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Pumpkin jam with orange flavor

Orange-Flavored Pumpkin Jam

A thick, vivid, and wonderfully fragrant jam with a hint of tartness. Tasty. Wholesome. A treasure trove of vitamins. This delicious, good-for-you pumpkin jam has no pumpkin smell or taste at all — it smells like oranges. A recipe for people who don't even like pumpkin.

♚Larisynshik

Recipe author

Composition / ingredients

Servings:

Pumpkin

Oranges

Lemons

Sugar

Walnuts

300

Nutmeg

Cinnamon

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 2 % 1 g

Fats 7 % 3 g

Carbohydrates 90 % 37 g

176 kcal

GI: 3 / 0 / 97

Cooking method

Step 1:

Pumpkin
Step 2:

Peel and chop the pumpkin
Step 3:

Stew it
Step 4:

Orange zest
Step 5:

Fresh orange juice
Step 6:

Pumpkin with orange juice
Step 7:

Walnuts
Step 8:

Ground walnuts
Step 9:

The finished jam
Step 10:

Walnuts, nutmeg, cinnamon
Step 11:

The finished jam with walnuts

Peel the pumpkin and cut it into pieces. Put it in a heavy pot, add about 100 ml (1/2 cup) of orange juice, and set it over low heat. Once the pumpkin has steamed soft, mash it with a potato masher. Add the zest of one orange and one lemon to the pumpkin, then add the sugar and the juice of all the oranges and lemons. Bring it to a boil and cook for 20 minutes. Take the pot off the heat for an hour. Cook again for 20 minutes after it comes back to a boil, then set it aside for another hour. At this point the jam is basically done — it's orange in color. But I wanted a dark, jelly-like jam, so I repeated the process several more times. Let the jam cool a little, and after half an hour pour it into jars. Keep in mind that it thickens even more as it cools. If you want jam with nuts, put some ground walnuts plus a little cinnamon and nutmeg into the jar, add a bit of jam, and stir well; then fill the jar and give it a final stir. To my taste, the version with nuts is tastier and more interesting (though higher in calories), but my family prefers it without — so we keep two kinds of pumpkin-orange jam on hand, and both are good in their own way.