INGREDIENTS:
Pumpkin - 1 kg,
sugar - 1 kg,
water - 400 ml,
vanillin - to taste (it is possible without it at all).

Peeled pumpkin cut into cubes up to 3 cm and blanch for 5 minutes. Pour boiling syrup and leave overnight. In the morning, cook for 20-30 minutes and again remove from heat for 2 hours. Finally, cook until done, when the pumpkin becomes transparent. At the very end add vanillin (optional). Spread in banks.

You can add pears or apples to this jam. The cooking process is similar. Apples go well with pumpkin. They are also cleaned of seeds and skins, cut into small pieces and cooked with pumpkin.

✏From pumpkin and mountain ash

INGREDIENTS:
Pumpkin - 1 kg,
ripe mountain ash - 100-200 g,
sugar - 0.5-1 kg,
water - half a glass,
citric acid - 1 teaspoon,
ginger or cinnamon to choose from - 0.5 tsp.

Dip peeled and diced pumpkin in sugar syrup and bring to a boil. Cook for half an hour, then add the mountain ash and cook for another 15 minutes. Pour into jars, close and wrap.

✏From pumpkins and oranges

INGREDIENTS:
Pumpkin - 1 kg,
water - 1 l,
oranges - 3 amount,
walnuts - 1 cup.

Squeeze the juice from the oranges and grate the peel. Boil the sugar syrup, dip the pumpkin pieces in it and cook until semi-finished. Add orange juice, zest, nuts and cook until the jam thickens. Spread hot in prepared jars and close.
Pumpkin, pear and lemon also go well

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