Pumpkin jam with orange and lemon
3 servings
120 minutes
An interesting recipe that will never give the same result. Different shades of pumpkin, different shades of orange, and now you have a completely new taste. Therefore, our advice to you: cook a little, but all winter, to compare the nuances. Lemon can also be different, which will also affect the taste and aroma. From the original amount of products, about 1.5 liters of jam are obtained.
1
Prepare all the ingredients.
2
Clean the pumpkin of seeds and skin.
- Pumpkin: 700 g
3
Cut the meat into pieces about 2 cm on each side.
- Pumpkin: 700 g
4
Cut lemons and oranges into small pieces with the peel.
- Lemon: 350 g
- Oranges: 350 g
5
Place the pumpkin and citrus fruits in a pot and cover with water.
- Pumpkin: 700 g
- Lemon: 350 g
- Oranges: 350 g
- Water: 1 l
6
Bring to a boil and simmer for 40 minutes. The citrus peel should soften, and the pumpkin should become soft. Mash the pumpkin with a potato masher directly in the pot.
- Pumpkin: 700 g
7
Add sugar, bring to a boil again, and cook until thick syrup - another 30-40 minutes.
- Sugar: 700 g
8
To check readiness, pour a drop of syrup on a saucer and run a spoon through it. If the groove remains and doesn't merge into a single blob, the jam is ready.
9
Pour the jam into sterilized jars, seal them, and let them cool completely.
10
Store in a dark, cool place.
