Pumpkin jam with dried apricots according to a step-by-step recipe is a great way to please your loved ones during the cold season. The preservation is not only rich in taste, but also beautiful in appearance - the orange color will certainly lift your spirits. It is also a storehouse of vitamins that can support the immune system during the cold season.
- Features of preparing pumpkin jam with dried apricots for the winter
- Preparation of products and containers
- How to make pumpkin and dried apricot jam at home?
- Classic recipe for the winter
- With orange
- With lemon
- With walnuts
- With ginger
- Multicooker recipe
- No-cooking option
- With citric acid
- With apple
- With raisins
- With pears
- How and for how long can the finished product be stored?
Features of preparing pumpkin jam with dried apricots for the winter
Pumpkin jam is a capricious product that can easily be spoiled if you don’t know it. Even when prepared according to all the rules, it does not always please with its 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 in a canned state.
As practice shows, sweet pumpkins collected in your own garden, with large walls and a bright orange color, are better suited for this purpose.
Preparation of products and containers
Each recipe requires a ripe pumpkin, without any signs of rotting. The peel is trimmed, all existing seeds and slimy parts are removed. Wash thoroughly and cut into pieces 2-3 centimeters in diameter. There is no point in making them big, as they can turn into mush during the mixing process.
The dried apricots should be juicy, soft and rich orange in color. Varieties with seeds and hard parts are not suitable; dried stalks should not be allowed to enter. Dried apricots are thoroughly washed with boiling water and dried in the open air or in the oven.
It is important to properly sterilize jars. The oven method is suitable - place the containers and leave for 15 minutes. You can also use a regular kettle (place the jar with the neck down on the spout from which steam comes out), or sterilize it in the microwave. In any case, sterilization is mandatory, since the jam will instantly swell if microbes remain in the products or on the walls of the containers.
How to make pumpkin and dried apricot jam at home?
There are several simple recipes for preparing food for the winter.
Classic recipe for the winter
For the classic recipe you will need a few ingredients. Taken:
- 2 kilograms of pumpkin;
- 800 grams of dried apricots;
- 1 kilogram of sugar.
The pumpkin is washed, fibers and seeds are removed, and the peel is peeled off. Cut into small pieces and sprinkle with sugar. Leave for 2 hours until juice appears. Dried apricots are washed, dried and chopped. Boil pumpkin with sugar juice for 20 minutes in a saucepan over low heat, add dried apricots and simmer for another half hour. The composition is placed in pre-sterilized jars and screwed.
With orange
A recipe with orange will fill the whole room with wonderful aromas and help your immune system survive the cold season. In addition to the main list of ingredients, you will need orange juice and zest. During the cooking stage, orange slices are added, and the zest is added at the very end.
With lemon
The recipe with lemon is similar to the standard one. The juice of one lemon is poured in 5 minutes before the jam is ready. It is rolled into jars while hot.
With walnuts
The walnuts are peeled, the rest is taken out and crushed. A special combine is used for this purpose. The main thing is that no solid parts get in, otherwise the jam will be spoiled. Walnuts are added five minutes before cooking. They can also be added to the previous recipe.
With ginger
Grate the ginger 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 of tea 10 minutes before it is ready. It is important not to overdo it with the ingredient, as it can give unnecessary bitterness.
Multicooker recipe
A slow cooker will help preserve 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 packet of vanillin or vanilla sugar.
First, a syrup is made from water and sugar. To do this, turn on the “Stew” mode in the multicooker and add water and sugar. 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. Next, put it in the stewing mode for at least 90 minutes; before the end of the procedure, lemon juice is poured in and sugar is added.
No-cooking option
The jam contains a lot of vitamins without cooking, and it has a rich and unusual taste. The cooking algorithm is as follows:
- Peel the pumpkin and cut it into 3-centimeter pieces;
- 1 lemon and 1 orange each, 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 jars and placed on the bottom shelf of the refrigerator. This raw jam can be stored for up to 2 months.
With citric acid
The recipe with citric acid will delight you with a rich lemon taste. In this case, the acid will act as an additional means of disinfection, so it is almost impossible to spoil such a brew. Step-by-step instruction:
- Place a glass of sugar in a saucepan and add 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 readiness.
The pumpkin pieces will hold their shape and not fall apart.
With apple
An apple of any kind (the main thing is not too sour) is peeled and finely chopped. Add along with dried apricots and simmer over low heat for 30 minutes. If desired, you can add vanilla sugar.
With raisins
Raisins are washed along 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 hard skin. The top part and insides are removed, the fruit is cut into small pieces and placed at the very beginning of cooking the pumpkin in a saucepan.
How and for 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, the period is reduced to 2 months in the refrigerator.