Pumpkin Jam with Orange and Lemon for Winter

Cooking method

1. Step 1:

   

   How do you make pumpkin jam with orange? Gather your ingredients. Any pumpkin works, but varieties with bright orange flesh look prettiest. Weigh the pumpkin after peeling and cutting it. Use a medium lemon and orange. Wash the pumpkin well first.

2. Step 2:

   

   Cut the pumpkin open and remove the seeds. Cut off the thick skin — carefully, since pumpkin is very hard. It's easier to cut it into small pieces first and then trim off the skin.

3. Step 3:

   

   Cut the pumpkin flesh into small cubes. The smaller the cubes, the faster the jam cooks.

4. Step 4:

   

   Wash the lemon and orange thoroughly under warm running water — ideally scrub them with a brush and a little baking soda, since fruit is often sold waxed and we're leaving the peel on. Cut the citrus into small cubes and remove the seeds.

5. Step 5:

   

   Put the pumpkin in the pot you'll cook the jam in. Copper is best, but not everyone has it — I always use an enamel pot, just make sure it's free of chips. Avoid aluminum, which can react with the acid. Add the chopped orange and lemon to the pumpkin.

6. Step 6:

   

   Cover everything with the sugar and let it sit for several hours — the longer the better. Mine sat for 12 hours. Stir it occasionally so the sugar dissolves faster.

7. Step 7:

   

   The pumpkin and citrus should release plenty of juice. If they don't, add a little water.

8. Step 8:

   

   Set the jam over low heat.

9. Step 9:

   

   Bring it to a boil. Cook the jam over the lowest heat, stirring from time to time, especially near the end — once it thickens, it can scorch. It needs a long cook, one to one and a half hours; the longer you cook it, the thicker it gets.

10. Step 10:

    

    The pumpkin will stay in pieces but turn completely soft. You can leave the jam this way or make it smoother by mashing it with a regular potato masher.

11. Step 11:

    

    Spoon the hot jam straight into prepared sterilized jars. Sterilize them however you like — in the oven, microwave, or over steam.

12. Step 12:

    

    Seal the jars with sterile lids. Turn them upside down and let them cool wrapped in something thick — this further sterilizes the lids. The finished jam keeps well at room temperature thanks to all the acid. This amount makes about 1 quart (1 liter) of jam.