Pumpkin jam of oranges and lemons for winter

Step-by-step cooking

1. Step 1:

   

   How to cook pumpkin jam with orange? Prepare the products. Any pumpkin will do, but varieties with bright orange flesh will look more beautiful. Weigh the pumpkin after cleaning and slicing. Take a medium-sized lemon and orange. Pre-wash the pumpkin well.

2. Step 2:

   

   Cut the pumpkin, remove the seeds. Cut off the thick skin from it. Do it carefully, the pumpkin is very hard. It will be more convenient to cut it first into small pieces, and only then cut off the skin.

3. Step 3:

   

   Cut the pumpkin pulp into small cubes. The smaller the cubes are, the faster the jam will be cooked.

4. Step 4:

   

   Wash lemon and orange thoroughly under running warm water. It is advisable to rub them with a brush using soda. Often fruits are sold waxed. And since we will not remove the skin, it must be well washed. Cut the citrus fruits into small cubes. Remove the bones.

5. Step 5:

   

   Put the pumpkin in a bowl in which you will cook jam. Copper is best suited, but not everyone has it. I always cook in an enameled basin. The main thing is that there are no chips. Aluminum cookware is not suitable - a reaction with acid may occur in it. Add sliced orange and lemon to the pumpkin.

6. Step 6:

   

   Fill the products with sugar. Leave them in this form for a few hours. The longer, the better. Mine stood for 12 hours. From time to time they need to be stirred so that the sugar dissolves faster.

8. Step 7:

   

   Pumpkin and citrus fruits should give a lot of juice. If this does not happen, then add a little water to them.

9. Step 8:

   

   Put the future jam on a small fire.

10. Step 9:

    

    Bring it to a boil. Cook the jam on the smallest fire. Stir it periodically, especially at the end of cooking. When the jam thickens, it can burn. It is necessary to cook jam for a long time, from one to one and a half hours. The longer you cook it, the thicker it will become.

11. Step 10:

    

    The pumpkin will remain in pieces, although it will become absolutely soft. You can leave the jam in this form or make it more homogeneous. To do this, mash it with a regular potato masher.

12. Step 11:

    

    Put the hot jam immediately into the prepared sterilized jars. Cans can be sterilized in any convenient way - in the oven, microwave or over steam.

13. Step 12:

    

    Close the jars with sterile lids. Turn the jars upside down and leave to cool, wrapping them with something dense. This way you additionally sterilize the caps. the finished jam is well stored at room temperature - there is a lot of acid in it. From this amount of products, about 1 liter of ready-made jam is obtained.