Recipe for sweet pumpkin puree for the winter. Pumpkin puree for the winter

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Mar 2 2017

Content

How many dishes can be prepared from a bright, orange pumpkin! The easiest option is to cook porridge or make mashed potatoes, which should be rolled into jars for the winter, so that even in the cold you can enjoy the taste of a vegetable. How to keep all the benefits of the queen of autumn and cook a treat for the whole family from it?

The benefits and harms of pumpkin puree

To begin with, it is worth understanding what the benefits and harms of pumpkin puree are. The basis of the dish is a vegetable rich in carotene and vitamin A, which have a positive effect on vision and improve skin condition. The B group of vitamins helps support performance nervous system, fight insomnia, relieve fatigue. In addition, pumpkin contains a lot of ascorbic acid, which protects the body from infections. Magnesium and potassium are important for the heart and blood vessels, and iron for the process of hematopoiesis.

Pumpkin pulp is rich in fiber and fibers, which are necessary for cleansing the intestines and normalizing the digestive tract. The low calorie content of the vegetable attracts those who are on a diet, and folic acid is especially useful for pregnant women. Antioxidants and fruit acids contained in pumpkin help normalize kidney function, remove toxins from the body.

In addition to the benefits, pumpkin also has some harm and contraindications for use. These include individual intolerance, allergies. Do not get carried away with vegetable ulcers and patients with gastritis, as this can exacerbate the disease. Diabetics should also be careful when eating pumpkin pulp, because it contains a lot of sugar and can cause an increase in glucose levels.

How to make pumpkin puree

To prepare pumpkin puree, you need to take a ripe fruit with a dense peel, on which there are no flaws and spoiled places (it is best to choose homemade varieties for puree - Butternut or Kroshka). The vegetable is peeled, seeds, loose areas, and the flesh is cut into cubes or slices. Then they need to be cooked using a slow cooker, in the usual way, or baked in the oven.

You can prepare pumpkin puree with a fork, mashing the pieces until smooth, or grind through a sieve, but it is more convenient to use a blender, mixer or food processor. It only takes a couple of minutes to turn the soft pieces into a creamy mass. The finished product can be diluted with broth and make cream soup by adding pasta or any boiled cereal (rice, millet). To prepare for the winter, hot mashed potatoes should be placed in jars, corked and cleaned in a cool place.

How much to cook pumpkin for baby puree? The process lasts from half an hour to an hour, depending on the chosen brewing method. In a slow cooker, cooking lasts 40-50 minutes, in a saucepan - up to an hour, in a pressure cooker - 20-30 minutes, in the oven, baking lasts about an hour. Season the delicious healthy dish for a child you need vegetable or butter. Cottage cheese, cream, sour cream are often put in baby puree.

Pumpkin puree in a slow cooker

To diversify your diet, try making pumpkin puree in a slow cooker. From the fruits, a fragrant dessert or a delicious first complementary food for babies is obtained. The peeled pulp is cut into pieces, steamed in a multicooker bowl. It should languish for 15 minutes until it becomes soft. Then the pieces need to be slightly cooled and crushed to a puree state. If you plan to cook a savory dish or side dish, then you can add cheese, spices, salt, black pepper.

pumpkin puree recipe

Before you cook pumpkin puree step by step, you should take care of choosing the right recipe. There are many options for delicious treats: for baby foods and for harvesting for the future, salty and sweet treats, for dessert, pastries and as a base for soups. On the network you can find many photos and recipes for pumpkin puree - each housewife will be able to choose best option.

Pumpkin puree for the winter

Cooking time: 1 hour.
Servings: 10 persons.
Calorie content of the dish: 48 kcal.
Purpose: for dessert.
Cuisine: European.

Pumpkin puree for the winter can be prepared in two ways - from boiled or oven-baked pulp. You need citric acid or sour juice(pomegranate, cranberry, orange) for canning. Piquant fruit sourness successfully sets off the sweetness of the vegetable, gives the delicacy a pleasant, unique aftertaste. About four liters of puree can be obtained from the quantities below.

Ingredients:

pumpkin - 3 kg;
sugar - 1 kg;
pomegranate juice - a glass.

Cooking method:

Peel the vegetable, cut into cubes, put on a baking sheet, send to bake for 40 minutes at 180 degrees.
Grind with a blender, place in a larger container, pour juice, sprinkle with sugar.
Cook over low heat for 10 minutes.
Transfer the hot puree to sterilized jars.
Seal, cool. Only after that you can store the jars in the refrigerator or send them to the home cellar.

baby pumpkin puree recipe

Cooking time: half an hour.
Servings: 2 persons.
Calorie content of the dish: 10 kcal.
Destination: for lunch.
Cuisine: European.

The recipe for pumpkin puree for babies will come in handy for young mothers who plan to introduce a new dish into the baby's diet. For better absorption of carotene and vitamin A, a drop of vegetable oil is added to the finished pumpkin puree for babies. A prerequisite is the thorough grinding of the product, in which lumps may form during cooking.

Ingredients:

pumpkin - 100 g;
water - half a glass;
vegetable oil - a drop.

Cooking method:

Peel the vegetable. Cut into small slices, mark in a ladle or saucepan, fill with water.
Put on fire, close the lid, simmer for 20 minutes until cooked.
Drain the liquid, wipe through a sieve.
Mix with oil. The finished product can not be stored for a long time, you need to eat immediately.

Pumpkin and apple puree for the winter

Cooking time: 2.5 hours.
Servings: 5 persons.
Calorie content of the dish: 50 kcal.
Purpose: for dessert.
Cuisine: European.
Difficulty of preparation: medium.

Pumpkin and apple puree for the winter has a pleasant sweet and sour taste. It is very useful in winter and spring, when we lack vitamins so much. To prepare pumpkin puree for the winter at home, you will need to prepare a vegetable, boil it with the addition of apples, grind it to a pulp. Then the hot mass is poured into jars and carefully sealed.

Ingredients:

pumpkin - 1 kg;
apples - half a kilo;
sugar - 80 g;
citric acid - 10 g.

Cooking method:

Remove the peel from the fruit, scrape out the pulp.
Wash the apples, remove the core, cut both components into pieces.
Pass through a meat grinder or grind with a blender, pour the resulting apple gruel with sugar.
Cook for two hours in a saucepan over low heat, add citric acid.
Arrange the puree in sterilized jars, cork, put away for storage.

pumpkin and potato puree recipe

Cooking time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 16 kcal.
Purpose: for dinner.
Cuisine: European.
Difficulty of preparation: medium.

A step-by-step recipe for pumpkin and potato puree will help housewives make a delicious diet dish that is well absorbed by the body. This delicacy is also suitable for children, thanks to a large number vitamins and microelements. The addition of potatoes makes the dish more satisfying, saturated. To give a special flavor to the finished treat, you can add a little unrefined, aromatic butter or cream.

Ingredients:

potatoes - 7 pcs.;
pumpkin - half a kilo;
garlic - 3 cloves;
salt - a pinch;
olive oil - 50 ml;
parsley - 25 g.

Cooking method:

Peel the vegetables, cut into small pieces, cover with water.
Boil for 25 minutes, salt. Drain the liquid, add chopped garlic, oil.
Instead of olive oil, you can put butter or cream with a fat content of 10%.
The next step is to make the puree.
Serve with chopped parsley.

Pumpkin puree with cream

Cooking time: half an hour.
Servings: 3 persons.
Calorie content of the dish: 41 kcal.
Destination: for lunch.
Cuisine: European.
Difficulty of preparation: medium.

Pumpkin puree with cream is more like a soup that pleasantly warms and satiates. The dish has a spicy taste due to the addition fragrant spices- garlic, nutmeg. The delicacy will look especially elegant if sprinkled with pumpkin or sesame seeds or served with croutons and grated cheese. The thickness of the soup can be adjusted by adding broth.

Ingredients:

pumpkin - 0.4 kg;
onion - 1 pc.;
chicken broth - 400 ml;
cream - half a glass;
garlic - a clove;
nutmeg - 2 g;
olive oil - 40 ml;
sesame - 20 g.

Cooking method:

Cut the onion into rings, crush the garlic with a knife. Sauté in oil until translucent, remove garlic.
Peel the pumpkin, cut into small pieces, send to the onion.
Pour in the broth, cook covered for 20 minutes.
Grind the mass with a blender, and then season with spices, pour in the cream.
Boil, remove from heat.
Sprinkle with sesame seeds and serve with croutons.

Pumpkin and carrot puree

Cooking time: half an hour.
Servings: 2 persons.
Calorie content of the dish: 9 kcal.
Purpose: for dessert.
Cuisine: European.
Difficulty of preparation: simple.

Pumpkin and carrot puree is very sweet and bright, has a beautiful orange color. The dish is rich in vitamin A and carotene, great for baby food. It is best to serve a delicacy with heavy cream or a piece of butter, seasoned with raisins, dried fruits or nuts. For sweetness, you can add a spoonful of honey or maple syrup, sprinkle with powdered sugar.

Ingredients:

pumpkin - 150 g;
carrots - 1 pc.;
water - 600 ml;
olive oil - 10 ml.

Cooking method:

Wash carrots, peel. Remove the peel from the pumpkin, cut the flesh into diamonds, and the carrots into circles.
Pour the vegetables with a glass of water, boil for six minutes (they should remain slightly firm).
Add the remaining water, oil, heat for another 10-12 minutes, beat with a blender until smooth.
Serve with your favorite ingredients.

Pumpkin puree from Yulia Vysotskaya

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

Pumpkin puree from Yulia Vysotskaya will appeal to all family members. The rich, thick consistency of the dish helps to quickly get enough and keep warm in the cold season. Garlic and hot hot peppers add spiciness to the soup, and orange juice gives spicy sweetness. Serve a treat to the table with finely chopped greens, 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.

Cooking method:

Cut pumpkin pulp into large cubes, potatoes with carrots into small slices.
Onions, garlic, peppers must first be peeled, 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 for a minute over high heat, pour water, boil. Reduce heat, cover, simmer for 10 minutes.
Put the pumpkin, potatoes, peppers, fry for three minutes.
Enter apple slices, cook for two minutes, pour boiling water to the level of 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, garlic croutons.

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A piece of golden sun from the backyard - sweet pumpkin! So you want to keep it after harvesting, so that in winter you can enjoy the unique pumpkin taste and a scattering of trace elements and vitamins. There are many recipes and methods for harvesting: juice or delicious compote, marinade or puree, jam or jam (for example, with dried apricots) - all this and more can be done in a simple home kitchen.

How to make pumpkin juice for the winter

The main task of any method of preserving pumpkin is to preserve it. useful vitamins C, B6, B2, E and rare T, as well as iron and zinc. All of them will be saved by pumpkin juice rolled up in jars. Getting it from the pulp is easy if you have a juicer or juicer. There are two versions of the recipe: with pasteurization and without it. This process negatively affects the fullness of taste, but it disinfects the juice and allows it to be stored longer.

To prepare pumpkin juice without pasteurization:

Pass a clean and chopped pumpkin through a juicer.
Add sugar, at the rate of 5 tbsp. l. per 1 liter
Put on fire and bring to 90 ° C. Cook at this temperature for 5 minutes, and then pour and roll into sterile jars.

The technology of making juice with pasteurization is different from the moment when the juice is put on fire. It must be brought to a boil and immediately poured into sterile jars (it is convenient to use a 0.5 l container). Then the juice is pasteurized in sterile jars: it is kept for 10 minutes in a water bath at a temperature of 90°C. Only after this can the containers be rolled up.

pumpkin juice

If you have nothing to squeeze the juice, use another recipe:

Peel and cut the pumpkin into 2-4 cm pieces.
Place in a saucepan and fill with water to the level of the vegetables.
Free the core remaining after cleaning from the seeds, and put the pulp in the pan too: it will add density.
Bring to a boil and boil for 5 minutes.
Remove the pieces and pass them through a sieve or grind in a blender.
Put back into the saucepan. Add 200-300 g of sugar and 15 g of citric acid for every 6 liters of juice.
Squeeze 2-3 oranges into the pan.
Bring to a boil again and immediately pour and roll up the jars.

Advice. At the stage of grinding in a blender, you can independently adjust the density of the resulting mass by adding water. You can also use orange instead lemon juice or even pieces of this fruit. Then there is no need to add citric acid. Excellent coexist with pumpkin apple juice, cranberries, blackberries, tomatoes.

Pumpkin jam with dried apricots

Making jam from pumpkin is also a great way to preserve its benefits. For 20 half-liter jars of jam, prepare:

2 kg pumpkin;
0.8 kg dried apricots;
1 kg of granulated sugar;
1 lemon.

Peel the vegetable and cut it into slices. Pour the pumpkin with sugar for 2 hours so that it starts up the juice. Take care of dried apricots: wash, dry and cut. Next, boil the pumpkin for 20 minutes, then add the dried apricots and cook the same amount more. A few minutes before turning off the stove, add lemon juice, put the hot jam in jars and roll up.

Pumpkin jam with dried apricots

You can make pumpkin jam without dried apricots, but with citrus fruits. This is the so-called. cold recipe. Pass the peeled pulp of orange and lemon through a meat grinder. For 1 kg of pumpkin slices - 1 fruit. Mix the resulting mass together with 0.9 kg of sugar and leave for a couple of hours at room temperature. Arrange cold jam in jars, close with tight lids and place in a cool place.

Pumpkin puree

The simplest option is prepared like this:

Peel the pumpkin and pass it through a meat grinder (blender, sieve). You can add peeled apple slices in a ratio of 1 to 2 shares of pumpkin or plums in a 1: 1 ratio.
Sprinkle with sugar: 4 tbsp. l. for 1.5 kg of puree.
Boil the mixture for 2 hours over low heat.
For 5 min. add 1 tsp to the end. citric acid.
Divide the hot puree into jars and roll up.

Advice. In the pumpkin puree recipe with plums, you need to boil the ingredients until soft before grinding.

A wonderful “winter” version of pumpkin is mashed potatoes with cranberries. The berry will add spice to the sweet taste, not to mention the vitamin benefits. In this recipe, for 1.5-1.7 kg of pumpkin, there are 300 g of cranberries and sugar. In addition, prepare 3-5 pcs. carnations. Cut the pumpkin pulp into small pieces (1-2.5 cm). Do sugar syrup, put it on the fire and, after boiling, add vegetable pieces.

Pumpkin puree

While they are cooking, squeeze the juice from the cranberries and add to the pot. Continue to cook on low heat for about half an hour. Immediately after removing from the oven, place the hot pumpkin on a sieve to make it glassy. Another option is to grind with a blender. Place in sterile jars and roll up until the pumpkin puree has cooled.

Jam and pumpkin jam

For jam, take 1-1.2 kg of sour apples per 800 g of pumpkin. Clean them and cut into pieces. Slices for softness should be lightly stewed in a pan. In a warm state, wipe them in any way, mix with 1 kg of sugar, add citrus zest if desired and put on low heat. The jam is ready when the pieces of pumpkin become transparent, and the thick mass lags behind the bottom of the container. After that, immediately take out the jam, transfer to sterile jars and close with plastic lids.

Attention! There is no need to roll such jam.

Jam is prepared in a similar way, only without apples. Sugar per 1 kg of pumpkin pulp will need 800 g, you still need a cinnamon stick. Boil pumpkin pieces with cinnamon for 30 minutes without stirring. After that, remove the cinnamon, and grind the pulp. Add sugar to the resulting mass and squeeze out the lemon juice, cook for about 20 more minutes. Select the degree of density as desired, place hot jam in jars and roll up.

Pumpkin compote

Cleaning pumpkins for compote should be approached more carefully than in the case of other dishes. Small, cut pieces should be free of skins, seeds, and fibers. For 1 kg of peeled pumpkin slices, take 450 g of sugar. Fill it all with water so that its level covers the vegetable slices with a margin.

Pumpkin compote

Put on fire.
Heat the pan to about 50 ° C and pour 1 tsp into it. strong vinegar. It will help the slices stay intact.
Bring the compote to a boil and simmer over low heat for about 20 minutes.
Turn off the stove and roll the compote into jars.

Advice. First, cook compote for tasting. Try the drink chilled. If you liked the taste, and the ratio of ingredients suits, then take on conservation.

At first glance, pumpkin compote seems to be something out of the ordinary. But this is not so: the drink will appeal to all lovers of this vegetable. And in winter, compote or any other pumpkin dish will give you a boost of energy and vitamins.

Pumpkin is one of the healthiest and least expensive vegetables. Despite the fact that she lies well, keeping appearance and organoleptic qualities within 1.5–2 months, diligent housewives prepare it for the winter in the form of various canned food. One of the most popular preparations is pumpkin puree. It can be used as a filling for pies, cooking other desserts, consumed as an independent delicacy. If canned food is closed without sugar or with a small amount of it, pumpkin puree can be used for cooking soups and side dishes. Some even use it to feed small children.

Cooking features

The technology for preparing pumpkin puree is simple: the pumpkin is cleaned of seeds and peel, subjected to heat treatment to soften, crushed to the desired consistency, boiled, laid out in sterilized jars and rolled up. Individual nuances of the process of preserving pumpkin puree for the winter may depend on a specific recipe, but in general, the principles will be general.

For mashing choose ripe, but not overripe vegetables, preferably nutmeg varieties. Their flesh is more tender, tasty and fragrant. Large and overgrown squash can also be used to puree, but it will be less smooth and not recommended for breastfeeding.
Adding sugar, juice and pulp of other fruits, citric acid or sour fruit, berry juice, liquor allows you to make pumpkin puree more tasty and aromatic, but narrows its scope. possible application. Sweet puree cannot be put in soup, given to a small child.
Adding sugar and citric acid to pumpkin puree not only improves its taste, but also makes it more resistant to adverse storage conditions. Such blanks can be safely kept in a cool room and even at room temperature. Puree made without sugar and salt can only be stored in the refrigerator or freezer. It can be given to a child only in the first two days after preparation, if it is in the refrigerator. Puree can be stored in the freezer for up to 6 months, children can cook cream soups from it, add the product to cereals.
Jars for pumpkin puree must be thoroughly washed and sterilized, then it will not deteriorate for a long time. Lids are also sterilized by boiling. Close canned food only with metal lids that ensure tightness.
Having rolled up the banks, they are turned over and wrapped. Cooling down in a steam bath, the blanks are subjected to additional conservation, which makes them better.

The recipe for making sugar-free pumpkin puree is simple: it is peeled, placed in a baking dish, sent to an oven preheated to 180 degrees for 30-40 minutes, then crushed with a blender and rubbed through a sieve. The last manipulation is necessary if the product is to be used for feeding children. After that, it remains to decompose the puree into containers and freeze. It is convenient to freeze it in small containers. Other options for making pumpkin puree for the winter are a little more complicated; to get the expected result, you should follow the recommendations that accompany a specific recipe.

Pumpkin puree with sugar

Composition (per 1.5 l):

pumpkin (peeled) - 1.5 kg;
citric acid - 3-4 g;
sugar - 0.6–0.7 kg.

Cooking method:

Wash the pumpkin, cut it, remove the pulp with seeds. Cut the rest of the pumpkin into slices about 1 cm thick. Spread the pieces on a baking sheet, cover with foil.
Place the baking sheet in an oven preheated to 180 degrees, bake the pumpkin for 30-40 minutes until it becomes completely soft.
Let the pumpkin cool down a bit. Scrape the pulp from the peel with a spoon, put it in a blender bowl and beat until mashed.
Mix pumpkin puree with sugar and citric acid. Place in a baking dish and put in the oven for another 15-20 minutes.
Wash and sterilize the jars, boil the lids that fit them.
Pour the puree into the prepared jars and seal tightly.
Turn the jars over, cover with a blanket and leave to cool.

Pumpkin puree, prepared according to this recipe, resembles thin jam in texture and taste, served as a dessert or addition to it. These canned foods can be stored at room temperature.

Pumpkin puree with juice, without citric acid

Composition (per 1.25–1.75 l):

pumpkin (peeled) - 2 kg;
sugar - 0.2 kg;
pomegranate juice (or other sour) - 0.25 l.

Cooking method:

Peel the pumpkin from seeds and peel. Cut the pulp into small cubes. Pour in the juice and simmer over low heat until soft.
Grind the pumpkin with a blender, mix with sugar.
Place the workpiece on the stove and boil over low heat until the desired consistency. During cooking, pumpkin puree should be stirred so that it does not burn.
Arrange the puree in pre-sterilized jars, roll up.
Leave to cool upside down under a blanket.

Puree prepared according to this recipe has a harmonious taste, it is pleasant to eat it even with spoons. It is desirable to store the product in a cool room, although it costs well at room temperature.

Pumpkin puree with plums

Composition (for 2 l):

peeled pumpkin - 1.8 kg;
peeled plums - 0.6 kg;
water - 0.3 l;
sugar - 0.25–0.3 kg.

Cooking method:

Pumpkin, peeled from seeds and peel, cut into small cubes.
Place the vegetable in a saucepan.
Wash the plums, dry, peel, put to the drain.
Add water.
Put the saucepan on a slow fire. Simmer plums with pumpkin until they are quite soft.
Grind food with an immersion blender.
Mix mashed potatoes with sugar, boil, stirring, for 15 minutes.
Pour puree into prepared jars. Seal them, turn them over, cover with a blanket. Leave to cool like this.

The workpiece stands well at room temperature. The sour taste of the plum helps to balance the taste of the pumpkin, thanks to which the puree made according to the above recipe has pleasant organoleptic qualities.

Pumpkin puree with apples

Composition (per 1.25–1.75 l):

pumpkin (peeled) - 1 kg;
apples (peeled) - 0.5 kg;
sugar - 0.5 kg;
cinnamon (optional) - to taste.

Cooking method:

Peel the pumpkin and apples. Remove any areas with seeds.
Cut the food into small pieces and grind with a meat grinder to a puree state.
Add sugar, stir.
Put the puree on the stove. Bring to a boil over low heat. Cook, stirring and removing the foam, until the desired thickness. It is important that the heat treatment time of the products is at least 15 minutes. Add cinnamon 5 minutes before the end of cooking.
Pour the puree into prepared jars, close them tightly.

After the canned food has cooled, they can be stored in the pantry or any other place where you are used to storing such blanks.

Pumpkin puree for the winter can be prepared without any additives, but if it is supplemented with sugar, fruit or citric acid, it will become more tasty and can be stored at room temperature.

It will not be difficult to feed a child with homemade vegetable purees in the summer. But what to do if it's winter outside? Of course, you can stock up on vegetables for the winter using a freezer, or you can do it a little differently - cook pumpkin puree for the winter.

Pumpkin puree at home for the winter

Ingredients:

pumpkin - 1 pc.

Cooking

Cut pumpkin in half, remove seeds. Place the pumpkin halves cut side down on a baking sheet and prick with a fork. Preheat the oven to 180 degrees and bake the pumpkin for about 1 hour. After that, carefully remove it, cool it, remove all the pulp with a spoon and beat it in a blender until puree. Next, we lay it out in plastic containers, close it tightly with lids and put it away for storage in the freezer. We use this puree for making soups or cereals.

Winter pumpkin puree recipe for kids

Ingredients:

pumpkin - 1 pc.;
sugar - 1 tbsp.;
filtered water - 1 l;
cranberries 200 g;
cloves - a pinch.

Cooking

We clean the pumpkin from seeds and cut into small slices. In an enameled bowl, mix water with granulated sugar and spread the pumpkin pieces. Put on the stove and bring to a boil. Squeeze the juice from the cranberries and pour it over the pumpkin. Cook for another 20 minutes, and 5 minutes before the readiness we throw in a few cloves. Next, carefully drain the water, and grind the contents in a blender. Bye vegetable puree cools, prepare jars, lids and dry them in a hot oven. After that, we lay out the mashed potatoes in jars and cork.

Apple and pumpkin puree for the winter

Ingredients:

apples - 1 kg;
peeled pumpkin - 1 kg;
sugar - 300 g.

Cooking

So, we process the pumpkin and carefully cut off the fibrous part. Cut into slices, cut off the skin and chop the flesh into small pieces. Peel the apples, remove the core and cut into cubes. We shift everything into a saucepan and, falling asleep with sugar, leave for a while, stirring occasionally. When a lot of juice stands out from the products, boil the apple-pumpkin mixture over low heat until soft, and then beat with a hand blender until smooth. Bring the mass to a boil again and pour the pumpkin puree into sterilized small jars. We cover them with lids, rearrange them in a large pot of hot water, at the bottom of which a towel is laid out, and sterilize for 10-15 minutes. Then tightly twist the lids and put them in the cellar.

How to cook pumpkin puree for the winter with cranberries?

Ingredients:

pumpkin - 1 pc.;
brown sugar - 300 g;
filtered water - 1 l;
cranberries - 300 g.

Cooking

We take a small pumpkin, cut it in half and carefully take out all the seeds. Then we cut it into pieces, put it in a saucepan with water, add sugar and cook over low heat until it softens. Squeeze out all the juice from the cranberries and pour it into the pan with the pumpkin. Then remove the dishes from the stove and beat the contents with a blender until puree. We lay it out in a clean one and roll it up with lids.

Pumpkin puree with condensed milk for the winter

Ingredients:

Cooking

So, we process the pumpkin, cut it into cubes, put it in a saucepan, pour a little water and simmer over low heat. Then add sugar, mix and bring to a boil. Add condensed milk, taste and boil the mass for another 5 minutes, and then beat the contents with a blender until smooth. After we lay out the puree in jars and close the lids.