TOP 11 recipes for step-by-step cooking pumpkin jam with dried apricots
Step-by-step pumpkin jam with dried apricots is a great way to please your loved ones during the cold season. Preservation turns out not only rich in taste, but also beautiful in appearance - the orange color will certainly cheer you up. It is also a storehouse of vitamins that can support immunity in the cold season.
Features of cooking pumpkin jam with dried apricots for the winter
Pumpkin jam is a capricious product that, if you don't know it, can be easily spoiled. Not always even cooked according to all the rules, it pleases with taste. The fact is that even the best and most delicious fresh pumpkin can give unpredictable results. Therefore, it is better to make sure in advance that the vegetable will be tasty when canned.
As practice shows, sweet pumpkins, collected in their own garden, with large walls and bright orange color, are better suited for this purpose.
Preparation of products and containers
Each recipe requires a ripe pumpkin with no signs of rotting. The skin is trimmed, all available seeds and the slimy part are removed. It is thoroughly washed and cut into pieces with a diameter of 2-3 centimeters. It makes no sense to make them large, since they can turn into porridge during the mixing process.
Dried apricots should be juicy, soft and rich orange. Varieties with seeds and hard parts will not work, and dried stalks should not be allowed. Dried apricots are thoroughly washed with boiling water and dried in the open air or in the oven.
It is important to properly sterilize the jars. The method with the oven is suitable - the containers are placed and held for 15 minutes. You can also use a regular kettle (put the jar upside down on the spout, from which the steam comes out), or sterilize in the microwave. In any case, sterilization is mandatory, since the jam will instantly swell if microbes remain in the food or on the walls of the containers.
How to cook pumpkin and dried apricot jam at home?
There are several simple recipes for preparing for the winter.
A classic recipe for the winter
A classic recipe requires few ingredients. It is taken:
- 2 kilograms of pumpkin;
- 800 grams of dried apricots;
- 1 kilogram of sugar.
The pumpkin is washed, fibers and seeds are removed, the peel is peeled off. Cut into small pieces, covered with sugar. Leave for 2 hours until juice appears.Dried apricots are washed, dried and cut. Boil the pumpkin with sugar juice in a saucepan over low heat for 20 minutes, add dried apricots and boil for another half hour. The composition is laid out in pre-sterilized jars and twisted.
With orange
The orange recipe will fill the whole room with wonderful aromas and help to withstand the immune system in the cold season. In addition to the basic list of ingredients, you will need orange juice and its zest. At the cooking stage, orange slices are added, and the zest at the very end.
With lemon
The recipe for lemon is similar to the standard one. The juice of one lemon is poured 5 minutes before the jam is ready. Hot rolled into cans.
With walnuts
The walnuts are peeled, the rest taken out and pounded. A special harvester is used for this purpose. The main thing is not to get hard parts, otherwise the jam will be spoiled. The walnuts are added five minutes before cooking. You can also put them in the previous recipe.
With ginger
Ginger is rubbed on a fine grater (you will need no more than one root of 50 grams per 2 kilograms of fresh pumpkin). It is added to the sweetness for tea 10 minutes before cooking. It is important not to overdo the ingredient as it can give unnecessary bitterness.
Multicooker recipe
The multicooker will help keep as many vitamins as possible in fresh vegetables and dried fruits. You will need:
- 1.7 kilograms of pumpkin;
- 300 grams of dried apricots;
- 50 grams of lemon juice;
- 700 grams of sugar;
- 3 glasses of water;
- 1 bag of vanillin or vanilla sugar.
First, a syrup is made from water and sugar. To do this, the "Quenching" mode is switched on in the multicooker, and water with sugar is added. The output should be a thick syrup. Next, the pumpkin is washed and cut into cubes, placed on the bottom of the multicooker. Dried apricots are cut into strips and added to the mixture. Then it is put in the stewing mode for at least 90 minutes, before the end of the procedure, lemon juice is poured in and sugar is added.
Option without cooking
A lot of vitamins remain in the jam without cooking, it has a rich and unusual taste. The cooking algorithm is as follows:
- the peel is removed from the pumpkin, cut into bars of 3 centimeters;
- 1 lemon and 1 orange are cut into large slices, the peel is not removed;
- pass all products through a meat grinder;
- add granulated sugar and cinnamon.
The resulting composition is not rolled up, it is simply transferred to cans and placed on the lower shelf of the refrigerator. Such raw jam is stored for up to 2 months.
With citric acid
The citric acid recipe will delight you with a rich lemon flavor. In this case, the acid will act as an additional disinfectant, so it is almost impossible to spoil such a cooking. Step-by-step instruction:
- a glass of sugar is placed in a saucepan, poured with 0.5 liters of water;
- the syrup is boiled for about 50 minutes until thick;
- finely chopped pumpkin is placed in syrup;
- dried apricots are added;
- citric acid is added 20 minutes before cooking.
The pumpkin pieces will keep their shape and will not decay.
With apple
An apple of any kind (as long as it is not too sour) is peeled and finely chopped. It is added along with dried apricots and simmered over low heat for 30 minutes. Add vanilla sugar if desired.
With raisins
The raisins are washed with dried apricots and added in the middle of the cooking process. It is important that the raisins are light in color and seedless, otherwise the jars may swell and the jam will be spoiled.
With pears
Pears should be taken as soft as possible and in no case with a hard skin. The top and entrails are removed, the fruit is cut into small pieces and placed at the very beginning of boiling the pumpkin in a saucepan.
How and how long can the finished product be stored?
Sterilized pumpkin jam can be stored in a dark place for up to 2 years. If without rolling, then the period is reduced to 2 months in the refrigerator.
