Pumpkin Jam with Orange and Lemon
Description
Homemade preserves keep for a long time. Peel the pumpkin and cut it into pieces, cover with sugar, and let it release its juice. The time depends on the pumpkin variety; mine took 4 hours. Then add pieces or juice of lemon and orange and cook for 50 minutes. Pack the finished jam into jars and seal. Good luck. Store in a cool, dark place.
Instructions
- 1
Step 1
Prepare the pumpkin, citrus fruits, and sugar.
- 2
Step 2
Cut the pumpkin into manageable pieces so it’s easier to peel off the thick skin and remove the inner fibers.
- 3
Step 3
Next, cut the pumpkin into pieces of your desired size.
- 4
Step 4
Sprinkle with sugar and leave to release juice for several hours. As soon as the juice covers the pumpkin, you can put it over the heat.
- 5
Step 5
Wash the lemon and orange, cut them in half, and squeeze out the juice.
- 6
Step 6
Strain the juice; there must be no pits. You can add citrus to the jam in pieces: in that case, remove the peel, or the jam will turn bitter.
- 7
Step 7
Pour in the orange and lemon juice and bring the jam to a boil.
- 8
Step 8
Simmer for 45–50 minutes at a gentle boil with the lid slightly ajar. Spoon the finished jam into sterilized jars and seal them.