We prepare pumpkin for the winter

The easiest way to make pumpkin juice with apples at home is one that doesn’t require a juicer. Pieces of pumpkin and apples are first boiled until soft and then pureed in a blender.

The density of the juice is regulated by adding water, but it can be left thick and diluted when you open the jar. Any variety of apples is suitable for juice, but it is better to take autumn or autumn-winter ones - they are juicy, mostly sweet and sour in taste. If possible, choose pumpkin with bright orange flesh that is dense and non-fibrous. It should taste sweet, without a grassy aftertaste. If the pumpkin is yellow, the juice will also be tasty, but its color will not be as rich.

Ingredients:

peeled pumpkin – 1 kg;
fresh apples – 0.5 kg;
sugar – 150 g (to taste);
lemon juice – 1.5 tbsp. l;
water – 1-1.5 liters.

How to make pumpkin juice with apples for the winter

We peel the pumpkin from the peel and seeds, weigh it - you should get about a kilogram of peeled pulp. We peel the apples, cut out the middle, and weigh them too - we will need about half a kilogram. Cut the pumpkin and apples into pieces.

Transfer to a deep, spacious saucepan with a thick bottom. Pour in a glass of water and place on high heat until it boils.

As soon as the water begins to boil, tightly cover the pumpkin-apple mixture with a lid and leave to simmer for half an hour. Make the heat almost minimal so that the water does not boil away.

After boiling the pumpkin and apples until soft, puree the mixture with an immersion blender.

Pour the puree back into the pan (be sure to rinse it, wash off the foam and pulp particles), add water. We adjust the quantity depending on the desired density of the juice.

Add sugar and lemon juice (it can be replaced with citric acid). Bring the pumpkin juice to a boil and cook for ten minutes.

We sterilize the jars and lids in a convenient way (steam the jars, heat them, boil the lids). Fill the jars with pumpkin juice, tighten and let cool.

We store the cooled pumpkin-apple juice in a dark, cool place or put it in the pantry. It can be stored for a year or longer, but keep in mind that in the light the juice may separate and darken.

With the onset of cold weather, many housewives prepare apple-pumpkin juice for the winter. Preparing apple pumpkin juice is very simple, and if properly preserved, it will retain its beneficial properties for a long time. The taste and rich aroma of the drink will certainly brighten up chilly winter evenings, and the vitamins contained in the juice will strengthen your immune system and give you energy for the whole day.

To make the juice rich and tasty, you need to choose the right ingredients. It is better to choose pumpkin up to 7 kg and with bright orange pulp - such fruits, as a rule, contain more fructose and carotene. Also, preference should be given to recently picked fruits, since long-term storage leads to loss of moisture and the pulp of such a pumpkin becomes loose and dry.

As for apples, it is better to choose the healthiest varieties - green or yellow.

Never use overripe apples, otherwise the pumpkin apple juice will be spoiled.

This juice can be introduced into the diet of six-month-old children, because it is rich in vitamins and the fruits are used fresh, so you don’t have to worry that the juice will contain preservatives and dyes. In addition, the calorie content of this juice is low, so it can serve as an excellent breakfast for those who carefully monitor their health.

Variations are possible

Everyone prepares pumpkin puree in their own way: a recipe with condensed milk is sweet, or with the addition of tender zucchini it’s almost caviar. Whether it ultimately becomes a preservative is a matter of taste. In some cases, the puree can even be deep frozen. There is no need to be afraid: most experienced housewives agree that “wateriness” after defrosting can be avoided.

If we talk about those versions of purees that are classified as dessert, then the greatest demand is for pumpkin and apple purees. For the winter, this recipe is suitable for those who adhere to proper nutrition - this is, without exaggeration, the best low-calorie sweet, and the combination of flavors is almost ideal.

In some cases, they do it as usual; the process is similar to making jam: apples and pumpkin are broken and then boiled over low heat with the addition of a small amount of sugar (3-5 spoons are required for 2 kg of fresh fruit). This puree cannot be called a pantry of vitamins, much less a dietary one, but if you take the risk, you will get a culinary hit.

There is a healthier way - pumpkin puree without sugar, but with the addition of cinnamon. The fruits are baked (note that the apple needs much less time to cook!), and then blended with a blender with the addition of cinnamon to taste. By the way, this puree is also suitable for babies, but you need to be extremely careful with cinnamon.

If you think that the puree is too thick, you can safely dilute it with water, but do not forget to beat thoroughly again.

Now let’s make a 180-degree turn and look at pumpkin puree for the winter, the recipe for which is simple, but you can use the preparation as a side dish for almost any second dish.

It requires only three ingredients - water, a little salt and a torpedo pumpkin. The pumpkin is divided in half and baked as usual, but with a little added oil. Then separate from the peel, beat with salt and, if necessary, add water - always warm!

And if in the cold winter you want to try pumpkin soup, you won’t need to run to the market: you will open a jar (or take the container out of the freezer) and taste the aromas of summer.

About the benefits of pumpkin and apples

Fiber, carotene and pectin contained in pumpkin play an important role in maintaining normal stomach function and help remove cholesterol from the body. In addition, pumpkin juice contains iron, calcium, magnesium, potassium, vitamins B, C and K, and of all vegetables, vitamin K is found only in pumpkin.

Apple juice contains manganese, zinc, colbate and vitamins C and P in abundance. It is a preventative against atherosclerosis, diseases of the intestines, liver and bladder. Moreover, apple juice has a calming effect on the human nervous system.

Doctors say that half a glass of apple-pumpkin juice a day will ensure excellent health throughout the winter.

Drinking pumpkin apple juice is also beneficial in the following cases:

For insomnia, drink 50 g of juice at night.
During pregnancy, half a glass a day relieves all signs of toxicosis.
If you are overweight, fasting days with vegetables and fruits will benefit the body. These days, include apple pumpkin juice in your diet.
For gallstones or kidney stones, take a quarter glass 3 times a day half an hour before meals.
For problem skin, cosmetologists advise drinking pumpkin apple juice to anyone who suffers from acne and other skin problems. It is also indicated as a preventative against aging and to combat wrinkles.

Pumpkin soup from Yulia Vysotskaya

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 62 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Pumpkin puree soup from Yulia Vysotskaya will appeal to all family members. The rich, thick consistency of the dish helps you quickly fill up and warm up during the cold season. The soup is given its spiciness by garlic and hot peppers, and its piquant sweetness by orange juice. Serve the treat with finely chopped herbs, slices of garlic (to taste) and crackers.

Ingredients:

pumpkin - half a kilo;
potatoes – 2 pcs.;
carrots – 1 pc.;
apple – 1 pc.;
onion – 1 pc.;
garlic – 2 cloves;
hot hot pepper – 1/3 pod;
butter – 20 g;
olive oil – 20 ml;
water – 60 ml;
cream - half a glass;
orange juice – 40 ml;
nutmeg – 5 g;
ground ginger – 10 g.

Cut the pumpkin pulp into large cubes, potatoes and carrots into small slices.
Onions, garlic, peppers must first be peeled and then chopped.
Melt the butter, mix with olive oil and fry the onion and garlic in this mixture until transparent.
Sprinkle with spices, fry for two minutes, add carrots. Cook over high heat for a minute, add water and boil. Reduce heat, cover, simmer for 10 minutes.
Add pumpkin, potatoes, peppers, fry for three minutes.
Add apple slices, cook for two minutes, pour boiling water to the level of the vegetables. Simmer for half an hour.
Beat with a blender until puree, add cream, juice, spices. Bring to a boil, but do not overcook.
Sprinkle with grated cheese, seeds, and garlic croutons.

Learn how to make pureed pumpkin soup using other recipes.

Pumpkin apple juice - a recipe for the winter

To prepare juice for the winter in the traditional way, take the following ingredients:

apples - 0.5 kg;
pumpkin (peeled) - 0.5 kg;
water;
sugar - 200 g;
citric acid - 10 g;

The pumpkin is cleared of seeds and peel and grated.

Then it is placed in a saucepan, filled with water and boiled for about 5 minutes until soft. Then the pumpkin is removed from the heat, rubbed through a sieve, and citric acid and sugar are added.

The apples are also peeled, grated, and the juice is squeezed out through cheesecloth. If you don’t want to grate, you can chop the apples in a blender and strain.

After this, everything is mixed and cooked for about 5 minutes.

Hot juice is poured into sterilized jars, rolled up, turned upside down with lids and wrapped in a blanket to cool.

This recipe for pumpkin-apple juice for the winter is the most common among housewives. Of course, it can be modified to suit the tastes of your family, reducing the amount of sugar or adding herbs or spices.

In addition to the traditional recipe, this drink can be prepared using a juicer or juicer. In both cases, the process of preparing apple pumpkin juice for the winter is much simpler than the traditional one above, and the resulting drink is even larger.

Dried pumpkin

Using the oven, you can prepare dried pumpkin for the winter in the same way as dried pumpkin in the previous recipe. The product can be stored in a cool place until spring. Kids will definitely like this treat if the vegetable slices are sprinkled with powdered sugar, cinnamon, sprinkled with lemon or orange juice, and then served with honey.

Required:

Pumpkin – 1 kg
Granulated sugar – 1 kg
Orange - 1 pc.
Water – 0.7 l
Cinnamon sticks – 1 pc.
Carnation inflorescences – 2 pcs.

Carnation

Peel the vegetable from seeds and peel, rinse and cut into 3x3 cm cubes.
Boil syrup from water, granulated sugar and spices. Pour orange juice into boiling syrup.
Place pumpkin slices in syrup and cook for 5 minutes. Cool the workpiece. Repeat the process 2 more times.
Using a slotted spoon, remove the vegetable wedges from the syrup and place on a parchment-lined baking sheet.
Preheat the oven to 50 degrees. Place the pan in the oven and dry for 6 hours, leaving the oven door ajar.
Transfer the preparations to a tray and leave at room temperature for 72 hours.

Then sprinkle the dried delicacy with powdered sugar and place in glass jars or paper bags. Close the container hermetically and put it in a cool place.

Apple-pumpkin juice for the winter through a juicer

Ingredients for making juice:

green apples - 1 kg;
pumpkin (peeled) - 1 kg;
zest of one lemon;
sugar - 250 g.

Squeeze pumpkin and apple juices separately using a juicer, mix them in a saucepan, add sugar and lemon zest. We bring the apple-pumpkin juice for the winter to a temperature of 90 degrees and keep it on the stove for 5 minutes. Then, we leave the juice to simmer on the switched-off burner and roll it into sterilized jars.

Don't forget to turn the jars upside down, cover them with a blanket and leave them to cool.

As you can see, it is quite easy to prepare apple-pumpkin juice for the winter using a juicer. This method will not only save your time, but will also allow you to get more juice.

Dried pumpkin - an original snack for vegetable lovers

Pumpkin jam is a preparation for the winter, which is one of the most popular and rightfully loved. True, due to the fresh taste of pumpkin, you can get a truly delicious product by adding citrus fruits, apples, dried apricots, quince or other fruits to the jam.

For 1.5 kg of pumpkin pulp, peeled from bark and seeds, you will need a couple of lemons or oranges, one apple and sugar syrup. To prepare it, add 2 kg of sugar to 500 ml of water, bring the mixture to a boil and remove from heat.

The pumpkin and fruits are washed, peeled and chopped, and the peel should not be removed from the lemon and orange.
The fruits are poured with syrup, the dishes are placed on the fire and, removing the resulting foam, the pumpkin preparation for the winter is brought to a boil again.
To soak the pieces of vegetables and fruits in the hot syrup, remove the jam from the heat and leave to infuse.
After 3-4 hours, bring it to a boil again, boil for five minutes and let it brew again.
During the last cooking, the jam should boil over the fire for 5–10 minutes, after which the product is poured into sterile jars and closed.

I cut the pumpkin into medium sized cubes. Onion – finely, pepper – also in cubes.
In a saucepan, fry the onion (until transparent) and pepper (until soft) in vegetable oil. There is no need to fry the vegetables, just simmer them! I pass the garlic through a press and add it to the vegetables.
I put the pumpkin in and add some salt so that it releases its juice. Mix everything and fry for a couple of minutes over medium heat. Then I close the lid, reduce the heat and leave to simmer for at least half an hour.
When the pumpkin becomes soft, add tomato grounds (or tomato paste) and spices. I stir and simmer for another 10 minutes so that the vegetables exchange flavor and aroma.
And the main secret is that I grind the caviar with a blender! If you don't do this, the pumpkin pieces will quickly give themselves away.

We suggest you familiarize yourself with Lingonberry juice through a juicer for the winter

For storage, place in sterilized jars and roll up. Can be stored in the refrigerator for 2-3 days for testing.

Pumpkin powder

pumpkin juice

Pumpkin jam

Pumpkin dishes are low-calorie delicacies, since the vegetable itself contains only 22 kcal per 100 grams. At the same time, making preparations for the winter is very simple, following the best recipe for making caviar from pumpkin, vegetables and apples.

Ingredients:

Pumpkin, green beans, tomatoes, apples, sweet peppers – 500 g each
Sunflower oil – 1 tbsp.
Onion – 0.2 kg
Sugar – 150 g
Salt – 50 g
Vinegar – 50 g

Operating procedure:

Before cooking, wash all vegetables and fruits well. Peel and seed the pumpkin and apples, remove the skins from the tomatoes, remove the stems, seeds, and membranes from the peppers, and chop the beans. Pass the ingredients through a meat grinder.
Peel the onion, cut into cubes, sauté in olive oil for 10 minutes.
Add chopped vegetables to the onion and stir the contents of the pan. Simmer over low heat for an hour, stirring.
Add spices and vinegar to the mixture and simmer for another 10 minutes.
Place hot caviar into pasteurized jars and close with lids.
Cool the roll by placing the lid down and wrapping it in a blanket. After a day, transfer to a cool place for subsequent storage.

I invite you to prepare with me a very beautiful and incredibly tasty pumpkin jam with the addition of dried apricots and lemon zest. This combination - pumpkin and dried apricots, with a citrus note - is very successful and interesting, so the jam turns out simply amazing! The big advantage of this recipe is that the preparation is simple and relatively quick. See the recipe with photos HERE.

The jam turns out to be very bright and sunny, very sweet and tasty! Moreover, it is also healthy: pumpkin contains a lot of vitamins, macro- and microelements, and pumpkin is also an excellent antidepressant (especially thanks to its orange color, which can make everyone smile even in the most gloomy day). How to cook, see HERE.

Apple pumpkin juice in a juicer for the winter

If you have a juicer in your kitchen, the process of making juice is simplified several times. For preparation we will need the following ingredients:

pumpkin (peeled) - 1 kg;
apples - 0.5 kg;
water - 1l.;
sugar - 150 g;
citric acid - 10 g.

Cut the peeled and seeded pumpkin and apples into small pieces.

We put them in a sieve, pour water into the lower compartment of the device and put it on fire.

Then, place a saucepan or other container so that the finished juice has somewhere to drain.

Pumpkin powder

When preparing pumpkin preparations for the winter, housewives try to choose a recipe and method in which the vegetable retains maximum benefits and all its characteristics. Until recently, it was impossible to do without heat treatment or the use of preservatives such as citric or acetic acid. Today, nothing gets in the way quite like zucchini. squash, freeze the pumpkin for the winter, and after some time use a product that is just as healthy and tasty as the fresh fruit.

But what is the best way to freeze pumpkin? There are several equally simple ways, the main thing is to decide in advance what such an original semi-finished product will be used for:

If there is a small child in the family, or the housewife likes to bake pumpkin pies, it is convenient to use a recipe with a photo where pumpkin is frozen in the form of puree for the winter.
Gourmets who want to treat themselves to dietary spaghetti from this variety of pumpkin can freeze the blanched pulp in portioned bags.
The easiest way is to freeze pumpkin for the winter in the form of small cubes, which are added to porridges, used in vegetable side dishes, casseroles and pies.

If you are going to freeze the pumpkin into cubes, then the prepared pieces up to 3 cm in size are immersed in boiling water for 2-3 minutes.

After which the raw materials are laid out on a baking sheet, dried and sent to the freezer, trying to ensure that the cubes do not touch each other and do not stick together. The hardened pumpkin is scattered into resealable bags or containers for later storage.

When preparing a semi-finished product for vegetable spaghetti, so that the pulp breaks down into fibers, it is better to bake the pumpkin cut into halves. After this, the cooled fibers are removed, laid out in a thin layer on a tray and frozen.

If you freeze pumpkin for the winter in this way, you can not only enjoy a light, nutritious side dish, but also make casseroles with spaghetti and fry pumpkin pancakes.

To prepare pumpkin for the winter in the form of frozen puree, large pieces of the fruit are placed on a baking sheet, bark side down, and placed in the oven. When, after 40 minutes, the pulp, which is at a temperature of 180–190 °C, softens, the pumpkin is taken out and cooled.

The extracted pulp is crushed until the mass becomes homogeneous and airy. Then put into small bags or forms for freezing.

We suggest you familiarize yourself with the difference between Erica and Heather

You can also bake pumpkin in the form of small peeled cubes or slices. In this case, it is better to cover the baking sheet with the pulp with a layer of food foil. It will take from 20 minutes to half an hour to prepare the baked pumpkin.

The frozen cubes are transferred to tightly sealed bags or containers that can be easily placed in the freezer.

The special value of pumpkin powder is that it is easy to store, and when you add water, it turns into a complete puree. And besides this, it is an amazing additive for home baking, which thanks to this will acquire an original taste and color.

If you don’t have ready-made puree, it’s easy to make. To do this, the pumpkin is washed, cut and cleaned. The pulp, cut into small cubes, is boiled without salt and sugar for 10 to 20 minutes, and then rubbed through a sieve or crushed in a blender. The resulting puree, spread in a thin layer on parchment paper, is placed on a drying tray or baking sheet to be sent to the oven.

At a temperature of 135 °C in the oven, the pumpkin dries in a few minutes; the main thing is to prevent the product from burning and constantly stir the pulp. The dry mass is crushed and scattered for storage in paper bags or glass jars.

This puree contains less sugar than jam, so it will be useful for adults and will definitely appeal to children.

For a kilogram of peeled pumpkin pulp you need to take 500 grams of apricots or peaches. The fruits are washed. The seeds are removed from the fruit.
The raw materials are crushed in a blender and covered with sugar at the rate of 450 grams per 1.5 kg of fruit.
The future puree is simmered over low heat for up to 2 hours, making sure that the dish does not burn.
A few minutes before it is ready, add a teaspoon of citric acid to the mass, and mix the puree thoroughly.

Useful pumpkin preparations for the winter are laid out in clean, sterile jars and hermetically sealed.

The pumpkin, washed and cleared of peel and seeds, is cut into thin slices or medium-sized cubes. The prepared pulp is poured with sugar syrup, which is prepared at the rate of 200 ml of water per 1.2 kg of sugar, 3 grams of citric acid and a pinch of vanilla.

To get translucent candied fruits soaked in sugar syrup, in the photo, as in the recipe for pumpkin jam, the product is brought to a boil three or four times, left on the fire for several minutes, and then be sure to let it brew. After 5–7 hours, the process is repeated. In this case, the pumpkin will retain its shape and density, but will acquire a great honey taste. Pumpkin slices prepared for the winter are dried on a sieve and, if desired, rolled in powdered sugar.

Ready-to-eat candied fruits are stored in a cool, dry place. The best container is glass jars covered with parchment.

Using pumpkin, you can prepare a universal spice that will not only complement the taste of meat, fish dishes, soups or salads, but also strengthen the body. This preparation will help reduce cholesterol levels, improve the functioning of the gastrointestinal tract and is especially useful for diseases of the kidneys and urolithiasis.

The process for preparing the powder is as follows:

Wash the pumpkin, remove peel and seeds, cut into several parts.
Chop the vegetable into large slices.
Throw the pumpkin slices into boiling water and simmer for 10 minutes.
Remove the slices, cool, rub through a sieve or grind with a blender.
Spread the pumpkin puree in a thin layer on a parchment-lined baking sheet.
Transfer the baking sheet to the oven. Dry the pumpkin puree at 135 degrees for 2-3 minutes.
Grind the dried product with a blender, mortar or food processor until it becomes a powder.
Pack the product into small jars or paper bags.

Attention! If you dilute the powder in warm water, you will get ready-made pumpkin puree.

Pumpkin powder
You can prepare several jars of a healthy pumpkin drink for the winter, which perfectly refreshes, invigorates and puts you in a good mood for the whole day.

Components:

Granulated sugar – 100 g
Pumpkin – 1 kg
Water – 1 l

pumpkin juice

Cut the peeled and seeded pumpkin into small pieces of equal size.
Pour water over vegetable slices. Place the container with the pumpkin on low heat. Cook for 30 minutes until soft.
Using an immersion blender, grind the product directly in the water in which it was boiled. Stir in sugar. Cook for another 2-3 minutes over low heat.
Pour hot juice into sterile jars and seal. Cool the pieces by turning them upside down under a warm blanket.

Transfer the cooled jars to a pantry or cellar for later storage.

Another delicious way to prepare vegetables for the winter is to make jam from pumpkin, oranges and lemons. You can consume such a treat even on a diet by adjusting the amount of sugar: pumpkin helps you lose extra pounds and always stay in shape without denying yourself sweets.

Ingredients:

Pumpkin – 6 kg
Oranges – 1.5 kg
Sugar - to taste.
Lemons – 0.4 kg

Next we do this:

Prepare pumpkin slices, cleared of seeds and peel, rinse them and cut into cubes.
Wash the citrus fruits well with baking soda and scald with boiling water. Cut into squares along with the peel.
Mix pumpkin slices with citrus pieces, add granulated sugar to the mixture.
Pour the mixture into a thick-bottomed saucepan and place over low heat. Cook the mixture after boiling for 10 minutes.

Attention! From time to time, the workpiece needs to be stirred with a wooden spoon to prevent it from burning.

Next, cool the mass for an hour and boil again for 5-7 minutes. Remove the pan from the heat and leave to cool for 60 minutes.
Place the finished product into clean jars and close the lids. Store in a cool place.

Attention! You can also use jam as a means to care for problem areas of the body.

Pumpkin jam
All pumpkin lovers will certainly like this recipe for a winter pumpkin salad - with onions, carrots, peppers and tomatoes. It is the pumpkin that gives a new meaning to a completely ordinary vegetable preparation. It turns out not only beautiful and bright, but also very tasty. The sweetness of the pumpkin is balanced by spices - garlic, vinegar, salt and pepper, so don’t worry that a winter pumpkin salad with vegetables will turn out to be something very exotic. Recipe with photo HERE.

Of course, I really like pumpkin on its own, but in this case it turns out just incredibly tasty! At the same time, the jam will not have a pronounced pumpkin taste, but rather a citrus taste - orange and lemon dominate the jam, and very successfully. And the color... Recipe with photo HERE.

Such an exotic and inexpensive preparation should appeal to all housewives. Orange pumpkin mango pieces are almost indistinguishable from the real thing, especially with their dense texture. The taste of the pumpkin was completely lost in the marinade where it was soaked for some time. See the recipe with photos HERE.

We suggest you familiarize yourself with Cold salted green tomatoes in a bucket

It’s impossible not to fall in love with these orange, sun-soaked and warm candied pumpkins! Healthy and incredibly tasty pumpkin candies are dried in the oven or in a special dryer. Candied pumpkin is used to fill cupcakes, pies, and Easter cakes. But these orange candies are so tasty that they are eaten on their own with great speed. Try it! Recipe with photo HERE.

Caviar from eggplant and squash is in no way inferior. The specific pumpkin taste in this recipe is practically not felt, so even “non-pumpkin lovers” will gobble it up for their dear soul. Pumpkin caviar is delicious both as an appetizer and as a sauce for meat. Try it and you won’t regret it! To make pumpkin caviar for the winter, I take the following products:

0.5 kg peeled pumpkin
1 bell pepper
1 onion
2 heads of garlic
2 tbsp. tomato paste (or thick tomatoes, if the harvest is good)
Salt, ground black pepper, favorite herbs (marjoram, thyme, basil, Provençal, etc.)
Vegetable oil for frying

Rules for making apple-pumpkin juice at home

To make the drink warm and rich, you need to choose the ingredients wisely. It is better to take a pumpkin weighing up to 7 kg with bright orange pulp. This vegetable has a higher content of fructose and carotene.

It is also better to use recently cut fruits, since their long-term storage leads to loss of liquid, the pulp becomes loose and dry. If we talk about apples, it is recommended to give preference to healthy types: green or yellow.

Peel the pumpkin and remove the seeds. It's better to leave the fibers. They will not spoil the taste of the drink, but will make it thicker. The fruits are washed, peeled, and the core and seeds are removed.

Apple-pumpkin juice is allowed to be given to six-month-old babies. It contains many vitamins. You don’t have to worry about harm - because the drink contains no dyes or preservatives.

Traditional recipe for pumpkin and apple juice for the winter

peeled pumpkin – 500 g;
apples – 0.5 kg;
sugar – 200 gr;
water;
citric acid – 10 g.

Vegetables are chopped on a coarse grater.
Place it in a container, fill it with water and put it on the fire.
Cook for five minutes after it boils.
Then the pulp is ground through a sieve, citric acid and sugar are added.
The fruits are peeled, seeds removed, and passed through a coarse grater.
The juice is squeezed through cheesecloth.
Combine all ingredients, pour into a saucepan and cook for 5 minutes.
Hot apple and pumpkin juice is poured into sterilized jars, covered with lids, turned over and insulated.
They are allowed to stand overnight, then sent to the cellar.

This recipe for apple and pumpkin preparation is the most popular. You can improve it, make your own changes, add herbs, mint, spices.

Candied pumpkin

This is closer to the usual recipes. So:

wash the pumpkin, remove the skin and remove the seeds;
cut the pulp into cubes;
prepare sugar syrup: 1200 g sugar, vanillin and 1 lemon (3 g citric acid) per 200 g water;
pour the pumpkin with syrup and cook for 5 minutes;
then keep the pumpkin in syrup for another 6-8 hours;
bring to a boil again, cook for 3-5 minutes;
insist again, this time until 12 o’clock;
Place on a sieve, dry and sprinkle with granulated sugar, or better yet, with powder.

This delicacy should be stored in closed glass jars.

Pumpkin-apple juice with pulp for the winter

This pleasant apple-pumpkin drink is perfect for any pastries and desserts. Components:

apples – 1 kg;
pumpkin – 1 kg;
sugar – 600 gr;
water – 3 l;
citric acid – 10 g.

Vegetables are cut into 2 halves. Use a large spoon to remove seeds and fibers.
Peel and cut into small pieces.
The apples are peeled, cored and chopped.
All components are combined in a saucepan and clean water is poured in.
Place the container on the stove and boil for 10 minutes until the pumpkin softens.
Using a blender, puree the entire mass along with the liquid.
Add sugar and boil for about 5 minutes.
Add acid 2 minutes before the end.
The juice is poured hot into prepared jars and covered with lids. Insulate until the containers cool down.

Apple juice with pumpkin is ready for the winter. It needs to be taken to the cellar. After 2–3 months you can take a sample.

Pumpkin for the winter: 38 recipes for preparations » Suseki

Pumpkin was grown three thousand years BC. The bright orange vegetable was valued as a medicine and a tasty treat. Today, pumpkin still remains a worldwide favorite: the pulp, juice and seeds of the fruit are used for medicinal purposes and culinary experiments. Europeans readily prepare pumpkin soup, casseroles, sauces and even coffee; Indians - tender halva, and in China you will be treated to stewed pumpkin with soybeans or pork. To make the healthy red fruit a joy all year round, housewives can preserve pumpkin for future use. An excellent option for such preparations for the winter can be candied fruits, preserves, jam, caviar, marmalade and “honey”. And an ideal side dish and appetizer can be pickled pumpkin, whose sweet and sour taste fits well into vegetarian and meat menus. Pumpkin preparations are vitamin-rich and nutritious dishes. Step-by-step recipes will help you prepare any option for canning this wonderful vegetable at home.

If you are a lover of this vegetable, but have not yet decided what you can cook from pumpkin for the winter, so as not to say goodbye to it when it is not in season, then I dare to advise you to make this original recipe. Marinated preparation will diversify your menu in winter. And the original pumpkin can easily replace canned pineapple.

Homemade Estonian pickled pumpkin is a recipe that will surely become one of the favorite snacks of all members of your family. This pumpkin is great not only for all kinds of meat dishes, but also for salads and side dishes.

Pumpkin applesauce - rich in vitamins, beautiful and aromatic, made from ripe pumpkin pulp and sour apples, has become a favorite treat for our family. It just so happens that not a single season is complete without its preparation. Making such a tasty preparation is very simple, and most importantly, quick. And the vitamins in fruit puree last until spring.

I want to share with housewives a delicious homemade recipe for preparing food for the winter. Once upon a time, my mother prepared such a thick jam from pumpkin and apples, a healthy delicacy from affordable and healthy products. Now, I successfully use her homemade recipe to pamper my family with vitamin-rich and delicious pumpkin jam.

Don’t really like pumpkin, have you never cooked and don’t know what to make from pumpkin for the winter? Take a risk, try making an unusual recipe at home - pumpkin sauce or caviar with apples. I've come across different names, but my recipe is called caviar. The components of this unusual workpiece are simple, and the result will definitely pleasantly surprise all your friends.

Homemade candied pumpkin is tasty and healthy. After all, pumpkin contains a large amount of microelements and is especially useful for people who have problems with the intestines and digestion. It also has a good effect on the kidneys, cleansing them, and benefits people with iron deficiency anemia.

Currently, in addition to the most common squash caviar and eggplant caviar, you can also find vegetable caviar on store shelves, the basis of which is pumpkin. Today I want to show you a recipe with photos, showing step by step the preparation of delicious homemade pumpkin caviar.

How I wish I could preserve more different vegetables in the summer in order to pamper my loved ones with vitamins in the winter. An assortment of vegetables in the form of a stew is just what we need.

My son said that this pumpkin juice with orange reminds him, in appearance and taste, of honey. We all love to drink it in our family, not only in winter, but also in autumn, during the pumpkin harvest.

Homemade pumpkin jam with orange turns out to be a beautiful warm color and warms you with its insanely aromatic sweetness in the cold winter. The proposed recipe consists of simple but healthy ingredients, is easy to prepare and stores well.

As a child, I hated pumpkin dishes with a passion. I didn't like its smell or taste. And no matter how hard the grandmothers tried, they could not feed me such a healthy pumpkin. Everything changed when they made jelly from the sun.

Compotes made from dried fruits have the richest taste. And it doesn’t matter what kind of fruit base you use: raisins, dried apricots, apples or prunes. All the same, the drink will turn out very tasty and healthy. Today we invite you to familiarize yourself with a selection of recipes for making dried apricot compote.

Today we have prepared for you an interesting selection of recipes for making vegetable compote from pumpkin. Don’t be surprised, compote is also made from pumpkin. We are sure that after reading today’s material, you will definitely want to please your family with an unusual drink. So, let's go...

Dried apricots are rarely used as an independent ingredient for making jam. Firstly, dried apricots in themselves are a preparation for the winter, and secondly, their taste is too sharp and rich. You can’t beat it with sugar, vanilla, or any other spices. But, dried apricots are suitable for enhancing the taste of those fruits and vegetables whose taste is neutral, or not very suitable for making jam, but you really want to.

Pumpkin is a very popular vegetable in cooking. The tender, sweetish pulp is used to make soups, baked goods and various desserts. It is convenient to use pumpkin in all these dishes in the form of a puree. We’ll talk about how to make pumpkin puree today in our article.

And why was Cinderella so upset when her carriage turned into a pumpkin? Well, what a sweetness in that pompous carriage - a piece of wood, the only joy is that it is gilded! That's what pumpkin is: unpretentious, productive, tasty, healthy, nutritious! One drawback - the berry is too big, just as big as a carriage!

Pumpkin marmalade is a healthy and completely natural dessert that you can make with your own hands. It's not at all difficult to prepare. Most of the time will be spent just for the marmalade to fix its shape. So, let's start cooking.

Pumpkin is a vegetable that stores well all winter. Soups, porridges and puddings are made from it. But few people know that pumpkin makes delicious, very healthy and tasty candied fruits. Since pumpkin is slightly sweet, you will need very little sugar to prepare them.

Those who don’t like pumpkin lose a lot, because it contains a large amount of vitamins, microelements and other benefits for humans, and its bright orange color, in winter, in itself lifts the mood. Therefore, in my opinion, it is worth making blanks from it.

Homemade pumpkin pastille is not only very tasty and healthy, but also incredibly beautiful. The bright orange pieces are a great substitute for candy. The procedure for preparing this delicacy is quite simple, and even an inexperienced housewife can handle it. We bring to your attention the best selection of pumpkin marshmallow recipes. Here you will definitely find your own version of preparing this dessert.

Candied fruits made from pumpkin and orange peels are an excellent dessert for tea. For children, this dish replaces candy - tasty and natural! My step-by-step recipe with photos will tell you in detail how to make candied pumpkin and orange peels at home using an electric dryer for vegetables and fruits.

Pumpkin, for which optimal storage conditions have been created, may not spoil for a long time. However, if the vegetable is cut, its shelf life is significantly reduced. What to do with the unused part? It can be frozen or dried. We will talk about various methods of drying pumpkin in this article.

Autumn impresses with its golden colors, so I want to preserve this mood for cold winter days. Pumpkin and yellow cherry plum jam with mint is an excellent solution for combining and obtaining the desired color and taste of a sweet preparation.

Pumpkin-apple jam is an ideal confiture to complement the flavor bouquet of gastronomic delights in the form of pancakes, bruschetta and homemade pastries. Thanks to its delicate taste, homemade pumpkin and apple jam can be used as an addition to baked goods or as a separate dessert dish.

The bright beauty of the pumpkin always pleases the eye. In addition, it is very tasty and healthy. When you cut a piece from a large, juicy pumpkin, you have to think about what to do with the rest of the vegetable. In this regard, many people ask questions: “Is it possible to freeze pumpkin?”, “How to freeze pumpkin?”, “How to freeze pumpkin for a child?”. I will try to answer all these questions in this article.

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Apple and pumpkin juice for the winter from a juicer

What products will you need:

green apples – 1 kg;
peeled pumpkin – 1 kg;
sugar – 260 gr;
lemon zest – 1 pc.

Pumpkin and apples are passed through the juicer separately.
The resulting liquid is poured into a container, sugar and zest are added.
Bring to a temperature of 90 ° C and boil for about 7 minutes.
Turn off the burner and leave to simmer.
After 30 minutes, pour into jars and close with lids.
Containers with canned apple and pumpkin should be turned upside down and wrapped in a warm blanket.

Pumpkin salad

Exactly from one pumpkin! But with seasonings. Ingredients:

pumpkin - 1 piece, medium size;
onion - 2 pcs;
vinegar - 600 g;
water - 300g;
sugar - 100 g;
salt - 30 g;
black and allspice peas - 5 and 3 pcs;
mustard seeds - 1 tsp;
bay leaf - 2 pcs;
cloves - 2 pcs.

Preparation: Peel and cut the pumpkin, sprinkle with salt and leave for a day. Prepare the marinade: mix all other ingredients and heat until sugar and salt dissolve, cool. The next day, put the pumpkin in jars and fill it with marinade. Cold! Sterilize jars for 1 hour in boiling water. And we roll up.

Pumpkin-apple juice in a juicer for the winter

apples – 1.5 kg;
pumpkin – 2.5 kg;
granulated sugar – 200 gr.

Vegetables are removed from seeds, peels and fibers.
The pulp is cut into arbitrary pieces, but not small.
Place on the mesh in the top pan.
The fruits are washed, the peel is cut off, the middle is cut out and cut into small pieces. Transfer to vegetables.
Pour hot water into the lower container of the juicer and place it on high heat.
After boiling, place a container on top to collect the juice. The hose must be closed.
Immediately place the pan with the fruits, cover with a lid and cook over medium heat for 1 hour.
After the specified time, place a pan under the hose and open it.
After the liquid has gone, the cake must be squeezed out and removed.
A new portion of products is placed in the container.
Add sugar to the liquid and dissolve it over low heat. At the same time, do not allow it to boil.
Hot apple and pumpkin juice is poured into sterilized jars and covered with lids.

Pumpkin jam with apples and oranges

This preparation is suitable for those who like to surprise with unusual dishes. Pumpkin is similar in structure to pineapple, and the presence of orange will help remove the characteristic aftertaste of the vegetable. You should choose varieties with deep orange, reddish flesh - nutmeg or grey-bark. Apples also have their own requirements - autumn varieties will be the most suitable for dessert. If you want the pumpkin pieces to retain their shape after cooking, you should sprinkle the prepared vegetable with citrus juice and set aside for several hours, or best of all, overnight. There is no need to prepare pumpkin jam with apples and oranges in large quantities at once - all the ingredients are available for sale almost all year round. In addition, sugar is used minimally here; thanks to the presence of fructose in pumpkin, the dessert is sweet and at the same time low-calorie, which will undoubtedly please those with a sweet tooth who are watching their figure.

Ingredients:

Pumpkin – 2 kg;
Apples – 2-3 pcs.;
Oranges – 2 pcs.;
Sugar – 400 gr.

Preparation:

Wash the vegetable and remove the peel.
Cut into slices, then chop into small cubes.
Wash the apples, cut them in half, remove the seeds and cut them into pieces the same size as the pumpkin.
Mix everything in a bowl for making jam.
Squeeze the juice out of the oranges using any available method, pour it into the pumpkin and apples.
Add the required amount of granulated sugar and put on fire.
Cook until desired thickness.

Such a preparation is perfectly stored either in a hermetically sealed form or on the bottom shelf of the refrigerator.

Little tricks:

Pumpkin has a hard skin that is difficult to cut from a whole vegetable. It is much easier to get rid of it by first cutting the fruit into slices with a knife.
Before using citrus fruits, they should be carefully washed with warm water - both suppliers and retail chains use certain chemicals, trying to protect tropical fruits from spoilage. The entry of such a substance into our body leads to sad consequences.
If you grind all the products in a meat grinder and then evaporate in the oven, microwave or simply over low heat, you can get jam from pumpkin, apples and oranges. In terms of structure and uniformity, such a delicacy will be similar to jam and will be an excellent filling for all kinds of pies, bagels, donuts and pancakes.
Apples and oranges can be replaced with almost any fragrant product - pineapple, lemon, tangerine. “Loves” pumpkin and spices – cinnamon, cardamom, nutmeg.
The tart additions keep the pumpkin cubes in shape.

Apple-pumpkin juice for the winter: recipe with lemon

It doesn’t take long to cook the apple-pumpkin drink according to this recipe. It is simple and tasty. Components:

pumpkin pulp – 1 kg;
lemon – 1 piece;
apples – 1 kg;
sugar – 250 gr;
water – 2 l.

Water is poured into a saucepan and placed on moderate heat.
Gradually add sugar and bring to a boil.
Pumpkin and apples are grated and poured with hot syrup.
Place on low heat and cook for 15 minutes.
Remove from the stove and allow to cool.
Then the fruit is crushed in a blender.
Squeeze the juice from the lemon into the pan.
Combine with fruit pulp and cook for 10 minutes over medium heat.
Then the apple-pumpkin drink is poured into jars and rolled up.

Toxic compounds may appear. They enter the body along with apple and pumpkin juice. Therefore, it is recommended to use enamel cookware without cracks.

Pumpkin confiture with orange and lemon

Confiture differs from preserves, jam and marmalade in that it is a jelly-like mass with pieces of fruit. It is similar to jam, but still different.

Making confiture from pumpkin is more than possible. It is prepared no more difficult than ordinary jam, marmalade or marmalade.

Ingredients:

pumpkin – 600 g
sugar - 400 g
orange - 200 g
lemon – 100 g

Preparation:

Prepare the pumpkin as usual for jam, cut into small cubes
Divide the sugar in half
Add the first half to the pumpkin and leave for at least 6 hours.
Wash the oranges very well, cook over very low heat in a saucepan with water for about 2 hours
Remove the oranges from the water, cool, and cut into small cubes along with the peel.
Do not drain the orange decoction, add the remaining half of the sugar, infused pumpkin, and cook for at least an hour over low heat.
After an hour, add the chopped orange. Cook for 25-40 minutes
Squeeze juice from lemon
After the cooking time has passed, add lemon juice to the confiture and pour into jars

You can add spices to this recipe if you wish: cinnamon, cloves, star anise

Recipe for the winter: apple juice with pumpkin and orange

pumpkin pulp – 800 g;
apples – 300 gr;
sugar – 200 gr;
orange – 3 pcs.;
citric acid – 15 g.

Vegetables and fruits are cut into 2 cm cubes, placed in a saucepan and filled with water to cover the mixture.
Place on high heat and cook for 5 minutes from the moment it boils.
Cool and grind through a fine sieve.
Oranges are immersed in boiling water for 3 minutes.
Squeeze the juice out of them, strain through a sieve and pour into the pumpkin and apples.
Add sugar and acid and mix thoroughly.
Place on medium heat and wait until it boils.
As soon as bubbles appear on the surface, immediately remove from the stove and pour into sterilized jars.
Cover with lids.

Pickled pumpkin

There are a lot of recipes for pickling pumpkin. One of them requires the following ingredients:

water - 1l;
vinegar 9% - 80 ml;
salt - 30 g;
sugar - 20 g;
bay leaf, black pepper, cinnamon and cloves;
and, of course, pumpkin.

Peel the pumpkin and cut into cubes, then scald and cool. Place pumpkin, spices in prepared jars and fill with marinade. In general, like ordinary cucumbers. Who tried it? I'm interested in your opinion. We have a lot of pumpkins, so I thought maybe I could do this for a change? Otherwise it’s all cucumbers and cucumbers...

And I was also interested in this recipe for pickled pumpkin.

It requires:

water - 5 l;
chopped horseradish (here you go again)) - 20 g;
celery leaves - 25 g;
dill greens - 50 g;
bay leaf - 2-3 pieces;
hot pepper pod - 1 pc.;
vinegar - 200 g;
salt - 250 g;
pumpkin - 3-4 large pieces.

Preparation: cut the peeled pumpkin into cubes and blanch in boiling water for 5 minutes, then cool and place in sterilized jars. Pour in the marinade and sterilize in jars at a water temperature of +85ºС for about half an hour (for a 3-liter jar). All. Which recipe did you like best?