Pumpkin jam is an unusual and original treat. Pumpkin jam with dried apricots - this is exactly the preparation that can be made even in winter.
At the same time, it will have a pronounced aroma of sunny apricots, and will remind you of summer.
There are many recipes for unusual delicacies, the best of them are collected here.
Pumpkin jam with dried apricots - general principles of preparation
Pumpkin for jam is used only ripe, bright and juicy. The skin is always removed, select the insides with seeds. Pure flesh is cut into cubes, cubes or straws. If you need to cook a more uniform treat, reminiscent of jam, then you can use a coarse grater.
Dried apricots for jam are usually soaked in warm water. Moisture fills the fruit with juiciness, increases the volume. Dried apricots can be added to whole pumpkin jam or chopped.
What else can go with the prescription:
• nuts;
• fruits, berries;
• spices: cinnamon, ginger, cloves.
You can cook a pumpkin treat in the classical way on a stove or in a slow cooker. For safety, it is laid out in sterile jars, rolled up with lids. But the jam is also great in the refrigerator for several weeks, if it was placed in a clean and dry dish.
Pumpkin jam with dried apricots and citric acid
The recipe for the simplest pumpkin jam with dried apricots, which is prepared with the addition of dry lemon. If there is fresh juice, then you can use it.
Ingredients
• pumpkins 1.2 kg;
• 300 g of dried apricots;
• 1 tsp lemons;
• 800 grams of sugar
Cooking
1. Peel the pumpkin out of all the excess. Pure pulp should be at least a kilogram. Cut into neat cubes.
2. Put the pumpkin in a pan with a thick bottom, pour the layers with sugar.
3. Leave to allocate juice for 2-4 hours.
4. Rinse the dried apricots with hot water, let lie in the liquid for about 10 minutes.
5. Stir the pumpkin, which should have allowed enough juice. Put the jam on the stove.
6. After boiling, add dried apricots, boil for ten minutes.
7. Now you can add citric acid, cook another ten minutes. Turn off, let stand for 3 hours.
8. Turn on the fire again, cook for ten minutes, turn it off.
9. Once the jam has cooled completely, boil it on the stove one last time. After ten minutes of boiling, pumpkin jam is poured into jars and closed.
Pumpkin jam with dried apricots and lemon juice in a slow cooker
Option jam, which is cooked in a slow cooker. Lemon juice is used fresh according to the recipe. Zest can be added for flavor, but it needs to be ground very well.
Ingredients
• kilogram of pumpkin;
• kilogram of sugar;
• 0.3 kg of dried apricots;
• one lemon;
• 0.3 liters of water.
Cooking
1. Pour water into a saucepan, squeeze juice out of whole citrus immediately. Make sure that no seeds get into the syrup, pulp is allowed. Put on a small fire, keep until the grains are completely dissolved. Add heat, boil until boiling.
2. In hot water, hold steamed dried apricots, drain all liquid from dried fruits.
3. The ingredients indicate the net weight of the pumpkin without the skin. Cut the pulp into cubes, slightly smaller than dried apricots. We put in a cup from the multicooker.
4. Add dried apricots too.
5. Pour the cooked syrup.
6. We set the extinguishing program, prepare a treat for exactly 2 hours. During this time, you can prepare sterile jars.
7. We open. If the pumpkin was very juicy, the delicacy turned out to be liquid, then part of the syrup can be drained, used for desserts, compotes.
8. We lay the jam in jars. We roll up the pumpkin workpiece or cool and eat immediately.
Pumpkin jam with dried apricots and walnuts
The recipe for gorgeous jam with pumpkin, dried apricots and nuts. It can be cooked even in winter. All ingredients are affordable and healthy.
Ingredients
• pumpkins 2 kg;
• standard glass of water;
• one small lemon;
• 0.2 kg of walnuts;
• 0.3 kg of dried apricots;
• 1 tsp cinnamon
• a pinch of nutmeg;
• sugar one and a half kilograms.
Cooking
1. As usual, the pumpkin is cut into cubes or slices of any other shape that you like.
2. Dried apricots are washed, soaked in warm water, cut into 4 parts. Can be criss-cross or straws.
3. Nuts are simply chopped into small pieces. You can mash with a rolling pin or crush in a mortar, scroll in a food processor.
4. Wash the lemon with soap, pour boiling water over it, then cut into small pieces, fold the bones during the process.
5. Mix pumpkin with lemon, dried apricots, cover with sugar, leave for at least two hours. Add a glass of water.
6. Put the jam on the stove, but we don’t add the nuts yet. Boil for ten minutes.
7. Put spices and nuts, cook for 30-40 minutes, cool.
8. Cover, leave in the refrigerator for 2 days. During this time, all the ingredients are soaked in syrup, the jam will acquire the aroma of apricots.
9. If you need to remove the workpiece for the winter, then re-boil the treat in 2 days, a quarter of an hour is enough. Pour, roll the lids with a key.
Pumpkin jam with dried apricots, orange and ginger
A variant of spiced pumpkin jam with dried apricots, orange aroma and apricot flavor. Ginger is used fresh, but similarly, you can take a dry root, in this embodiment, you need 0.5 teaspoon.
Ingredients
• 2.5 kg of pumpkin;
• 0.4 kg of dried apricots;
• 1 large orange;
• 20 g of ginger;
• 2 kg of sugar;
• 1 clove;
• 1 stick of cinnamon.
Cooking
1. The peeled pumpkin pulp is cut into cubes of two centimeters, filled with sugar, covered and left overnight in the refrigerator.
2. Ginger needs to be chopped. It is possible in the combine. Grated zest with orange and peeled pulp are also crushed. White skin and seeds are removed.
3. Dried apricots washed, cut into halves, sent to a pumpkin. Dry apricots need not be pre-soaked. Enough pumpkin juice and orange.
4. Mix the pumpkin well, put it on the stove.
5. Cook jam with dried apricots for 20 minutes. Turn off, let stand for 5 hours.
6. Now you can add the crushed mass of orange, ginger, zest. Boil another 10 minutes.
7. Cool the jam again. Can be left overnight.
8. In the last run, add chopped cinnamon and cloves. Now the delicacy is boiled for 10 minutes. You can take a little longer, bring the syrup to the desired density.
9. Done! It remains to cool the treat or immediately pour into jars, while it is hot, close.
Pumpkin jam with dried apricots and apple
A variant of mixed jam, for which it is better to use hard apples. Cinnamon can be added to taste, as is citrus zest.
Ingredients
• 800 g pumpkin;
• 400 g of apples;
• 200 g dried apricots;
• 1 kg of sugar;
• 1 tsp citric acid;
• cinnamon to taste.
Cooking
1. Cut the pumpkin into cubes of 1.5 centimeters, cover with sugar, let it brew for a couple of hours.
2. Rinse dry apricots, cut in half, fill with warm water, let stand for about twenty minutes.
3. Mix pumpkin with apricots, cook on low heat for a quarter of an hour.
4. Rinse the apples. Fruits are cut into cubes or slices. Add pumpkin jam.
5. After another five minutes, pour lemon and cinnamon. Instead of acid, you can use natural citrus juice in an amount of 4-5 tablespoons.
6. Cook the jam for at least another 30 minutes, do not let the treat boil vigorously.
7. Once the syrup has settled to the desired consistency, pumpkin jam can be turned off.
Pumpkin jam with dried apricots and raisins
Another recipe for pumpkin dried apricots jam. For cooking, you can take any raisins, color, variety, size does not matter.
Ingredients
• 1 kg of pumpkin;
• 0.25 kg of dried apricots;
• 0.25 kg of raisins;
• 250 ml of water;
• 1 kg of sugar;
• 0.5 lemons.
Cooking
1. Water with sugar must be combined, boil the syrup on a small fire.
2. Pumpkin pulp is cut into small cubes, spread in boiling syrup, boiled for a quarter of an hour.
3. Now all this needs to be cooled, put in the refrigerator for 10-12 hours.
4. Raisins are washed, poured with hot water for half an hour.
5. Dried apricots are also washed, cut into quarters and soaked.
6. We take out the pumpkin from the refrigerator and put it on the stove.
7. Squeeze the raisins, do the same with dried apricots, add to the jam.
8. Squeeze the juice of lemon, cook everything together from 30 to 60 minutes, depending on the desired density.
Pumpkin jam with dried apricots and pears
Another simple recipe for dried apricots, pumpkin jam. Pears are also added to them. They should have a dense pulp, the skin does not need to be removed.
Ingredients
• 2 kg of pumpkin;
• 1.6 kg of sugar;
• 1 kg of pears;
• 0.3 kg of dried apricots.
Cooking
1. Cut the pumpkin into cubes the size of dried apricots. Mix with sugar, leave to allocate juice for at least three hours.
2. Soak dried apricots in warm water, then squeeze.
3. Cut the pears into slices about the size of pumpkin slices.
4. Once enough juice has been pumped out of the pumpkin, you can start jam cooking. Put the saucepan on the stove, after boiling, boil for 15 minutes.
5. Add dried apricots, cook another ten minutes.
6. Now you can add the pears.
7. Jam is prepared from another 20 minutes to one hour. Then it cools down. If necessary, clean the workpiece in sterile jars while it is hot.
Pumpkin jam with dried apricots - useful tips and tricks
• Any jam will be thicker after complete cooling. If the syrup liquid is embarrassing, then it can partially be drained or put into the jars only thick, leaving everything unnecessary in the pan.
• For thick jam, similar to jam, you can use special thickeners. For jams, dissolved gelatin is added at the very end.
• Dried apricots are not always dry and hard. There are quite soft dried apricots. In this case, you can not soak them.
• Any pumpkin jam will be tastier if you add a little acid to it. Usually use lemon juice. But you can take any sour berries.
• The foam that appears on top of boiling jam is always removed. It not only spoils the appearance of the workpiece, but also reduces the shelf life.
