Interesting pumpkin jam is easy to make according to this recipe. Absolutely any varieties will do, but I like to use a pumpkin with a bright orange pulp - then the jam will turn out to be a beautiful amber color. To enhance the taste, add citrus fruits to the delicacy.
Step-by-step cooking recipe
Peel the pumpkin from the skin and seeds, cut the pulp into medium cubes.
Place the pumpkin in a cooking bowl, cover with sugar, shake the bowl several times so that the sugar is evenly distributed, and leave at room temperature for 1 hour.
Remove the zest from the lemons and oranges and squeeze out the juice.
When the pumpkin gives enough juice, add the zest and citrus juice, stir and bring to a boil over medium heat. Boil the workpiece until the pumpkin is ready (30-40 minutes), stirring occasionally and removing the foam.
Beat the finished jam with an immersion blender to a homogeneous puree. So our pumpkin jam will turn into jam.
Boil the jam for 1-2 minutes and pour into pre-sterilized jars. Seal the jars tightly and cool. Store the cooled pumpkin jam in a cool, dark place.
