Autumn is the time to harvest, nature is preparing for winter. We should also think about the cold period, and a very tasty and unusual dessert - pumpkin marmalade will help in this.
What do you imagine when you hear the word marmalade? Surely elastic slices of sweet goodies in sugar sprinkles. But in Europe marmalade is called nothing more than ordinary jam! But do not rush to be upset - today we will consider different recipes for this goodies that can be brought to life at home.
Material Content:
Pumpkin marmalade with vanilla
This delicacy is prepared quickly and simply, and most importantly - no dyes, preservatives or unknown additives. This is a great treat for children, suitable for diabetics.
To prepare it you will need:
- pumpkin pulp - 350 g;
- gelatin or agar-agar - 30 g;
- sweetener - to taste;
- citric acid - a small pinch (or a teaspoon of lemon juice);
- vanillin - 1 sachet.
Cooking:
- Cook the pumpkin - bake in the oven (180 degrees, 20 minutes), steam or boil in a small amount of water, covering it with a lid. It should be soft.
- Pour gelatin with cold water to make it swell.
- Crush the finished pumpkin and beat with a blender, add vanillin, sweetener and lemon juice or citric acid. Mix thoroughly and whisk again. It is better to do this when the pumpkin is still hot, then the composition will dissolve evenly and quickly.
- Heat the water with gelatin or agar-agar until the granules are completely dissolved.
- Mix both masses in one bowl and whisk again.
- Cool the mass to about 40-45 degrees and put it in the tins - ideal forms for sweets or ice are suitable for these purposes. If they are not there - select the dishes, line the bottom with cling film, lay out the pumpkin mass.It is important that the layer is no more than 2 cm.
- Soak at room temperature, then refrigerate for 12 hours. Dessert is ready!
Cinnamon and clove treat
European pumpkin marmalade, it is also a jam that can often be heard in various films. And here is the recipe.
Ingredients:
- pumpkin - 1 large (about 1.5-2 kg);
- cloves - 3-5 pcs.;
- cinnamon - 1 stick or half a teaspoon;
- sugar - 1 kg;
- vinegar - 100 ml;
- water - 1-2 l.
Cooking:
- Peel the pumpkin from seeds and peel. A vegetable knife is perfect for this.
- Cut the peeled pumpkin into small pieces - stripes or cubes.
- Pour the slices into a deep saucepan, add cloves and cinnamon, pour water - it should cover the pumpkin at least 3-5 cm.
- Boil until absolutely soft.
- Pass the boiled soft pumpkin through a meat grinder, or wipe through a stainless steel sieve.
- Add sugar to the resulting puree, then put on fire and boil, stirring constantly, not allowing the sugar to burn, until it thickens.
- Closer to the desired result, add vinegar and cook for 15 minutes.
- To determine the readiness of the jam - drop it on a cold plate: if the drop retains its shape, then the dish is ready. If not, cook a little more.
- Jam (or marmalade) is hot packed in a glass container, and left for several days in a dark, cool place (after cooling).
The resulting product can be used as a sauce for meat dishes - very tasty and unusual!
Coconut agar agar
Agar agar is a substitute for gelatin. It is a plant product.
Delicious pumpkin marmalade with agar agar will be a great treat for the whole family.
Ingredients:
- agar-agar - 2 teaspoons;
- pumpkin - 400 g;
- sugar - a glass;
- lemon juice - 4 tablespoons;
- coconut flakes - 1 tablespoon.
Cooking:
- Wash the pumpkin, peel, seeds and fibers.
- Cut into small pieces, bake in the oven for 20-30 minutes at a temperature of 180 degrees.
- Grind the baked pumpkin with a blender and rub through a sieve.
- Divide the mass in half - pour agar-agar in one half and leave for half an hour. Pour sugar into the second half, add lemon juice, mix thoroughly and put on low heat.
- Bring the mass almost to a boil, stirring constantly, then add the second part of the pumpkin to it.
- Keep on fire for another 10 minutes, avoiding intense boiling and stirring constantly.
- Then turn off the heat and let the mass stand for another 10 minutes.
- In the meantime, prepare the molds or select a suitable dish and line it with cling film.
- Pour the warm mass, observing a layer thickness of about 2-3 cm. Cool, keeping in the refrigerator. Better to leave in the cold overnight.
- In the morning, cut the treat into pieces and sprinkle with coconut. Be careful - if a thick layer is made, marmalade will look more like jelly.
- Leave the product for another day in the refrigerator until completely frozen.
The best solution is to keep the marmalade in the refrigerator for a day or two, then it will be elastic and beautiful, but you can try it in 12 hours. Bon Appetit!
Read also:cake pops at home
Cooking with honey
If you want the classic version “like from a store”, but without dyes and preservatives - this is a simple and fairly quick recipe. Its peculiarity is that you can easily vary the number of ingredients - there is no strict recipe. And most importantly, for its preparation you will need a minimum composition! That is why marmalade with gelatin is a favorite of many housewives.
For cooking you will need:
- small pumpkin, 1.5 kg;
- sugar - 100 g;
- honey - to taste (preferably liquid);
- lemon juice of one or two lemons;
- gelatin - 1 sachet.
Cooking:
- Wash the pumpkin, peel it of the peel and seeds with the fibrous part.
- Cut into small pieces, put on a baking sheet.
- Bake in an oven preheated to 180 degrees for 20-30 minutes.
- Grind the baked pumpkin with a blender and rub through a sieve.
- Add sugar and lemon juice to the resulting mass. Mix well.
- Pour gelatin, its amount depends on the volume of pumpkin mass. So, for 200 g of pumpkin you will need 20 g of gelatin, for 400 g - 40 g of gelatin, etc.
- Thoroughly mix the mass and leave for 15-20 minutes at room temperature to swell the gelatin.
- Then put the resulting mass on slow heating. Do not boil! Wait until the pumpkin mass is viscous.
- Turn off the stove, allow the mass to cool for 5-10 minutes and add honey to taste. Better if liquid honey will be used. Stir well.
- Choose dishes with a flat bottom, and enough to create a layer of 2 cm. Line its bottom with cling film.
- Pour the prepared pumpkin puree into the dishes, let cool at room temperature and leave in the refrigerator overnight.
- Cut the resulting dessert into pieces, roll in sugar or icing sugar so that it does not stick together.
Sweet and natural delicacy is ready! Cooked marmalade at home will bring joy to both children and adults.
Recipe with Citrus Juice
If you want to get an original dessert or an extraordinary addition to dishes - try pumpkin marmalade! Adding citrus juice allows you to create an unusual taste of the finished dish. So, write down the recipe.
Ingredients:
- pumpkin (pulp only) - 1 kg;
- orange - 2 pcs.;
- orange juice - 150 ml;
- apple vinegar - 150 ml;
- vanilla - 1 pod (or 1 sachet);
- raisins - 100 g;
- lemon - 1 pc.;
- sugar - 200 g.
Cooking
- The first step is to thoroughly wash the pumpkin and citrus fruits.
- Then we clean the pumpkin from the skin, seeds and fibers.
- Cut into small pieces and put in a pan.
- Rub the zest with oranges and lemon, send to the pumpkin. Squeeze 150 ml of orange juice there.
- Peel the oranges without peel, divide into slices, remove the films and put in a pan. We do the same with lemon (you can squeeze half a lemon, and clean the residue from the films and put in slices).
- We wash the raisins and add to the pumpkin-citrus mixture.
- Pour sugar there (preferably cane sugar) and add apple cider vinegar.
- Stir well and put on medium heat. It will take 50-60 minutes for the pumpkin to steam up, become soft and saturated with the aromas of other ingredients.
Transfer the finished dish into glass jars, let cool, then place in the refrigerator for 7-10 days.
This stunning pumpkin marmalade with the addition of vanillin and citrus will certainly become one of your favorite desserts.
We hope that recipes will bring only joy and warmth. And remember, the most delicious marmalade is made with love!
