Pumpkin jam, recipe and cooking features

Pumpkin began to be used by a person in food in ancient times. It is believed that this vegetable first appeared in America. In Russia, they learned about it only in the 16th century. Since then, she has taken root here well and has become a rather popular product. In general, this vegetable is quite unpretentious to climatic conditions and is stored for quite some time. Therefore, the pumpkin is widely used in cooking. It is used in the preparation of soups, cereals, salads, desserts, pastries, etc. In this article we will tell you how to cook pumpkin jam.

What is the use of pumpkin?

First of all, it should be noted that the pumpkin is very useful:

1. By the content of iron, it is considered a champion among vegetables.
2. It contains a fairly large amount of carotene or provitamin A, which is necessary for the health of the eyes and the general and the development of the body.
3. It is rich in vitamins E and group B, nicotinic acid, magnesium, calcium, enzymes, pectin, fiber, starch and sugar. Of the microelements, it has zinc, cobalt and copper.
4. The pumpkin contains a lot of vitamin C, which strengthens the immunity, reduces the likelihood of developing some diseases and helps with colds.
5. In general, the pulp of pumpkin in itself is light food. This is due to the fact that it does not cause intensive secretion in the stomach of gastric juice and therefore useful to people with increased acidity of the stomach.
6. The pumpkin contains pectin fibers that help to remove excess harmful cholesterol, toxins and toxins from the body. In addition, it is a means of preventing atherosclerosis.
7. Pumpkin is sometimes used as a diuretic, as it contains a lot of water and potassium salts. This helps to dissolve the stones in the kidneys and in the bladder. Due to the presence in its composition of zinc, it helps to improve potency.
8. It is useful to use it to people who suffer from cardiovascular diseases. In addition, it increases immunity.
9. Thanks to the huge content of trace elements such as iron, manganese, cobalt, pumpkin will be simply irreplaceable with iron deficiency anemia.
10. Regular use of pumpkin stimulates various biochemical processes occurring in the liver.
11. If intestinal colic occurs, then you can use pumpkin to treat them. In this case, according to the ancient recipe, chopped pieces of the product are stirred with immature grape juice, pepper, mustard and garlic.
12. In addition, it is believed that it helps with mastopathy and is even able to fight pigment spots. To do this, just attach a piece of pumpkin to a place with a spot for 35-45 minutes.
13. Pumpkin pulp will be useful for constipation, inflammation of the bladder.
14. Pumpkin juice is sometimes used in the treatment of tumor formations.
15. Pumpkin is useful in any form for people who want to lose weight. This is due to the fact that it helps to normalize metabolism, removes harmful toxins from the body and has low calorie content. So, 100 grams of pumpkin accounts for only 22 kilocalories.
16. It should be noted that the pumpkin contains a rather rare, but useful vitamin T, which in the human body accelerates metabolism, which also helps people who want to lose weight. In addition, this rare vitamin is responsible for blood coagulation and the formation of platelets.
17. Not only the pulp, but also pumpkin seeds, which are considered an excellent source of proteins, phosphorus, zinc, magnesium and beneficial acids are useful. They help to improve digestion and can help with insomnia. Often used as a remedy against worms. In this case, they are usually combined with honey. In addition, they are used as a means of preventing kidney diseases, bladder, and also have a positive effect on the brain.
18. Pumpkin seed oil will be useful for tuberculosis and diarrhea. There are even special drugs made on the basis of pumpkin seeds that are used to treat liver diseases.

Important! Before applying these treatments, you need to consult a doctor. In addition, before using pumpkin, it is recommended to familiarize yourself with possible contraindications, which, by the way, you can find below.

Contraindications for pumpkin use

Pumpkin is contraindicated for people who have some diseases. These, in particular, include diabetes, gastritis with low acidity and peptic ulcer. Due to the fact that the pumpkin has a fairly strong alkalizing effect, it should not be included in the diet in case of violation of acid-base balance in the body. As for the seeds, it is believed that they are very harmful to dental enamel. Although, this has not yet been proven and there is no unambiguous opinion. Another pumpkin seeds are quite high -calorie. Therefore, they should not eat more than 50-60 pcs per day.

Preparation of pumpkin jam

Pumpkin jam: photo

Pumpkin jam: how to choose the right fruits

To prepare a jam from pumpkin for the winter, you need to choose it correctly. So, it is recommended to give preference to fruits weighing about 3-4 kg. Pay attention to the color of the pulp. It is believed that the more orange in it is, the better. The pumpkin peel should not be damaged, smooth and dense.

Right pumpkin, like a watermelon, can be estimated by the tail. In a ripe fruit, it is usually dry and has a dark color. If the pumpkin is overreased, then its flesh becomes fibrous and test -shaped. If it does not ripen, then it is usually just tasteless. As for pumpkin seeds, they should not be cracked and have any smell.

To keep the pumpkin longer, it is best to take winter varieties. This is especially true if you have a place for storing vegetables, for example, a cellar or a basement. The fruits themselves must be mature and healthy. When storing them, it is impossible to contact them. The room itself should be dry, dark and cool. If you do not have a cellar, it is recommended to store a pumpkin on the loggia. At the same time, so that the sun does not fall, it should be thoroughly covered with fabric. In winter, you need to remain heat and not freeze the fruits. Therefore, you need to wrap them as warmer as possible. The best temperature for storing pumpkin is from 5 to 12 degrees. There are some varieties of vegetables that will be well stored even in the room, and throughout the winter. The most important thing is that it is a dark and cool place. It is recommended to be stored in the refrigerator. Moreover, in this form it persists for no more than 8-9 days. If her pieces are wrapped in foil, then in this form she will be able to lie for about a month. A damaged vegetable, of course, is not worth using for cooking.

Pumpkin jam with oranges

Ingredients:

1. Pumpkin - 950 g.
2. Orange (large) - 1 pc.
3. Sugar - 850 g.

Preparation of pumpkin jam: peel the pumpkin and orange from seeds and peels well. Cut the fruits into small slices, pour abundantly sugar.

Put in a container and leave it like that. It is important that the juice manages to stand out during this time. In the morning we proceed to cooking jam from pumpkin. We put the container on the fire, boil for 35 minutes. During cooking, periodically remove the foam. Then you should cool the dish for 3-4 hours and put it to cook again. We hold on fire a container until the jam is complete.

Pale jam with lemon

Ingredients:

1. Pumpkin - 950 g.
2. Sugar - 950 g.
3. Lemon (large) - 1 pc.

Preparation of pumpkin jam: initially boil the syrup. Here, 300 ml of water will require 950 g of sugar. Boil until the grains of sugar are completely dissolved. Carefully clean the pumpkin and lemon from seeds and peel. Cut into small slices.

Grind lemon in a blender. In a syrup boiling on fire, add chopped lemon and pumpkin. Mix thoroughly. Cook on very low heat for about 1 hour. Roll jam from pumpkin into pre -sterilized banks.

Pumpkin jam: orange, lemon

Ingredients:

1. Pumpkin - 2.5 kg.
2. Orange - 2 pcs.
3. Lemon (large) - 1 pc.
4. Sugar - 950 g.

Preparation of pumpkin jam: we wash out and dry a pumpkin, oranges and lemon using a paper towel. We clean all the ingredients from seeds and cut into small slices.

Mix well. Add the right amount of sugar. We put on fire. Cook for 35 minutes. Remove from heat and let cool 4-6 hours. Then again you should boil the pumpkin jam until complete readiness. Roll into pre -sterilized banks.

Pumpkin jam recipe with ginger

Ingredients:

1. Pumpkin - 1 kg.
2. Sugar - 950 g.
3. Lemon (large) - 1 pc.
4. Ginger root - 1 pc.

Preparation of pumpkin jam: well peel the pumpkin from seeds and peel. Cut into small slices, 2 cm in size.

Pour the chopped pumpkin in a container with sugar and leave it like that. In the morning, add here a lemon crushed in a blender. Rub the root of ginger on a fine grater. Mix all the ingredients of the pumpkin jam. Cook on fire for 35-45 minutes. It is important that the pumpkin slices become transparent.

Pumpkin jam with dried apricots

Ingredients:

1. Pumpkin - 2.5 kg.
2. Kuraga - 900 g.
3. Sugar - 1 kg.

Preparation of pumpkin jam: thoroughly clean the pumpkin from seeds and peel. Cut into small slices (squares) 2 cm in size.

Pour the desired amount of sugar. Put on the fire. Boil 10 minutes. Then finely cut the dried apricots. Add it to the pumpkin, mix well. Cook 1 hour. We sterilize the banks. We roll up a pumpkin jam in them.

Pumpkin jam: video