Embrace the cozy flavors of autumn with this delightful Pumpkin, Orange, and Apple Jam. This recipe is a celebration of the season's harvest, combining the earthy sweetness of pumpkin with the bright, zesty notes of whole oranges and the classic comfort of apples. The result is a beautifully vibrant, thick, and aromatic preserve that's perfect for slathering on morning toast, swirling into yogurt, or serving alongside cheese. Making your own jam is a rewarding experience, filling your kitchen with incredible scents and your pantry with jars of sunshine for the colder months ahead.
Pumpkin, Orange, and Apple Jam.
Ingredients for Pumpkin, Orange, and Apple Jam
- 1 kg peeled pumpkin
- 500 g apples
- 500 g oranges
- 500 g granulated sugar
How to Make Pumpkin, Orange, and Apple Jam
First, thoroughly wash the orange peels with a coarse sponge. Then, place the oranges in boiling water for a couple of minutes and rinse them well again under running water. Cut the oranges and remove the seeds. Dice them and process through a meat grinder (a traditional kitchen tool for mincing, but a food processor can also be used) with a fine plate. We are grinding the pulp along with the peel, which is why it’s crucial to wash off any substances used to treat citrus fruits for longer shelf life during transportation.
Dice the orange and process it through a meat grinder with a fine plate.
The apple peel, like the orange peel, is useful in the jam.
Dice the pumpkin flesh into small cubes and place them in a wide, thick-bottomed saucepan.
Wash the apples thoroughly as well, cut them, and remove the core. The apple peel, like the orange peel, will be used in the jam. However, its purpose is different. The orange is for aroma, while the apple peel is rich in pectin, a natural thickener.
Cut the pumpkin. Use a spoon to scoop out the seeds and the fibrous pulp around them. Peel the pumpkin skin with a vegetable peeler. Dice the flesh into small cubes and place them in a wide, thick-bottomed saucepan. If you have a large pumpkin and don’t plan to use it all at once, dice the rest, put it in a bag, seal it tightly, and freeze it. You can cook the same dishes with frozen pumpkin as you would with fresh.
Add the apple and orange puree to the diced pumpkin.
Add the apple and orange puree to the diced pumpkin. Process the fruits through a fine plate so that the pieces of citrus peel are as small as possible.
Add the granulated sugar.
Mix the pumpkin with the fruit puree and sugar.
Reduce for about 10 minutes.
Add the granulated sugar. The amount of sugar can vary. If you like a very sweet jam, add more, even up to a 1:1 ratio with the fruit. Recently, home cooks have been trying to reduce sugar in their homemade preserves. This is appropriate for this recipe, as the jam will be thick anyway.
Mix the pumpkin with the fruit puree and sugar. Cover the saucepan with a lid that has a small hole for steam to escape. Bring to a boil over high heat. Then, reduce the heat to the minimum and cook on low for 1 hour.
After an hour, remove the lid. Slightly increase the heat and let the excess moisture evaporate, stirring the jam to prevent it from burning. Reduce for about 10 minutes.
Spoon the boiling jam into hot jars, filling them up to the shoulder.
Wash the jars well in a warm baking soda solution. Rinse with clean hot water. Place the washed jars upside down on an oven rack. Heat the oven to 100°C (212°F). This will dry and sterilize the jars. Spoon the boiling jam into the hot jars, filling them up to the shoulder. Poke with a spoon handle to remove any air pockets.
After cooling, seal with boiled lids.
Cover the jars with a clean towel. Once cooled, screw on the boiled lids. Store in a cool place. You can reduce the amount of sugar to a minimum, but in that case, I recommend sterilizing the filled jars (up to 500 ml) in a water bath for 15 minutes after the water starts boiling.
Now that your beautiful jars of Pumpkin, Orange, and Apple Jam are sealed, you have a taste of autumn to enjoy all year long. This jam is incredibly versatile – try it on scones with a dollop of cream, as a filling for pastries, or even as a glaze for roasted chicken or pork. Stored in a cool, dark place, these preserves will keep well, making them a wonderful homemade gift for friends and family. We hope you enjoy the rich flavors and the simple joy that comes from creating something so delicious from scratch. Happy canning!
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