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Pumpkin Jam

Pumpkin Jam


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Ingredients for making pumpkin jam

  1. Pumpkin pulp 1, 5 kg
  2. Sugar sand 500 gr
  3. Water 100 ml
  4. Orange 2 pcs
  • Main ingredients: Pumpkin, Orange
  • Serving 4-6
  • World Cuisine

Inventory:

Kitchen scale, Large bowl or pan, Meat grinder or blender, Grater, Wooden spoon, Glass jars for seaming and lids or cans with lids on the thread, Can seaming wrench, Spoon, Kitchen stove, Serving saucer

Cooking pumpkin jam:

Step 1: prepare the pumpkin for processing.

For the preparation of jam, it is better to choose a ripe pumpkin of sweet varieties. Cut the pumpkin into halves or quarters. Using a spoon, we scrape out the seeds and the fibrous pulp adjacent to them. We cut the peel with a knife. Rinse the pumpkin thoroughly and cut into cubes. The output of already peeled pumpkins should be about one and a half kilograms.

Step 2: boil the pumpkin and mash it.

In a large pot, add the chopped pumpkin. Add 100 ml of water and set on fire. After boiling, boil the pumpkin for about 10-15 minutesstirring occasionally. During this time, the pumpkin cubes should become soft enough for further transformation into a puree mass. Remove from heat and let cool slightly. If there is a lot of liquid in the pan, then it is better to drain it. To grind boiled pumpkin, it is best to use a blender. In case of his absence, a meat grinder is also suitable. Pass the boiled pumpkin through a meat grinder or blender until a homogeneous gruel is obtained.

Step 3: cooking jam from pumpkin.

Pour the chopped boiled pumpkin into a bowl or pan. Add sugar and set on fire. To avoid sticking jam, it’s better to take a container with a non-stick coating to the bottom. After boiling, leave the jam to simmer about half an hour. Do not forget to often interfere with a wooden spoon, paying particular attention to the bottom of the container. While the jam is cooked, prepare the oranges. To begin with, we thoroughly rinse them and get rid of external defects. Then, peel the oranges very gently on a fine grater so that only the orange peel is worn off. It can be immediately added to the jam, without forgetting to mix it thoroughly again. Then we cut the oranges, remove the seeds and three grated zest. Chopped zest and glass juice are also added to the jam. It’s best to add oranges 10 minutes until the end of cooking jam. Pumpkin-orange mixture in the process of cooking should thicken and decrease in volume by about a third.

Step 4: check the readiness of the jam.

There are several proven ways to check for jam readiness. The easiest way is to draw a wooden spoon along the bottom of the container. If the remaining track is held more than 10 seconds jam is considered ready. However, there is a more reliable method. Jam by its consistency is much thicker than jam or jam. It should keep its shape and not spread. Using this principle, you can conduct the following test for readiness: drop a small drop of jam on a clean, dry, flat saucer. Let it cool. If the drop did not spread, then it was ready to jam. You can still turn the saucer over - the finished jam should not drip.

Step 5: roll the jam in the jars.

To ensure proper storage, the jars in which the jam will be located must be thoroughly washed and dried. Hot jam is poured into prepared jars, not topped up to the edge about a centimeter. If cans with lids on the thread are used, then simply tighten the lids on the cans tightly. If cans are used for rolling, then it is better to boil the lids. We roll up the cans with the key as in the usual conservation. To check the tightness of the seaming, turn the cans upside down - there should not be air bubbles from under the covers. If everything is done correctly, leave the jars to cool completely at room temperature. Cooled cans are best stored in a cool, dark place. When it comes time to drink tea or to prepare a fragrant cake, you only have to open a jar of fragrant jam from pumpkin.

Step 6: serve the jam from the pumpkin.

After the jam is cooked - let it cool and insist a little, and then put a couple of tablespoons of fresh jam in the serving saucer. Now it can be served as a dessert. Any bakery products, cookies, cottage cheese will suit well as a garnish. Enjoy your meal!

Recipe Tips:

- - for cooking jam it is better to choose a heavy elastic pumpkin of sweet varieties, ripened or even overripe. If the pumpkin is not too sweet, then the amount of sugar can be increased by 20%.

- - citrus fruits when making jam can be replaced with citric acid at the rate of 1 teaspoon per 1 kilogram of raw materials.

- - the consistency of the finished pumpkin jam should be much thicker than that of jam. In this case, the mass should not be too coarse and easily smeared.

- - for sweet pastries it is better to use assorted pumpkin jam and, for example, apple or pear.



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