Sweet pumpkin blanks. Composition and useful properties of pumpkin

A pumpkin harvested for the winter will become a real storehouse of vitamins, which will be very difficult to find in the cold season. If you manage to stock up on time with various preparations from this sunny vegetable, you can easily maintain the immunity of the whole family until spring. A variety of proposed recipes will help you find your ideal dish and sweet tooth, and lovers of spicy snacks, and connoisseurs of unusual drinks.

Pumpkin for the winter can be made sweet or salty. To prepare sweets, any other fruits, berries, honey, cinnamon, vanilla, fruit syrups, etc. are used with it. Jams and preserves, juices and compotes, as well as very tasty candied fruits are obtained from this.

As for salted preparations, here vegetables, herbs, garlic, roots, tomato paste, various aromatic spices and seasonings complement the pumpkin. Together they turn into amazingly delicious salads, caviar, or just a pickled appetizer.

To prevent pumpkin blanks from spoiling for a long time, before storing them, they are sterilized in boiling water or a hot marinade based on vinegar, vegetable oil, salt and sugar is added to the vegetables. Some dishes can be preserved immediately after cooking without any additional processing. So, for example, jam or juice can be poured into jars and rolled up hot with lids, and this will be enough for long-term storage.

The beauty of pumpkin is that it combines with almost any ingredient, so you can create new recipes every time, experimenting with certain products. At the same time, the blanks will remain very useful, bright and tasty.

Pumpkin caviar is perfect for sandwiches, and in itself will become a tasty and fragrant snack. Carrots will complement not only the taste, but also the bright orange color of the dish. Lemon juice should be taken concentrated, preferably freshly squeezed. It will be an excellent preservative for caviar, and the dish can be stored for a long time in a cool place. Instead of rubbing the pumpkin, you can simply cut it into small cubes.

Ingredients:

• 1 kg pumpkin;
• 3 carrots;
• 1 onion;
• 1 st. l. tomato paste;
• 150 g of fresh herbs;
• 1 st. l. lemon juice;
• 1 st. l. Sahara;
• 200 ml of vegetable oil;
• 3 cloves of garlic;
• Salt pepper.

Cooking method:

1. Grate pumpkin pulp on a medium grater.
2. Peel the carrots and onions, cut the onions into small cubes, grate the carrots.
3. Grind the greens, heat a little vegetable oil in a pan.
4. Fry the onion for 5 minutes, then pour the carrots into it and fry for another 10 minutes, stirring the vegetables occasionally.
5. Add pumpkin, tomato paste and about 50 ml of vegetable oil to the pan.
6. Mix the contents of the pan well, simmer for 10 minutes.
7. Add chopped herbs, pass the garlic through a press and mix with the rest of the ingredients.
8. Salt and pepper the caviar to taste, continue stewing for another 10 minutes.
9. From the pan, transfer the finished dish to a deep saucepan.
10. Add lemon juice, sugar and the remaining vegetable oil, chop the caviar with a blender.
11. Once again, bring the vegetable mass to a boil and arrange in jars.
12. Roll up the lids, cool at room temperature.

Interesting from the network

This appetizer will turn out to be very spicy and unusual, but even the most demanding gourmet will surely like it. An amazing combination of pumpkin, apples and a variety of spices will achieve a unique taste and aroma. For this recipe, it is recommended to choose a sweet variety of pumpkin. The ingredients indicate the weight of pumpkin pulp, without seeds and peel.

Ingredients:

• 500 g pumpkin;
• 3 apples;
• 2 tbsp. l. apple cider vinegar;
• 1 cinnamon stick;
• ½ cup sugar;
• 1 st. l. salt;
• 3 cloves;
• ½ tsp peppercorns;
• 0.5 l of water;
• 1 chili.

Cooking method:

1. Cut pumpkin pulp into small cubes, apples into slices.
2. Boil water in a saucepan, dissolve sugar and salt in it.
3. Add chili peppers, cloves, potted peppers and cinnamon to the marinade.
4. Put apples and pumpkin in the same saucepan, cook over medium heat for 20 minutes.
5. Pour vinegar into the rest of the ingredients, stir and remove the saucepan from the heat.
6. Quickly transfer the pumpkin with apples to jars and pour the marinade to the top.
7. Roll up jars with lids, turn upside down, cool.

Pumpkin and sea buckthorn jam is a very healthy delicacy that has many medicinal properties. At the same time, it is also very tasty, it has a stunning autumn aroma and a bright color that reminds of warm days. In winter, such jam will quickly disperse for various pastries or simply as a dessert for tea. To some, the taste of pumpkin with sea buckthorn is somewhat reminiscent of pineapple. Jam without preservation will be stored in the refrigerator for a long time, so there is no need to roll it up with lids.

Ingredients:

• 2 kg pumpkin;
• 300 g of sea buckthorn;
• 1 glass of water;
• 5 cups of sugar.

Cooking method:

1. Boil water, pour 1 cup of sugar into it and wait for it to dissolve completely.
2. Add the next glass of sugar, so all the sugar is dissolved in water.
3. Rinse sea buckthorn berries and put in the resulting syrup.
4. Cut the pumpkin into cubes and add to the rest of the ingredients immediately after the sea buckthorn syrup boils.
5. Cook the jam until the pumpkin is soft and almost translucent.
6. Transfer the hot jam to jars and close them with lids (do not roll up).

It's no secret that compotes are an inexhaustible source of vitamins. Many children do not really like fresh vegetables, but they are happy to eat them as a drink. That is why all caring mothers should make at least a couple of compote options for the winter. One of them may well be pumpkin compote, which is sure to attract young gourmets with its rich color and sweet-sour taste. If you plan to offer a drink to very young children, it is better to exclude cloves.

Ingredients:

• 500 g pumpkin;
• 1 lemon;
• 1 pinch of vanilla;
• 1 cup of sugar;
• 1 liter of water;
• 6 cloves.

Cooking method:

1. Cut the pumpkin into cubes, put in a saucepan and cover with sugar.
2. Pour the vegetable with water and put on medium heat.
3. Squeeze the lemon juice directly into the saucepan, stir, cook for 20 minutes.
4. Add vanilla and cloves to the compote, mix again.
5. Boil the drink for another 5-10 minutes until the pumpkin is completely softened.
6. Pour the compote along with pieces of pumpkin into jars.
7. Quickly roll up the jars with lids, turn them over and let them cool completely.

Vegetable salads always delight households, especially when the ingredients for such treats disappear from store shelves. Simple stocks for the winter of pumpkin and bell pepper diversify a boring winter diet, give the whole family a lot of vitamins and will be a great side dish for any meat or fish dish. Peas in the recipe mean canned, before adding to the salad, they must be washed and dried.

Ingredients:

• 1 kg pumpkin;
• 1 cup green peas;
• 3 bell peppers;
• 6 cloves of garlic;
• 50 g of salt;
• 300 g of sugar;
• 200 ml of vinegar;
• 50 ml of vegetable oil;
• 1 liter of water;
• Greens.

Cooking method:

1. Dice pumpkin pulp and bell peppers.
2. Boil water, dissolve sugar and salt in it.
3. Put the pumpkin into the water. Cook for 10 minutes, then add bell pepper.
4. Grind the herbs and garlic cloves, add them to the vegetables.
5. Pour green peas there, pour in vinegar and vegetable oil.
6. Boil the mixture on low heat for another 10 minutes.
7. Arrange the salad in clean jars and cork them with lids.
8. Let the jars cool, then place in the refrigerator for long-term storage.

Cooks have long found out that pumpkin is ideally combined with all citrus fruits, so you can easily make delicious jam from all these ingredients. It can be spread on toast, added to pastry fillings, or simply eaten with spoons. Honey can be added at your discretion, adjusting the sweetness of the dish with it. This requires liquid honey. If it's sugary, you can melt it in the microwave.

Ingredients:

• 1.5 kg of pumpkin;
• 1 lemon;
• 1 orange;
• 1 glass of water;

Cooking method:

1. Rinse the orange and lemon, cut the citrus fruits into slices along with the peel (if necessary, remove the seeds).
2. Cut the pumpkin into small pieces, grind in a blender to a puree state and pour into a saucepan.
3. Next, chop the lemon and orange slices, add them to the pumpkin.
4. Add water to a saucepan, cook for 40 minutes over low heat.
5. Cool the jam, then add honey to it to taste, mix.

Now you know how to cook a pumpkin for the winter according to a recipe with a photo. Enjoy your meal!

Pumpkin for the winter is a mandatory item in the conservation program for everyone who cares about the health of their family. The recipes for this dish will not cause any difficulties, especially if you have already made at least some preparations before. If this is your first experience of conservation, it is better to read the following tips on how to prepare a pumpkin for the winter:

• How to store a pumpkin in the winter depends solely on the chosen dish. So, for example, jams, salads and jams are best kept in the refrigerator and not rolled up with lids, but caviar, puree or compote should be canned and sent to the pantry;
• Many people are interested not only in how to preserve pumpkin dishes, but also how to freeze the vegetable itself, because it is an ingredient for many interesting delicacies and will definitely come in handy for the hostess in the cold season. To do this, cut the vegetable into cubes and put them on a flat baking sheet. Place the baking sheet in the freezer, after 20 minutes put the pumpkin in a plastic bag and try to release the air from it. Store the package in the freezer;
• Storing pumpkin in the freezer is not limited to cubes - you can also save pumpkin puree this way. To do this, the easiest way is to use the most ordinary plastic cups. Put puree in them, leaving about 3 cm to the edge;
• For jam or preserves, you can replace sugar with honey so that the dish is less high-calorie and, moreover, even more aromatic;
• The best spice for pumpkin is cinnamon. It perfectly emphasizes the taste and reveals the aroma of this vegetable.

27.04.2015 4 959 0 ElishevaAdmin

Preserves, jams, marmalade / Pickles, marinades, salads, sauteed / Candied fruits, drying and freezing

You can often see how the owners feed chunks of pumpkin to a cow or a piglet, while they themselves, at best, husk pumpkin seeds. Forgotten, 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 absorbed; normalizes digestion and rejuvenates blood vessels, contains many useful substances; 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 prepare for the winter.

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

We remind you that in order to place the blanks, the jars are pre-washed, sterilized and dried. Lids also boil.

When preparing the pumpkin for processing, we 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.

Peel apples and pumpkin, grind in a meat grinder. Cook with sugar slowly for 2 hours. Add citric acid at the end. We seal in hot jars.

Pumpkin puree with plums
Ingredients

Pumpkin, ½ kg

Plums, ½ kg.

1. We clean the pumpkin, cut the pulp into pieces. Cut the plums in half, discard the pits.

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

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

Pickled pumpkin №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

We prepare the pumpkin, as usual, scald the cubes from it and cool. We put it in jars, sprinkling with spices, pour the marinade in a boiling state. We subject jars to sterilization: liter - for 20 minutes, half-liter - for 15.

Pickled pumpkin №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 up, spreading out on the banks.

Pickled pumpkin №3

Ingredients

Pumpkin, 3-4 large berries

Salt, 250 g

Horseradish chopped, 20 g

Celery in leaves, 25 g

Parsley, 25 g

Dill, 25 g

Hot pepper, 1 pod

Bay leaf, 2-3 leaves

Vinegar 80%, 200 g

Cut the pumpkin into cubes, blanch (5 minutes) and cool. We lay out in jars, pour the marinade into them. We pasteurize the jars at 85ºС (3-liter 35 minutes, liter 25) and roll up.

Pickled pumpkin №4
Ingredients

medium sized pumpkin

Cinnamon, 1 stick

Allspice, 1 pea

Black pepper, 1 peas,

Carnation, 1 bud

Vinegar 6%, 700 g

Water, 700 g

Dip the pieces of pumpkin pulp into boiling water and keep it there for 10-15 minutes. Take out and cool. We cook the marinade and also cool. Pour the pumpkin cubes laid out in jars with a 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 remaining components finely. We put everything in a saucepan, pour the marinade (hot), pour in the oil. Cook for 30 minutes, stirring occasionally.

Throwing it on a sieve, we decante the marinade separately. Having spread the vegetables in jars, boil the marinade again and pour the jars. Roll up.

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

Pumpkin Appetizer 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

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

Pumpkin caviar with vegetables
Ingredients

Pumpkin, 1 kg

Tomatoes, 1 kg

Sweet pepper, 1 kg

Apples, 1 kg

Asparagus beans, 1 kg

Onion, ½ kg

Salt, 50 g

Sugar, 300 g

Vinegar 9%, 50 g

We prepare vegetables for processing, grind them separately with a blender or with a meat grinder. We simply chop the onion and pass it in oil for 10 minutes in a basin. Add sugar and salt, tomatoes and pumpkin to the onion. Bring the mixture to a boil, add the remaining vegetables to it and slowly cook for 1 hour, stirring occasionally. Add spices and cook for 10 minutes. We place on the 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 pumpkin cubes, salt them and leave them overnight.

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

3. Cool the pumpkin, place it in jars. In each jar we put horseradish, onion rings, dill and mustard seeds. Pour the boiled marinade over and leave overnight again.

4. In the morning, drain the marinade from the jars, boil and pour 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. From the pulp of the pumpkin we make cubes or strips. Cut the lemon zest into thin strips, mix it with sugar, ginger, vinegar, bring to a boil.

2. We immerse the pumpkin in this marinade, cook for 5 minutes, turn off the heat and leave it overnight.

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

Pumpkin in apple juice
Ingredients

Pumpkin medium

Sugar, 200 g

Apple juice, 1 l

Pour pumpkin pulp cubes with juice and sugar in a boiling state, if desired, you can add spices - ginger or cardamom. Let's cool down. Return to the fire again, cook for 20 minutes and roll up in jars.

Salad "Snack" from pumpkin 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 tbsp without top

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, and cubes from onions. Grind the tomatoes. Saute onions and carrots in oil. Add pepper and pumpkin to them, simmer for a few minutes, then pour over ground tomatoes. Salt, pepper and simmer slowly for 30 minutes. Add spices with garlic at the end, cook for 5 minutes and distribute in jars. Roll up.

Pumpkin salad. Recipe for the winter
Ingredients:

Pumpkin, 1 medium

Onion, 2 pcs

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

Carnation, 2 buds

1. Salt the pumpkin cubes and leave it like that 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 pour cold marinade over it.

4. We continue sterilization of jars for 1 hour. Roll up.

You can make many different desserts from pumpkin. Here is an excellent jam.

Pumpkin jam
Ingredients

Pumpkin, 1 kg

Sugar, 1 kg

Water, 400 ml

Vanillin

1. We make cubes from a pumpkin with a side of 1.5 to 3 cm. Blanch them and cool them.

2. Cook sugar syrup, pour it, boiling, pumpkin cubes and leave overnight.

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

4. We cook until the pieces are transparent, at the end we put vanillin.

5. We roll up in banks.

Pumpkin jam with apples
Ingredients

Pumpkin, ½ kg

Antonovka apples, ½ kg

Lemon, 1 piece

Pears, 2 pcs

Sugar, 1.2 kg

Water, 1 tbsp

Vanillin, pinch

1. Pour 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 heat.

3. Cook jam in 4 runs. In the middle of the process, add a lemon, scalded and cut 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 should be transparent.

5. We lay out the jam hot, roll up the jars.

Pumpkin and physalis jam
Ingredients

Pumpkin, 1 kg

Physalis, ½ kg

Sugar, 1.5 kg

Carnation, 1-2 buds

We 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 calls, the breaks between successive brews should be maintained for 6-8 hours. During the last cooking, put the cloves. Roll 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 the pumpkin cubes into the syrup, cook for 30 minutes after the moment of boiling. We put mountain ash to the pumpkin, cook for 15 minutes and roll it into jars. Wrap up.

Pumpkin and orange jam
Ingredients

Pumpkin, 1 kg

Oranges large, 3 pcs

Walnuts, 1 tbsp

Water, 1 l

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

Pumpkin marmalade
Ingredients

Pumpkin, 3 kg

Lemons, 2 pcs

Sugar, 1.5 kg

Cinnamon, 1 tsp

Carnation, 5-6 buds

Water, 2 l

1. Cut the pumpkin pulp into cubes, cook in water with spices until soft. Grind in mashed potatoes, pour sugar in a basin and cook. Stir the brew with a spatula, wait for the mass to begin to separate from the walls.

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

3. We lay out the puree in jars and leave them open until cool.

4. We cover each jar with a piece of parchment, tie it and store it in a cold place.

Candied fruits and something similar to dried apricots can be made from pumpkin - dried pumpkin. Consider these 2 recipes.

candied pumpkin

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

1. Cut pumpkin into cubes, prepare syrup based on sugar and water in a ratio of 1:1.

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

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

"Dried apricots", or sun-dried pumpkin

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

Worth a try winter pumpkin recipes to prepare several jars of delicious pumpkin treats - sweet jam and jam with citrus sourness, gentle puree for the little ones or healthy pumpkin juice for the whole family. Unusual options for pickling pulp or cooking deserve special attention.

Winter pumpkin recipes with photos

If you want to expand the boundaries of your culinary imagination, we present to your attention unique blanks. pumpkin for the winter, recipes "Lick your fingers" sweet pickled appetizer will decorate any feast.

Pumpkin pulp - 250 g

Cinnamon - 2 pinches

Carnation - 2 pcs.

Allspice - 2 pcs.

Natural apple cider vinegar 6% - 25 ml

Water - 500 ml

Granulated sugar - 50 grams

Salt - 15 grams

The indicated amount of ingredients will allow us to prepare one half-liter jar of pickled product for testing, this is quite enough to taste its taste and prepare more next year if the recipe is to your liking.

First of all, we will begin to sterilize the jars, since only in a clean container will your workpieces be stored for a long time and will not deteriorate. If we are talking about one half-liter jar that you need to sterilize, then it is convenient to do this using a microwave oven: you need to pour a little water into the jars and turn it on at maximum power for 5-6 minutes.

We need to peel a piece of pumpkin pulp, and also remove the middle, if this has not been done before. We will cut the pulp using a curly cutter with a wavy blade to make the appetizer look even more unusual and appetizing. For pumpkin in a separate pan (wide), you need to boil water, put the pumpkin slices in a colander, and then lower the colander into boiling water. Blanch pumpkin slices in boiling water for four minutes, then immediately transfer them to cold water so that the vegetable cools quickly.

Dried clove buds and allspice should be sent to the jar, add a couple of pinches of cinnamon, and then lay out curly pumpkin slices, filling the jar to the very shoulders. Next, fill them with a boiling solution and pour natural vinegar directly into the jar.

In order for pickled vegetables to be stored for more than one year, not to deteriorate at room temperature, you should put the finished product for pasteurization, which is carried out in water at a temperature of 90 degrees. For a half-liter container, pasteurization lasts 12 minutes. Water should reach the shoulders, and the jar itself must be covered with iron lids. When the pasteurization is over, you can hermetically seal our pickled blanks.

You can add lemon zest to marinated pumpkin blanks for the winter, recipes allow you to experiment with various additional ingredients that will give the product a unique flavor.

Pumpkin caviar for the winter: recipe

Citrus candied pumpkin. Recipe with step by step photos

In autumn, a pumpkin usually appears in the house. If it is not grown and bought, then someone is sure to give it. But lovers of pumpkin porridge are not in every family. An excellent recipe for natural and healthy sweets - candied fruits - comes to the rescue.

To prepare, products are used in the following proportions:

• - 1 kg.
• Sugar - 200 gr.
• Lemon - 0.5 pcs.
• Orange - 0.5 pcs.
• Powdered sugar.

Citrus Candied Pumpkin - Recipe.

Pickled pumpkin for the winter. Recipe with step by step photos

I want to introduce you to one very interesting recipe - pickled pumpkin. A very interesting option for a snack or side dish for meat, even people who do not recognize may like it. If you are making pickled pumpkin for the first time, make a couple of small jars, so to speak, for testing.

When the question arises of choosing a recipe for harvesting a pumpkin crop, they most often look for a recipe for this or that, jams, candied fruits, in general, sweet options, and they often forget that there are a huge number of recipes for pumpkin snacks, salads and marinades, and they are no less delicious, and in some national cuisines, such dishes are even festive. So, we are preparing pickled pumpkin.

Ingredients for cooking pickled pumpkin should be taken in the following proportion:

• 500 g of pumpkin pulp, it is better to give preference to "winter" pumpkin varieties with harder pulp;
• 700 -750 ml of water;
• 2 tbsp. l. Sahara;
• 1 tsp salt;
• 2 small cloves of garlic;
• half a cinnamon stick;
• 3 pcs. cloves;
• 3 peas of allspice and black pepper;
• 2 small bay leaves;
• 30 g vegetable or olive oil;
• 50 g of vinegar 9%.

Pickled Pumpkin - Recipe

Bring water to a boil in a small saucepan, add all the spices and sugar and salt there, boil for a couple of minutes. Here we can say that many people do not like floating spices and seasonings in blanks, in this case, at this stage they can be folded into several layers of gauze and tied, cooked further in this form, and removed from the marinade before laying the pumpkin in jars.

It seems to me that the spices look very beautiful in jars, continuing to give their spicy flavors to the pumpkin, and taking them out after opening the jar is not at all difficult.

Then put the pieces of pumpkin in the marinade, bring to a boil again, immediately turn off the heat. Remove the saucepan from the heat and leave to cool completely.

At this time, you can prepare jars and lids, wash them and sterilize them in any way convenient for you. When the pumpkin in the marinade has cooled to almost room temperature, put the pan with it back on the fire, bring to a boil, pour in the vinegar and oil, boil for a couple of minutes, then immediately remove the pan from the heat.

Everything, you can start laying out the pickled jars (they should be a little warm so that they do not burst from the hot marinade). Banks close or roll up. Like all blanks, leave jars of pickled pumpkin to cool at room temperature, and it is better to send them to storage in a cool place. Marinated pumpkin for the winter ready. You can eat the workpiece in about a week. I hope you enjoy this easy pumpkin recipe.

Anastasia Dvornikova

Pumpkin jam with pineapples. Recipe with step by step photos

In years when there is a big pumpkin harvest, when harvesting it, you want to make not only proven and loved by the whole family jams and jams and pumpkin but also to try something new and unusual. I want to offer you to try one of the "exotic" recipes that my family really liked.

It's with pineapple and nutmeg. The recipe was born spontaneously, from the series “I blinded from what was”, but the jam turned out to be unexpectedly tasty and beautiful. The pumpkin acquired a bright fruity and spicy taste, the pumpkin pieces remained intact, did not fall apart, the jam itself in the jar looked simply delicious - transparent pieces of pumpkin and pineapple floated in a transparent orange syrup. If you are afraid to do a large volume at once pumpkin jam with pineapple, try, for example, 500 gr. pumpkins.

In general, it is better to adhere to such proportions when cooking:

• 1 kg pumpkin pulp;
• 300 g (more is possible, less is not possible) pineapples, I did with canned ones, but fresh pineapple is also perfect;
• half nutmeg;
• 500 g sugar.

Pumpkin jam with pineapples - recipe.

For such a jam, it is better to use pumpkins of "winter" varieties, their flesh is stronger, it is more likely that the jam will not turn into jam when cooked. Preparing for cooking this is preferable to start in the evening. Cut the pumpkin pulp into small pieces 1.5-2 cm thick.

Put the pumpkin pieces in a cup or small saucepan, sprinkle with sugar (use all the sugar). It is necessary for the pumpkin to give juice, for different varieties of pumpkin it will take different times (from an hour to 3 hours), and during the night any pumpkin will give up its juice, which is why I say that it is better to start in the evening. You can leave a cup of pumpkin at room temperature.

The next morning, all pieces of pumpkin should swim merrily in syrup.

Put the pumpkin in syrup in a saucepan (stewpan) in which the jam will be cooked. Cut pineapples into small pieces, lay out to the pumpkin. Grate half of the nutmeg on top of the saucepan on a fine grater.

Put the pan on low heat, bring to a boil and immediately turn off.

Remove the saucepan from the heat, let the pumpkin cool to room temperature. When the mass has completely cooled, put it back on low heat, bring to a boil, cook for 20 minutes. If foam appears, it must be removed. During this time, you can prepare the jars, wash them and sterilize. After 20 minutes of cooking, the jam is ready.

You need to lay out the jam in jars while it is still hot. Filled jars roll up or simply close tightly with lids. Leave the jars to cool completely in the room, then put them away for storage in a cool place.

If a large volume is cooked or it will need to be stored for a long time, then add citric acid at the tip of a knife when cooking. You can even take a jar of such an incredibly beautiful and original jam with you as a present, which your friends will surely appreciate! also you can cook.

Pumpkin jam with apples. Recipe with photo

Now it’s probably not so popular to make jam, because it’s much easier to go to the store and buy ready-made jam for every taste. But many have not yet forgotten that pleasant and delicate taste of homemade jam, so occasionally or seasonally they close several or several dozen jars of jam from their favorite fruits or berries.

But if you need to do it very quickly and want to eat it right away, then the recipe that will be given below is for this case.

The combination of apples and pumpkins is simply amazing. Pumpkin is sweet, and apples add sourness, resulting in pumpkin jam with apples has amazing taste.

Adds zest to this jam and walnuts with cinnamon. Thanks to this, pumpkin-apple jam not only has an interesting taste, but also the smell of cinnamon is something.

Jam with pumpkin and apples very easy and simple to prepare. In just an hour and a half, you can make jam, which you can immediately eat with a cake, bread or cookies.

Before proceeding with the preparation of jam, consider what ingredients it consists of.

Ingredients

pumpkin (fresh) - 150 grams,

apple (fresh) -1 pc.,

white sugar - 2/3 cup,

walnuts - 5-6 pcs.,

cinnamon (ground) - 1/3 teaspoon,

water - 1 glass.

Pumpkin jam with apples - recipe cooking

To make pumpkin and apple jam, you must peel fresh pumpkin and then cut into slices or grate, just as you would for making simple pumpkin jam.

Juice from pumpkin and carrots. Recipe with photo step by step

Let's prepare a bright sunny pumpkin-carrot juice- natural, tasty and incredibly beautiful. Since pumpkin and carrots are available all winter, this juice can be made at any time. But it happens that the harvest is very large, some fruits are a little spoiled, and so that they do not disappear, juice is a great option for preserving vegetables for the winter. This juice is very useful, children will definitely like it, but adults will not refuse an extra glass of vitamin nectar. And yet, the best time to close the juice is the end of autumn, the beginning of winter, when carrots and pumpkins are well ripe.

Pour sugar, return the saucepan to the stove. We set a small fire, slowly bring the juice to a boil. In no case do we boil the juice, we only need to warm it up well, and when the first bubbles begin to appear, we immediately remove the juice from the stove. It is important for us to preserve all the vitamins, so cooking the juice is not needed.

Jars for juice must be carefully prepared - washed in a soda solution, steamed well over steam, about 7-10 minutes. We lower the lids into boiling water, let it boil for five minutes. Pour hot juice into jars, immediately tightly tighten the jars with lids.

Pumpkin jam with apple and orange. Recipe with step by step photos

pumpkin jam can become a favorite dessert not only for big pumpkin lovers, but also for everyone who decides to celebrate Halloween with bright traditional dishes. It is curious that in jam the pumpkin will resemble pineapple - do not reveal this secret and make your guests think. Take note of the recipe for this unusual pumpkin jam and preserve it in jars, and then you can enjoy this sweetness at any time.

To prepare it, you will need the following ingredients:

• Pumpkin - 2 kg.
• Orange - 0.5 pcs.
• Apple - 1 pc.
• Sugar - 300 g.

Pumpkin Jam with Apple and Orange - Recipe

In order to cook delicious, you do not need to have special skills. High-quality products, exact implementation of the cooking instructions and a little patience - and your jam will become the best dessert, and, moreover, very healthy.

Peel the pumpkin, divide into several parts and then chop into small cubes. If you decide to purchase a whole pumpkin, this will guarantee a minimum amount of waste. Seeds, which are most often thrown out by housewives, are very useful for the human body.

Wait until the apples are soaked in orange juice and combine them with pumpkin.

Pour everything with a small cup of sugar, mix and start cooking. Check the readiness of the jam by eye. If you want the pumpkin slices to crunch on your teeth, remove the jam immediately after the sugar turns into syrup.

Even those who for some reason do not accept pumpkin flavor will like this jam. The presence of apple and orange will eliminate the bad smell and the jam will be very sweet. The combination of pumpkin, apples and orange is a win-win. The taste of the jam will surely delight those with a sweet tooth who love low-calorie and healthy desserts.

Bright orange uplifts and improves tone. Optionally, you can use it as a filling for cakes or just spread it on a piece of butter bread. Tea drinking with pumpkin jam at home will be simply unforgettable - cook this wonderful dessert and check it out for yourself. You can also cook.

Pumpkin jam with apple and orange. A photo

Harvesting preservation for the winter is one of the most enjoyable activities for the hostess in the kitchen, because crispy cucumbers, elastic tomatoes and mouth-watering mushrooms will always remain a decoration of the festive table. And tea drinking in a close family circle is impossible to imagine without fragrant jam or jam. But by all means, among the numerous jars of marinades and pickles, preservation with pumpkin should also be on the shelves. Simple preparations will delight in winter with a unique taste, amazing aroma and gorgeous view, and simple recipes will help to cope with this.

"Pineapple miracle": an interesting recipe for preserving pumpkin

Pumpkin from a jar according to this recipe will certainly appeal to children, because it tastes like canned pineapples. You can even use it in salads or desserts instead of this exotic fruit, hardly anyone can tell them apart.

Ingredients:

• 60 ml of vinegar;
• 5 g of cloves;
• 5 g of allspice;
• 240 g of sugar;
• 2 liters of water;
• 1 kg 450 g pumpkin.

Cooking:

1. Put in a small saucepan to boil the syrup of sugar, cloves, pepper, water.
2. While the syrup is boiling, prepare the pumpkin. Cut it into small pieces and send it to a boiling liquid.
3. Cook over low heat until the pumpkin pieces are soft, making sure not to overcook and turn into a puree.
4. Add vinegar, immediately remove from heat after boiling.
5. Arrange in a glass container, roll up, leave to cool, without fail turning over.

After cooling, take out to the cold.

Delicious pumpkin preparation: poppy seed jam

A very unusual jam made from pumpkin, poppy, citrus and ginger. You don’t need to cook a lot of it, since it will not be stored all winter, but for several months you can indulge yourself with an exotic taste.

All methods of preserving cucumbers without sterilization

Ingredients:

• 25 g poppy;
• 15 g of ginger root;
• 100 g lemon;
• 200 g of orange;
• 900 g pumpkin;
• 480 g of granulated sugar.

Cooking:

1. Cut the prepared pumpkin into thin strips. If there is no patience for such laborious work, you can simply rub it on a special grater.
2. Squeeze juice from citruses, remove the zest from an orange first, it will be needed for jam.
3. Transfer the pumpkin to a container for cooking jam, add sugar, mix, pour in lemon and orange juice, add zest. Stir the mass thoroughly, leave to start the juice.
4. The next day, put the pot with pumpkin on high heat, remove immediately after boiling. Leave for 6 hours.
5. Cut the peeled ginger into thin strips, add to the pumpkin mass.
6. Put the pan back on the stove, boil for a quarter of an hour.
7. Fry poppy seeds in a dry, clean pan for 3-5 minutes.
8. After 5 hours, put the pumpkin on fire again, adding poppy seeds. Boil until ready.
9. Pack in sterile small glass containers, roll up, wait until completely cooled and send to the refrigerator.

Pumpkin filling in pies: a step-by-step recipe for the winter

Outside the window is frost and snowfall, but the house is warm and cozy. Especially if freshly baked pies come out on the table with an aroma reminiscent of a warm summer. You can take care of the filling for baking even in the summer by preparing many jars with the original blank.

Ingredients:

• 950 g apples (already peeled);
• 950 g pumpkin;
• 120 g sugar.

Parsley for the winter: methods of harvesting and storage

Cooking:

1. Rub the peeled pumpkin on a grater with large holes or speed up the process by passing through a meat grinder with special nozzles.
2. Cut apples into slices.
3. Together with sugar, put the pumpkin and apples on the fire. If the mass is too dry, pour in a little water so that it does not burn.
4. After boiling, boil for 45 minutes, periodically stirring the mass.
5. Arrange in a glass container to the very necks, cork with metal lids.

Jam "Merry Apricot": an unusual recipe for canning pumpkin

Why is it called so? Everything is very simple, no one will be able to distinguish such pumpkin jam from apricot by taste, and even if tasters find out what is included in such a delicacy, they are unlikely to believe it.

Ingredients:

• 980 g dried apricots;
• 2 kg 700 g pumpkin;
• 40 ml of lemon juice;
• 2 kg 600 g sugar (more possible);
• 2 liters of water.

Cooking:

1. Cut dried apricots into small pieces, add water and leave for several hours.
2. Cut the pumpkin into slices, pre-peel. If the variety is soft-skinned, then do not peel, just rinse well.
3. Boil the pumpkin for half an hour together with the liquid drained from the dried apricots, not forgetting to stir.
4. Pour all the sugar, continue to cook for another half hour.
5. Put dried apricots into the mass and boil until fully cooked (another half hour).
6. While the jam is being cooked, prepare a glass container, thoroughly rinsing with soda and sterilizing in the oven.
7. Put the finished jam in containers, cork with metal lids, put upside down to cool.

You can add a couple of cloves to the jam.

"Assorted" canned pumpkin and a mixture of peppers

A versatile preparation that can be used as a side dish, but with a little resourcefulness, you can add it to a variety of dishes. Very tasty cutlets or stuffing for dumplings will turn out if you put pieces of vegetables from a jar passed through a meat grinder into the minced meat.

Ryadovki: delicious cooking recipes and tips for choosing the right mushrooms

Ingredients:

• 145 ml of vinegar;
• 110 ml vegetable oil;
• 55 g salt;
• 220 g sugar;
• 980 ml of water;
• 25 g ground allspice;
• 200 g parsley;
• 110 g of garlic;
• 10 g chili pepper;
• 1 kg 900 g pumpkin;
• 180 g sweet pepper.

Cooking:

1. Cut the prepared pumpkin into small pieces.
2. Finely chop the parsley and garlic with a sharp knife.
3. Sweet pepper and chili cut into long sticks.
4. Combine all vegetables, spices, vegetable oil and vinegar, mix thoroughly and simmer for half an hour over low heat.

Pour the mass into boiling jars and immediately cork, send to cool upside down.

Pumpkin caviar: favorite recipe

For lovers of spicy aromatic spices, a recipe for pumpkin caviar will certainly come in handy. It goes well with meat or even fish dishes. You can even cook delicious sandwiches for breakfast, which will be not only nutritious, but also useful, because the pumpkin contains a lot of vitamins, which are so lacking in the body in winter.

Ingredients:

• 25 g salt (without iodine);
• 15 g of allspice;
• 1 kg 600 g pumpkin;
• 55 ml of vinegar;
• 55 grams of sugar;
• 240 ml of vegetable oil;
• 190 g of tomato paste;
• 100 g of garlic;
• 420 g of bell pepper;
• 520 g of onion;
• 190 g carrots.

Cooking:

1. Prepared carrots and pumpkin rub on a coarse grater. Send to a thick-walled container for cooking.
2. Add chopped peppers and onions to the carrot-pumpkin mass.
3. After adding vegetable oil to the vegetables, cook until the juice is released. Do not make a strong fire, on average it will cook wonderfully.
4. Boil for half an hour along with spices and tomato paste, adding grated garlic a quarter of an hour before the end of cooking.
5. Turn the vegetable mass into a puree using a blender.
6. Pour in the vinegar, put it back on the fire, spread the caviar after boiling in glass containers.

After rolling, wrap it warmly for a day (no less).

Puree "Vitaminnoe" from pumpkin

In winter, vitamins are especially lacking, the body is occupied by numerous viruses due to weak immunity. Pumpkin will also come to the rescue here, from which you can cook tasty and healthy canning for the whole family.

It is stored for a long time under ideal conditions (in the refrigerator or in the basement).

Pumpkin compote for the winter (video)

Before you preserve such a delicacy for the winter, you need to know that there are special varieties of pumpkin that have no peel and a small amount of seeds. They are ideal for canning, because there is practically no waste, everything goes to jars. It remains after buying the perfect pumpkin to arm yourself with recipes and fill the basement with mouth-watering blanks.

Pumpkin blanks are different: spicy, salty and sweet. It turns out well simply with allspice and cloves. And if you add quince (Japanese quince), then the dish will acquire a pronounced aroma of pineapple. You can modify the taste by experimenting with spices, it turns out interestingly with citrus zest. You can serve the delicacy with any meat dishes, add to salads and pastries. This is really very unusual and tasty, so the recipes are in the studio!

What varieties of pumpkin are suitable for canning?

Suitable special dessert varieties, the so-called Muscat - especially "Muscat de Provence" and "Augustina", sweetish, very fragrant, with bright orange flesh and thin skin. When you buy a pumpkin at the market, ask them to cut it up and give a little bit for testing, it should be sweet, have a dense texture. It is very important that the pumpkin is ripe, otherwise the taste of the workpiece will be inconspicuous.

Sweet pickled pumpkin without sterilization

Ingredients

• peeled pumpkin - 1 kg
• water - 500 ml
• 30% vinegar - 3 tbsp. l.
• cloves - 4 pcs.
• sweet pea pepper - 3 pcs.
• black peppercorns - 3 pcs.
• sugar - 200-250 g
• fresh ginger - 2 cm
• grated nutmeg - 2 chips.
• anise and cinnamon - optional

Total cooking time: 8 hours
Cooking time: 10 minutes
Yield: 1 liter and 300 ml

How to cook

Pickled pumpkin according to this recipe can be eaten immediately or rolled up for the winter. I cleaned the pumpkin, removed the seeds, and cut the pulp into a 2x2 cm cube.

In warm boiled water, she diluted sugar and vinegar essence. The resulting sweet and sour marinade poured pumpkin cubes. I left it overnight in a cool place so that the orange pulp was soaked through with this syrup. You can keep in the marinade for longer, up to 1 day.

The next day, I prepared all the spices on the list: anise, cinnamon stick, a few peas of black and allspice, cloves and a piece of fresh ginger. She put them in a bag of gauze and sent them to a saucepan with a pumpkin. I rubbed nutmeg right there - it’s better, of course, if it is whole, but ground will also work. I will say right away that star anise and cinnamon are quite strong spices, they will completely convey their taste to the pumpkin. If you do not want them to be felt, then do not add them, put twice as much cloves and allspice, then the taste will be close to pineapple (especially if you pour in a lot of vinegar). Also, if desired, you can, for example, add a little orange / lemon zest or vanilla sugar. In a word, you can experiment endlessly with spices or reduce the list to a minimum.

I put it on the fire, brought it to a boil and cooked over low heat for 5-7 minutes, always under the lid. Vinegar in this recipe plays a big role, since it is the acid that prevents the pumpkin from boiling, it remains dense, does not break down into fibers. I removed the boiled pumpkin from the heat and left it for 30 minutes under the lid to evaporate. During this time, the pieces will become transparent, but remain crispy.

If you plan to serve immediately to the table, then the cooking ends here, after half an hour just remove the bag and put it in the refrigerator to marinate, on the second day you can take a sample. To prepare for the winter, pickled pumpkin after 30 minutes must be decomposed into sterilized jars (so far without syrup). It is most convenient to lay out with a slotted spoon scalded with boiling water.

The marinade remaining in the saucepan (be sure to remove the spices, especially cinnamon and star anise, otherwise they will completely kill the taste), bring to a boil again, and then pour the pickled pumpkin in jars to the very neck. Try the syrup, it should be on the verge of sweet and sour, add a little sugar and vinegar if necessary, they will be completely absorbed into the pumpkin pieces during long pickling. For canning, I added another 0.5 tsp to the syrup. vinegar essence and 2 tablespoons of sugar, boiled, poured into jars, corked with sterilized lids. She turned the preservation upside down, wrapped it tightly with a blanket and left it to cool completely.

You can eat such a pumpkin the next day. In terms of density and translucent appearance, it resembles a pineapple. If you added cinnamon and star anise, then the similarity with melon (or apricot) is more captured, but with a denser and firmer consistency.

When you cook for the first time, make a small sample, refrigerate, and adjust the next day. If you wish, you can substitute certain spices, add more vinegar, or reduce the amount of sugar. I like sweet and sour pickled pumpkin, so I do not regret sugar and vinegar. Store jars in a cellar or other cool place. Enjoy your meal!

Sweet pumpkin blanks for the winter

Canned pumpkin with orange

The recipe will appeal to those who love citrus fruits and prefer winter preparations without vinegar. You will get a pumpkin in syrup, sweet, with a pronounced aroma of orange and anise (star anise).

Ingredients:

• pumpkin pulp - 250-300 g
• orange - 1/2 pc.
• water - 500 ml
• sugar - 1.5 cups
• ground cinnamon - 0.5 tsp.
• anise - 1 star
• cloves - 2-3 pcs.
• lemon juice - 4 tbsp. l.

How to cook

1. Peel the pumpkin and then chop into a medium cube. Cut the orange along with the zest into thin circles.
2. Arrange the orange slices in sterilized 0.5 liter jars, alternating layers of pumpkin and orange.
3. Boil the marinade from water, sugar, spices and freshly squeezed lemon juice. Pour the contents of the jars with boiling marinade.
4. Sterilize for 25 minutes. Cool upside down under the "fur coat". Store in a dark place, at a temperature not exceeding +10 degrees.

Marinated pumpkin in pineapple juice

Pumpkin tastes like pineapple, because it is preserved in juice from this exotic fruit. You will need ordinary store-bought tetra-pak juice, it will play the role of both sugar and a preservative for winter harvesting.

Ingredients:

• pumpkin pulp - 700 g
• pineapple juice - 500 ml

How to cook

1. Pour pineapple juice into a saucepan and bring to a boil.
2. Remove seeds and skins from pumpkin. Cut the pulp into 2x2 cm cubes.
3. Pour chopped vegetables into boiling juice and boil for 5-7 minutes.
4. Arrange the pieces in sterilized jars and fill with sweet marinade.
5. Cork, turn upside down, wrap in a blanket. After cooling, it can be transferred to the cellar for storage.

Pumpkin marinated with honey

The preparation is fragrant and vitamin, spicy, with the aroma of honey, sweet and sour. To balance the taste, use flower or linden honey (you can mix herbs), but not buckwheat.

Ingredients:

• pumpkin - 1 kg
• water - 1 l
• honey - 150 g
• apple cider vinegar - 150 ml
• cloves - 2 pcs.
• black pepper - 4 pcs.

How to cook

1. Cut the peeled pumpkin into a 2 cm cube.
2. Arrange vegetables along with spices in clean 0.5-liter jars, fill tightly, but not up to the neck, but up to the shoulders.
3. Dilute honey in spring or purified water, pour in vinegar. Bring to a boil.
4. Pour the contents of the jars with boiling marinade to the very top.
5. Sterilize for 15-20 minutes, seal with turnkey lids, wrap until cool.