pour pumpkin jam into jars.

Conclusion

Now you know that an unloved pumpkin can be turned into a very tasty treat. Both children and adults will be delighted with it. Surprise your guests by putting pumpkin jam on the table. Many will not believe their feelings when they find out what it is cooked from. The recipe for pumpkin jam with orange will surely become one of your favorites! By adding cinnamon, walnuts, lemon to the delicacy, you can play with its taste. Jam is perfect as a filling for baking. Treat yourself and your loved ones with a delicious, and most importantly, healthy dessert. Bon appetit!

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 flavor is practically not felt in the finished product. And this will please many, because a very useful orange root crop has its own unusual and specific flavor. However, the flesh of the orange bbw absorbs various flavors well. We will make this jam from pumpkin with a citrus additive - orange and lemon. I won’t be shy and say that this pumpkin jam recipe is perfect in proportion and probably the most delicious you have ever tried! One lemon gives a slight bitterness and sourness, which does not affect the overall taste. If you take two lemons, there will be a bust. The same goes for oranges. We take 2 pieces, no more, no less. It turns out deliciously fragrant citrus-pumpkin jam - you will lick your fingers! And nothing else is needed, except that you can add a little spice. Spicy cinnamon, star anise, fragrant anise, invigorating ginger and a pinch of nutmeg, which is called a natural flavor enhancer, will do. Unusual additive - ground nuts (walnuts, pine nuts). There are harvesting options with sea buckthorn, apples, dried apricots - pumpkin goes well with many fruits and berries. But still, if you are preparing pumpkin jam for the first time, I advise you not to use other additives, but to take only those ingredients that are listed below. You should first try the jam in its original form, and then decide for yourself whether you need to add anything at all.
Pumpkin delicacy looks very beautiful: small pieces of orange, lemon and pumpkin float in a thick and clear sugar syrup. And the color is simply amazing: bright orange, warm and sunny - in winter, a jar of this sweet dessert will definitely cheer you up and give you strength. Pumpkin jam is not only very beautiful and tasty, it gives the body invaluable benefits. Orange, lemon - these citruses are energizing. Pumpkin removes excess fluid and toxins, which is why it is often included in the diet menu. So you can pamper yourself a little with sweets and at the same time keep your body in good shape! Before moving on to the step-by-step recipe, here is another reason to make jam: it will be a good filling for fruit pies and other pastries, as well as a vitamin supplement for tea, a sweet snack for cereals, cottage cheese, cheesecakes, pancakes, etc.

To make jam you will need:

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

How to cook the most delicious pumpkin jam with orange and lemon

1. Sweet jam for the winter is obtained from a pumpkin, which has bright and juicy flesh. Moreover, this preparation retains its taste qualities better. We clean the pumpkin from the peel and seeds, cut into small cubes. 1.5-2 cm each will be fine, such pieces will boil well.

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

3. Cut the lemon along with the zest. So that the skin does not taste bitter, pour boiling water over the fruit several times. Do not forget to remove the stones from all fruits. Because of them, a slight bitterness will appear, and it is unpleasant to stumble upon solid particles in soft jam.

4. Lemon and orange are placed in a bowl or pan. We take an aluminum or stainless steel container.

5. We fall asleep citruses with sugar.

6. Pour water and mix well so that the sugar is completely dissolved. If the pumpkin is juicy, then less water can be taken, and vice versa.

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

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

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

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

11. Before we boil the jam for the last time, we prepare the jars. We wash them with soda and sterilize them so that our jam can be 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.

12. Gently pour hot jam with pieces of pumpkin, orange and lemon 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.

13. Roll up with sterilized lids, turn over. You can not wrap the jam, just wait for it to cool and put it in a dark cupboard, store at room temperature.

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

Pumpkin is perfectly stored in its natural, so to speak, form. And everything would be fine, but not everyone has the opportunity to put a dozen or one and a half orange balls for storage in an apartment, so most often city housewives prefer to preserve a pumpkin. One option for preserving pumpkins for the winter is pumpkin jam. Those who have never tried this jam should at least try to cook a couple of jars of amber delicacy for the purpose of the experiment. Try it and make sure that the pumpkin jam turns out to be tender, fragrant, without the specific smell inherent in raw pumpkin.

To make jam, not quite ripe fruits are selected, peeled and seeds are peeled and cut into cubes, sticks or slices or rubbed on a coarse grater. To give the jam an additional taste and aroma, citrus fruits, apples, currant berries or sea buckthorn are added to it - in general, any fruit or berry with a pronounced sour taste. The general principles of cooking pumpkin jam do not differ from the usual ones: jam can be cooked in one go, in half an hour or an hour, depending on the recipe, or in several steps, allowing the pumpkin to soak in syrup.

It is advisable to sterilize jam jars in the oven. If this is not possible, sterilize the jars over steam, but let them dry completely before filling them with jam. Pumpkin jam can be packaged simply in clean jars and covered with parchment or plastic lids, but then it will have to be stored in the refrigerator.

Ingredients:
1 kg pumpkin,
1 kg of sugar
1.5 stack. water.

Cooking:
Boil the syrup from sugar and water until a thin thread, when the syrup flows from a spoon in a thin thread. Peeled and seeded pumpkin cut into cubes of 1 centimeter, pour hot syrup and simmer until tender. The finished jam is dark amber in color. Pour the jam into jars and roll up.

Ingredients:
1 kg pumpkin,
1.5 kg of sugar,
1 stack water.

Cooking:
From half the norm of sugar and 1 glass of water, boil the syrup. Cut the peeled pumpkin into 1 centimeter cubes and dip in a 1.5% solution of baking soda for 10-15 minutes. After that, rinse the pumpkin in clean water and pour the finished syrup. Bring to a boil and cook for 3-4 minutes. Cool, add the remaining sugar, boil again for a few minutes and leave for 6-8 hours. After standing, cook until tender and cool. Arrange the finished jam in clean, dry jars and cover with plastic lids. Keep cold.

Ingredients:
1 kg pumpkin,
1 lemon
1 orange
800 g sugar.

Cooking:
Cut the peeled pumpkin into cubes, peel the lemon from the seeds and cut it together with the skin, peel the orange and cut into small pieces, removing the seeds. Sprinkle with sugar and leave overnight. Then put on fire and simmer until thickened for about 30-40 minutes. Arrange hot in sterilized jars and roll up. Turn over, wrap.

Ingredients:
1 kg pumpkin,
800 g sugar
2 lemons
5-7 cloves,
5-7 peas of allspice.

Cooking:
Peel the pumpkin and cut into cubes. Put in a saucepan, put on a slow fire and simmer until soft. If the pumpkin is not very juicy, add some water. Add sugar to the softened pumpkin, boil for 15-20 minutes, then squeeze the juice from the lemons, add spices and boil until thickened, stirring constantly. Remove cloves and peppers and pack in sterilized jars, roll up, turn over and wrap.

Ingredients:
1 kg pumpkin,
700-800 g sugar,
2 lemons
300-400 g of peeled apples.

Cooking:
Simmer chopped pumpkin and apples over low heat in different pans until soft. Then combine in one saucepan, add sugar, boil for 15 minutes. Squeeze the juice from the lemons, pour into the pan and cook until thickened, stirring to prevent burning. Arrange hot in sterilized jars, roll up. Turn over, wrap.

Ingredients:
1 kg pumpkin,
700-800 g of sugar,
¾ stack. sea ​​buckthorn.

Cooking:
Cut the pumpkin into pieces, wash the sea buckthorn and put everything in a bowl for making jam. Sprinkle with sugar and leave for 3-4 hours. Pumpkin will give abundant juice. Put the basin on the fire and cook for 20-25 minutes from the moment of boiling over medium heat. Pour hot jam into sterilized jars, roll up.

Ingredients:
1.5 kg pumpkin,
1.5 oranges
1.5 kg of lemons,
1.5 kg of sugar.

Cooking:
Remove the skin and seeds from the pumpkin, and remove the seeds from the oranges and lemons. Cut the pumpkin into cubes, chop the oranges and lemons together with the peel. Stir, sprinkle with sugar and leave for several hours until the juice appears. Then put the dishes with jam on the fire and cook for 30 minutes from the moment of boiling. Remove from heat and let cool. Put on fire again, bring to a boil and cook until tender (a drop of syrup should not spread on a plate). Pour into sterilized jars and roll up.

Ingredients:
1 kg pumpkin,
300 g dried apricots,
500 g sugar.

Cooking:
Grate the pumpkin, peeled from the skin and seeds, on a coarse grater, wash the dried apricots thoroughly and cut into thin strips. Mix the pumpkin and dried apricots with sugar, wait until the juice stands out and put on fire. Bring to a boil, stirring, and cool. Repeat 2-3 more times until pumpkin is tender. Pack in sterilized jars and roll up.

Ingredients:
1 kg pumpkin,
1.5 kg of sugar,
1 stack 6% vinegar,
1 liter of water
lemon juice, clove buds - to taste.

Cooking:
Peel the pumpkin and cut into 2 cm cubes. Boil water with vinegar, cool, pour over the pumpkin and leave for 4-5 hours. Then strain, put the pumpkin in a bowl for cooking jam and sprinkle with sugar. Leave again for 4-5 hours. After standing, put the basin on the fire and bring to a boil. Remove, chill. Put to boil again, bring to a boil, boil for 5 minutes and remove from heat again. Repeat 2-3 more times, increasing the cooking time by 5 minutes each time. During the last boil, add cloves for flavor and lemon juice. Arrange the finished jam in sterilized jars and roll up. Store in a dark place.

Ingredients:
1 kg pumpkin,
1 kg of sugar
1 stack water,
2 oranges.

Cooking:
Cut the pumpkin, peeled from the skin and seeds, into small cubes. Make a syrup of sugar and water and pour over the pumpkin. Put on fire and simmer for 15 minutes. Pass oranges together with the peel through a meat grinder, put in a saucepan with pumpkin and cook from the moment of boiling for 10 minutes. Arrange hot jam in sterilized jars and roll up. Turn over, wrap.

Ingredients:
1 kg pumpkin,
1 kg plums (preferably yellow).

Cooking:
Cut the peeled pumpkin into small pieces, remove the seeds from the plums. Stew everything together in a small amount of water until soft, rub through a sieve and put on fire again. Add a little sugar if the taste is bland. Bring to a boil, pour into sterilized jars and roll up. Turn over, wrap. It is good to give this puree to young children as a vitamin supplement in winter, and also use it to make pies.

Ingredients:
2 kg pumpkin,
800 g sugar
1 lemon
1 orange.

Cooking:
Cut the peeled pumpkin into 1-1.5 cm cubes, sprinkle with sugar and leave overnight. In the morning, pour the resulting juice into an enamel bowl and put on fire. Bring to a boil and pour hot syrup over pumpkin slices for 12 hours. After standing, drain the syrup again, boil it and pour over the pumpkin. Finely chop the lemon and orange together with the peel, add to the bowl to the pumpkin and cook for 25 minutes over low heat. Pour the finished jam hot into sterilized dry jars and roll up. Nutritionists advise eating pumpkin jam for weight loss several times a day with unsweetened tea (to be honest, the amount of sugar in this jam is highly questionable, but, probably, the benefits of pumpkin outweigh the harm of sugar).

And finally - two options for harvesting pumpkin without cooking, because only in this case all the vitamins are preserved in the pumpkin. You need to cook raw "jam" in an enamel bowl.

Raw pumpkin jam

Ingredients:
1 kg pumpkin,
1 lemon
1 orange
850-900 g of sugar.

Cooking:
Peel the skin and seeds from the pumpkin, peel the lemon and orange and remove the seeds. Pass the pumpkin and citrus fruits through a meat grinder, add sugar and stir until it is all dissolved. Arrange in sterilized dry jars, cover with parchment and tie with twine. Keep cold. The longer this “jam” stands, the richer its taste becomes.

Ingredients:
2 kg pumpkin,
2 oranges
2 lemons
850-900 g fructose.

Cooking:
Pass the pumpkin, lemons and oranges, peeled from the skin and seeds, through a meat grinder. Add fructose and stir with a wooden spoon until there are no crystals left in the jam. Arrange in sterilized dry jars and close with parchment or plastic lids. Keep cold.

If we take the issue of preserving vitamins very seriously, then it’s better to use ceramic knives to peel fruits, and grind the pumpkin not in a meat grinder, but on a plastic grater (of course, you will have to suffer, but you will get a real vitamin bomb!)

Good luck preparing!

Larisa Shuftaykina

No one will object that pumpkin is a very healthy vegetable. Orange varieties have a particularly positive effect on the human body, as they contain a large amount of beta-carotene, even more than fresh carrots. In general, useful substances in a pumpkin are a whole pharmacy! Pumpkin juice with pulp strengthens tooth enamel. It is recommended to drink for colds, flu. Pumpkin is also successfully used in cooking.

From a ripe orange vegetable, you can cook literally anything, for every culinary taste. It is good with meat, soups, salads and cereals are prepared from it. But sweet dishes, desserts made from its pulp have gained particular popularity. So, pies, pies, cookies are very tasty. Delicious cakes are prepared from ripe pulp. And how do you like candied fruit or dried slices from its pulp? I'm not talking about pumpkin seeds. By the way, pumpkin is also salted for the winter, and delicious, very healthy jam is made from it.

Today we will also cook pumpkin. But let's dwell on the methods of cooking sweet dishes with the addition of citrus fruits. The heroine of our today's table is a pumpkin with orange and lemon, and I want to offer you recipes from them.

Pumpkin-orange casserole with hints of lemon

The sweet dish is extremely tasty. The light taste of pumpkin is joined by the aroma and sourness of citrus fruits, which gives the casserole an unusual, piquant, delicate taste.

For cooking you need: a pound of peeled pulp, 1 thin-skinned, juicy orange, half a lemon. Still need sugar to taste. According to the recipe, it requires 5 tbsp. l. But here you decide for yourself. We also need a pinch of ground cinnamon.

Let's start cooking:

Separate the pumpkin pulp from the hard peel, cut into cubes. Citrus fruits also peel, divide into slices, from which remove the seeds. Now chop finely. Pour the entire amount of sugar into a cup, mix with cinnamon.

Now turn on the oven. Grease the baking dish with melted butter or line with parchment paper. Spread evenly, tightly to each other pieces of pumpkin pulp. Scatter orange slices on top. Then lay out the sliced ​​lemon. Now it's time to sprinkle the casserole with sugar. Cover the top of the bowl with foil. Bake on medium heat for 20 minutes.

Now take the dish with the pumpkin out of the oven, remove the foil. Bake until done, about 15 minutes. Remove the finished dish, gently mix with a spoon so that the juice completely covers all the pieces. The casserole can be served both hot and as a cold dessert.

Pumpkin jam with citrus

Be sure to try this sweet treat. In winter, jam can be an excellent alternative to other fruit and berry preparations. This dessert contains delicate natural fiber, which contributes to good digestion. And also it retains a large amount of vitamins, which is very important for winter time. Jam can be eaten for breakfast with tea and cookies, or it can be added as a filling for pies.

For cooking you need:

1 kg of pulp, 1 lemon, 1-2 oranges, a pound of sugar, one and a half glasses of pure water. For taste, you can take another pinch of cinnamon.

Let's start cooking:

Cut the pumpkin pulp into small pieces, put in a wide pan or bowl. Add water, boil. When it boils, reduce the heat, continue to cook until soft.

While the pumpkin is cooking, let's take care of the lemon, orange. Squeeze out the juice from the lemon. Peel the orange, finely chop the slices (do not forget to get all the seeds). Now put the orange slices, lemon juice, cinnamon in the pan where the pumpkin is boiled. Pour in the sugar. Mix everything, cook at a barely noticeable boil, stirring often, 30-40 minutes. Until ready. Ready jam can be rolled up in jars, left for the winter. Or you can put it in the cold (in the refrigerator) and eat immediately.

vitamin drink

Considering recipes that use pumpkin with orange and lemon, it is impossible to ignore this magnificent drink. In addition to the huge amount of vitamins contained in it, it also has refreshing and soothing properties. With its help, you can effectively relieve stress, get rid of insomnia.

For cooking, we need: pumpkin pulp 300-500 g, 2 oranges, a liter - one and a half purified water, juice of half a lemon, honey or sugar to taste (honey is better).

Let's start cooking:

Cut the pulp into small, arbitrary pieces. Clean the oranges from the peel and seeds. Divide into slices, cut each. Fold the orange mass in a bowl, add honey or sugar, mix, leave in a warm place for 20-30 minutes.

Put the pumpkin pieces in a saucepan, add water, boil for 10 minutes. At the end of this time, put the orange mixture into the pot with the pumpkin, add the lemon juice, stir with a wooden spoon, and boil. Immediately remove from the stove, wait until the mixture cools down well. Then beat with a blender. If preparing in the summer, pour the drink into glasses, add ice. If you cook in winter, it is better to do without ice.

If you want to calm shattered nerves, improve the quality of sleep, get rid of insomnia, drink a drink at night, after dinner. Or better yet, instead. Bon appetit!

Pumpkin jam turns out thick, similar to jam - an excellent filling for pies and bagels! The secret of density is in the orange, it is added to the jam along with the peel and membranes, which contain a lot of natural gelling component.

The soft sweetness of pumpkin and the expressive freshness of orange are a perfect match in color, taste and aroma. And to give the jam an even more “warming” and cozy charm, we will throw a little cloves and cardamom into it.

Oh yes, the most important thing: pumpkin and orange jam will be ready in an hour. In just 1 hour, even earlier. Disappointed? Then - to the kitchen to the sorceress who cooks the pumpkin for 2 days))

Cooking time: about 1 hour / Servings: 0.5 l

Ingredients

• pumpkin (gross weight) 600 g
• water 0.5 cups
• sugar 1.5 cups
• orange 1 piece
• cardamom 7 boxes
• whole cloves 6 buds

How to make pumpkin and orange jam

When choosing a pumpkin, give preference to a quick-boiling variety. In this case, the jam will turn out smooth, creamy and very pleasant. So, clean the pumpkin from the peel and seeds, cut the flesh into large pieces.



Place in a small saucepan and add water.



Put the saucepan on a small fire. In the meantime, dice the orange along with the peel and membranes.



Send an orange to the pumpkin. Pour in sugar, add cloves and cardamom.



Stir and cook the jam for 30-35 minutes until the pumpkin is boiled soft and the orange acquires a slightly transparent structure, like in.



Grind the jam with a blender to the consistency of a smooth paste.



Heat the pumpkin jam with orange and arrange in sterile jars. Seal.
The jam will thicken as it cools. You can store closed jars at room temperature. Keep the opened jar in the refrigerator.