Here are our ingredients.

A small digression, and may be joining: the name Julien (julienne) went from the French julienne, which means "July". In French cooking in the summer season it was customary to prepare the soups for which young vegetables cut in a special way - very thin, fine strips. Since then, this method of cutting is called cutting - Julien. So, purified pumpkin cut into thin strips, ie, Julien. Place in a bowl. The process is not very fast. With oranges, remove zest grater, squeeze the juice. Lemon just squeeze the juice. Juice and zest are sent to the pumpkin.

Put the pumpkin with the contents in the pan in which we cook preserves. Fill with sugar.

Close the pan with a lid and don't remember it 6-8 hours, and even overnight. Gently stir the contents, the pumpkin is floating in its own juice, put on a high heat, bring to a boil and immediately remove from heat. Again cover and leave for 4-5 hours.

Peel the ginger, cut it way Julien, thin strips. Throw the ginger to the pumpkin, put on the heat and cook at a low boil for about 15 minutes, stirring from time to time. Remove, cover, leave for 4 hours.

Mac lightly fry in a dry pan until fragrant. Fall asleep in a saucepan and govarival our jam over moderate heat for 35 minutes. Straw pumpkin becomes completely transparent. By the way, by the end of the boiling syrup is very small. At first I thought that the Mac seems to be useless, what is tablespoon of poppy seeds? And when peppered roasted poppy seeds in a jam, then immediately changed the flavor of the orange was muted and added a new shade of something baked. And looks more fun - jam "speckled". Cool, as told to my eldest grandson.

Ready jam stored in the fridge, sugar in it a bit.