You will need
- Jam pumpkin with orange:
- — 1 kg pumpkin;
- — 1 orange;
- — 800 g of sugar.
- Pumpkin jam:
- — 4 kg of pumpkin;
- — 1.5 kg of sugar;
- — 2 cups of water;
- — 2 PCs cloves;
- — 2 cinnamon sticks;
- — 150 g of walnuts.
- For jam of pumpkin and cranberry:
- — 500 grams of pumpkin;
- — 500 g of viburnum;
- — 1 glass of water;
- — 1 kg of sugar.
Jam pumpkin with apelsinovaya orange, peeled, remove seeds and cut into small pieces. Also the pumpkin peel and cut into cubes. Connect the orange and the pumpkin, place in a saucepan and cover them with the sugar for 8-12 hours. In this jam instead of orange you can put 2 lemon.
Mix the ingredients. Bring to low heat to boil and simmer 20-30 minutes, stirring occasionally. Pumpkin ready jam pour into sterilized jars. Cool and store in a cool place.
Gematria pumpkin cleaned of seeds and peel the pumpkin on a coarse grater or finely chop. Pour the pumpkin and sugar and put on low heat. During the slow heating of the pumpkin will separate the juice. Bring to a boil and add cinnamon. Allow the mixture on the fire until, until the liquid has boiled and the pumpkin does not become transparent. Do not forget from time to time to disturb the jam.
Remove the cinnamon sticks. Wipe the jam through a sieve or grind in a blender to puree. Add cloves. Again put the mass on fire. Stirring constantly, cook the jam to a gelatinous state for about 10-15 minutes. Walnuts chop into crumbs. For a couple of minutes before the end of cooking the jam stir in nuts and mix. Store the ready jam in the fridge.
Jam of pumpkin and kalinyamat viburnum berries under cool running water. Remove the berries from the brushes is not necessary. Fold Kalina in a colander, gently shake. Kalina blanch over steam for 5 minutes. Still hot, clean the berries through a sieve.
Clean the pumpkin from the rind, remove the seeds. Cut the flesh into small cubes. Put the pumpkin in a pan, pour about 1 Cup of water and simmer on low heat until tender. Pumpkin should be soft. Also, wipe it through a sieve.
Mix mashed viburnum and mashed pumpkin. Put the mass on the fire and bring to a boil. Stir in sugar in a thin stream, stirring with a wooden spoon. Boil the jam over low heat for about half an hour. Ensure it's not burning. Immediately pour the finished jam in sterilized Bank and close the lids.