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.