Pumpkin jam with lemon: recipes with photos

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All nutritionists recommend that their patients make friends with pumpkin. After all, this is not only a beautiful and bright vegetable; without exaggeration, it can be called the most useful. The fetus can retain vitamins during all the cold months. To take the medicine was a pleasure, you can master several recipes for unusual pumpkin jam with lemon.

How to make pumpkin jam with lemon

In contrast to lemons, pumpkins are divided into only three types: decorative varieties, fodder and table. The former are usually planted behind a fence to decorate their infield. The second grade is suitable for feeding livestock, but from pumpkin and lemons you can make delicious pumpkin-lemon jam. The main thing is to choose the right pumpkin copy, process it and cook.

Much will depend on the quality of the queen of autumn, so the question of her choice in the process of making jam plays a key role. Pumpkin ideal is:

  • The round fruit is medium sized. Overgrown pumpkins are unsweetened and are more suitable for soup or main dishes.
  • Pumpkin weight no more than 5 kg. A good vegetable always weighs more than it might seem by looking at its size.
  • The peel is without dark spots, plain and dense, and the flesh is always elastic and bright orange..
  • The tail of the pumpkin should be dry. This means that the fruit sat on the bed until its maturity.

With the selection of lemons, things are much simpler. A good fruit has a bright yellow color, elastic to the touch, without visible damage. If you still could not find a suitable lemon in the store, this ingredient can be replaced with lime. The taste of this fruit is much softer, and the peel is not very bitter. The lime itself is smaller, so if the recipe says that you need to take 2 lemons, replace them with 4 limes.

Pumpkin Jam Recipe with Lemon

Pumpkin is perfectly combined not only with meat, fish and vegetables, but also with most citrus fruits and berries. Take your grandmother’s cookbook, there you will surely find at least one recipe for pumpkin-lemon jam. Our ancestors loved this delicacy very much and appreciated it for its healing qualities. Such sweetness will come to the rescue during the season of exacerbation of infectious-viral diseases, warm in the cold winter and enrich the body with vitamins in early spring. Try to diversify your assortment of blanks, to please your relatives with the unusual taste of pumpkin jam.

With orange

  • Time: 60 minutes.
  • Servings Per Container: for 9 people.
  • Calorie dishes: 65 kcal.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: easy.

Pumpkin-orange jam with lemon can be eaten not only with a bite of tea, but also used as a filling for pies, pies or added to cream for cake. Very tasty with such a delicacy is oatmeal and semolina. This dish will be appreciated by young children. How to cook this citrus treat, learn from the following recipe with a photo.


  • pumpkin pulp – 500 g;
  • zest of one lemon;
  • orange – 1 pc.;
  • sugar -? st.

Cooking method:

  1. Peel the main vegetable, imagine how you want to see it in the finished jam and cut into such pieces. If desired, the pulp can be passed through a meat grinder.
  2. Remove the zest from the citrus fruits using a grater. Put the orange pulp on the juice.
  3. Pour sugar in two cups of warm water and make syrup. Then add the pumpkin to it and boil until soft.
  4. Reduce the heat and add the citrus zest, pour in the juice.
  5. Stir and boil the jam for another 30 minutes.

Pumpkin Orange Jam

With sugar

  • Time: 40 minutes.
  • Servings Per Container: 5.
  • Calorie dishes: 171 kcal.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: easy.

Especially delicious homemade treat is obtained with the addition of citrus notes. You can use regular citric acid or add whole lemon. To do this, citrus with the skin must be chopped with a blender or cut into slices. Spices are designed to transform and emphasize the taste. You can choose these options: ground cinnamon, a sprig of vanilla or ginger root – it all depends on your taste.


  • pumpkin pulp – 1 kg;
  • sugar – 1 kg;
  • lemon – 2 pcs.;
  • spices: cinnamon, cardamom, cloves.

Cooking method:

  1. Cut the pumpkin into medium sized slices and the lemon into half slices.
  2. Transfer products to a ceramic container, add sugar and set aside until juice is released.
  3. Then fill in slices of vegetable with lemon and spices. Place the pan on the small burner.
  4. Cook pumpkin jam in 2 sets for 20 minutes, with cooling for at least 4 hours.

Jar of jam

For winter

  • Time: 2 hours.
  • Servings Per Container: 15.
  • Calorie content: 185 kcal.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: easy.

You can prepare for the winter not only apricot, currant or strawberry jam, be culinary savvy and make pumpkin jam. The main thing during conservation is to sterilize the jars well, otherwise the confiture will go bad during storage. Before you remove all the cans for storage in the pantry or take them to the basement, make sure that the jam in them has completely cooled down.


  • pumpkin pulp – 1 kg;
  • granulated sugar – 1 kg;
  • lemon – 1 pc.;
  • water – 1 tbsp.

Cooking method:

  1. First, peel the pumpkin peel and seeds. Chop the flesh into small cubes.
  2. Wash the lemon and pass it through the meat grinder together with the peel.
  3. At minimum gas, we cook sugar syrup. Add vegetable slices with lemon to the liquid.
  4. We prepare all the ingredients from 45 minutes to an hour so that the liquid boils about twice.
  5. We’ll remove the finished jam from the stove, set aside for 15 minutes, and then put it in banks.
  6. We roll up the lids and let it cool completely, after which we put it in storage in the pantry.

Jar of harvesting and pumpkin

With dried apricots

  • Time: 60 minutes.
  • Servings Per Container: 9 servings.
  • Calorie dishes: 62 kcal.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: easy.

If you have not tried delicious pumpkin jam with dried apricots and lemon, then you should prepare a couple of jars of this treat in the new season. The advantage of this dish is not only in its unusual taste, but also in the fact that you can use lodged products for cooking. Take the fruit from the pantry and a few grams of dried apricots, add some sugar with lemon juice to the ingredients, boil on the stove – and here’s a wonderful dessert for the winter.


  • pumpkin pulp – 1 kg;
  • granulated sugar – 800 g;
  • dried apricots – 300 g;
  • lemon juice – 4-5 tbsp. l.

Cooking method:

  1. Wash the pumpkin, remove the seeds, remove the upper hard layer.
  2. Cut the vegetable into small cubes, transfer to a pan, pouring each layer with sugar.
  3. Leave the workpiece for 2-3 hours at room temperature so that the flesh lets the juice.
  4. Pour dried apricots with warm water, leave for swelling. Then dry and chop.
  5. Add lemon juice to the pumpkin, put the pan on the stove, start cooking on low gas.
  6. As soon as the contents boil, add candied fruits, mix.
  7. Cook jam for 15 minutes, avoiding strong boiling.
  8. Then remove the container from the stove, let it cool completely.
  9. After 3-4 hours, repeat the process. After the second time, we roll the finished, slightly cooled treat into cans.

Dried Apricots Jam

With ginger

  • Time: 60 minutes.
  • Servings Per Container: for 7 people.
  • Calorie content: 117 kcal.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: easy.

Persimmons, ginger, lemon and pumpkin are an excellent set of ingredients for making spicy jam. Adding grated ginger root gives the traditional delicacy a special warming taste, and persimmon – additional usefulness. If you wish, you can grind the finished ingredients with a blender and get mashed potatoes, or you can leave whole slices. Learn how to make delicious jam and delight your family with a new dish.


  • pumpkin pulp – 300 g;
  • persimmon – 2 pcs.;
  • lemon zest – 1 tbsp. l .;
  • fresh ginger – 5 cm ?;
  • sugar – 1 tbsp .;
  • water -? st.

Cooking method:

  1. Cut the pumpkin with persimmon into cubes.
  2. Ginger root cleaned, grate on a fine grater.
  3. Combine all the ingredients in a saucepan, add sugar with water and lemon zest.
  4. Stir and cook over medium heat, stirring occasionally, about an hour.

Jar of Persimmon, Lemon and Pumpkin Jam

With tangerine

  • Time: half an hour.
  • Servings Per Container: 9.
  • Calorie dishes: 170 kcal.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: easy.

Pumpkin jam with tangerine and lemon is bright not only in appearance, but also in taste. It can be prepared at any time of the year, even in winter, when vegetables do not grow in the garden. The recipe indicates that it will take 30 minutes to cook – this is the total cooking time of the finished products. Such a treat is moderately liquid. If you want to get a delicious jam, then increase the time by 10-15 minutes.


  • pumpkin pulp – 300 g;
  • juice of half a lemon or citric acid – 1 tsp;
  • sugar – 300 g;
  • tangerines – 200 g.

Cooking method:

  1. Wash tangerines, cut together with peel slices.
  2. Sprinkle citrus fruits with sugar, spread the cubes of pumpkin pulp on top.
  3. Add lemon juice to the ingredients, pour in the remaining sugar.
  4. As soon as the products start juice, put the container on medium heat.
  5. Let the liquid boil, stirring constantly, boil the jam for 5 minutes.
  6. Then reduce the burner power to a minimum, continue cooking for about half an hour.

Tangerine pumpkin jam

In a slow cooker

  • Time: 2 hours.
  • Servings Per Container: for 7 people.
  • Calorie dishes: 78 kcal.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: easy.

You will learn how to make fragrant pumpkin jam with lemon in a slow cooker from this simple recipe. The plus of multicookers is that the mass does not need to be constantly stirred: they poured the ingredients into the bowl, closed the lid, chose the mode and forgot about the treat for 2 hours. It should boil in the “Jam” mode, if your kitchen machine does not have such a function, then select “Stew”, and leave the time the same.


  • pumpkin pulp – 1 kg;
  • lemon zest – 4 tbsp. l .;
  • lemon juice – 6 tbsp. l .;
  • sugar – 1 tbsp.

Cooking method:

  1. Cut the pumpkin into slices, rub on a medium grater with lemon peel.
  2. We transfer the grated pulp into the bowl of the multicooker, turn on the jam mode for 2 hours.
  3. No need to mix the mass during cooking.
  4. 10 minutes before the end of the cycle, open the lid and add lemon juice to the sweet mass.
  5. Put the cooled dessert over the jars and put it in storage.

Ready Lemon Pumpkin Jam

With apples

  • Time: 60 minutes.
  • Servings Per Container: 9 cans of 0.25 ml each.
  • Calorie dishes: 127 kcal.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: easy.

You can make jam from apples and pumpkins at any time of the year, because these products are always in the store. However, it turns out to be much tastier and healthier in the fall, when vegetables and fruits are freely available in the beds. If you want the finished jam to turn out to be sweet, then take apples of the Medunitsa, Bolotovskiy or Venyaminovsky varieties, the sourness will be given by Antonovka, Belyi obaliv apples, Grushovka apples.


  • peeled pulp – 400 g;
  • lemon peel – 1 tbsp. l .;
  • lemon juice – 4 tbsp. l .;
  • water – 100 ml;
  • peeled apples – 400 g;
  • sugar – 2 tbsp.

Cooking method:

  1. We cut the clean pulp of pumpkin into cubes, fill it with sugar, leave it overnight.
  2. In the morning, when the fruit has started juice, put the container on fire and heat.
  3. Dice apples, add to a bowl of pumpkin. Cook for 5-7 minutes, stirring constantly.
  4. We cool the jam for 6 hours at room temperature, and then repeat the procedure 3-4 times.
  5. At the last heating, add juice and lemon zest to pumpkin-apple jam.

Pumpkin cubes

With honey

  • Time: 1 hour.
  • Servings Per Container: for 7 people.
  • Calorie dishes: 68 kcal.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: easy.

Pumpkin jam with honey and lemon can be called a diet dessert. Its calorie content is low due to the fact that sugar is not used in the recipe. Honey, oddly enough, on the contrary, contributes to weight loss. This ingredient is important to add at the very end, when the mass has cooled slightly, but has not yet thickened. The fruit is better to take a small size, a mandatory table variety. If desired, add nuts to the jam..


  • watermelon – 1.5 kg;
  • orange – 1 pc.;
  • lemon – 1 pc.;
  • honey to taste;
  • water – 1? st.

Cooking method:

  1. Peeled citrus fruits with slices of pumpkin, mashed in a blender.
  2. We place the fruit and vegetable mixture in the pan, pour water.
  3. Cook the mass over low heat, stirring occasionally, about 40 minutes.
  4. Add liquid honey to the slightly cooled jam, mix until completely dissolved.
  5. We spread the jam on sterilized jars in advance.
  6. Let the banks cool completely. Only after conservation can it be removed in a cool place.

Honey in a wooden bowl

No cooking

  • Time: 1 hour.
  • Servings Per Container: for 3 people.
  • Calorie dishes: 123.4 kcal.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: easy.

Jam without boiling is the fastest cooking option for winter preparations. In addition, products without heat treatment will retain all the important vitamins, macro- and microelements. According to the recipe, the pumpkin mass must be grated together with citrus fruits, and then add sugar. The sweet mass must be stirred at least every half hour to completely dissolve the sugar. If this is not enough, you can bring the pumpkin treat to readiness in the oven.


  • watermelon – 2 kg;
  • orange – 3 pcs.;
  • lemon – 3 pcs.;
  • sugar – 1.7 kg;

Cooking method:

  1. Wash vegetables with fruits, wipe dry with paper towels.
  2. We clean from the inside and the upper skin, cut into slices and cubes.
  3. Skip all the ingredients through a meat grinder or beat until smooth with a food processor.
  4. We transfer the mass to the dishes with a wide bottom, add sugar.
  5. Mix thoroughly and leave at room temperature for 3-4 hours.
  6. If during this time the sugar has not completely dissolved, you can bring the confiture to readiness in the oven.
  7. Set the heat-resistant container to medium level, simmer jam at 150 ° C for half an hour.

Pumpkin and lemon jam in jars, saucer and bread

How to cook pumpkin jam with lemon – cooking secrets

It is known that jam from a variety of berries, vegetables and fruits is an original Russian invention. They enjoyed themselves even under the king. It would seem that you can not know about the preparation of this dish? In fact, some tips can be useful even for the most experienced housewives, for example:

  • pumpkin and lemon jam will not be so tart if you add more sugar syrup or liquid honey to the ingredients;
  • fresh lemon juice can be replaced with granular acid, but you need to take it half as much;
  • zucchini or carrots can be added to a simple watermelon jam, these vegetables will add a varied aftertaste;
  • it’s better to cook a treat in stainless steel or ceramic dishes, because in it the syrup will never burn from heating;
  • It’s easy to check the syrup’s readiness: drip a little on the saucer, if the drop has not spread, the dessert is ready
  • cool the finished jam should in the same bowl in which it was prepared;
  • always observe the correct proportions: for 1 kg of vegetables, fruits and berries fall from 800 grams to 1 kg of sugar;
  • to lay out the fruit mass in sterilized jars, so that during the winter it does not ferment or mold;
  • to preserve the fruit in whole pieces, cool the confiture completely before putting it in the jars.
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