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This jam is cooked in whole pieces. Thanks to the addition of orange, the pieces do not boil soft. From the specified number of ingredients you get two 600 ml jars and one serving to remove the sample. The recipe is quite interesting, despite its simplicity.


  • A kilogram of pumpkin pulp;
  • 300 grams of apples;
  • 1 orange;
  • 850 grams of sugar.

How to make delicious pumpkin jam:

Peel the pumpkin from seeds, rind and fibrous pulp. Rinse, weigh. Cut into small cubes. It is better to use a vegetable cutter to make cubes of the same size. Well, to save time, of course.

Peel the orange from the seeds, peel and peel, slice and lay to the pumpkin. Pour with sugar, mix.

Cover the saucepan with orange and pumpkin, leave for 5-6 hours. Sugar should completely melt.

Peel and seed the apples, cut them into pieces the same size as the pumpkin. Add to saucepan, stir and put on fire. Cook under a lid over low heat. Record 40 minutes after boiling. Stir so that the jam does not stick or burn.

Pour the hot jam over sterile jars and leave to cool. The table can be served after 12 hours. Store for storage after complete cooling.

A 700-ml jar of the most delicious jam will come out of this quantity of ingredients. It takes 40 minutes to prepare.


  • 500 grams of peeled pumpkin;
  • 300 grams of peeled apples;
  • 300 grams of sugar;
  • 3 tablespoons of freshly squeezed lemon juice;
  • A quarter teaspoon ground cinnamon;
  • 200 ml of purified water.


Peel pumpkin from seeds and peel, weigh. Cut into large cubes. Put the sliced ​​pumpkin in a saucepan, cover with water, add ground cinnamon and cook over medium heat under the lid for 15 minutes. Then check the pumpkin readiness with a fork. It should be soft and easy to warm up. If the pumpkin variety is winter, it will take a little more time to cook.

While the pumpkin is boiling, prepare the apples. Peel and peel them, cut into small cubes and add to boiled pumpkin. Cover and cook for another 10 minutes, stirring.

Turn the boiled pumpkin with apples into a mash with a blender. If there is no blender, use potato masher.

Add sugar and mix. Squeeze lemon juice and add to jam. Put the saucepan on the stove and cook without a lid on low heat for 10 minutes after boiling, stirring constantly.

Spread in sterilized dry jars and close the lids. Turn it upside down and cover with a blanket so that the jam cools slowly. After a day, the jam can be removed in a cool dark place for storage. Shelf life – 12 months from the bottom of production.

A very interesting recipe for cooking pumpkin jam with apples for the winter.


  • Kilogram of hard apples;
  • 800 grams of sugar;
  • 2 lemons;
  • A kilogram of pumpkin;
  • 10 grams ground cinnamon.


Only solid apples are suitable for this recipe. If you take soft, which crumble, marmalade effect will not be. The ingredients are designed for peeled pumpkin and apples.

Wash the pumpkin thoroughly, peel off the seeds and peel, removing also all the fibrous pulp. Cut the pumpkin into small cubes and place in a saucepan. Pour 350 milliliters of purified water and bring to a boil over high heat. Then reduce the gas and boil the pumpkin pulp for 10 minutes so that it becomes soft. Smash the blender into a puree.

Peel apples and seeds, weigh and cut into small pieces of the same size. Wash the lemons and squeeze the juice. Put apple slices in a pot with pumpkin and pour lemon juice.

Boil for 15 minutes, then add sugar and ground cinnamon. Boil, stirring, for another 10 minutes, until all the sugar is dissolved.

Pour hot in sterile jars.

Delicious jam with dried apricots, apples, pumpkin and ginger. Well of vitamins! Perfect for making sweet cakes.


  • 200 grams of pumpkin pulp;
  • 300 grams of peeled apples;
  • 100 grams of dried apricots without stones;
  • 150 grams of sugar;
  • Tablespoon of water;
  • 3 tablespoons freshly squeezed lemon juice;
  • A teaspoon grated on a fine grater of ginger root.

How to cook pumpkin jam with apples and ginger:

Pre-soak dried apricots in hot water for half an hour. Peel pumpkin and seeds, weigh it. Peel and seed apples. Cut into small cubes. Drain the dried apricots and cut it into strips.

Put the dried apricots, apples and pumpkin in a skillet, pour water and simmer under a lid over low heat. After boiling water, count for 20 minutes.

Then using a blender, turn the mass into a puree, adding sugar and ginger. Cook another 20 minutes under the lid. Do not forget to stir, so that the jam is not burnt.

Add lemon juice to the saucepan and cook another 15 minutes under the lid. Now you have to stir more often, as the jam will become more dense.

When the cooking time comes out, immediately pour the hot jam into dry sterile jars and seal with tight lids. Cool to room temperature and store in a cool dry place where sunlight does not penetrate.

Adding ginger makes this jam not only fragrant, but also incredibly useful.

A kilogram of apples and pumpkins per kilogram of sugar. Easy to remember, even easier to cook. The most ordinary recipe without frills.


  • A kilogram of sugar;
  • 200 grams of apples;
  • 800 grams of pumpkin.

How to cook pumpkin jam in stages:

Wash the pumpkin, cut into pieces. Remove fibers and seeds, cut off the peel. Cut into large cubes and fold into a saucepan with a thick bottom.

Peel off the seeds and peel the apples, and cut them into large pieces. Add sugar, mix and put the pan in the fridge overnight. During this time, pumpkin and apples will give juice.

Boil the jam for 30 minutes, then pour it into dry sterile jars.

Pumpkin for making jam, take sweet varieties, apples too.


  • 2 kilograms of pumpkin pulp;
  • 400 grams of apples;
  • 2 oranges;
  • 400 grams of sugar.

How to cook pumpkin jam with apples for the winter:

Wash the pumpkin, peel, remove the seeds, weigh. Cut into small cubes. Wash the apples, peel and remove the seeds. Weigh and dice too.

Put the pumpkin and apples in a saucepan with a thick bottom and mix. From the oranges squeeze the juice and pour it to the pumpkin. Add sugar, stir again and put on fire. Boil, stirring, over medium heat for half an hour, or until the desired thickness.

On banks, pour the jam hot and immediately hermetically seal the cork.

Pay attention to oranges and lemons when you buy. They should have a thin skin.


  • A kilogram of pumpkin pulp;
  • A kilogram of sugar;
  • Big lemon;
  • Big orange;
  • 500 grams of apples.

How to make pumpkin and apple jam step by step:

Peel pumpkin from seeds, rind and fibers. Weigh and cut into small cubes. By adding orange and lemon to this jam, the cubes will remain intact and will not fall apart.

Rinse lemon and orange with a brush and pour boiling water over it. On a fine grater, remove the zest from both citrus fruits without affecting the inner white layer.

Squeeze the juice of lemon and orange, remove the bones. Pour into pumpkin cubes and leave for half an hour. Add sugar and leave for about an hour.

Peel the apples and cut them into cubes of the same size as the pumpkin was sliced. Connect and put on medium heat. After boiling the liquid, reduce the heat and simmer for 30 minutes, stirring slowly.

Spread hot in sterile jars, hermetically sealed.

  • Hard pumpkin peel is much easier to cut off if you cut the pumpkin into small pieces.
  • If you want to add lemon or orange zest to pumpkin jam, first wash the citrus, and then pour boiling water over it.
  • Cinnamon, nutmeg and cardamom can be added to pumpkin jam.
  • To make the cubes in pumpkin jam not lose their shape, sprinkle them with lemon juice and leave for a couple of hours.
  • If you do not have a blender, you can scroll the pumpkin with apples in a meat grinder, and then make jam.
  • In order not to add water to pumpkin jam, clean it, cut into small cubes, add sugar, mix and leave for 6 hours, covered with a lid. Pumpkin will give a large amount of juice.
  • Jam must be poured hot in dry sterile jars and sealed with dry sterile tin lids. Pumpkin-apple jam, closed under nylon covers, is stored in the refrigerator for no more than 3 months.
  • For cooking, use only dense pumpkin pulp. It is not suitable for boiling the peel, seeds and fibrous part of the pumpkin.
  • Apples for jam take sour-sweet varieties. Preferably those that ripen in the fall.
  • It goes well with apple and pumpkin jam walnut. If you add 80 grams of nuts to a half-liter jar, get the original taste.
  • To make jam, use a thick-bottomed saucepan, a pressure cooker or a slow cooker to warm up evenly.

Preservation of jam depends on how well the banks are sterilized. It is important that the jam was put in dry sterile jars. Therefore, the best sterilization method for jam is oven sterilization. The only disadvantage of this method is that the covers with rubber seals will have to be sterilized and dried separately, as the gum in the oven will shrink and burst.

Wash the cans thoroughly with soap and soda using a new foam sponge. Then put the jars in the oven down the neck, set the temperature sensor to 120 degrees. As soon as the oven heats up to the desired temperature, time 15 minutes. This time will be enough to sterilize cans up to 700 ml. You should not roll up jam in big jars, as in the refrigerator after opening it is stored no more than a week. Then mold appears, and such jam is not suitable for food.

Wash the covers separately with soap and soda, rinse thoroughly. Screw-on tin lids can be sterilized with cans in the oven, and plastic and tin lids with a rubber seal should be sterilized in boiling water for 3 minutes. Then put them on a ironed towel and dry.

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