A piece of golden sun from the backyard - sweet pumpkin! So I want to preserve it after harvest, so that in winter you can enjoy the unique pumpkin flavor and a scattering of trace elements and vitamins. There are many recipes and methods of preparation: juice or delicious compote, marinade or mashed potatoes, jam or preserves (for example, with dried apricots) - all this and not only 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 its 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 cans. Getting it out of the pulp is easy if you have a juicer or juicer. There are two recipe options: with and without pasteurization. This process negatively affects the fullness of the taste, but it disinfects the juice and allows it to be stored longer.

To prepare pumpkin juice without pasteurization:

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

The technology of making juice with pasteurization differs 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 capacity of 0.5 liters). 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 then can the containers be rolled up.

Pumpkin juice

If you have nothing to squeeze out the juice, use a different recipe:

1. Peel and cut the pumpkin into 2-4 cm pieces.
2. Place in a saucepan and cover with water according to the level of vegetables.
3. Remove the seeds from the core remaining after cleaning, and put the pulp in a saucepan as well: it will give thickening.
4. Bring to a boil and simmer for 5 minutes.
5. Remove the pieces and pass them through a sieve or grind in a blender.
6. Place in the pot again. Add 200-300 g sugar and 15 g citric acid for every 6 liters of juice.
7. Squeeze 2-3 oranges into a saucepan.
8. Bring to a boil again and pour and roll up the cans immediately.

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

Pumpkin jam with dried apricots

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

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

Peel the vegetable and cut it into slices. Cover the pumpkin with sugar for 2 hours to let the juice flow. Take care of dried apricots: wash, dry and cut. Next, boil the pumpkin for 20 minutes, then add dried apricots and cook the same amount. A few minutes before stopping the oven, add lemon juice, put 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. Divide the cold jam into jars, close tight lids and place in a cool place.

Pumpkin puree

The simplest option is prepared like this:

1. Peel the pumpkin and pass it through a meat grinder (blender, sieve). You can add peeled apple pieces in a 1: 1 ratio of pumpkin or plums.
2. Cover with sugar: 4 tbsp. l. for 1.5 kg of puree.
3. Boil the mixture for 2 hours over low heat.
4. In 5 min. add 1 tsp until the end. citric acid.
5. Place hot mashed potatoes in jars and roll up.

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

An excellent "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. Also, prepare 3-5 pcs. carnations. Cut the pumpkin pulp into small pieces (1-2.5 cm). Make sugar syrup, put it on fire and, after boiling, add vegetable pieces.

Pumpkin puree

While they are cooking, squeeze the juice from the cranberries and add to the saucepan. Continue simmering over low heat for about half an hour. Immediately after removing from the oven, place the hot pumpkin on a strainer to glass. Another option is to grind with a blender. Place in sterile jars and roll up until pumpkin puree is cool.

Jam and pumpkin jam

For jam, take 1-1.2 kg sour apples for 800 g of pumpkin. Peel and cut into slices. Slices for softness should be lightly simmered in a pan. In a cool 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 pumpkin pieces 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! You don't need to roll up such a jam.

Jam is prepared in a similar way, only without apples. Sugar for 1 kg of pumpkin pulp will need 800 g, you also 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 minutes more. Select the degree of density as desired, place the hot jam in jars and roll up.

Pumpkin compote

Peeling pumpkin for compote needs to be approached more carefully than in the case of other dishes. Small cut pieces should be free of peels, 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 vegetable cuts with a margin.

Pumpkin compote

1. Put on fire.
2. Heat a saucepan to about 50 ° C and pour 1 tsp into it. strong vinegar. It will help the slices stay intact.
3. Bring the compote to a boil and simmer for about 20 minutes.
4. Turn off the oven and roll the compote into jars.

Advice. First, cook the compote for tasting. Try the drink chilled. If you like the taste, and the ratio of ingredients suits you, then start preserving.

At first glance, pumpkin compote seems like 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 vivacity and vitamins.

Pumpkin can be kept fresh and juicy almost until the very end of winter - you just need to observe certain parameters of air temperature and humidity in the room. But she can become the basis a variety of salads, snacks, preserves, mashed potatoes and compotes, which will delight you and your household with the wonderful taste more than once. Pumpkin blanks for the winter will be a wonderful addition to both everyday and festive tables.

In one of the last articles, we gave advice on what to cook with pumpkin. I am glad that interest in this culture has begun to gradually grow again - after all, until recently it was ignored and considered suitable only for feeding pets. Meanwhile, pumpkin is very rich in vitamins - primarily A and E, as well as vitamins of group B. The first two are necessary for maintaining youthfulness and elasticity of the skin, and the latter provide thickness of hair. In other words, the pumpkin can be awarded the honorary title of "keeper of female beauty", and it is the representatives of the fair half who must make sure that she is present at home every day - even if in the form of preparations for the winter.

You can preserve pumpkin according to the recipes from The Fair Half.

Some helpful tips:

Pumpkin puree for the winter

Products: pumpkin weighing 1500-1700 g, water - 1 liter, sugar (preferably brown) - 300 g, cranberries - 300 g, cloves - 3-5 pcs.

Preparation: the pumpkin is washed, cut into pieces, the seeds are taken out of it with a tablespoon. The peel is peeled off, and the pulp is cut into cubes with a side from 1 to 2.5 cm. Syrup is boiled from water and sugar, brought to an intense boil and pumpkin cubes are placed in it. Squeeze the juice from the cranberries through a gauze napkin. You can also use a juicer or rub the berries through a sieve. The juice is added to the water in which the pumpkin is boiled. The cooking process should take 20-30 minutes in total. Shortly before its completion, clove boxes are placed in a saucepan with pumpkin.

The finished pumpkin is thrown back on a sieve, allowed to drain off excess water and rubbed or passed through a blender while it is still warm. The finished puree is placed in a clean sterilized jar and hermetically sealed with a lid steamed in boiling water.

Harvesting for the winter - pumpkin and apple puree

Products: pumpkin weighing 1500-1700 g, apples - 500 g, sugar (preferably brown, cane) - 2 tbsp. spoons, lemon - 0.5 pcs.

Preparation: the pumpkin must be washed, cut, peeled from the seeds of the fibers on which they are held, and also removed the skin. Apples also free skin and seeds. Both are passed through a meat grinder, mixed with sugar, laid out in an enamel pan and cooked over low heat for two hours, stirring occasionally so that the mass does not burn. 5-10 minutes before the end of cooking, squeeze the juice of half a lemon in the puree. The hot mass is laid out in sterilized glassware and hermetically sealed.

Pumpkin caviar for the winter

Products: prepared peeled pumpkin pulp - 0.5 kg, tomatoes, onions and carrots - 300 g each, garlic - 3 cloves, salt and black pepper - to taste, vegetable oil(preferably olive) - 3 tbsp. spoons, chopped fresh basil or marjoram greens - 1 tbsp. spoon, Apple vinegar- 1 tbsp. spoon.

Preparation: Grate pumpkin and carrots, finely chop the onion, mince the tomatoes or turn them into gruel using a blender. Heat vegetable oil in a metal bowl with a thick bottom. Lightly fry the chopped onion on it, then add the carrots and pumpkin and simmer under the lid until soft - this will take about 15-20 minutes. Vegetables should be simmered over low heat. Add ground tomatoes, crushed garlic, herbs, black pepper and salt, stir and simmer for another 20 minutes, not forgetting to stir. At the very end, add apple cider vinegar to the vegetable mass. Hot caviar is placed in sterilized jars and sealed with lids previously scalded with boiling water.

Pickled pumpkin for the winter - the easiest recipe

Products: pumpkin weighing up to 3 kg, water - 1 liter, table vinegar 9% - 5 tbsp. spoons, salt - 1 tbsp. spoon, sugar - 1 tbsp. spoon, cinnamon - 2-3 g, cloves and black peppercorns - 5-6 pcs., Bay leaf- 2 pcs.

Preparation: boil a marinade from water, vinegar, spices, sugar and salt. The prepared pumpkin pulp is cut into small cubes and poured over with boiling water. You can simply dip the pumpkin into boiling water for 1-1.5 minutes, then drain the liquid, and cool the pumpkin and put it in clean jars. Boiling marinade is poured into each jar so that it fills the container to the very edges and even pours a little over them. Sterilization of 0.5 liter cans is carried out within 15 minutes, and 1 liter cans are sterilized within 20 minutes.

Pumpkin marinated with a bouquet of spices

Products: pumpkin - 2 kg, hot red pepper - 150 g, parsley - 100 g, garlic - 50 g, vegetable oil - 4 tbsp. spoons, water - 0.5 l, table vinegar 9% - 100 g, sugar - 1.5 cups, salt - 2 tbsp. spoons with a small slide.

Preparation: the pumpkin, peeled and chopped into cubes, is placed in an enamel saucepan along with chopped pepper, garlic and parsley. Pour boiling marinade made from water, vinegar, sugar and salt. Bring vegetables with marinade to a boil. Pour vegetable oil into a saucepan and boil its contents over low heat and with constant stirring for half an hour. Then the vegetables are thrown back on a sieve and distributed in jars, prepared in advance and sterilized. The drained marinade is brought to a boil again and, without allowing it to cool, is poured into the jars. Roll up immediately.

Pumpkin salad for the winter with bell pepper

Products: peeled pumpkin - 2 kg, tomatoes (tomatoes) - 1 kg, bell pepper and carrots - 500 g each, onions - 300 g, garlic - 2 heads, vegetable oil - 1 glass, sugar - 100 g, salt - 2 tbsp. spoons, vinegar essence- 2 tbsp. spoons, black peppercorns and coriander seeds - 10 pcs.

Preparation: the onion is cut in half rings, the pumpkin and carrots are cut into thin slices 3-4 cm long, and the bell pepper is cut into strips of the same length. The vegetable oil is heated and the onions and carrots are slightly browned on it, after which the pumpkin and bell peppers are added. The vegetables are mixed and stewed over low heat for 5 minutes, and then the tomatoes, passed through a meat grinder, salt and pepper are introduced. In this form, they are extinguished over low heat for about half an hour. Vinegar, spices and chopped garlic are added a few minutes before the end of the process. Jars and lids must be sterilized in advance. They lay out hot salad and then roll it up.

Pumpkin and eggplant appetizer for the winter

Products: peeled pumpkin pulp - 2 kg, eggplant - 3 kg, tomatoes - 2.5 kg, bell pepper - 1 kg, garlic - 300 g, fresh herbs parsley - 300 g, vegetable oil - 0.5 l, ground chili pepper - ¼ teaspoon, sugar - 150 g, salt - 100 g, table vinegar 6% - 120 ml.

Preparation: All vegetables except eggplants are washed, peeled and cut into small slices. Eggplants do not need to be peeled before slicing, they are cut together with the skin. Tomatoes are passed through a meat grinder or blender - they should turn into a liquid gruel. It is brought to a boil over medium heat, adding chopped garlic and parsley, as well as salt, sugar, vegetable oil, vinegar and chili. As soon as this sauce boils, slices of eggplant, pumpkin and bell pepper are dipped into it. The whole mass is brought to a boil again and simmered for an hour. The appetizer is laid out hot in pre-prepared sterilized jars and rolled up, and then wrapped in a warm blanket and left in this form for 12-15 hours until they cool completely.

Sweet preparations for the winter: pumpkin jam with lemon

Products: peeled pumpkin - 1 kg, granulated sugar - 1 kg, medium-sized lemon - 1 pc.

Preparation: pumpkin is cut into 1X1 cm cubes, put in an enamel bowl or saucepan and covered with sugar. It should stand at room temperature for 8-10 hours and let the juice flow. After that, the container with the pumpkin is put on a slow fire and heated until the juice boils and the sugar dissolves in it. The pumpkin is boiled in the resulting syrup for half an hour. Remove the zest from the lemon (the upper yellow part of the peel). This can be done by grating it. The white part of the skin is cut off with a knife and thrown away, since it is unsuitable for making jam. Lemon pulp is passed through a meat grinder, mixed with chopped zest and added to boiling jam shortly before the end of cooking. The mass is laid out on the banks after it cools down.

Homemade pumpkin honey

Products: peeled pumpkin - 1 kg, sugar - 200 g, cinnamon - 2-3 g, cloves - 5-6 pcs.

Preparation: pumpkin pulp is rubbed on a coarse grater, mixed with sugar, put in an enamel container and left for several hours - until the juice is released. The container is put on a slow fire and boiled, periodically scooping out and pouring excess juice into another dish. When the pumpkin becomes completely soft, add cinnamon with cloves, after which the "honey" is boiled for some time, bringing it to the consistency of sour cream. The mass is poured hot into sterilized jars and rolled up. The remaining juice can be used to prepare compotes, cocktails, fruit drinks, jellies and desserts.

Pumpkin compote for the winter

Products: peeled pumpkin pulp - 1 kg, sugar - 700 g, water - 1.5 l, vinegar 9% - 1 tsp, vanilla sugar.

Preparation: pumpkin cut into small and thin slices is placed in a saucepan, sugar is poured there and poured hot water... The container is placed on the stove, brought to a boil, vinegar is poured in, boiled for about 20 minutes. Before the end of cooking, you can season the compote with vanilla sugar.

Compote is laid out and poured into sterilized glass jars, twist, turn the cans upside down and leave them in this position until they cool completely.

We also recommend reading the articles:
Delicious pumpkin dishes: TOP-5 recipes available
Autumn Diet: Long Live the Pumpkin!
Pumpkin salads: 15 of the most delicious pumpkin salads
Stuffed pumpkin: recipes for every taste

04/27/2015 5 305 0 ElishevaAdmin

Preserves, jams, jam / Pickles, marinades, salads, sauté / Candied fruits, drying and freezing

You can often see how the owners feed the pumpkin chunks to a cow or a pig, and themselves, at best, peel pumpkin seeds... Forgot, you can see how many wonderful dishes you can cook from it. After all, this is an exceptional product for many reasons: it is perfectly digestible; normalizes digestion and rejuvenates blood vessels, contains many useful material; is present in all kinds of diets due to its low calorie content; prepares very quickly. It is good to give it to children, it is convenient to harvest it for the winter.

The simplest thing is to bake, chop and freeze. In winter, pumpkin from such a blank can be put into porridge, squeezed juice or used as a filling. And you can prepare it immediately in the form of mashed potatoes.

We remind you that to place the blanks, the cans are pre-washed, sterilized and dried. The lids are boiled too.

Preparing the pumpkin for processing, clean it, remove all the insides, and cut the pulp into cubes or strips.

Pumpkin puree with apples

Ingredients

Pumpkin, 1 kg

Apples, ½ kg

Sugar, 4 tbsp

Citric acid, 1 tsp.

We clean the apples and pumpkin, grind them in a meat grinder. Cook with sugar slowly for 2 hours. Citric acid add at the end. We seal in jars while hot.

Pumpkin puree with plums
Ingredients

Pumpkin, ½ kg

Plums, ½ kg.

1. We clean the pumpkin, cut the pulp into pieces. Divide the plums into halves, discard the seeds.

2. Cook plums with pumpkin, chop. Boil the puree and roll it up.

Pickled pumpkin is a great appetizer and is great with meat dishes.

Pickled pumpkin No. 1
Ingredients

Water, 1 l

Salt, 30 g

Sugar, 20 g

Vinegar 9%, 80 ml

Spices (black pepper, bay leaf, you can put cinnamon and cloves)

Water, 1 l

Cook the pumpkin, as usual, scald and cool the cubes from it. We put in jars, sprinkle with spices, pour marinade in a boiling state. We sterilize cans: liter - 20 minutes, half-liter - 15.

Pickled pumpkin No. 2
Ingredients

Salt, 30 g

Sugar, ½ kg

Vinegar 6%, 1 l

Cinnamon and cloves

We make cubes from the pumpkin, immerse them in a boiling marinade and slowly boil until soft. We roll it up, spreading it over the banks.

Pickled pumpkin No. 3

Ingredients

Pumpkin, 3-4 large berries

Salt, 250 g

Chopped horseradish, 20 g

Celery in leaves, 25 g

Parsley, 25 g

Dill, 25 g

Bitter pepper, 1 pod

Bay leaf, 2-3 leaves

Vinegar 80%, 200 g

Cut the pumpkin into cubes, blanch (5 minutes) and cool. We put it in jars, pour the marinade into them. We pasteurize the cans at 85 ° C (3-liter 35 minutes, 25 liter) and roll up.

Pickled pumpkin No. 4
Ingredients

Medium pumpkin

Cinnamon, 1 stick

Allspice, 1 pea

Black pepper, 1 pea,

Cloves, 1 bud

Vinegar 6%, 700 g

Water, 700 g

Pieces of pumpkin pulp are dipped in boiling water and kept there for 10-15 minutes. We remove and cool. Boil the marinade and cool it too. Fill the pumpkin cubes laid out in jars with cold marinade. Do not roll up, store in the cold.

Pickled spicy pumpkin
Ingredients

Pumpkin, 4 kg

Garlic, 100 g

Parsley greens, 200 g

Hot red pepper, 300 g

Vegetable oil, 150 g

Salt, 50 g

Sugar, 350 g

Vinegar 9%, 200 ml

Water, 1 l

From the pulp of the pumpkin, as usual, we make cubes, chop the rest of the components finely. Put everything in a saucepan, fill with marinade (hot), pour in oil. Cook for 30 minutes, stir occasionally.

Throwing it back on a sieve, we decant the marinade separately. Having spread the vegetables in the jars, boil the marinade again and fill the jars. Let's roll it up.

Now let's get down to winter salads and pumpkin snacks, of which there are a great many. Here are some of the most successful ones.

Pumpkin snack with asparagus beans
Ingredients

Pumpkin, 2 kg

Asparagus beans, 1 kg

Tomatoes, 1 kg

Sweet pepper, ½ kg

Garlic, 150 g

Salt, 50 g

Sugar, 200 g

Vegetable oil, 300 g

Vinegar 6%, 100 g

Dill-greens

Cut the pumpkin into traditional cubes, cut the beans with sticks, and sweet peppers - in half rings. Grind tomatoes with garlic with a blender, add vinegar, salt, butter and sugar. In the resulting mass, immerse the chopped vegetables along with chopped dill. Heat slowly, slowly cook for 40-50 minutes, stir from time to time. We lay out hot and roll up the cans.

Pumpkin caviar with vegetables
Ingredients

Pumpkin, 1 kg

Tomatoes, 1 kg

Sweet pepper, 1 kg

Apples, 1 kg

Asparagus beans, 1 kg

Onions, ½ kg

Salt, 50 g

Sugar, 300 g

Vinegar 9%, 50 g

We prepare vegetables for processing, grind separately with a blender or using a meat grinder. Simply chop the onion and sauté it in oil for 10 minutes in a bowl. Add sugar and salt, tomatoes and pumpkin to the onions. Bringing the mixture to a boil, add the rest of the vegetables to it and cook slowly for 1 hour, stirring occasionally. Add spices and cook for 10 minutes. We place in banks, roll up and wrap the banks.

A spicy snack for the winter. Pumpkin "Sharp"
Ingredients

Pumpkin, 1.3 kg

2 onions

Salt, 2 tbsp

Sugar, 5 tbsp

Grated horseradish, 3 tbsp

Mustard seeds, 2 tsp

Vinegar 6%, 500 ml

Dill seeds

1. Having received the pumpkin cubes, salt them and so we leave them overnight.

2. In the morning we make a marinade - pour half a liter of water, vinegar and sugar into a saucepan and boil it all. Blanch the salted pumpkin in it for 5 minutes. We drain the liquid and put it on the fire again.

3. Cool the pumpkin, place it on the banks. Put horseradish, onion rings, dill and mustard seeds in each jar. Fill with boiled marinade and leave again overnight.

4. In the morning, drain the marinade from the jars, boil and pour over again. Close with nylon lids, store in the cold.

Pumpkin with grapefruit
Ingredients

Pumpkin, ½ kg

Grapefruit, 2 fruits

Zest of one lemon

Sugar, 750 g

Ground ginger, 1 tsp

Vinegar 6%, 1 tbsp

1. Make cubes or strips from pumpkin pulp. Lemon zest cut into thin strips, mix it with sugar, ginger, vinegar, bring to a boil.

2. Immerse the pumpkin in this marinade, cook for 5 minutes, turn off the heating and leave it overnight.

3. In the morning we resume heating, boil for 3 minutes and let cool. In the meantime, extract the pulp from the grapefruit, discarding the seeds and films. Add the pulp of grapefruit to the pumpkin, store the resulting composition in the refrigerator.

Pumpkin in apple juice
Ingredients

Medium pumpkin

Sugar, 200 g

Apple juice, 1 l

Pour the pumpkin pulp cubes with juice and sugar in a boiling state, if you wish, you can add spices - ginger or cardamom. Let it cool. We put it back on the fire, cook for 20 minutes and roll it up in jars.

Pumpkin salad "Snack" for the winter
Ingredients

Pumpkin, 2 kg

Carrots, ½ kg

Tomatoes, 1 kg

Sweet pepper, ½ kg

Onion, 300 g

Garlic, 2 heads

Salt, 2 tablespoons untop

Sugar, 100 g

Vegetable oil, 200 g

Vinegar 70%, 2 tbsp

Black pepper

Coriander seeds

We cut carrots and pumpkin into cubes, cut strips from pepper, cut into cubes from onions. Grind the tomatoes. Saute onions and carrots in butter. Add pepper and pumpkin to them, simmer for a few minutes, then fill in with ground tomatoes. Salt, pepper and simmer slowly for 30 minutes. Add spices with garlic at the end, cook for 5 minutes and distribute among the jars. Let's roll it up.

Pumpkin salad. Winter preparation recipe
Ingredients:

Pumpkin, 1 medium

Onion, 2 pieces

Salt, 30 g

Sugar, 100 g,

Vinegar 9%, 600 g

Water, 300 g

Peppercorns, black, 5 pcs

Peppercorns, allspice, 3 pcs

Bay leaf, 2 leaves

Mustard seeds, 1 tsp

Cloves, 2 buds

1. Salt the pumpkin cubes and leave for a day.

2. Prepare the marinade from the rest of the ingredients, cool it.

3. In the morning, put the pumpkin in jars and fill it with cold marinade.

4. Sterilization of cans continues for 1 hour. Let's roll it up.

Pumpkin can be used to make many different desserts. For example, a wonderful jam.

Pumpkin jam
Ingredients

Pumpkin, 1 kg

Sugar, 1 kg

Water, 400 ml

Vanillin

1. From pumpkin we make cubes with sides from 1.5 to 3 cm. Blanch and cool.

2. Boil the sugar syrup, pour it boiling over pumpkin cubes and leave overnight.

3. In the morning, cook for 20-30 minutes, remove to cool for 2 hours.

4. Cook until the pieces are transparent, put vanillin at the end.

5. Roll up in cans.

Pumpkin jam with apples
Ingredients

Pumpkin, ½ kg

Antonovka apples, ½ kg

Lemon, 1 piece

Pears, 2 pieces

Sugar, 1.2 kg

Water, 1 tbsp

Vanillin, pinch

1. Sprinkle pumpkin cubes with sugar and leave overnight.

2. In the morning we cut pears and apples, add them together with water to the pumpkin and set to warm.

3. Cook the jam in 4 passes. In the middle of the process, add the lemon, scalded and chopped very finely (discard the seeds).

4. At the last cooking, at the end of it, add vanillin. The jam should consist of pieces of different colors, the syrup must be transparent.

5. We spread the jam hot, roll up the jars.

Pumpkin and physalis jam
Ingredients

Pumpkin, 1 kg

Physalis, ½ kg

Sugar, 1.5 kg

Cloves, 1-2 buds

Cut the pumpkin into cubes, the physalis into quarters. We put them together, sprinkle with sugar and do not touch for 6-8 hours. We cook in 3 passes, the breaks between the next brews should be kept for 6-8 hours. During the last cooking, add the cloves. Let's roll it up.

Pumpkin jam with dried apricots
Ingredients

Pumpkin, 1 kg

Dried apricots, 200 g

Sugar, 1 kg

Mix pumpkin cubes with pieces of dried apricots, sprinkle with sugar and leave overnight. The next morning, cook the jam to the end, but do not roll it up, but store it in the cold.

Pumpkin jam with rowan
Ingredients

Pumpkin, 1 kg

Rowan, 100-200 g

Sugar, ½ - 1 kg

Citric acid, 1 tsp

Cinnamon or ginger, ½ tsp

Water, ½ tbsp

Dip pumpkin cubes in syrup, cook for 30 minutes after boiling. We put mountain ash on the pumpkin, cook for 15 minutes and roll it into jars. We wrap it up.

Pumpkin and orange jam
Ingredients

Pumpkin, 1 kg

Large oranges, 3 pieces

Walnuts, 1 tbsp

Water, 1 l

First, remove the zest from the oranges, then squeeze the juice, fry the nuts. Cook the pumpkin cubes in syrup until half cooked, add the nuts and zest, add the juice. Cook until thickening begins. We roll up, spreading the jam in the jars.

Pumpkin marmalade
Ingredients

Pumpkin, 3 kg

Lemons, 2 pcs

Sugar, 1.5 kg

Cinnamon, 1 tsp

Cloves, 5-6 buds

Water, 2 l

1. Cut the pumpkin pulp into cubes, cook in water with spices until soft. Grind in mashed potatoes, add sugar in a bowl and cook. Stir the brew with a spatula, wait for the beginning of the separation of the mass from the walls.

2. Put to pumpkin puree zest from lemons and all the juice squeezed out of them, cook for another 15 minutes.

3. Put the puree in the jars and leave them open until they cool.

4. Cover each jar with a piece of parchment, tie it and store it in a cool place.

Pumpkin can be used to make candied fruits and something similar to dried apricots - dried pumpkin. Consider these 2 recipes.

Candied pumpkin

In this case, a layer of pulp is used, adjacent to the hard crust, to a depth of 1 cm inward, no more.

1. Cut the pumpkin into cubes, prepare the syrup from the calculation of sugar and water in a 1: 1 ratio.

2. Cook the pumpkin cubes in the syrup until the syrup begins to stretch.

3. Decant the syrup, dry the remaining pieces on parchment. Candied fruits are stored in paper bag in a dry place. You can also put them in tightly tied jars.

"Dried apricots", or dried pumpkin

In this case, we choose a pumpkin from dessert varieties. We cut 3x3 cm cubes from its pulp.We dry them first just in the air, then we shift them under the sun's rays. We complete the stage of drying in the oven, with the door open and the temperature of 50-60 ° C. We store them in packages. Serving on the table, you can sprinkle the dried apricots with icing sugar.

Calorie content: Not specified
Cooking time: 50 minutes

From pumpkin for the winter, you can close not only, or, but also savory preservation, for example, salads.
The pumpkin salad for the winter, the recipe for which we have prepared for you today, is very tasty and does not require sterilization. All you need to do is peel and cut the vegetables, put them in the brazier, simmer until tender, add high-quality wine vinegar and decompose ready meal in a sterile container. You can store such blanks in a cool basement or cellar.
The salad turns out to be incredibly tasty if you cook it with sweet pumpkin and fleshy red pepper.
It will take 50 minutes to cook, from the ingredients specified in the recipe you will get 3 cans of 0.5 liters each.

Ingredients:

- pumpkin - 2 kg;
- bell pepper - 500 g;
- carrots - 500 g;
- tomatoes - 500 g;
- onions - 150 g;
- garlic - 1 head;
- chili pepper - 1 pc.;
- olive oil- 200 g;
- wine vinegar - 40 ml;
- granulated sugar - 60 g;
- salt - 15 g.

Recipe with photo step by step:

We start as always with onions and garlic. Onion cut into thin half rings. We clean the head of garlic, cut the cloves into slices.




Put the tomatoes in boiling water for a minute, then cool in a saucepan with cold water, remove the skin, cut into large slices.




Scrape the carrots, cut into thin circles or small cubes.




We clean the fleshy red bell pepper from seeds, cut it coarsely. Cut a small pod of green chili into rings. If you want to cook sweet salad for children, you should not add chili.






Cut off the peel from the pumpkin, scrape out the seeds with a spoon, cut the pulp into large cubes.




Throw onion and garlic into a deep roasting pan. Next, add the tomatoes, Bell pepper, carrots, chili and pumpkin. Add sugar and salt. Then pour in extra virgin olive oil.




Close the brazier tightly, cook over moderate heat for 40 minutes, sometimes stir gently. Pour wine vinegar 2 minutes before cooking; instead of wine vinegar, you can use apple cider vinegar or regular 6% vinegar.




We sterilize the jars over steam. We pack the salad in jars hot, immediately close it tightly and wrap it in a warm blanket. Leave at room temperature for 10 hours. Then we transfer the cooled blanks to a cool cellar for storage.






Storage temperature from +2 to + 8 degrees Celsius.
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