Lemon and pumpkin jam

Name: Lemon and pumpkin jam
Total time: 7 h 20 min
Yield: 6
Cuisine: Russian
Ingredients: Pumpkin - 1000 g; Lemon - 100 g; Sugar - 800 g; Cloves - 4 g; Water - 200 g

Cookinero 25 Feb 2025

8980

In the original recipe for lemon and pumpkin jam, the neutral vegetable taste of pumpkin is well emphasized by the bright citrus aroma. Correctly prepared jam for the winter preserves most of the vitamins and minerals contained in both pumpkin and lemon. To make jam with whole pieces of pumpkin in clear syrup, it is not recommended to take overripe vegetables: they quickly boil down and make the syrup cloudy. And to make the jam acquire a rich amber color, choose a pumpkin with bright pulp.

How to cook Lemon and pumpkin jam

Step 1

Prepare the pumpkin and lemon. Cut the pumpkin pulp into small pieces of 1 cm. Cut the lemon into small slices together with the peel. Mix the pumpkin, lemon and sugar. Leave for 3 hours.

Step 2

Cook the jam. Add water to the sugar-pumpkin mixture, put on medium heat. Bring to a boil and cook for 1 minute. Cool completely for 3 hours. Bring to a boil again and cook for 3 minutes. Cool the jam completely for 3 hours. Bring the jam to a boil again and cook for 5 minutes. Add cinnamon and stir well.

Step 3

Preserve the jam. Place the hot jam into sterilized jars. Seal tightly with lids.

Lemon and pumpkin jam - FAQ About Ingredients, Baking Time and Storage

Can I substitute sugar with a healthier alternative in this pumpkin and lemon jam?

Yes, you can use honey, maple syrup, or a sugar substitute like stevia. Keep in mind that the texture and sweetness may vary, so adjust quantities to taste and follow the same cooking process.

How long does this pumpkin and lemon jam last, and how should I store it?

Properly sealed and sterilized jars can last up to 1 year in a cool, dark place. Once opened, store in the refrigerator and consume within 2-3 weeks.

Is this jam suitable for a vegan diet?

Yes, as long as you use a plant-based sugar (like organic or vegan-certified sugar) and avoid honey, this recipe is vegan-friendly.

Can I skip the cinnamon or replace it with another spice?

Absolutely! If you don’t like cinnamon, try ginger, nutmeg, or cardamom for a different flavor profile. Adjust the amount to suit your taste.

What's the best way to serve this pumpkin and lemon jam?

Enjoy it spread on toast, paired with cheese boards, swirled into yogurt, or as a glaze for roasted meats. It’s versatile and adds a sweet-tart flavor.

Can I freeze this jam for later use?

Yes, you can freeze it in airtight containers for up to 6 months. Thaw in the fridge overnight and stir well before using.

Why does the recipe call for cooling the jam multiple times during cooking?

Cooling between boils helps thicken the jam naturally and allows the flavors to meld, giving it a richer taste and better consistency.

Is it necessary to use sterilized jars for storing the jam?

Yes, sterilizing jars prevents bacterial growth and ensures the jam stays fresh for longer. Always use clean, sterilized jars for safe preservation.

Can I reduce the sugar in this recipe for a less sweet jam?

Yes, but sugar helps with preservation and texture. Reducing it may result in a shorter shelf life and a runnier consistency.

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Lemon and pumpkin jam

How to cook Lemon and pumpkin jam

Step 1

Step 2

Step 3

Lemon and pumpkin jam - FAQ About Ingredients, Baking Time and Storage

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