Jam from pumpkin with orange and lemon

1 hour 45 min.
3 jars
Jam from pumpkin with orange and lemon

An interesting jam from pumpkin is easy to cook according to this recipe. Absolutely any varieties are suitable, but I like to use a pumpkin with bright orange pulp - then the jam will turn out a beautiful amber color. To enhance the taste, add citruses to the treat.

A step -by -step recipe for cooking

1
Peel the pumpkin from the skin and seeds, cut the pulp with medium cubes.
2
Place the pumpkin in a cooking bowl, fill it with sugar, shake the bowl several times so that the sugar is evenly distributed, and leave at room temperature for 1 hour.
3
Remove the zest from lemons and oranges and squeeze the juice.
4
When the pumpkin gives enough juice, add the zest and citrus juice, mix and bring to a boil over medium heat. Boil the workpiece until the pumpkin (30-40 minutes), periodically stirring and remove the foam.
5
Chop the finished jam with a submersible blender to the state of homogeneous mashed potatoes. So our pumpkin jam will turn into jam.
6
Boil jam 1-2 minutes and pour into pre-sterilized banks. Banks tightly close and cool. Keep the cooled pumpkin jam in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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