Pumpkin jam with dried apricots: step by step recipe, storage conditions

Pumpkin jam with dried apricots according to a step-by-step recipe is a great way to please your loved ones in 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 is easy to spoil if you don't know it. Not always even prepared according to all the rules, it pleases with taste. The fact is that even the best and tastiest fresh pumpkin can give an unpredictable result.Therefore, it is better to make sure in advance that the vegetable will be delicious in a canned state.

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 calls for a ripe pumpkin with no signs of rot. The peel is cut off, all available seeds and the slimy part are removed. Rinse thoroughly and cut into pieces with a diameter of 2-3 centimeters. There is no point in making them large, as they can turn into porridge in the process of mixing.

Dried apricots should be juicy, soft and deep orange. Varieties with stones and hard parts will not work; 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 method with the oven is suitable - the containers are placed and kept for 15 minutes.You can also use a regular kettle (put the jar upside down on the spout from which steam comes out), or sterilize in the microwave. In any case, sterilization is required, as the jam will instantly swell if it is in food or on the walls microbes will remain in the containers.

How to cook pumpkin and dried apricot jam at home?

There are several simple recipes for harvesting for the winter.

Classic winter recipe

For a classic recipe, you need a few ingredients. Taken:

• 2 kilos of pumpkin;
• 800 grams of dried apricots;
• 1 kilogram of sugar.

The pumpkin is washed, the fibers and seeds are removed, the peel is peeled off. Cut into small pieces, covered with sugar. Leave for 2 hours until juice appears.The dried apricots are washed, dried and cut. Boil pumpkin with juice from sugar for 20 minutes in a saucepan over low heat, add dried apricots and boil for another half hour. The composition is laid out in pre-sterilized jars and twisted.

With orange

This orange recipe will fill your entire 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 its zest. At the cooking stage, orange slices are added, and the zest is at the very end.

With lemon

Recipe with lemon is similar to the standard one. The juice of one lemon is poured 5 minutes before the jam is ready. Rolls into jars hot.

With walnuts

The walnuts are peeled, the rest is taken out and pounded. For this purpose, a special combine is used. The main thing is not to get hard parts, otherwise the jam will be spoiled.Walnuts are added five minutes before readiness. You can also put them in the previous recipe.

With ginger

Ginger is rubbed on a fine grater (it will take 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.

Recipe for multicooker

The multicooker will help to keep as many vitamins as possible in fresh vegetables and dried fruits. You will need:

• 1.7 kilograms of pumpkin;
• 300 grams dried apricots;
• 50 grams of lemon juice;
• 700 grams of sugar;
• 3 glasses of water;
• 1 sachet of vanillin or vanilla sugar.

First, a syrup is made from water and sugar.To do this, the “Extinguishing” mode is turned 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 into 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:

• Pumpkin is peeled, cut into 3 cm bars;
• 1 lemon and 1 orange cut into large slices, the peel is not removed;
• all products pass through a meat grinder;
• add granulated sugar and cinnamon.

The resulting composition does not roll up, it is simply transferred to jars and placed on the bottom shelf of the refrigerator. Such raw jam is stored up to 2 months.

With citric acid

Recipe with citric acid will delight you with a rich lemon flavor. In this case, the acid will act as an additional means of disinfection, so it is almost impossible to spoil such a jam. Step by step instructions:

• a glass of sugar is placed in a saucepan, poured with 0.5 liters of water;
• syrup is boiled for about 50 minutes until thick;
• chopped pumpkin is placed in syrup;
• dried apricots are added;
• citric acid is added 20 minutes before cooking.

Pumpkin pieces will hold their shape and won't fall apart.

With an apple

An apple of any variety (the main thing is not too sour) is peeled and finely chopped. It is added along with dried apricots and stewed over low heat for 30 minutes. Optionally, you can put vanilla sugar.

With raisins

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 pitted, 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 peel. The top and insides are removed, the fruit is cut into small pieces and placed at the very beginning of the pumpkin cooking in a saucepan.

How and how long can I store the finished product?

Pumpkin jam with sterilization is stored in a dark place for up to 2 years. If without rolling, then the period is reduced to 2 months in the refrigerator.

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