Ingredients for - Pumpkin puree for winter
How to cook deliciously - Pumpkin puree for winter
1. Stage
In fact, everything is simple enough, but I realized two things, necessarily there must be acid, and without sugar it is unlikely to be able to keep the puree in jars. And so, for the first option, I decided to boil the pumpkin, cut it into cubes, put it in a saucepan, poured sugar and poured pomegranate juice, you can use cranberry juice.
2. Stage
On medium heat, I brought everything to a boil, not much juice came out of the pumpkin, but it cooked in its own juice, on low heat for about 30 minutes, sometimes I stirred it. I took it off the heat, let it cool down a bit and pureed it with a blender. Then back on the fire and boiled for about five to ten minutes. The puree is very "spitty" in this state, so be careful.
3. Stage
When hot, I spread it into sterilized jars. This amount of pumpkin gave me a little more than 4 liters of puree.
4. Stage
For the second option, I cut the pumpkin without peeling it into large chunks and baked it in the oven until soft. it took 40 minutes.
5. Stage
At warm slices with a spoon separated the pulp from the skin.
6. Stage
I also pureed it with a blender.
7. Stage
I added sugar and citric acid, stirred and simmered at a gentle simmer for 10 minutes.
8. Stage
I also poured it hot into sterilized jars and sealed them with lids. From this amount of pumpkin I got 1.5 liters of puree.
