How many calories are in baked, boiled pumpkin, puree soup, pumpkin juice, porridge?

Boiled pumpkin

Pumpkin is a valuable melon crop with a rich chemical composition. It is very easy to prepare at home. Boiled pulp makes excellent porridges, soups, and purees for baby food. The advantage of this method of culinary processing is the preservation of the beneficial qualities inherent in the raw vegetable.

Benefits and harms

Pumpkin contains a lot of useful elements that have a beneficial effect on all systems of the human body.

Vitamin T, which is found in large quantities in pumpkin, helps digest meat, legumes, and vegetables with a high content of coarse fiber.

Copper, iron, calcium, cobalt and zinc increase hemoglobin, strengthen bones, and strengthen the immune system.

Fiber accelerates the elimination of toxins and cholesterol and helps reduce excess weight.

Boiled pumpkin is suitable for baby food from an early age. The bright orange shade attracts the attention of little ones. Mashed potatoes, cereals and soups are often liked by little picky eaters. They perfectly saturate and replenish vitamins and minerals.

Boiled pulp helps pregnant women fight edema. This is facilitated by potassium, which gently and safely removes excess fluid from tissues.

Boiled pumpkin masks can replace many expensive cosmetic products. They fill the skin with moisture, nourish, vitaminize and smooth out the network of fine wrinkles.

In addition to its beneficial effects on the body, boiled pumpkin can harm people suffering from:

diabetes mellitus (the pulp contains a lot of sucrose and fructose, which lead to sharp jumps in insulin);
ulcerative lesions of the gastrointestinal tract in the acute stage;
chronic diarrhea (pumpkin has a laxative effect).

Compound

The pulp of boiled pumpkin contains almost the same nutrients as the raw vegetable:

vitamin A - useful for myopia, supports healthy teeth, skin, nails and hair;
B vitamins - normalize sugar levels, strengthen the immune system, increase resistance to stress, improve the functioning of the digestive tract;
vitamin D - forms and strengthens bones, inhibits the development of cancer cells, invigorates;
vitamin K - prevents the leaching of minerals from bones;
vitamin PP - normalizes the state of the nervous system;
Vitamin T - helps digest food;
iron - increases hemoglobin;
magnesium - regulates the functioning of the heart muscle;
cobalt - responsible for hematopoiesis;
zinc - rejuvenates, relieves inflammation of the prostate gland, relieves sexual dysfunction;
copper - helps the body absorb iron.

Nutrients:

proteins – 1 g;
fats – 1 g;
carbohydrates – 4.4 g.

How many calories are in boiled pumpkin? Per 100 g of pulp - only 28 kcal.

Glycemic index of boiled pulp is 75 units. This is a fairly high figure, so diabetics are advised to consume pumpkin in limited quantities. For them, the beneficial effect of pumpkin on the pancreas is especially noteworthy.

Boiled and stewed pumpkin have the same calorie content and chemical composition. With these cooking methods, nutrients and taste are preserved.

Pumpkin is equally useful in any form. The difference is that in the raw pulp the chemical composition and coarse fiber are completely preserved. Therefore, this product can be safely consumed by people who do not have problems with the digestive and endocrine systems, receiving maximum health benefits.

Boiled or stewed pumpkin is certainly rich in vitamins and minerals. Gentle heat treatment allows you to preserve the beneficial properties of the vegetable. Cooked pulp is gentler on the intestines and easier to digest. Even diabetics and small children are allowed to eat boiled pumpkin.

Pumpkin and its glycemic index

The glycemic index is a relative indicator that characterizes the rate at which carbohydrates are absorbed by the body and their effect on changes in blood glucose levels.

This causes a sharp increase in blood sugar levels and provokes the release of insulin, which regulates the functioning of the pancreas. Carbohydrates belong to the group of monosaccharides.

Monosaccharides are found in sweets, baked goods, pasta, and carbonated drinks.

Excessive consumption of these products may lead to adverse effects:

persistent feeling of hunger;
wear and tear of blood vessels and pancreas;
risk of diabetes.

In the absence of physical activity, simple carbohydrates in the body turn into fats and are deposited in the subcutaneous tissue.

Based on this, the glycemic index of food is determined. This indicator is measured in arbitrary units from 0 to 100. Products that contain simple carbohydrates have a high glycemic index, and products containing complex carbohydrates are classified as low in this indicator.

According to the glycemic index, products are divided into 3 groups:

increased - more than 70 units;
average - 56-69 units;
reduced - up to 55 units.

This division of products was developed to organize dietary nutrition for diabetics. Now people who adhere to a healthy lifestyle are becoming interested in this issue. The glycemic index and calorie content of foods are not identical concepts.

Endocrinologists and nutritionists recommend including pumpkin in the diet for diabetics. It contains simple carbohydrates, but this product stimulates an increase in beta cells, which repair damaged areas of the pancreas.

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The glycemic index of raw pumpkin is low. It is equal to 25 units. It contains more complex carbohydrates, they are slowly absorbed by the body, so pumpkin contains calories, which are also considered slow. It is more suitable for dietary nutrition. Systematic consumption of this product in its raw form reduces the risk of developing diabetes and obesity, reduces appetite, and promotes weight loss.

Boiled

After heat treatment of this product, the polysaccharides included in its composition break down into simple carbohydrates. Therefore, the glycemic index of boiled pumpkin increases to 75 units, and for a baked product it is 85 units.

Analogs and similar products

Pumpkin is a natural “first aid kit”, as it contains large quantities of minerals. These are potassium, calcium, magnesium, iron, copper, phosphorus and other components. The benefits of jam are due precisely to the chemical composition of the main ingredient. The fruit contains a number of substances that have a beneficial effect on the body.

Vitamin C. Strengthens the immune system.
Vitamin T. Promotes the rapid absorption of heavy foods, therefore recommended for weight loss. Prevents anemia, takes part in the formation of platelets, improves blood clotting.
Vitamin K. Participates in the synthesis of bone tissue.
Pectin. Like a sponge, it absorbs toxins and other “garbage” that accumulates in the body.
Carotene. Fights the formation of cancer cells. Acts as an antioxidant and has a positive effect on vision.

The substances that make up the fruit speed up metabolism, remove cholesterol from the body, and have a beneficial effect on the condition of the skin. Pumpkin has vasodilating, wound-healing, anti-inflammatory, and cleansing properties. Its use allows you to normalize the functioning of the gastrointestinal tract, the secretion of urine and bile. It can improve water-salt balance.

Pumpkin can suppress the growth of tuberculosis bacillus. Known as an anti-vomiting and anti-aging agent. Even with heat treatment, the fruit retains its beneficial properties in the required quantity.

How much does pumpkin jam cost (average price for 1)?

As you know, pumpkin can be perfectly stored in its natural form, without losing freshness for a relatively long time. However, it is quite problematic to have a dozen or one and a half large orange fruits at home, so often city housewives prefer various versions of canned pumpkin. One way to preserve healthy and tasty pumpkin for the winter season is pumpkin jam.

It is worth saying that those people who have never tried this delicacy should at least cook a couple of jars of amber pumpkin jam as a culinary experiment. Having tried and made sure that pumpkin jam always turns out aromatic, tender, without the characteristic smell that is inherent in raw pumpkin, perhaps you will prepare it every year.

To prepare pumpkin jam, it is recommended to select not quite ripe fruits, which are peeled and seeded, and then cut into cubes, bars or slices. Sometimes fresh fruits are grated on a coarse grater. Additional taste and aroma of pumpkin jam is given by the addition of apples, citrus fruits, sea buckthorn or currant berries - in general, almost any fruit and berry crops that have a pronounced sour taste.

The basic principles of making pumpkin jam are not particularly different: this natural delicacy can be cooked in one go for half an hour to an hour. In addition, depending on the recipe, pumpkin jam is prepared in several stages, allowing the pieces to soak in sugar syrup.

Ready-made pumpkin jam has a rich taste and attractive appearance. It can not only become a tasty addition to tea or coffee, but also be used as a filling for cakes, pies, pastries and other types of homemade baked goods. In addition, pumpkin jam goes well with ice cream, jelly, and whipped cream.

By the way, when you make pumpkin jam, never throw away the pumpkin seeds. It is enough to dry them and then consume them in the same way as sunflower seeds. Due to the content of numerous beneficial substances, they contribute to the normalization of the gastrointestinal tract.

in 1 teaspoon 17 grams in 1 tablespoon 50 grams in 1 glass 330 grams

Recipe for pumpkin jam with orange

Photo of pumpkin jam with orange

This recipe is usually recommended for anyone who is on a diet. Despite the fact that it is sweet and contains sugar, due to low-calorie pumpkin and healthy oranges and lemons, it is very nutritious, fortified and improves the functioning of the gastrointestinal tract.

Pumpkin – 2 kg;
Lemon – 2 pcs.;
Orange – 2 pcs.;
Sugar – 1.6 kg.

The pumpkin is cleared of seeds and peel, then it must be cut into small cubes.
Oranges are peeled and cut as small as possible. If desired, you can use a combine harvester. During slicing, it is important to remove all the seeds so that they don’t end up in the jam.
Lemons need to be peeled only from the seeds, leaving the skin on. Then they are also finely chopped.

Pumpkin, lemons and oranges are combined in a bowl to make jam and covered with sugar. Now the future dessert needs to sit at room temperature until the sugar is at least partially dissolved.
After the jam has infused, it is put on the fire and boiled for about half an hour. The consistency of thick jam should be such that it slowly flows and drips from a spoon, rather than pouring.
Canning jars are sterilized using any convenient method, and the lids are boiled in boiling water for several minutes to destroy all bacteria. After this, you can use them for canning.
The prepared jam is poured into jars and sealed with lids. All that remains is to turn the containers upside down and wrap them in a towel for a day.

The final jam is made with pumpkin cubes. If you need to get a homogeneous dessert, like jam, you can simply mince the pumpkin before cooking or boil it separately and puree it, and then mix it with oranges, lemons and sugar.

Benefits for various diseases

Boiled pumpkin is recommended to be included in the menu for the following diseases:

gout;
atherosclerosis;
pathologies of the intestines, kidneys, liver, gall bladder;
constipation;
diabetes;
obesity;
skin lesions (dermatitis, eczema);
diseases of the heart and blood vessels.

When losing weight

Low calorie content, high fiber and pectin content help you easily lose weight and remove excess water, which delays the weight loss process.

Pumpkin pulp increases intestinal contraction and helps eliminate “bad” cholesterol. Coarse fiber, moving through the digestive tract, cleanses the walls of waste and toxins.

Just replace starchy vegetables with boiled pumpkin during your weight loss period, lose weight easily and without failure.

For men

Zinc in the pulp regulates the production of testosterone, improves the quality of seminal fluid, prevents the development of prostatitis, and eliminates problems with urination.

For women

The vegetable is also useful for females. Due to the high content of carotenoids, pumpkin provides an even tan and improves complexion, helps remove deposits in fat traps (sides, hips, back). During menopause, it prevents the development of complications (cardiac dysfunction, osteochondrosis due to a decrease in estrogen).

Folic acid, calcium and phosphorus support a woman’s body during pregnancy and contribute to the full development of the fetus.

Vitamin E reduces the risk of gynecological diseases.

For children

100 g of boiled pumpkin puree contains the daily requirement of beta-carotene for children. The vitamin is necessary to maintain visual function, bone mineralization, and improve immunity.

Pediatricians recommend introducing pumpkin into the diet of hyperactive children. The minerals and vitamins it contains have a beneficial effect on sleep, calm the nervous system, and increase perseverance and attentiveness.

The benefits of pumpkin jam for the human body are due to the presence of vital substances in fresh fruits (partially after heat treatment). For example, this sunny vegetable contains carotene, which has an extremely positive effect on vision and acts as a preventative against cancer.

The benefits of pumpkin jam are also confirmed due to the unique combination of potassium and magnesium in the composition of this product - this helps get rid of excess fluid from the body, which is especially important for people with diseases of the urinary system.

This fruit is very healthy, although many people do not eat it. Some people, for example, don't like the smell of pumpkin. But it disappears in the jam. Therefore, such people will definitely like dessert made from this fruit. Every housewife can make such jam. And it will be stored throughout the winter.

Pumpkin preparations are made not only because of their wonderful taste, but also because of other beneficial properties. The vegetable is valued for:

the presence of a large number of vitamins, micro- and macroelements;
rich in carotene, which is necessary for normal vision;
acceleration of metabolism;
removal of excess fluid in the body;
stimulating brain function, which is especially necessary for children in winter.

This is just part of the beneficial properties of pumpkin. There are actually a lot of them. Therefore, you should not stop eating this fruit. If you don't like some recipes, you can try others. Surely you will like the following jam.

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Beneficial properties of strawberry jam

Due to the large amount of useful substances contained in berries, desserts made from them have a positive effect on human health. Strawberry jam exhibits the properties of a natural antioxidant, increases hemoglobin, calms the nervous system, strengthens the immune system, fights insomnia, vitamin deficiency, removes harmful substances from the body and helps strengthen blood vessels.

Also, the use of this product helps improve brain activity, normalize blood pressure, maintain visual acuity and increase libido.

How to cook and how to use

It’s worth stocking up on a couple (or maybe more) jars of jam, if only for its excellent taste. Agree that making an exquisite dessert for tea is a great idea. In addition, if berries and most fruits are seasonal and can only be harvested during the ripening period, then pumpkin is perfectly preserved in a cool, not damp place.

In addition to the excellent taste and aroma, pumpkin dessert has several significant advantages:

Low calorie content compared to other jams. Pumpkin itself is quite sweet, so when preparing dishes from it you can get by with adding a minimal amount of sugar, so the finished product is low in calories. Nutritionists say that if you follow moderation, even those who are on a diet can enjoy this jam. At least a couple of tablespoons will not cause much harm to your figure.
The vegetable is rich in vitamins, most of which do not disappear after cooking. Pumpkin jam, like the raw product, contains potassium and magnesium, vitamins PP and A, as well as carotene.

You can cook boiled pumpkin in a saucepan, double boiler, slow cooker, or microwave.

To make the vegetable tasty and retain maximum nutrients, use our tips:

Wash the fruit with warm water, cut into pieces, remove the bark and remove the fibrous core with seeds. Do not throw away the seeds, but dry them. They contain no less useful substances than the pulp.
Cut the pulp into pieces and cook in plain water, milk or mix them in equal proportions.
To maintain its shape, generously brush with butter.
Salt and bring the water to a boil before adding the pulp. In cold water, the pumpkin takes longer to cook and becomes very soft.
The ratio of liquid to vegetable is 2:1, otherwise the product will cook unevenly.
Check doneness with a fork or knife. If the flesh is easily pierced, it is ready.
At the end of cooking, place the pumpkin in a colander. Do not leave in water under any circumstances if you want to preserve the vitamins and shape of the pieces.
Add a little vegetable oil to the water. This will help the flesh cook evenly.
Cook the pumpkin covered and over medium heat.
In a multicooker you can cook in the “Steam” or “Soup” mode. Maximum cooking time is 30 minutes.
To prepare pumpkin for desserts, add sugar instead of salt, cinnamon, vanilla, and star anise to the water.

Cooking time:

in a saucepan - 30 minutes;
in a slow cooker – 35 minutes;
in a double boiler – 30 minutes;
in the microwave - in two stages of 10 minutes each;
in a pressure cooker - 25 minutes.

Norm per day

The norm for boiled pumpkin consumption for healthy people is 500 g.

The norm for diabetics is 200-300 g per day, which must be divided into small portions.

Contraindications for use

The treat is not recommended if the fetus is individually intolerant. It is also not advisable for diabetics. It can be consumed in minimal quantities only if sugar was not used in its preparation. It is better not to introduce it into the diet if you have ulcers or other diseases of the digestive system. Including pancreatitis, gastritis. Dessert is contraindicated for those who have an impaired acid-base balance.

During breastfeeding, it will not harm the mother and baby if consumed in moderation. Due to its valuable properties, pumpkin is used in the diet of infants as complementary food.

Those who try the fruit for the first time may experience bloating. If the situation repeats the next time you use it, you will have to give up the vitamin dessert.

It is recommended to completely exclude boiled pumpkin from the diet if:

diseases of the gastrointestinal tract and in the acute stage, in chronic form;
allergic reaction to the product;
chronic diarrhea.

The benefits of jam

Despite the high calorie content of jam, it is very healthy. Natural fruits and berries from which jam is made contain vitamins, fruit acids, and a large number of useful microelements. During heat treatment, some vitamins (in particular, vitamin C) are partially destroyed. Therefore, it is better to eat jam that has undergone minimal heat treatment (for example, currant jam, which is often not boiled at all, but simply ground with sugar and sealed in jars).

Heat treatment does not destroy B vitamins, fiber and minerals contained in the jam.

Jam is used for colds, weakness, and headaches; chokeberry jam lowers blood pressure, and sea buckthorn jam removes salts and toxins from the body.

The most common use of jam is for colds. Thanks to vitamins and high calorie content, jam has antipyretic and anti-inflammatory effects. Many jams made from sour varieties of berries retain a fairly large amount of vitamin C and can be used to prevent colds and strengthen the immune system, as well as to quickly restore strength after illness. Berry jam relieves sore throat and cough, warms and soothes. The B vitamins contained in berries help fight stress, depression (including the so-called “winter depression”), anxiety, improve sleep and stimulate brain function, improve memory and attention. Pectins contained in jam help eliminate toxins and heavy metal salts from the body.

The most popular pumpkin jam recipes

Pumpkin and apple charlotte

Special pumpkin porridge

Hercules porridge with pumpkin

Buckwheat porridge in pumpkin

There are options for preparing delicious treats exclusively from pumpkin and sugar, or cooking methods that involve adding apples, oranges, nuts and other products to the pumpkin. It cannot be argued that one or another option is better, since each jam turns out to be tasty in its own way.

Classic recipe

This option can be called one of the simplest and most accessible. Even a novice housewife can easily handle it. To make classic pumpkin jam, you will need:

1 kilogram of pumpkin pulp
1 kilogram of sugar
0.5 teaspoon citric acid

The pumpkin must be washed and peeled. The most convenient way to do this is to first cut the vegetable in half or into several parts (depending on the shape and size). The seeds are removed and set aside, since they are not needed for jam. The vegetable needs to be cut into small cubes (about 1x1 cm), then placed in a deep, preferably enameled container, where the jam will be cooked.

Then you need to mix everything and put it on low heat. The mixture is boiled for 20 minutes, after which it is removed from the heat. As soon as the pumpkin-sugar mixture has cooled, it will need to be boiled again. For the third time, citric acid is added to it. The finished jam is put into sterilized jars, rolled up and sent to a warm place to cool. Alternatively, you can transfer it into glass jars and, after the product has reached room temperature, put it in the refrigerator.

The combination of ginger and pumpkin gives an incredible taste and aroma. This jam will please even the most demanding and capricious lovers of culinary delights. To cook it you need:

1 kilogram of pumpkin pulp
1 kilogram of sugar
1 large lemon
1 ginger root (medium size)

As in the previous recipe, the pumpkin needs to be washed, peeled, removed from the seeds and cut into small pieces (some are grated on a coarse grater so that the finished pumpkin jam is as homogeneous as possible). The vegetable is placed in an enamel container, covered with sugar, everything is covered and left for 12 hours until the juice appears.

When the pumpkin and sugar are infused, chopped, peeled and seeded lemon is added, as well as finely grated ginger. Everything is mixed well, then goes into the oven (heat should be minimal). After 40-50 minutes, the jam should be removed from the oven and immediately poured into sterilized jars, then rolled up. If you do not plan to preserve the product, you can let it cool quietly and transfer it to forms for storage in the refrigerator.

This delicacy is not only tasty and aromatic, but also rich in vitamins. To prepare it you will need:

600 grams pumpkin pulp
300 grams of sugar
1 large orange
120 grams of water

The pumpkin should be washed, peeled and finely chopped, after removing the seeds. The orange needs to be washed and doused with boiling water, and then finely chopped along with the peel. The citrus seeds are removed so that they do not get into the jam. Next, the pumpkin, orange and sugar with water are placed in a deep container and placed on low heat.

Alternatively, you can first prepare the sugar syrup and then pour it over the citrus-vegetable mixture (then the jam will be less homogeneous and will retain the pumpkin slices). Everything needs to be boiled for 35-40 minutes over medium heat, stirring occasionally to prevent it from burning. Then you will need to let the mixture cool, transfer it to a blender, puree and boil for another 5-7 minutes.

Anyone who prefers to treat colds, flu and other seasonal ailments with home remedies should stock up on pumpkin and sea buckthorn jam. To prepare a healthy and tasty dessert, you need:

1 kilo pumpkin pulp
34 cups sea buckthorn berries
800 grams of sugar

The pumpkin is washed, peeled, removed from the seeds and cut into small pieces. Sea buckthorn is washed and sorted (damaged, blackened or rotten berries are not suitable for jam). Next, both components are combined, covered with sugar and left to release the juice for 4 hours. After this, the mixture is placed on low heat and boiled for half an hour. The finished product is rolled or poured into storage containers.

Pumpkin jam can be prepared not only on an electric or gas stove, but also in a slow cooker. Boiling over low heat is simply replaced by cooking in the “Stewing” or “Cooking” mode. True, it will take a little longer. For example, if pumpkin-sea buckthorn jam is boiled for 30 minutes on the stove, then it will need to be cooked in a slow cooker for 45-50 minutes. But it will not burn or splatter.

There are many recipes for making desserts, so everyone can choose pumpkin jam to their taste.

The product is stored for the same long time as other similar delicacies. Sugar acts as a preservative. During the cooking process, excess moisture evaporates from the fruit, which leads to an increase in the concentration of acid, which prevents bacteria from multiplying.

In Armenian

Peculiarities. The preparation will appeal to those who love the dishes of the peoples of Transcaucasia. Preparing the delicacy in Armenian style will take a little longer, because you need to prepare water with lime to soak the fruit. By opening a jar in winter, you can enjoy the unusual and original taste.

Ingredients:

1 kg pumpkin pulp;
1 kg sugar;
a little ground cloves;
3 g vanillin;
5.4 liters of water;
500 g quicklime.

Preparation

In a deep container made of glass, ceramics or porcelain, dilute water with lime. Leave for a couple of hours. After this, strain using gauze or a bandage, which we fold several times.
Cut the pumpkin pulp into medium cubes. Place them in lime water and leave for four to six hours. Rinse with plenty of water.
Blanch the pumpkin cubes in boiling water for five to six minutes. Let's cool them down.
Prepare the syrup: gradually pour sugar into boiling water, stirring until it is completely dissolved. Pour syrup over pumpkin. Let it sit for six hours.
Cook the treat for no more than 30 minutes. Remove from the stove and cool. Cook again twice as much. The jam should become thick. At the very end, add spices.
Roll into sterile jars. Place them in the cold when they have cooled down.

Why do you need to prepare lime water? It provides pumpkin pieces with a beautiful appearance while maintaining their structure. Therefore, during the cooking process they do not disintegrate or turn into solid mush.

In a slow cooker

Peculiarities. An excellent option for those who do not want to stand near the stove, especially in hot weather. In a slow cooker, jam is prepared quickly. The cook does not need to constantly monitor it and stir it. The taste of the delicacy is no different from preparations prepared in the traditional way.

Ingredients:

1 kg pumpkin pulp;
0.5-1 kg of sugar;
teaspoon of citric acid.

Preparation

Grind the pumpkin on a coarse grater.
Place the mixture in a slow cooker, sprinkling with sugar.
We set the “Quenching” mode for two hours.
15 minutes before the end, add citric acid.
Roll into sterile jars.

Citric acid can be replaced with citrus juice or pulp. Grind the pulp on a fine grater or through a meat grinder. To add some piquancy to the preparation, add a little grated zest. Before pouring the mixture into the slow cooker, you can leave it to sit for several hours. This will make it even juicier.

Sugarless

Peculiarities. The delicacy is low in calories as it does not contain sugar. Excellent for those who are on a diet, for patients with diabetes. You can also give it to children and not worry about the health of their teeth.

Ingredients:

500 g pumpkin pulp;
three lemons;
half a teaspoon of cinnamon;
sweetener to taste.

Preparation

Place the pumpkin cubes in a container.
Pour boiling water over citrus fruits to remove bitterness. Grind it and add it to the pumpkin.
Sprinkle the mixture with cinnamon and sugar substitute. After mixing, put in the cold for seven hours so that the juice comes out.
Before cooking, add a few tablespoons of water.
Simmer for 30 minutes over low heat, stirring occasionally.
Place into jars. After cooling, put it in the refrigerator.

Sugar-free jam can only be stored for a week. We add it to cottage cheese, porridge, and eat it with tea. It is recommended to consume in small portions.

No cooking

Peculiarities. Instead of sugar, the treat uses fructose. The recipe is suitable when you want to please your household with an original and healthy dessert, while spending a minimum of time on its preparation. Since the delicacy is prepared without cooking, the components do not lose their beneficial properties. It is not recommended to store it for a long time, since fructose can lighten foods.

Ingredients:

2 kg pumpkin pulp;
two oranges;
two lemons;
900 g fructose.

Preparation

We pass all components through a meat grinder. Add fructose to them.
Stir thoroughly until the crystals dissolve.
Place the mixture in sterile jars and cover with plastic lids or parchment.
We put it in the refrigerator.

Peculiarities. The delicacy can be used not only as an independent dish. It is great as a filling for pies. It can be used to soak cake layers.

Ingredients:

950 g pumpkin;
130 g lemon;
950 g orange;
950 g sugar.

Preparation

Cut the pumpkin, citrus fruits and zest into small pieces or slices.
Mix the ingredients with sugar. Let it sit for a couple of hours.
Boil the mixture over low heat for no more than 20 minutes.
Cool for three hours.
Boil again until thickened.
Place in sterile containers and roll up.

Basins or pans made of stainless metal, copper, brass or aluminum are most suitable for cooking. When heated, they do not emit toxic or harmful substances and do not affect the taste of the product. We first check that there are no traces of copper oxide on them. Acids can spoil the treat, so the containers must be undamaged.

With ginger

A simple recipe for pumpkin jam for the winter

Photo of pumpkin jam for the winter

Pumpkin jam can have many additional ingredients, but then it loses its original taste. To understand what pumpkin jam is, it’s worth making the simplest version of the dish.

Peeled pumpkin – 1 kg;
Sugar – 800 g;
Water – 250 ml.

The pumpkin must be thoroughly washed and removed from seeds and skin.
Water is put on fire, sugar is added to it and everything is boiled until syrup is obtained.
The peeled pumpkin is cut into small pieces. If you need to get the consistency of jam, then you can grate it.
When the syrup boils, the pumpkin is immersed in it.
After the pumpkin boils, you can reduce the heat and cook the jam for up to 30 minutes, stirring from time to time so that it does not stick.
Jam jars are washed with baking soda and sterilized in any convenient way. After this, the same hot jam is poured into still hot jars and sealed.

Cooking features

To make the jam tasty and healthy, you need to remember the following nuances of its preparation:

Not quite ripe fruits are needed. The skin is cut off and the seeds are removed. It is advisable to cut the fruits into cubes. But the option of cooking on a grater is allowed.
To give the jam a richer taste, it is mixed with other fruits or berries. The main thing is that they have a pronounced sour taste. For example, citrus fruits, apples, sea buckthorn, and currants are ideal.
If the jam is prepared without cooking, the preparation will retain beneficial vitamins and minerals. And if the recipe involves heat treatment, then it should be short and in several stages.
The wonderful aroma of the dessert is provided by various spices: cinnamon, nutmeg, vanillin.
It is advisable not only to sterilize the jars, but also to dry them. If there is no sterilization, the containers can be stored in the refrigerator.

These are the rules for making pumpkin jam that will allow you to make an excellent preparation. Some principles may differ depending on the recipe, but in any case, dishes with pumpkin turn out very tasty.

The work process is not complicated, every housewife can handle it. The work progress is as follows:

You need to remove the rind from the pumpkin. Then the fruits are cut in half, seeds and pulp are removed. The product is cut into cubes.
One orange should be placed in boiling water for 30 seconds. Then cut it into cubes with zest. Two other citrus fruits are also cut in the same way, but the zest is removed.
The lemon must be chopped with zest.
You should add citric acid and sugar, and then mix everything. The container with the product is covered and left for 3 hours at room conditions. During this time, you need to stir the pumpkin several times.
Then the products are placed in jars. Then they are filled with juice. The workpieces are sterilized for 30 minutes in boiling water.
You can screw the lids on and turn them over. The jars are wrapped in a blanket and left overnight.

This completes the preparation of delicious jam. Everyone should definitely love this dessert. As practice shows, they usually also ask for supplements.

An unusual culinary perspective

Many people are accustomed to using baked pumpkin to make desserts. We invite you to make a complete dish with meat. And the pumpkin will play the role of a pot. As a result, you will get a colorful side dish with a rich taste and a meat treat.

Ingredients:

pumpkin - one piece;
fresh frozen pork tenderloin – 600 g;
onion - one piece;
canned pineapple pulp – 400 g;
sweet bell pepper – three pieces;
refined vegetable oil – 50 ml.

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Preparation:

We thoroughly wash the outside of the pumpkin, and then cut off the top part of it. The base of the melon must be stable.
Using a spoon, carefully scrape out the seeds. We grab the pulp to give the pumpkin the shape of a pot.
This is how it turns out.
Cut the peeled pumpkin pulp into cubes.
We defrost pork tenderloin or other types of meat if necessary.
We clean off the fat from the top, rinse and dry thoroughly with paper napkins to remove excess moisture.
Cut the pork flesh into small pieces.
Chop the peeled onion into small cubes.
Fry the meat with onions until golden brown.
We clean the sweet pepper from the seed box and stalk. We wash the vegetable, dry it and cut it into large cubes.
Now transfer the chopped pepper into a thick-walled bowl.
Add pork and onions to it.
Strain the syrup from canned pineapples. We won't need it.
Photo 12
Add pineapple pulp to the above ingredients.
Mix all ingredients, season with salt and place on low heat.
Bring until cooked, and then transfer this filling to the pumpkin.
Wrap the pumpkin tightly in aluminum foil and place in the oven.
Set the temperature at 180-200°, bake for about a third of an hour.
We focus on the readiness of the pumpkin. As soon as it softens, the dish can be served. It’s better to serve it in some original way, for example, cut a circle of baked pumpkin and put meat filling in the middle.