{"id":5879,"date":"2011-10-17T14:25:59","date_gmt":"2011-10-17T14:25:59","guid":{"rendered":"https:\/\/becaskitchen.ro\/pumpkin-jam-with-oranges-and-ginger\/"},"modified":"2011-10-17T14:25:59","modified_gmt":"2011-10-17T14:25:59","slug":"pumpkin-jam-with-oranges-and-ginger","status":"publish","type":"post","link":"https:\/\/becaskitchen.ro\/en\/pumpkin-jam-with-oranges-and-ginger\/","title":{"rendered":"Pumpkin jam with oranges and ginger"},"content":{"rendered":"<p align=\"justify\">Daca tot a ramas jumatate de dovleac de la reteta anterioara (<em><a href=\"http:\/\/becaskitchen.ro\/2011\/10\/supa-crema-de-dovleac\/\">Supa crema de dovleac<\/a><\/em><em><\/em>), am pregatit si o dulceata delicioasa de dovleac cu portocale si ghimbir. Pentru ca zaharul nu este foarte sanatos, fie el si brun, am folosit doar jumatate din cantitatea folosita in mod normal la dulceturi si a iesit o minunatie dulce-acrisoara plina de aroma. <!--more--><\/p>\n<p align=\"justify\"><a href=\"http:\/\/becaskitchen.ro\/wp-content\/uploads\/2011\/10\/IMG_30471.jpg\"><img fetchpriority=\"high\" decoding=\"async\" style=\"display: inline;\" title=\"Pumpkin jam with oranges and ginger\" src=\"http:\/\/becaskitchen.ro\/wp-content\/uploads\/2011\/10\/IMG_3047_thumb1.jpg\" alt=\"Pumpkin jam with oranges and ginger\" width=\"640\" height=\"427\"><\/a><\/p>\n<p align=\"justify\">Of course, I was warned by different housewives, with many years of experience, that if I don&#8217;t add enough sugar (the same amount of sugar as the amount of fruit), the jam will not <em>set<\/em>. It&#8217;s bound to be bound, as you can see, and you won&#8217;t even lose your teeth because of this sweetness ;).<\/p>\n<p align=\"justify\">So the ingredients that led to this goodness are:<\/p>\n<ul>\n<li>\n<div align=\"justify\">1\/2 pumpkin (800-1000 gr.);<\/div>\n<\/li>\n<li>\n<div align=\"justify\">400 gr. sugar; <\/div>\n<\/li>\n<li>\n<div align=\"justify\">1 orange;<\/div>\n<\/li>\n<li>\n<div align=\"justify\">1 cm. ginger; <\/div>\n<\/li>\n<li>\n<div align=\"justify\">the juice of 1 lemon.<\/div>\n<\/li>\n<\/ul>\n<p align=\"justify\"><a href=\"http:\/\/becaskitchen.ro\/wp-content\/uploads\/2011\/10\/IMG_30061.jpg\"><img decoding=\"async\" style=\"display: inline;\" title=\"Pumpkin jam with oranges and ginger\" src=\"http:\/\/becaskitchen.ro\/wp-content\/uploads\/2011\/10\/IMG_3006_thumb1.jpg\" alt=\"Pumpkin jam with oranges and ginger\" width=\"640\" height=\"427\"><\/a><\/p>\n<p align=\"justify\">I cleaned the pumpkin of seeds and skin and cut it into smaller cubes. I also peeled the orange first and then cut the petals with a knife so that only the fillets remained, without the white parts. <\/p>\n<p align=\"justify\"><a href=\"http:\/\/becaskitchen.ro\/wp-content\/uploads\/2011\/10\/IMG_29921.jpg\"><img decoding=\"async\" style=\"display: inline;\" title=\"Pumpkin jam with oranges and ginger\" src=\"http:\/\/becaskitchen.ro\/wp-content\/uploads\/2011\/10\/IMG_2992_thumb1.jpg\" alt=\"Pumpkin jam with oranges and ginger\" width=\"640\" height=\"410\"><\/a><\/p>\n<p align=\"justify\">Then I also cut the orange into pieces, finely chopped the ginger and put all the ingredients in a non-stick pot. I covered the composite with water and put it on a slow fire. <\/p>\n<p align=\"justify\"><a href=\"http:\/\/becaskitchen.ro\/wp-content\/uploads\/2011\/10\/IMG_30111.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px; border: 0px;\" title=\"Pumpkin jam with oranges and ginger\" src=\"http:\/\/becaskitchen.ro\/wp-content\/uploads\/2011\/10\/IMG_3011_thumb1.jpg\" alt=\"Pumpkin jam with oranges and ginger\" width=\"644\" height=\"421\" border=\"0\"><\/a><\/p>\n<p align=\"justify\">In the first 20-25 minutes, I didn&#8217;t need to do anything, so I started to mix from time to time because the water had evaporated. I added some water to cover the composition again because it seemed to me that the pumpkin was not penetrated enough. I then left it on the fire, stirring from time to time, until the composition was bound. In the end, I had to stir all the time so that the jam would not stick to the bottom of the pot.   <\/p>\n<p align=\"justify\">When the composition has reached the constitution that I consider worthy of a jam (very sticky &#8211; I checked with a spoon: I first dipped it in the composition, then I put it on a clean plate and tried to lift it with the plate &#8211; it didn&#8217;t really happen like that, but I realized that it is sticky enough ;). I took the pot off the heat and with a smaller spoon I put the jam in the jars while it was still hot, then I covered it with the lid. <\/p>\n<p align=\"justify\"><a href=\"http:\/\/becaskitchen.ro\/wp-content\/uploads\/2011\/10\/IMG_30501.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"display: inline;\" title=\"Pumpkin jam with oranges and ginger\" src=\"http:\/\/becaskitchen.ro\/wp-content\/uploads\/2011\/10\/IMG_3050_thumb1.jpg\" alt=\"Pumpkin jam with oranges and ginger\" width=\"640\" height=\"410\"><\/a><\/p>\n<p align=\"justify\">That&#8217;s about it: two jars of jam to make your mouth water :).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Daca tot a ramas jumatate de dovleac de la reteta anterioara (Supa crema de dovleac), am pregatit si o dulceata delicioasa de dovleac cu portocale si ghimbir. Pentru ca zaharul nu este foarte sanatos, fie el si brun, am folosit [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":5585,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[163],"tags":[],"class_list":["post-5879","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/posts\/5879","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/comments?post=5879"}],"version-history":[{"count":0,"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/posts\/5879\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/media\/5585"}],"wp:attachment":[{"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/media?parent=5879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/categories?post=5879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/tags?post=5879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}