How much to cook pumpkin jam?

Cook pumpkin jam on the stove for 1 hour over low heat.

How to cook pumpkin jam

Pumpkin – 3 kilograms
Sugar – 2.5 kilograms
Citric acid – a quarter of a teaspoon

Food Preparation
1. Cut the pumpkin in half. Remove (scrape) the fibrous pulp with seeds inside with a large spoon. Cut each half into 4 pieces with a knife.
2. Clean pieces of pumpkin from the peel. Soft and thin, easy to cut with a knife. In the case of a thick, hard skin, place a piece of pumpkin on a cutting board with the side with the skin on the right, and cut off small pieces of the skin successively from top to bottom until the whole piece is peeled.
3. Cut the peeled pumpkin pieces into small cubes.
4. Put up the pumpkin cubes in a large deep bowl and fill it with sugar.
5. Leave the pieces of pumpkin covered with sugar for 4 hours until the pumpkin gives juice.

How to cook pumpkin jam on the stove
1. Prepare a large, preferably wide, saucepan.
2. Put the contents of the bowl into the saucepan – pieces of pumpkin prepared for cooking with sugar and the juice that stands out. If there is very little juice, add a quarter of a glass of water.
3. Put the pan on a small fire. Heat the contents for 20 minutes, stirring constantly, until the sugar syrup boils.
4. After boiling the sugar syrup, cook the pumpkin pieces for 40 minutes over low heat, be sure to stir so that the jam (thick, homogeneous mass formed from softening pieces of pumpkin and syrup) does not burn.
5. At the end of cooking, add a quarter teaspoon of citric acid, mix the jam and stop heating.
6. Put hot jam into dry, clean jars, tighten with dry, clean lids.

How to cook pumpkin jam in a bread machine
1. Put the pieces of pumpkin that gave juice, covered with sugar, into a bucket of a bread machine.
2. If the pumpkin has given too little juice, add three tablespoons of water.
3. Set the mode “Jam”. After approximately 1 hour and 20 minutes, the mode will end.
4. Get a bucket with a jam, chop the contents if desired.
5. Pour the finished jam into dry jars and close with lids.
When cooking jam in a bread machine, you need to take into account the volume of the bucket. For a bucket of 1 liter, it is recommended to take 450 grams of pumpkin and 350 grams of sugar.

How to cook pumpkin jam in a multicooker
1. Put the pieces of pumpkin sprinkled with sugar into the multicooker bowl.
2. Add 3 tablespoons of water if the pumpkin has given little juice.
3. Set the “Extinguishing” mode, which lasts about 2 hours.
4. 10 minutes before the end of cooking, open the multicooker lid and add citric acid. If the jam turns out to be liquid, add a gelling agent – pectin, confiture or gelatin, at the rate of 10 grams per 1 kilogram of pumpkin.
5. After turning off the multicooker, remove the bowl of jam. If the pumpkin is not boiled soft, chop with a blender.
6. Arrange pumpkin jam in clean, dry jars and close with lids.
The rate of laying products depends on the volume of the multicooker bowl. With a bowl volume of 3 liters, it is recommended to take 1.5 kilograms of pumpkin and 1.2 kilograms of sugar.

Store pumpkin jam at room temperature in a dark place. Store an open jar of pumpkin jam in the refrigerator.

Tasty Facts

– For jam, use a ripened pumpkin with bright orange flesh.

– If, after 40 minutes after the start of cooking, the jam pieces of pumpkin continue to retain their shape and soften poorly, you need to use a blender and bring the mass to a homogeneous state. Then continue cooking jam.

— Приятный привкус повидлу из тыквы придаст цедра лимона или апельсина. Нужно очистить с помощью мелкой терки самый верхний, ярко окрашенный слой кожицы плода и добавить в повидло за 10 минут до конца варки. Можно добавить натертый на мелкой терке кусочек корня имбиря или немного корицы.

— Стоит помнить, что повидло из тыквы само по себе обладает тонким своеобразным вкусом и ароматом, поэтому вкусовых добавок должно быть совсем немного, их задача — лишь оттенить вкус тыквы.

— Повидло из тыквы подают к тостам, блинам, оладьям, используют в качестве начинки для пирога и пирожков.

— Калорийность повидла из тыквы около 250 ккал/100 грамм.

— Если варить повидло из тыквы в мультиварке или хлебопечке, рекомендуется вымыть чашу и ведерку сразу после освобождения от готового продукта.

– A pumpkin containing little juice is best grated in preparation for cooking.

– Pumpkin is rich in vitamins, but almost all of them are destroyed when heated, among the survivors can be called vitamin K, which improves blood clotting.

– The use of pumpkin jam is in a large amount of fiber and pectin fibers, which stimulate the intestines and help remove cholesterol, radionuclides, and toxins. These beneficial properties of pumpkin are preserved even after cooking jam.