Pumpkin jam with oranges
In the fall, gardeners and gardeners are delighted with colorful pumpkins that can be stored until spring without processing. There are situations when these, often very large vegetables, need to be preserved. Those who celebrate the Halloween holiday in October are familiar with the moments when, after making lanterns from a pumpkin, there is a lot of flesh left and its hand does not rise. You can cook pumpkin puree soup, but usually a lot of treats are prepared for the holiday table, and the soup will be superfluous.
I make pumpkin jam with oranges - it’s delicious and can be stored at least all year round. The color of the jam turns out to be bright, in the winter cold it seems that a sunny bunny has crept into your home. It is best to cut the orange zest into thin strips, it will help to color the jam orange if the pumpkin is not very bright, and give the citrus flavor jam. In addition, it is pleasant when pieces of zest are felt in the jam.
Pumpkin is the basis of jam, and you can flavor it not only with oranges, but also with any citrus. I added lemons and tangerines to the jam, always get a new taste and aroma. Do not regret sugar! It is better to add it more, as citrus fruits give a lot of juice, and the jam turns out to be liquid.
- Time for preparing: 40 minutes
- Amount: 1 liter
Ingredients for making pumpkin jam with oranges
- 1 medium sized pumpkin;
- 1 large orange;
- 700 g of sugar;
- cinnamon stick, star anise (aka star anise).
A method of making pumpkin jam with oranges
We clean the pumpkin from seeds and peel, cut into large cubes. Pour some water into the pan, add the pumpkin cubes and close the lid. While the pumpkin will languish over a small fire, let's take an orange.
Remove a thin layer of orange peel. You can use a fine grater, but it is much more convenient to make it with a knife for peeling vegetables, and then cut it into thin strips. Then peel the orange and chop the pulp coarsely, the internal partitions in the pulp can be left, but the white peel should not be added to the jam, it is bitter.
Add the orange pulp to the pumpkin, cook on low heat for 25 minutes. When the pumpkin and orange boil, almost turn into mashed potatoes, you can remove the pan from the heat.
Grind the fruit and vegetable mixture to a homogeneous consistency. Add the orange zest and weigh, the resulting mashed potatoes must be mixed with an equal amount of sugar plus 200 grams additionally, then add a stick of cinnamon and star anise.
Jam needs to be cooked over high heat, then he will quickly confess. But be careful and cautious, take care of your eyes, as very boiling jam splashes! In order for the jam to remain bright and become thick, it is enough to cook it for 10-15 minutes. A drop of finished jam applied on a porcelain plate should not spread.
We lay out the hot jam in sterilized jars, add star anise and cinnamon.
Store pumpkin jam with oranges at room temperature. When the jam cools, it will become like marmalade. You can spread the pumpkin jam on the toast without fear that the drops will drain and stain your hands, it turns out so thick!