Pumpkin Jam in a Multicooker
Description
Winter preserve made at home. Peel the pumpkin, removing the seeds, fibers, and skin. Cut into small cubes and cover with sugar. Let stand for 3–5 hours. When enough juice has formed, transfer the pumpkin with the syrup to the multicooker pot. Add the lemon and cook for 1 hour. Seal the finished jam in sterilized jars. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Prepare ripe pumpkin, sugar, and citric acid. Citric acid can be replaced with one lemon.
- 2
Step 2
Peel the pumpkin, removing the skin and fibers. Wash and cut into small cubes.
- 3
Step 3
Sprinkle with sugar and leave for several hours to release juice. Once the juice covers the entire pumpkin, proceed to cooking.
- 4
Step 4
My pumpkin was ready to cook after 4 hours. Add citric acid, place the pot in the slow cooker. Select the "Jam" mode, and cook for 1 hour.
- 5
Step 5
Pumpkin jam is ready!