Original pumpkin compote for the winter, recipe, video

Subtleties of brewing a pumpkin drink

If you decide to cook pumpkin vegetable compote, take note of the following tips for choosing the main ingredient:

The sweetest varieties of pumpkin are nutmeg. They have bright, oily flesh that is aromatic, tender and very tasty. This vegetable is also recommended to be consumed raw.
When choosing a pumpkin, focus on small-sized fruits. It is believed that there is more sugar in the pulp of such a pumpkin.
When purchasing a vegetable at the market or in a store, never take a cut pumpkin. Microbes caught on a cut can cause various infectious diseases.
Feel the pumpkin before purchasing. The peel should be evenly dense, without signs of rot or damage.

Pumpkin compote in a pan

Easy way

This option involves cooking compote from three main ingredients: pumpkin (300 grams), water (2 liters) and sugar (150 grams).

All ingredients are placed in a saucepan and boiled over low heat until the vegetable is cooked. A well-cooked pumpkin can easily be pierced with a sharp knife or toothpick. At the same time, the cubes do not lose their shape.

Before serving, the compote is allowed to brew thoroughly. When serving, ice cubes in glasses will be very appropriate.

With dried apricots and apples

2 sweet and sour apples are washed, removed from the insides with seeds and cut into 8 parts. Dried apricots (100 grams) are thoroughly washed under the tap.

Syrup is made from 2 liters of water and 100 grams of sugar. First add dried apricots to the boiling mass. It will need to be cooked for about 10 minutes.

The next step is to add pumpkin slices to the sweet mass, and after five minutes – apple slices.

The compote is covered with a lid and left to simmer on the stove for a quarter of an hour, until the pumpkin and apples are soft.

Before pouring the compote into glasses, allow it to cool on its own.

We invite you to take note of the recipe for a healthy drink from the Lana San channel.

Pumpkin compote for the winter

Pineapple flavored

1/4 teaspoon of citric acid is thoroughly dissolved in 1 liter of water. Pieces of pumpkin (500 grams) are placed in the acidified solution and left to “marinate” at room temperature for 8 hours. An hour before the end of the allotted time, add 9% vinegar (30 grams) to the pumpkin.

After this, add sugar (1 cup) to the pan with the pumpkin and put it on the fire. Boil the pumpkin for about half an hour, stirring the pieces occasionally. The main thing is that the compote does not turn into porridge.

The finished compote is poured into sterilized jars and screwed on with lids.

With pineapple juice

1 liter of water and 0.5 liters of pineapple juice from any brand are mixed in one pan. Sliced pumpkin is added to the aromatic liquid and boiled for 15 minutes. After this, 250 grams of sugar and half a teaspoon of citric acid powder are added to the compote. After the compote has been boiled over medium heat for 5 minutes, it is poured into jars that have been pre-sterilized.

With orange

Use a special grater to remove the zest from one medium-sized orange. After this, the fruit is peeled from the white part of the skin. The pulp is cut into pieces. The bones are immediately removed.

Boil 2 liters of water in a saucepan. As soon as the liquid boils, add chopped pumpkin (300 grams) and orange slices. Boil the compote for 10 minutes, and then add the orange zest. Boil the drink for another 10 minutes and package it in pre-prepared containers.

While cooking the compote, you can also add a cinnamon stick or cloves (literally a couple of buds) to the pan, but these spices must be removed before putting them into jars.

Pumpkin with lemon

The calculation of ingredients is given for a three-liter jar:

lemon – 2 pieces;
pumpkin (peeled) – 400 grams;
sugar – 2 glasses of 250 grams;
water.

Cut the pumpkin into cubes, place it in a small saucepan and pour boiling water over it. The vegetable is placed on the stove and cooked on a medium burner for 10 minutes. The boiled pumpkin is transferred to a clean three-liter jar along with the broth.

The lemon is washed and cut into wheels 5-6 millimeters thick without removing the peel. The bones are removed. Lemon slices are placed in a jar on top of the boiled pumpkin.

Boil water in a large saucepan and pour it into a jar of food up to the very edge of the neck. Cover the top of the workpiece with a clean lid and leave to infuse for 10 minutes.

After the allotted time has passed, the infusion is poured into the pan. After adding granulated sugar, it is boiled again. At the final stage, hot syrup is poured into the fruit and vegetable base of the compote, and the jar is screwed on.

After the workpiece, wrapped in a blanket, has cooled, it is sent for storage in a cool place.

With sea buckthorn

The compote is cooked in several stages.

First, put 2 cups of sliced pumpkin into clean, sterilized jars. The pieces are cut into arbitrary shapes, approximately 1 centimeter on each side.

Read also: Diseases and pests of pumpkin with photos, methods of combating them, Exemplary Estate

Pour boiling water over the container with the vegetable and set aside for 10 minutes. After this, the compote base is poured into a saucepan.

Rinse two glasses of sea buckthorn berries with cool water and place in a colander. After the pumpkin infusion boils, add the berries to the pan and boil them for 5 minutes. Then the broth is filtered and the berries are squeezed out.

Now add 2 cups of granulated sugar to the berry and vegetable water. To ensure that it completely dissolves, the pan is put back on the fire.

Pour boiling syrup over steamed pumpkin pieces, cover the top of the jar with a sterile lid, and screw it on.

Stay warm for a day under a blanket, and the workpiece can be sent to the basement for storage.

The “Find Your Recipe” channel has prepared for you two video recipes for preparing vegetable compote from pumpkin

With apples

Pumpkin 400 grams and sweet and sour apples (600 grams) cut into pieces. Apples are chosen with dense pulp so that when cooking compote it does not crumble into puree.

Place the pumpkin pieces in a saucepan, add 2 liters of water and boil for 5 minutes. Apples are added to the compote. Cooking continues for another 5 minutes.

The last thing to add to the drink is sugar (350 grams). When the crystals are completely dispersed, the compote is poured into jars and sealed tightly.

A vegetable such as pumpkin is widely used to make sweet desserts. On our website you can find recipes for homemade marshmallows, marmalade, candied fruits and jam.

Healthy and tasty compote of pumpkin and apples for the winter

Pumpkin and applesauce can be put into a pie as a filling, added to cottage cheese or ice cream.

You will need 500 g pumpkin, 500 g apples, 1 tsp. orange zest, 250 g sugar, 1/4 tsp. citric acid, 150 ml water and ground cinnamon to taste.

Preparation. Peel the apples and cut into slices. Remove the skin from the pumpkin and cut into approximately the same pieces as the apples. Place the pumpkin and apples in a saucepan, add water and simmer for 30-50 minutes until the pumpkin is soft. Then puree using an immersion blender, add sugar, grated orange (or lemon) zest, ground cinnamon and citric acid. Mix everything well and cook for another 15 minutes. Pour the finished hot puree into jars and roll up.

Pumpkin compote is a healthy vitamin drink. People who regularly consume pumpkin compote note that their skin becomes elastic and firm, their hair stops falling out and becomes healthy. Metabolic processes in the body improve, the heart muscle begins to work better. You can list the advantages of pumpkin for a long time, but now we are not talking about them, but about the products obtained from the vegetable.

But not every person likes compote from just one pumpkin because of the bland taste. The addition of various fruits and berries helps improve the product. Pumpkin compote with apples is a unique product that combines the advantages of both ingredients. The taste becomes inimitable and amazing. We will talk about how to prepare pumpkin compote with apples.

Choosing a pumpkin

You should not think that you can use any pumpkin for this drink. After all, there are many varieties of this vegetable. Among them there are dessert and food options. To make a pumpkin drink with apples, you need to choose the “right” vegetable. This is the question that most often interests young housewives.

What to consider:

Only dessert varieties with bright yellow or orange pulp are suitable for compotes. They have a lot of sugar. It’s easy to verify this: just cut off a slice and taste it.
You should not choose a large vegetable. According to experienced gardeners, the smaller the pumpkin, the sweeter it is. In addition, it has a delicate, thin peel.
If you buy vegetables at the market, never buy cut vegetables: they may contain germs.
Before slicing, the vegetable is washed in several waters to wash away all the soil and grains of sand.
Cut the pumpkin into small, preferably equal-sized pieces, no thicker than 1.5 cm. In this case, they will cook evenly, and the appearance of the finished drink will be aesthetic.

Which apples are better

We have decided what to do with the pumpkin. But we also have another ingredient, the choice of which is no less important. It's no secret that not all apples are suitable for making compotes. Some varieties simply fall apart and lose their integrity, which makes the compote unsightly in appearance. Although the taste is not lost.

So what are the best apples to use to make a vitamin pumpkin apple drink? It makes no sense to name varieties, since only a few will be able to use this information.

So, how to choose a fruit for a vitamin drink:

As a rule, late-ripening varieties that are left for winter storage are considered the best. Many varieties of apples are suitable for long-term storage.
Overripe fruits are not suitable as they will lose their shape. But slightly unripe apples are just right.
For a pumpkin drink, it is better to use sour fruits, the best option being the Antonovka variety.
It is not necessary to take only green apples. Red fruits will add rich color to the compote.

When preparing compote from a pumpkin-apple drink, keep in mind that both ingredients will remain until the drink cools down. In addition, this process is delayed, since the cans must be wrapped in a blanket or fur coat.

It is worth noting that it is not necessary to strictly follow this recipe. You can add a little more or less granulated sugar. It all depends on your taste preferences.

Ingredients:

pumpkin - 400 g.,
apples - 4 pcs.,
sugar - 110 g.,
citric acid - 0.25 tsp.

We sterilize lids with jars using a convenient method. After this, be sure to dry it. We take the pumpkin pulp as orange as possible, because these are the fruits that contain the greatest amount of nutrients. It is better to choose apples that are sweet and sour, but ripe. We cut the pumpkin, cleaning out the seeds and separating the pulp. By the way, pumpkin seeds are also very healthy, do not throw them away, but dry them and eat them on an empty stomach.

Cut the apples into slices, scraping out the centers. We cut both the pumpkin and apples into large pieces, as in the photo.

We suggest you read How to store gerberas in winter

Add sugar to the ingredients.

And fill it with drinking water.

We begin to cook our compote for 25 minutes, but the cooking time may vary depending on the type of pumpkin. To prevent the pumpkin pieces from boiling, add a pinch of citric acid or ½ tsp. vinegar.

Pour the hot drink along with pieces of fruit into jars and roll them up.

Pumpkin compote for the winter

Pumpkin is one of the healthiest products; you can use it to cook soups, porridges, make various desserts and other dishes. You can prepare it for future use. One of the most popular preparations is pumpkin compote for the winter. If you prepare it in compliance with the necessary rules, it will appeal to many people and will stand well even at room temperature.

Interesting to know or Useful properties of pumpkin

Pumpkin contains a whole complex of vitamins and microelements, such as ascorbic acid, pectin, calcium, iron, fiber and others. Eating the pulp has a positive effect on the nervous system and dilates blood vessels. Pumpkin improves the functioning of the gastrointestinal tract and has a healing effect on wounds.

Pumpkin is recommended to be included in the daily diet for diseases of the heart, intestines, genitourinary system, kidneys and liver. It is also effective for gout, constipation, hemorrhoids, diabetes and vision problems. At the same time, the large vegetable retains its beneficial properties even during heat treatment, freezing and drying.

Not only the pulp, but also pumpkin seeds can be beneficial if consumed in moderation, otherwise they can cause nausea and even vomiting. The seeds serve as an excellent anthelmintic that children will also enjoy eating. They are recommended for diseases of the heart and blood vessels.

Unusual pumpkin compote - video

Cooking features

Pumpkin compote is prepared completely differently from fruits and berries. For this reason, before starting conservation, it is worth studying the features of the technology.

For compote, you need to choose dessert pumpkins. They are characterized by bright orange flesh and a sweetish taste.
You need to cut the pumpkin pulp into very small cubes, no more than 1.5 cm, otherwise they will have to be cooked for too long. Try to keep the pieces approximately the same size - this way they look much more appetizing in the compote.
Pumpkin compote is made without sterilization: first it is boiled in a saucepan, and then poured into jars. Banks must first be sterilized.
If you prepare a compote from just pumpkin with water and sugar, many people will not find it tasty and aromatic enough. Therefore, during cooking, spices or fruits are added, giving a pleasant sourness and tempting aroma.

If you follow the cooking technology and recipe, pumpkin compote will turn out tasty and appetizing, so almost everyone will like it.

Pumpkin compote for the winter - 5 best grandma's recipes

Pumpkin compote is prepared completely differently from fruits and berries. For this reason, before starting conservation, it is worth studying the features of the technology.

For compote, you need to choose dessert pumpkins. They are characterized by bright orange flesh and a sweetish taste.
You need to cut the pumpkin pulp into very small cubes, no more than 1.5 cm, otherwise they will have to be cooked for too long. Try to keep the pieces approximately the same size - this way they look much more appetizing in the compote.
Pumpkin compote is made without sterilization: first it is boiled in a saucepan, and then poured into jars. Banks must first be sterilized.
If you prepare a compote from just pumpkin with water and sugar, many people will not find it tasty and aromatic enough. Therefore, during cooking, spices or fruits are added, giving a pleasant sourness and tempting aroma.

If you follow the cooking technology and recipe, pumpkin compote will turn out tasty and appetizing, so almost everyone will like it.

Pumpkin is a storehouse of vitamins. It's not surprising that healthy food lovers add vegetables to many dishes. The beneficial properties are preserved when making compote for the winter, but there are some features that differ from fruits.

The main thing to do is to choose a dessert variety. For example: Marble, Kroshka, Winter sweet, Atlant. Their flesh is sweet, with a bright orange color. The fruits chosen are ripe, with elastic pulp.

The pumpkin will take on the aroma of the fruit and the spices that will be used. The following are used as additives in the drink: peaches, lemons, apples, dried apricots. And also sea buckthorn, cloves, cinnamon.

The juice of this product with step-by-step instructions will help bring the taste of pumpkin drink closer to natural pineapple compote.

Ingredients:

pumpkin pulp – 3 kilograms;
water – 3 liters;
sugar – 1.5 kilograms;
pineapple juice – 1.5 liters.

Step 1. Use a cookie cutter to cut the vegetable into rings, thereby imitating a real fruit.

Step 2. The rings are poured with boiling pineapple juice and left to steep for several hours.

Step 3. As soon as the juice with rings has cooled, put the pan on the fire, add sugar, and bring to a boil. During the heating process, stir the sugar to avoid burning. Boil the slices until they become soft.

Step 4. Place the rings in pasteurized jars and fill them with boiling syrup. Screw the lid on top.

Step 5. The containers are turned upside down with the lids and covered with a blanket until completely cooled.

A mixture of two fruits – peach and orange – gives the compote an extraordinary aroma.

Ingredients:

pumpkin – 2 kilograms;
water – 2 liters;
orange - 2 pieces;
sugar – 750 grams;
peach – 2 pieces.

There is nothing complicated about making pumpkin compote. To make it a success, you need to follow a few simple recommendations:

Give preference to dessert varieties, preferably nutmeg. These varieties are sweeter than others, and their pulp is juicy and has a distinct taste.
For cooking, choose medium and small pumpkins - they contain more sugar.
When choosing a vegetable, carefully feel its peel. It should be elastic, free from dents or signs of rot.
Don't buy cut halves. This is not hygienic, and the pulp in halves is usually more flaccid and not juicy.

Before cooking, the pumpkin is thoroughly washed, peeled and seeds removed. It is advisable to cut the vegetable into small cubes of 1–2 cm, no more. This way they will cook faster, and pieces of approximately the same size will make the appearance of your drink more neat. If the drink turns out to be very sweet, then before serving it can be diluted with boiled water.

In this video you will learn how to make pumpkin and orange compote.

Step-by-step recipes

Compotes with pumpkin are usually not simply boiled with water and sugar. This version produces a drink with an insufficiently rich taste and aroma. Therefore, for greater taste, it is cooked with various additives.

We have selected for you six of the best recipes for making homemade pumpkin compotes. Choose and cook!

First on the list is a classic compote recipe. It will require:

1 kg pumpkin pulp;
1.5 cups sugar;
2 liters of water;
⅓ tsp. citric acid;
1 g vanillin.

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Place the chopped pumpkin in a saucepan, add sugar, add water and put on fire. After the water boils, the heat must be reduced to a minimum, add citric acid and boil for at least another 25 minutes. Just before the end of cooking, add vanillin and mix everything thoroughly.

Next, all that remains is to pour the drink into sterilized jars, roll them up and turn them upside down, leaving them to cool. You can even store it indoors.

This recipe will allow you to prepare an original compote in which pumpkin cubes will taste like pineapple. Required ingredients:

1 kg pumpkin pulp;
1 liter of water;
500 g sugar;
500 g pineapple juice.

The juice needs to be boiled in a separate container, and during this time you can start working on the pumpkin. Then the cut pumpkin cubes are poured with hot pineapple juice and left in the sweet soak for 10-15 minutes.

Meanwhile, sugar must be dissolved in water and brought to a boil. The soaked pumpkin pulp with the remaining juice is placed in prepared jars and filled with boiling water. Store rolled jars in a cool, dark place.

The taste of pumpkin is very well complemented by a citrus aroma. To prepare this compote you will need:

450 g pumpkin pulp;
2 liters of water;
250 g sugar;
2–3 not very large oranges;
2 g vanillin.

The chopped pumpkin is poured with water, sugar is added there, everything is mixed well and put on medium heat. When the filling heats up, add vanillin and cook for 15 minutes.

In the meantime, you need to deal with citrus fruits. First, pour boiling water over them and zest the orange part of the orange peel. Then the pulp is freed from the film and also grated or very finely chopped.

Add the grated oranges and zest to the compote and simmer for another 10–15 minutes until tender.

Apples are considered one of the most delicious combinations with pumpkin. And compote is no exception. To prepare it, you will need:

400 g pumpkin pulp;
600 g sweet and sour apples;
2 liters of water;
350 g sugar.

Place the prepared pumpkin pieces in a saucepan, add water and leave to simmer for 5-6 minutes. After this, diced apples are added to the water and the whole mixture is boiled for another 5 minutes. When choosing apples, make sure that their flesh is firm and not loose. Otherwise, the apples will turn into mush during the cooking process.

Sugar is added last to the water and everything is mixed well. When the sugar is completely dissolved, the compote can be removed from the heat, poured into jars and rolled up.

With this recipe you can prepare not only tasty, but also vitamin-rich compote. To prepare it you will need:

150 g pumpkin pulp;
200 g sea buckthorn berries;
2.5 liters of water;
350 g sugar.

Peeled and chopped pumpkin is placed on the bottom of the jars. Washed and peeled sea buckthorn berries are also added there. The berry and vegetable base is poured with boiling water and set aside for 10 minutes.

When the filling is infused, it, along with the pumpkin and sea buckthorn, is poured back into the pan and brought to a boil. Then sugar is added and the future drink is mixed well until the sugar is completely dissolved. Then the finished compote can be poured back into jars and closed for the winter.

This recipe is one of the variations of pumpkin and apple compote. It perfectly enriches the relatively neutral pumpkin flavor, making the drink more rich and aromatic.

To prepare you will need the following components:

300 g pumpkin pulp;
300 g sweet and sour apples;
2 tbsp. l. dried apricots;
1.5 liters of water;
1 tbsp. l. raisins;
100–120 g sugar;
0.5 tsp. cinnamon;
a pinch of citric acid.

First we prepare the water base. To do this, dissolve sugar in water, put it on medium heat and let it boil. After this, add dried fruits and cinnamon and let the filling boil for another 10 minutes.

Meanwhile, the apples are peeled, seeded and cut into cubes. Pumpkin, like apples, is also cut into cubes. After the filling has boiled for 10 minutes, pumpkin is poured into it and boiled for 5 minutes.

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Apples are added as the final ingredient to the compote, and everything is boiled together until tender. 1–2 minutes before the end of cooking, add citric acid, after which the finished compote can be preserved.

As you can see, pumpkin compotes are quite simple to prepare. After spending very little time, you will get excellent winter drinks that the whole family will enjoy drinking.

Pumpkin has many beneficial properties. Dishes made from it are widely used in baby food and in various diets. They are tasty, look appetizing and contain a large amount of vitamins and minerals.

Pumpkin compote is the most popular dish that is prepared for long-term storage. The recipe for the drink is quite simple and does not require a large number of ingredients or special culinary skills. However, to obtain a high-quality product, recommendations and technological processing conditions must be followed.

Pumpkin is a unique vegetable. It is good in salads, soups, and very tasty and healthy porridges are made from it. It is a storehouse of vitamins and minerals that remain in the pulp for a long time. This makes it very popular among housewives who prepare vegetable and berry preparations.

Pumpkin compote has an original taste and a bright festive look. It can be quickly prepared for daily use, as well as for long-term storage.

To create a drink, it is better to take fruits of dessert varieties, small in size, bright orange in color. They are sweeter, have thin skin and are easier to work with.

There are many recipes for pumpkin compote, but they all start with preliminary preparation. First of all, vegetables must be peeled and seeds removed. Then cut into medium sized cubes. There is no need to grind the pulp too much, otherwise it will turn into unappetizing flakes in the drink. But large slices are also not suitable, since they will be poorly saturated with syrup and will be less filled with taste and aroma.

A simple recipe for pumpkin compote

pumpkin (pulp) – 1 kg;
sugar – 1.5 tbsp;
water – 2 l;
citric acid - 1/3 tsp;
vanillin – 1 g.

Cut the pumpkin pulp, peeled and seeded, into small cubes.
Place the pumpkin pieces in an enamel pan, add sugar and cover with clean, cool water.
Place on medium heat and wait for the water to boil.
Reduce heat, add citric acid and cook for 25 minutes.
Add vanillin, stir.
Pour the compote into sterilized jars and seal them tightly.
Turn the jars upside down and leave to cool.
After the compote has cooled, put it in a dark place where the temperature is not too high (up to 20 degrees).

Pumpkin compote with warm vanilla notes will be pleasant to open in winter. This compote turns out to be very sweet, so before serving it must be diluted with clean water.

How to cook pumpkin compote?

Pumpkin compote - quick and tasty recipes that help create a refreshing drink. There are many techniques for preparing it: in the first version, pumpkin cubes are poured with water and boiled for 20 minutes with sugar and citric acid. In another, the vegetable is boiled for a couple of minutes in sweet syrup, the required amount of water is added and simmered for 25 minutes.

Pumpkin compote is a recipe that can be made easily and simply if you familiarize yourself with the intricacies of preparing the vegetable:
For compotes, it is better to choose dessert pumpkins; they are characterized by orange flesh and a sweetish taste.
When choosing a vegetable, you should pay attention to small-sized fruits: it is believed that the pulp of such a pumpkin contains more sugars.
You should not purchase cut pumpkin, as microbes trapped in the cut can cause numerous infectious diseases. The peel of a quality vegetable should maintain its integrity and have no signs of rot or damage.
The pumpkin pulp should be cut into small cubes, no more than one and a half centimeters, thanks to this, the drink will take on a more aesthetic appearance.
To add flavor and aroma, spices are added to the compote: cloves, cinnamon, vanillin, citrus or sweet and sour fruits.

Pumpkin compote for the winter - a simple recipe

Pumpkin compote has various methods of preparation, however, you should start getting acquainted with the drink with a simple recipe that requires the presence of only three ingredients: pumpkin, sugar and water. The whole process consists of placing them in a pan, boiling for 30 minutes until the vegetable is soft, distributing into jars, sealing and wrapping.

pumpkin pulp - 500 g;
water - 2 l;
sugar - 200 g.

Cut the pumpkin pulp into cubes, add water, add sugar and cook until the vegetable softens for 30 minutes.
Pour the simple pumpkin compote into sterile jars, seal and wrap until completely cool.

Recipe for aromatic pumpkin compote

pumpkin (pulp) – 0.75 kg;
water – 2.25 l;
sugar – 0.25 kg;
cinnamon – 1 stick;
cloves – 3 pcs.

Prepare the pumpkin pulp and cut it into small cubes.
Boil a glass of water, dissolve a glass of sugar in it, add a cinnamon stick and cloves, boil for 10 minutes.
Remove the spices, add the pumpkin pulp to the syrup and simmer for 5 minutes.
Add the rest of the water and simmer the compote over low heat for 25 minutes.
Pour the compote into sterilized jars. Roll up the jars with metal lids and turn them over.
After the jars have cooled, put them in the pantry.

The spicy aroma of pumpkin compote prepared according to this recipe will not leave anyone indifferent. It is especially pleasant to drink such a drink on cold winter days.

Pumpkin compote with apples

pumpkin pulp – 0.4 kg;
apples – 0.6 kg;
sugar – 0.3 kg;
water – 2 l.

Peel the pumpkin, cut off a piece of pulp of the desired size, cut into small cubes (no more than 1 cm).
Wash the apples and cut out the seeds. Cut the apple pulp into approximately the same cubes as the pumpkin, or into slices.
Mix the pumpkin and apple pieces and place them in the pan.
Boil water and pour pumpkin-apple mixture into it.
When the water has cooled completely, place the pan over low heat and bring its contents to a boil.
Add sugar, stir and cook for 10 minutes.
Sterilize the jars and fill them with hot compote.
Seal the jars with the prepared lids.
After turning the jars over, cover them with a blanket and leave them for a day.
After 24 hours, remove the blanket and put the compote away for the winter.

Read also: What is a pumpkin? Is this a vegetable or a fruit?

Pumpkin-apple compote is sweet and sour and has an attractive aroma.

Pumpkin compote with lemons

pumpkin (pulp) – 0.5 kg;
lemons – 0.5 kg;
sugar – 0.5 kg;
water – 2 l.

Peel the pumpkin, cut its flesh into cubes, add water to cover it completely, and simmer over low heat until the pumpkin is soft.
Place the pumpkin pulp in pre-sterilized jars.
Wash the lemons thoroughly and cut into thin semicircles, removing the seeds along the way. It is not necessary to peel the lemons - the zest will give the compote a tart taste with a subtle bitterness.
Place lemon wedges on top of pumpkin.
Boil 2 liters of water (can be in the same pan where the pumpkin was cooked).
Add sugar and cook syrup. You need to cook until the sugar is completely dissolved.
Pour the boiling syrup into jars with pumpkin and lemon.
Roll up the jars and place them bottoms up.
Wrap jars of compote.
After a day, remove the finished compote for the winter.

The tart sweet and sour taste of this compote, which has a pleasant citrus aroma, is liked by many. It is very refreshing and also very healthy.

Compote rolling process

Cut the pumpkin into medium cubes and place in a deep saucepan. Add sugar, grated zest and freshly squeezed lemon juice. Thanks to lemon, pumpkin cubes will retain their shape and will not fall apart during cooking. In addition, it will give the compote the necessary sourness, which the pumpkin itself does not possess.

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Recommendation! Instead of lemon, you can put vinegar essence (1 tsp).

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Pour water over the pumpkin to cover, bring to a boil and cook over medium heat for 20 minutes. The readiness of the pumpkin can be determined by its appearance - it will become transparent.

Place the boiled pumpkin along with the liquid in sterilized jars, add cloves or a cinnamon stick (as you like) to each pair. Roll up, wrap the jars and let them cool completely.

Pumpkin compote with orange and peach

pumpkin pulp – 0.3 kg;
oranges – 0.4 kg;
peaches – 0.3 kg;
sugar – 0.25 kg;
green tea (large leaf) – 5 g;
grated ginger – 20 g;
water – 2.5 l.

Cut the pumpkin pulp into small cubes.
Make syrup from a glass of water and the same amount of sugar, put pumpkin pieces in it and boil them in it for 10 minutes.
Wash the orange, remove the zest from it, cut the pulp into cubes.
Pour a glass of boiling water over the zest, ginger and green tea and leave for 10 minutes, strain.
Pour the infusion into a saucepan with syrup and pumpkin. Cook for another 5 minutes.
Wash the peaches, remove the pits, and cut the pulp into cubes.
Add oranges and peaches to the pumpkin and add the remaining water.
Cook after boiling for 10 minutes.
Pour the compote into the prepared jars, seal them, turn them over and cover with a blanket.
After the compote has cooled, it can be stored in the pantry.

Compote made from pumpkin according to this recipe has a bright color and sunny aroma with notes of peach and oranges. On frosty winter days it will warm you up and remind you of summer.

Pumpkin compote turns out bright and optimistic. It will charge you with energy and lift your spirits.

Pumpkin juice with orange

Make more of this juice - it turns out very tasty and aromatic!
You will need 1 orange, 100-150 g sugar, 2 tsp. citric acid and water.

Preparation. Cut the pumpkin in half, remove the seeds, cut off the skin and cut the flesh into small pieces. Place the pumpkin in a saucepan, add water to completely cover the pieces, and cook for 8-10 minutes after boiling until soft. Cool slightly and beat the mixture directly in the pan with an immersion blender until it becomes a liquid puree.

Then put the pan with the puree on the fire. For 3 liters of juice, add the juice of one orange (you can grate and add zest), 100-150 g of sugar (it all depends on personal preference) and 2 tsp. citric acid. To make the juice less thick, add water. Boil the mixture over low heat for 10 minutes, pour into sterile jars and seal.

Compote prepared according to the recipe below has a bright color, sunny aroma with notes of peach and orange. In winter it will remind you of warm summer.

Products:

pumpkin pulp – 600 g;
oranges – 800 g;
peaches – 600 g;
granulated sugar – 500 g;
large leaf green tea – 10 g;
finely chopped ginger – 40 g;
clean water – 5 l.

We do this:

Cut the prepared pumpkin pulp into cubes of the same size.
Meanwhile, pour the filtered liquid (2.5 l) into a thick-bottomed pan and add granulated sugar. Place on the stove. Cook with regular stirring until the sweet particles are completely dissolved. Then be sure to add pumpkin pieces and simmer for 10 minutes.
Wash the citrus, remove the zest in a thin layer, peel the pulp from the white film and cut into medium-sized cubes.
Place the zest, ginger and green tea in a separate bowl, pour boiling water (200 ml). Cover and leave the mixture for a quarter of an hour. Filter through a sieve.
Pour the resulting infusion into a saucepan with pumpkin pieces and syrup. Boil for a few minutes.
Wash the peaches well and remove the pits. Chop the pulp in the same way as oranges. Add to the total mass, add the remaining water. From the moment it boils, continue cooking for 10 minutes.
Pour the resulting compote into sterile jars. Seal tightly and turn over. Wrap it in a warm blanket and leave it like that until it cools completely.

Pumpkin compote - 8 recipes

Pumpkin compote is a very non-standard product, and the method of preparing it differs slightly from the usual fruit and berry compotes.

Before you start creating this unusual culinary masterpiece, you need to be thoroughly familiar with the features of the technology:

Delicious compote is obtained only from dessert varieties. Such fruits have bright orange pulp that is pleasant to taste even when raw.
Take small specimens for making drinks - experienced gardeners claim that larger ones have less sweetness. It’s more convenient to work with these, the peel is softer.
When choosing a vegetable at the market, do not take a cut pumpkin; you do not know whether you used a clean knife or handled the pulp with your hands.

Pumpkin compote recipes

You can make compotes from pumpkin both for every day and for preservation.

Delicious simple pumpkin compote

Drinks are always present on our table at any time of the year - tea, coffee, juices, fruit drinks and compotes. If I want something unusual, I make sure to prepare a healthy, delicious compote from bright orange pumpkin. The option described below is the simplest - you only need sugar, water and the vegetable itself.

In the autumn-winter season, delicious vitamin pumpkin is sold at every step, everyone can buy it without any problems. This product is neither scarce nor expensive.

Cuisine: Russian
Type of dish: compote
Cooking method: boiling
Servings: 7-8
40 min

Ingredients:

pumpkin – 400 g
granulated sugar – 250 g
water – 2 l.

Cooking method:

Pumpkin compote for the winter like pineapple

The combination of pumpkin pieces with ready-made pineapple juice is excellent. Vegetable cubes taste very similar to real pineapples!

Components:

pumpkin - 1 kg
pineapple juice - 0.5 l
water - 1 l
sugar - 0.5 kg.

How to do:

Cut the peeled pumpkin into cubes and sticks, trying to replicate the shape of canned pineapples. You can get confused - cut out the rings with a knife.
Boil the pineapple juice while cutting. You can take the regular packaged one.
Pour the juice over the chopped vegetables and leave them to soak for 10-15 minutes.
Prepare a sweet filling from sugar and water, bringing it to a boil.
Place the juice-soaked slices in jars and pour boiling sweet liquid over them. Roll up, cover until cool, store in a cool place.

In winter, not only liquid is used - the sweet pieces fly apart in an instant!

Recipe with orange and cloves

The taste and smell of this drink reeks of something cozy, warm, and homely. In the cold winter season, there is nothing better than opening a jar of such aromatic compote.

We will need:

pumpkin – 2 kg
water - 2 l
sugar - 750 g
cloves - 6 buds
cinnamon - 2 sticks
orange - 2 pcs.

Cooking process:

Peel the pumpkin and select seeds with fiber.
Cut the vegetable into small cubes.
Grind the zest of the oranges and squeeze out the juice.
Place sugar in a small saucepan and add water.
Make syrup. It should simmer for 10 minutes.
Place the orange vegetable pieces, spices, orange juice and zest in a large container.
Pour boiling syrup over this entire mixture and cook for another 15 minutes.
Pour the finished drink into jars, roll up, turn the lids down, and cool.

Read also: How to properly store pumpkin in winter: revealing the secrets

Pumpkin compote with lemon for the winter

A bright orange sweet vegetable goes just as well with lemon as with orange. Citrus aroma and acid complement the pumpkin flavor and smell.

Components for 2 cans of 3 l:

water - 3-4 l
sugar - 500-600 g
lemon - 3 medium size
pumpkin - 3 kg.

How to cook:

Cut the washed, cleaned pumpkin into cubes.
Fill three-liter jars to one-third of the volume with this vegetable slices.
Peel the lemons and cut the fruit into slices. Add them to the jars.
Boil water, add sugar, cook until there are no grains.
Pour boiling syrup over the jars.
Place the jars in a container with boiling water and sterilize for 10 minutes.
The drink is ready, you can roll up the cans, let them cool and put them in the pantry or cellar.

Pumpkin-apple drink

The combination of pumpkin and apples is always successful. An excellent example is apple-pumpkin jam, the recipe for which is on the website in the article about sweet pumpkin preparations. The compote turns out to be no less interesting! In addition, for greater originality, the recipe includes prunes.

Ingredients:

water - 5 tbsp.
sugar - 0.5 tbsp.
pumpkin - 300 g
sour apples - 200 g
prunes - a handful
cinnamon - to taste.

Cooking process:

Wash the pumpkin and cut into strips.
Peel clean apples and remove seeds.
Cut the fruit into slices.
Make a syrup from water and sugar.
Let it boil, add prunes and cinnamon.
Cook for 10 minutes.
Add chopped pumpkin to the syrup.
Cook for another 5 minutes.
Place apples in the compote.
Cook the workpiece until all components are fully cooked.
This compote is served chilled.

Pumpkin compote with sea buckthorn

Winter preparations should not only be tasty, but also as healthy as possible. Sea buckthorn-pumpkin compote is ideal in this regard. It is no more difficult to prepare than any other, for example, from plums and apples.

sea buckthorn – 200 g
pumpkin – 150 g
sugar - 350 g
water - 2.5 l.

How to cook:

Cut the peeled pumpkin pulp into pieces.
Prepare sea buckthorn: wash, clear of debris and twigs.
First, pour the vegetable pieces into a large jar.
Place sea buckthorn berries on top.
Boil water, pour in fruit and vegetable mixture.
Leave the mixture for 10 minutes to infuse.
Carefully drain the water from the jar into the pan.
Add sugar, bring to a boil.
Once all the sugar has dissolved, pour the syrup back into the jar.
Roll up the pieces with lids, turn them over, and hold them until they cool completely.

With dried apricots and raisins

The dried fruit in this recipe is a great way to enhance the more neutral pumpkin flavor, adding a special twist.

Ingredients:

pumpkin - 300 g
sour apples - 300 g
dried apricots - 2 tbsp. l.
raisins - 1 tbsp. l.
cinnamon - 0.5 tsp.
sugar - 0.5 tbsp.
water - 1.5 l.

Preparation:

Rinse, peel the pumpkin, cut into cubes or strips.
Peel the apples and remove the seeds.
Cut the fruit into slices.
Prepare syrup from water and sugar.
Let the syrup boil, add cinnamon, dried apricots, raisins.
Cook for 10 minutes.
Add chopped vitamin vegetable.
Cook for another 5 minutes.
Place apples in the compote.
Cook the workpiece until all components are fully cooked. If you want to preserve it, add citric acid at the tip of a knife 2 minutes before the end. Seal with any lids - screw-on, turnkey tin.

Pumpkin compote with quince

It also works well with sour, aromatic quince. My husband likes this option.

pumpkin - 1 kg
quince - 500 g
sugar - 0.3 kg
water - 3 l.

Preparation:

Peel the sweet pumpkin from the skin and seeds.
Cut the vegetable into some unusual pieces. Can be made in the form of orange slices or small bananas.
Rinse the quince and cut it crosswise to form circles.
Place the pumpkin and quince in a large metal container, stir, add sugar.
Cover with a lid and place in a warm place for a couple of hours. During this time, the fruit and vegetable mixture will release a sufficient amount of juice.
Place the container with the preparation on the fire, pour in water.
Bring the mixture to a boil, cook for 15 minutes.
Pour the finished product into jars and seal tightly.