Classic pumpkin jam

This basic recipe for pumpkin jam is also very suitable for beginners in the jam business. We use Hokkaido pumpkin and add some apples and orange juice. But you are also welcome to experiment with other types of pumpkin, such as butternut squash.

You need:

• 350 grams of Hokkaido squash
• 350 grams of apples
• 300 ml of orange juice
• 1 teaspoon of citric acid
• 1 kg gelling sugar (1: 1)

Pumpkin jam - how it works:

1. Peel the Hokkaido pumpkin. Usually it does not have to be peeled, but in this case we really do not want to have a shell in the jam. Then corer and cut the pumpkin meat into small pieces.
2. Peel apples, remove seeds and cut into pieces.
3. Combine everything and stir in orange juice and jelly sugar.
4. Boil the mixture with stirring and then boil for 10 minutes bubbly.
5. Remove from heat, stir in the citric acid, quickly transfer the jam into sterilized jars and seal tightly.
6. Turn glass upside down for 5 minutes and then store in a cool, dry place.

Pumpkin jam with vanilla

© Anna_Pustynnikova / Shutterstock

We treat the pumpkin jam an extra dash of flavor and add a dash of peach liqueur in addition to a vanilla pod. This makes the jam fruity and full-bodied. The basic recipe remains essentially the same.

You need:

• 500 grams of Hokkaido squash
• 500 grams of apples
• 500 grams of gelling sugar (2: 1, or 1 kg in the ratio 1: 1)
• 1 vanilla pod
• Juice of 1 lemon
• Peach liqueur (at will)

That's how it works:

1. Peel pumpkin and apples, cut into small pieces and mix with the lemon juice.
2. Scrape out the vanilla pod and add the pith to the fruit in the pot.
3. Gingerbread and, depending on your taste, add 1-2 tablespoons of liqueur. If you want, you can puree the pumpkin jam again.
4. Boil everything and boil for about 5 minutes bubbly.
5. Remove from heat and pour into hot rinsed or sterilized jars. If necessary, then turn the glass upside down for 5 minutes.

Pumpkin jam with coconut milk

© Gorbenko Olena / Shutterstock

Pumpkin and coconut milk are not only excellent in pumpkin soup. This proves this creation. The unsweetened coconut milk provides a real change in the glass. In this case, you do not have to peel the pumpkin. He is mashed in the end.

You need:

• 500 grams of Hokkaido squash
• 500 grams of preserving sugar (2: 1)
• 250 grams of coconut milk (unsweetened)
• 5 grams of citric acid (alternatively, use 2 tablespoons of fresh lemon juice)

That's how it works:

1. Peel pumpkin, remove seeds and cut into small pieces.
2. Mix pumpkin meat with coconut milk and gelling sugar in a pot.
3. Boil at low temperatures with constant stirring and simmer on low heat.
4. Add lemon juice or acid and simmer until the pumpkin has softened nicely.
5. Puree the pumpkin meat and squeeze through a sieve.
6. Transfer the pumpkin jam into sterile, clean glasses and close them tightly. Then turn the glasses upside down for 5 minutes and then store in a cool, dry place.

Tip: The habit of turning fresh jam jars upside down is due to a time when it was difficult to get the jars sterile and germ-free.

Are your glasses properly clean and germ-free, this is no longer necessary. If you want to play it safe, you can put the tightly sealed jars upright in the oven or in a pressure cooker for one hour at 80 ° C.

Feel like getting boiled? Here you will learn everything you need to cook around the pumpkin, cook the fruit and know how to make the jam yourself. We also have a delicious recipe for pumpkin compote.

Video tip: simply peel pumpkin

Warm Autumn Pear and Cinammon Cocktail - Crumbs (April 2024).