Pumpkin dishes for the winter recipes. The best golden recipes for winter preparations from pumpkin at home

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Pumpkin - the giant of our gardens and vegetable gardens - can be safely stored almost until spring, if all the rules and requirements for storage conditions are followed. But not everyone has the opportunity to stock up on fresh pumpkin, so recipes for preparations come to the rescue. Winter pumpkin is good in salads, appetizers, jam and many other preparations. the site invites you to make sure that winter pumpkin has every right to take its place on the shelves in your bins.

Pumpkin in orange marinade

Ingredients:
pumpkin.
For the marinade:
1 liter of water,
2 tbsp. Sahara,
juice of 1 orange,
3-4 pcs. carnations,
4-5 tbsp. 30% vinegar.

Preparation:
Cut the peeled pumpkin into thin slices and cook it in small portions for 2-3 minutes in the prepared marinade. Then pour the loosely prepared mass into prepared sterilized jars and roll up.

Pumpkin jam

Ingredients:
6 kg pumpkin pulp,
5 kg sugar,
citric acid - to taste.

Preparation:
Peel the pumpkin, cut into 0.5 cm thick slices and immerse in a baking soda solution for 10 minutes. Then rinse the pumpkin with cold water, place it in a basin, add 2.5 kg of sugar and 2-3 cups. water. Cook, stirring, until the consistency of jam. Then add another 2.5 kg of sugar, 2-3 cups. water and cook over low heat. From time to time, add a glass of boiling water and cook until the syrup darkens. 5-10 minutes before the end of cooking, add a little citric acid to the jam.

Pumpkin salad with sweet pepper and coriander

Ingredients:
2 kg pumpkin,
1 kg sweet pepper,
1 kg of tomatoes,
500 g carrots,
300 g onions,
300 g garlic,
1 stack vegetable oil,
100 g sugar,
2 tbsp. salt,
2 tbsp. vinegar essence,
10 pieces. coriander,
10 black peppercorns.

Preparation:
Grate the washed and peeled carrots and pumpkin on a Korean carrot grater. Cut the onion into half rings, garlic into slices, and sweet pepper into thin strips. Fry the chopped vegetables in a frying pan with vegetable oil until half cooked, seasoning and salting to taste. While the vegetables are frying, mince the tomatoes, add them to the pan with the vegetables and simmer for 30 minutes. Add garlic, spices and vinegar to the total mass, simmer for another 2 minutes and remove from heat. Place the finished mixture in sterilized jars and seal.

Pumpkin and apple jam

Ingredients:
800 g pumpkin,
1.2 kg sour apples,
1 kg sugar,
lemon or orange zest.

Preparation:
Simmer the pre-prepared and cut into pieces pumpkin and apples in a frying pan until soft. Then rub while hot, add sugar, lemon or orange zest if desired. Cook over low heat and when the jam leaves the bottom of the dish, transfer it to sterilized jars and cover with plastic lids.

Cold pumpkin jam

Ingredients:
1 kg pumpkin,
1 lemon,
1 orange,
900 g sugar.

Preparation:
Peel the orange and lemon and pass through a meat grinder along with the pumpkin pulp, add sugar, mix thoroughly and leave at room temperature until it is completely dissolved. Place into jars and store in a cool place.

Pumpkin marmalade

Ingredients:
3 kg pumpkin pulp,
1.5 kg sugar,
2 liters of water,
4 buds of cloves,
1 cinnamon stick,
150 ml table vinegar.

Preparation:
Finely chop the pumpkin pulp, add water and cook with spices until soft. Then pass the pumpkin through a meat grinder, mix with sugar, put back on the fire and cook until tender. A drop of marmalade should not spread over a chilled plate. Add vinegar 10-15 minutes before the end of cooking. Place the finished marmalade hot in jars, place them in the sun for 2-3 days, then cover with parchment paper, tie the necks with thread and store in a cool place.

Pumpkin jam with dried apricots

Ingredients:
3 kg pumpkin,
800 g dried apricots,
1 kg sugar,
1 lemon.

Preparation:
Peel the pumpkin, cut into small pieces, add sugar and leave for 2 hours to release the juice. Wash the dried apricots too, dry and cut into pieces. Boil the pumpkin for 20 minutes, then add the dried apricots and cook until tender for another 20 minutes. 5 minutes before readiness, add lemon juice to the jam. Place hot jam into jars.

Pumpkin jam with sea buckthorn

Ingredients:
2 kg pumpkin,
300 g sea buckthorn,
5 stacks Sahara,
1 stack water.

Preparation:
Pour a glass of water into a large enamel pan or basin and place on fire. When the water boils, gradually add sugar, 1 cup at a time, stirring constantly. As soon as one glass of sugar dissolves, immediately add the second and so on. The result will be a thick sugar syrup. Place sea buckthorn into the prepared syrup, grind it a little and bring the mixture to a boil, but do not boil. Now add the pumpkin cut into small cubes, stir and cook over low heat until the pumpkin becomes almost transparent. Pour the prepared jam into clean jars and close the lids. Store pumpkin jam in a cool place.

Pumpkin puree with cranberries for the winter “A storehouse of vitamins”

Ingredients:
1.5-1.7 kg pumpkin,
300 g cranberries,
300 g sugar,
3-5 pcs. carnations.

Preparation:
Wash the pumpkin, cut into pieces, remove seeds and skin. Cut the pumpkin pulp into cubes 1 to 2.5 cm thick. Mix water and sugar, bring the syrup to a boil and place the pumpkin cubes in it. Squeeze the juice out of the cranberries, add to the pumpkin and cook for 20-30 minutes. Shortly before the end of cooking, add cloves to the pan with the pumpkin. Place the finished pumpkin in a sieve, allow excess liquid to drain and puree or pass through a blender before it cools. Place the puree into sterilized jars and seal.

Pumpkin, quince and ginger jam

Ingredients:
2 kg pumpkin,
3 pcs. quinces,
600 ml water,
100 g ginger root,
1.2 sugars,
2 lemons.

Preparation:
Peel the pumpkin and quince and cut the pulp into large pieces. Peel the ginger and grate it on a fine grater. Remove the zest from the lemons with a grater and squeeze the juice from the pulp. Combine water and sugar in a saucepan, bring to a boil and cook the syrup over high heat until the sugar is completely dissolved. Place pumpkin, quince and ginger in a saucepan with syrup, add lemon juice and zest and mix thoroughly. Cook the resulting mass for 2.5-3 hours over low heat, periodically removing the foam. Cool the finished jam, place it in prepared jars and seal.

Pumpkin jam with walnuts

Ingredients:
1 kg pumpkin pulp,
1 kg sugar,
1 stack shelled walnuts,
2 stacks water,
1 lemon.

Preparation:
Cut the pumpkin pulp into small pieces and place them in a large saucepan or bowl. Make syrup from water and sugar: dissolve sugar in water over medium heat, stirring. Bring the syrup to a boil and remove from heat. Pour the prepared syrup over the pumpkin and leave the syrup with the pumpkin pieces overnight. The next day, strain the syrup, leaving the pumpkin pieces in the pan. Bring the syrup to a boil, pour it over the pumpkin again and leave it to soak for another day. Repeat this procedure again. For the last time, place the pan of pumpkin in syrup on the stove and boil for 5 minutes. This cooking method will keep the pumpkin pieces intact. Add thinly sliced lemon and walnuts to the cooled jam, place in jars and roll up.

Pumpkin jam with lemon “Excellent”

Ingredients:
1 kg pumpkin pulp,
800 g sugar,
1 lemon,
1 cinnamon stick,
1 stack water.

Preparation:
Cut the pumpkin, cleared of seeds and peel, into pieces and place them in a saucepan, put a cinnamon stick there and pour in water. Cook the pumpkin, without stirring, until soft for about 30 minutes. Remove the pan with the pumpkin from the stove, remove the cinnamon and grind everything with a blender. Add sugar and lemon juice to the resulting puree. Place the jam on the stove and cook until desired thickness is achieved, at least 20 minutes. Pour the finished jam into sterilized jars, roll up, turn over, and wrap.

Homemade pumpkin honey

Ingredients:
1 kg peeled pumpkin,
200 g sugar,
2-3 g cinnamon,
5-6 carnations.

Preparation:
Grate the pumpkin pulp on a coarse grater and mix the resulting mass with sugar. Place it in an enamel container and leave it until the juice is released. Then put on fire and simmer, periodically pouring excess juice into another bowl. When the pumpkin becomes completely soft, add cloves and cinnamon to it and continue cooking for some more time until the consistency of thick sour cream. Pour the hot mass into clean sterilized jars and roll up the lids, and the remaining juice can be used to prepare compotes or fruit drinks.

Pumpkin compote

Ingredients:
1 kg pumpkin pulp,
700 g sugar,
1.5 liters of water,
1 tsp 9% vinegar,
vanilla sugar - to taste.

Preparation:
Place the pumpkin cut into small slices in a saucepan, add sugar and pour in hot water. Bring to a boil, pour in vinegar and boil for 20 minutes. Before the end of cooking, add vanilla sugar. Pour the finished compote into sterilized jars, roll up, turn upside down and leave until completely cool.

Pumpkin and eggplant appetizer

Ingredients:
2 kg pumpkin pulp,
3 kg eggplants,
2.5 kg tomatoes,
1 kg sweet pepper,
300 g fresh herbs,
300 g garlic,
500 ml vegetable oil,
100 g salt,
150 g sugar,
¼ tsp. chili pepper,
12 ml 6% vinegar.

Preparation:
Wash the vegetables, peel and cut into small pieces. Pass the tomatoes through a meat grinder or blender, add chopped garlic and herbs to the tomato mass and bring to a boil. Then add sugar, salt, vegetable oil, chili pepper, vinegar and wait until the mixture boils again. Then add the pumpkin and eggplants, simmer for 1 hour over low heat, place in prepared sterilized jars and seal.

Pickled pumpkin

Ingredients:
1 pumpkin weighing 3-4 kg,
1-1.5 liters of water,
50 g salt,
ground red hot pepper - to taste.

Preparation:
Cut the pumpkin into cubes and blanch them for 5 minutes in boiling water. Place the cubes prepared for pickling in an enamel bowl. Prepare a brine from water, salt and hot red pepper. Pour the prepared brine over the pumpkin, press with pressure and leave for several days at room temperature. Then send the pumpkin to a cool place (cellar or refrigerator) for storage.

Pumpkin and vegetable caviar “Rainbow”

Ingredients:
1 kg pumpkin,
1 kg green beans,
1 kg of tomatoes,
1 kg apples,
1 kg sweet pepper,
500 g onions,
500 ml vegetable oil,
300 g sugar,
50 g salt,
50 ml 9% vinegar,
spices - to taste.

Preparation:
Peel all vegetables and pass individually through a meat grinder. Chop the onion and fry it in vegetable oil for 10 minutes. Pour oil into a saucepan, add fried onions, then pumpkin and tomatoes, salt, sugar, vinegar and bring to a boil. Next, add the remaining products, mix the fruit and vegetable mixture thoroughly and cook for 1 hour over low heat. Add spices and cook for another 10 minutes. Place hot caviar into prepared sterilized jars, roll up and wrap.

Caviar from pumpkin, zucchini and onions

Ingredients:
2 kg pumpkin pulp,
1 kg zucchini,
500 g onions,
4 tbsp. sugar (without top),
1 tbsp. salt,
250 g mayonnaise,
250 g tomato paste,
1 bay leaf,
½ tsp. ground black pepper.

Preparation:
Peel the pumpkin and zucchini, remove the seeds, cut into large pieces and pass through a meat grinder. Also pass the onion through a meat grinder and add to the total mass. Add mayonnaise and tomato paste, mix well and cook for 1 hour. Then add the bay leaf, cook with it for 5 minutes, then remove it. Place the finished caviar in sterilized jars, roll up the lids, wrap them up and leave until completely cool.

Pumpkin marinated with mustard

Ingredients:
1.25 kg pumpkin,
2 onions,
3 tbsp. fresh grated horseradish,
1 tbsp. mustard seeds,
2 sprigs of dill.
For the marinade:
2 stacks water,
2 stacks red grape vinegar,
2 tbsp. salt,
5 tbsp. Sahara.

Preparation:
Cut the peeled pumpkin into cubes, sprinkle with salt and leave overnight at room temperature. Then take vinegar, pour water into it, add sugar and let it boil. Boil pumpkin pieces in small portions for 5 minutes in the prepared marinade. Then place the pumpkin in a colander, let the liquid drain and cool. Place the cooled pieces of pumpkin into the prepared jars, add grated horseradish, chopped onion, mustard seeds and dill. Fill the contents of the jars with marinade and leave overnight. The next day, drain the marinade, boil it and pour it over the pumpkin. Roll it up.

Dried pumpkin
Remove the skin and seeds from the pumpkin. Cut it into small slices, blanch for 1-2 minutes in boiling salted water, then quickly cool the pumpkin pieces in cold water and dry in a sieve. Place them on a baking sheet, put them in the oven, where they dry for 5-7 hours at a temperature of 55-60ºC, and then another 2 hours at a temperature of 70-80ºC. Store the finished dried pumpkin in closed boxes or canvas bags.

Finally, one piece of advice: for preparations, especially sweet ones, use nutmeg pumpkin, it is sweeter and more aromatic.

Happy preparations!

Larisa Shuftaykina

Pumpkin is one of the healthiest vegetables, which retains its healing and taste qualities throughout the year if all rules and requirements for storage conditions are followed.

Vegetables contain a huge amount of vitamins A, B, C, D, F, PP, the rarest vitamin T, and are also rich in potassium, calcium, magnesium, iron, zinc, cobalt and pectin. The rich orange color of the pulp indicates the presence of antioxidants, beta-carotene, which are necessary to strengthen the body's immunity and help resist certain types of cancer and aging of skin cells.

However, at home it is not always possible to stock up on fresh pumpkin for the winter, so golden recipes for dried, dried, frozen or canned pumpkin preparations will come to the rescue.

One of the easiest ways to prepare pumpkin for the winter is drying. At the same time, the dried product retains the taste of the vegetable and is easily stored. In addition, drying pumpkin is an alternative to store-bought dried fruits and is suitable as a light snack while traveling.

Cut table grade pumpkin into 4-8 pieces. Peel and remove seeds from each piece. Rinse the vegetable slices and place on paper towels to dry.
Cut the fruit into small slices no more than 0.5 cm thick.

Attention! For a beautiful rich color, vegetable slices can be blanched in salted water for 1-2 minutes. After that, dip them in ice water and dry them in a colander.

Place the pumpkin pieces in a single layer on a parchment-lined baking sheet.
Place the baking sheet in the oven, preheated to 55-60 degrees. Dry for 5-7 hours depending on the size of the vegetable slices.

Attention! While drying, leave the oven door ajar so that the moisture contained in the pumpkin evaporates faster.

After the time has passed, increase the drying temperature to 70-80 degrees, and dry for another 2 hours.
Cool the finished product, pour into glass jars and close them with lids.

If you have an electric dryer in your home, you can also dry vegetables using it by placing vegetable slices on trays. Set the drying temperature and time according to the instructions for the device.

Dried pumpkin

Using the oven, you can prepare dried pumpkin for the winter in the same way as dried pumpkin in the previous recipe. The product can be stored in a cool place until spring. Kids will definitely like this treat if the vegetable slices are sprinkled with powdered sugar, cinnamon, sprinkled with lemon or orange juice, and then served with honey.

Required:

Pumpkin – 1 kg
Granulated sugar – 1 kg
Orange - 1 pc.
Water – 0.7 l
Cinnamon sticks – 1 pc.
Carnation inflorescences – 2 pcs.

Peel the vegetable from seeds and peel, rinse and cut into 3x3 cm cubes.
Boil syrup from water, granulated sugar and spices. Pour orange juice into boiling syrup.
Place pumpkin slices in syrup and cook for 5 minutes. Cool the workpiece. Repeat the process 2 more times.
Using a slotted spoon, remove the vegetable wedges from the syrup and place on a parchment-lined baking sheet.
Preheat the oven to 50 degrees. Place the pan in the oven and dry for 6 hours, leaving the oven door ajar.
Transfer the preparations to a tray and leave at room temperature for 72 hours.

Then sprinkle the dried delicacy with powdered sugar and place in glass jars or paper bags. Close the container hermetically and put it in a cool place.

Using pumpkin, you can prepare a universal spice that will not only complement the taste of meat, fish dishes, soups or salads, but also strengthen the body. This preparation will help reduce cholesterol levels, improve the functioning of the gastrointestinal tract and is especially useful for diseases of the kidneys and urolithiasis.

Required:

Pumpkin – 1 kg
Water -2 l

The process for preparing the powder is as follows:

Wash the pumpkin, remove peel and seeds, cut into several parts.
Chop the vegetable into large slices.
Throw the pumpkin slices into boiling water and simmer for 10 minutes.
Remove the slices, cool, rub through a sieve or grind with a blender.
Spread the pumpkin puree in a thin layer on a parchment-lined baking sheet.
Transfer the baking sheet to the oven. Dry the pumpkin puree at 135 degrees for 2-3 minutes.
Grind the dried product with a blender, mortar or food processor until it becomes a powder.
Pack the product into small jars or paper bags.

Attention! If you dilute the powder in warm water, you will get ready-made pumpkin puree.

Freezing

Pumpkin also freezes well. The main condition is that the vegetable is ripe, but not overripe. There are several ways to freeze it:

Freezing raw vegetables. To do this, the pumpkin pulp is separated from the seeds, washed and cut into cubes. The chopped vegetable is dried, spread on paper towels, and packaged in bags in the amount necessary to prepare one dish. After this, the bags with vegetable slices are put into the freezer.
Freezing blanched product. For this freezing method, the pulp is cut into cubes and blanched in boiling water. After this, they are immersed in cold water for a couple of minutes and dried well on towels. Next, the cubes are laid out in one layer on a tray covered with cling film, so that the pieces do not touch each other, and put in the freezer for 2 hours. The frozen cubes are distributed into bags and placed in the freezer for later storage.
Freezing grated pumpkin. For subsequent preparation of casseroles, soups or purees, the pumpkin pulp is grated and packaged in small quantities in bags. The bags are hermetically sealed, releasing the air and giving them a flat shape, and put them in the freezer.
Freezing pumpkin puree. To do this, you will need to cut the vegetable into large cubes along with the peel, and clean out the seeds. Wash the vegetable slices and bake for an hour in the oven at 180-200 degrees. After this, cool, separate the pulp from the peel, grind with a blender and place in plastic containers. Transfer them to the freezer. Before using, defrost the pumpkin puree by leaving it in the refrigerator overnight and serve in combination with nuts and dried apricots.

Attention! Similarly, you can prepare puree from boiled pumpkin by boiling the vegetable until tender and grinding it in a blender.

You can prepare several jars of a healthy pumpkin drink for the winter, which is perfectly refreshing, invigorating and puts you in a good mood for the whole day.

Components:

Granulated sugar – 100 g
Pumpkin – 1 kg
Water – 1 l

Cut the peeled and seeded pumpkin into small pieces of equal size.
Pour water over vegetable slices. Place the container with the pumpkin on low heat. Cook for 30 minutes until soft.
Using an immersion blender, grind the product directly in the water in which it was boiled. Stir in sugar. Cook for another 2-3 minutes over low heat.
Pour hot juice into sterile jars and seal. Cool the pieces by turning them upside down under a warm blanket.

Transfer the cooled jars to a pantry or cellar for later storage.

Another delicious way to prepare vegetables for the winter is to make jam from pumpkin, oranges and lemons. You can consume this treat even on a diet by adjusting the amount of sugar: pumpkin helps you lose extra pounds and stay in shape without denying yourself sweets.

Ingredients:

Pumpkin – 6 kg
Oranges – 1.5 kg
Sugar - to taste.
Lemons – 0.4 kg

Prepare pumpkin slices, cleared of seeds and peel, rinse them and cut into cubes.
Wash the citrus fruits well with baking soda and scald with boiling water. Cut into squares along with the peel.
Mix pumpkin slices with citrus pieces, add granulated sugar to the mixture.
Pour the mixture into a thick-bottomed saucepan and place over low heat. Cook the mixture after boiling for 10 minutes.

Attention! From time to time, the workpiece needs to be stirred with a wooden spoon to prevent it from burning.

Next, cool the mass for an hour and boil again for 5-7 minutes. Remove the pan from the heat and leave to cool for 60 minutes.
Place the finished product into clean jars and close the lids. Store in a cool place.

Attention! You can also use jam as a means to care for problem areas of the body.

Pumpkin caviar

Pumpkin dishes are low-calorie delicacies, since the vegetable itself contains only 22 kcal per 100 grams. At the same time, making preparations for the winter is very simple, following the best recipe for making caviar from pumpkin, vegetables and apples.

Ingredients:

Pumpkin, green beans, tomatoes, apples, sweet peppers – 500 g each
Sunflower oil – 1 tbsp.
Onion – 0.2 kg
Sugar – 150 g
Salt – 50 g
Vinegar – 50 g

Operating procedure:

Before cooking, wash all vegetables and fruits well. Peel and seed the pumpkin and apples, remove the skins from the tomatoes, remove the stems, seeds, and membranes from the peppers, and chop the beans. Pass the ingredients through a meat grinder.
Peel the onion, cut into cubes, sauté in olive oil for 10 minutes.
Add chopped vegetables to the onion and stir the contents of the pan. Simmer over low heat for an hour, stirring.
Add spices and vinegar to the mixture and simmer for another 10 minutes.
Place hot caviar into pasteurized jars and close with lids.
Cool the roll by placing the lid down and wrapping it in a blanket. After a day, transfer to a cool place for subsequent storage.

Finger-licking pumpkin salad

When choosing what you can make from pumpkin, you should pay attention to this recipe. To prepare the dish you will need:

Pumpkin – 2 kg
Sweet pepper – 1 kg
Tomatoes – 0.8 kg
Onion – 0.7 kg
Carrots – 0.5 kg
Garlic cloves – 4 pcs.
Vegetable oil – 200 ml
Tomato paste – 50 g
Vinegar – 4 tbsp.
Sugar – 2 tbsp.
Salt – 3 tbsp.
Ground black pepper - to taste.

Before cooking, wash all vegetables and then:

Peel the onion and garlic cloves;
Separate the pepper from the seeds and stalk;
peel carrots;
Peel the tomatoes, scalding them with boiling water first;
cut the pumpkin into large pieces, remove the peel and seeds;

Chop the vegetables into equal cubes.
Pour 1/5 of the oil into a saucepan and add the onion. Fry the vegetable slices for 10 minutes. Then add the carrots and some more oil to the container, and simmer the mixture for 10 minutes. After this, add peppers, tomatoes and pumpkin one by one into the bowl. Fry each vegetable for 10 minutes, adding a little vegetable fat.
Pour granulated sugar, salt, pepper into the vegetable mixture and add tomato paste. Stir the mixture and cook for another 10 minutes over low heat.
Place garlic in a saucepan and stir the contents of the dish. Simmer the salad for another 3 minutes. At the end of cooking, add vinegar and stir the dish.
Place the salad in sterilized jars and seal. After the seaming has cooled upside down under the blanket, transfer the jars to a dark and cool place.

Pickled pumpkin

Products:

Pumpkin – 10 kg
Water – 5 l
Horseradish root – 1 pc.
Celery leaves – 3 pcs.
Bunches of dill – 1 pc.
Bay leaves – 3 pcs.
Hot pepper – 1 pc.
Vinegar – 200 ml
Salt – 250 g

Cooking algorithm:

Cut the pumpkin pulp into cubes, rinse and blanch in boiling water for 5 minutes. Place the vegetable pieces in a colander and cool.
Place the cubes in sterile jars. Add bay leaves, sprigs of herbs, celery leaves, peeled and chopped horseradish root, and hot pepper slices to the vegetable.
Prepare a marinade based on water and salt, adding vinegar at the last moment. Pour hot marinade over pumpkin slices in jars.
Send the jars for pasteurization in a water bath. Keep the preparations in three-liter jars for 30 minutes at a water temperature of 85 degrees.
Close the jars with lids and cool, turning them upside down.

Good day, dear friends and blog guests. Today we’ll talk about what can be made from pumpkin for the winter, what preparations to prepare.

A little more, and the birch and linden trees will be exposed, the yellow petals of the trees will swirl, and the bright colors of autumn flowers will burn out. Nature is blooming, ripening and preparing for hibernation.

It's time to walk through the basements, look into the closets, and find out more. What has not yet been preserved, what is still missing? Then go to the garden, look around like a businessman, and pick pumpkins. They are just ripe and ready.

You can read about the beneficial properties of pumpkin .

Sunny Beauty is one of the ingredients that feel comfortable next to both vegetables and fruits. It not only goes well, but enhances the taste of the dish, is used as a base, allows additives to take the lead, dictate the aroma and flavor bouquet. Therefore, combining the fruit with any products, we only win.

How to make candied fruits

Let's start pumpkin preparations with candied fruits. For a kilogram of pumpkin you will need half a kilogram of sugar, ground cinnamon and some citrus fruit: orange or lemon. The cooking sequence is as follows:

Cut the product into small pieces. Grind nicely so that there are neat cubes or small slices. The beauty of the candied fruits will depend on how well you make the cuts.
Brew the syrup. Dissolve sugar in 300 g of water, boil, add citrus slices and half of the prepared pieces. Boil until done. Choose a product, boil the second half.
Place the pieces on parchment paper. Prepare for baking.
Cook the product for an hour in an oven heated to a temperature of 130 0 C.

Take out the candied fruits and cool. Sprinkle with sugar and cinnamon. The candied fruits are ready. Bon appetit.

Juice for the winter

Healthy juice from the sunny product can be prepared in January; the fruit is well preserved in winter. But during storage, valuable substances gradually disappear and moisture evaporates. The highest quality juice is obtained from fresh produce, only from the garden.

You can obtain liquid by processing it through a juicer or juicer. Place the prepared juice in a saucepan, boil for five minutes and seal in jars. The preparations for the winter are ready.

If you don’t have special equipment, this is not a reason to deny yourself a glass of miraculous juice in winter. Grind the ingredients through a meat grinder, squeeze through gauze in several layers. Boil the finished juice for five minutes and roll up.

The only drawback is that there won't be much juice. Take a closer look at the following recipe, it will help you get liquid without household appliances:

Cut the sun fruit into pieces. Accuracy in this case is not important.
Place the pieces in a saucepan and add a little water to just cover the contents.
Boil the juice until done.
Strain the autumn beauty through a sieve or punch with a blender.
Put the liquid on the fire, add lemon or citric acid, sugar to taste. Boil for 1 minute. Roll into prepared jars.

The juice keeps well. The kids really like it.

If your family is not a fan of pumpkin juice, add juice or other fruits and vegetables to it when drinking. Everyone is sure to love this multivitamin.

Jam with lemon

A simple jam that is not only easy to make, but also easy to remember. You need to take the ingredients one at a time: the same amount of sugar per kilogram of product, one lemon. The sequence is as follows:

Pour sugar into a glass of water. Place on the fire to dissolve and boil.
Add pieces of sunny beauty to the syrup and continue cooking.
Grind the lemon along with the peel in a blender.
Add lemon to the jam.
Cook for an hour over low heat until done. The pieces should become transparent and beautiful.

Pour the delicious jam into sterile jars. Keep wrapped upside down until cooled.

Read the delicious recipe “Zucchini Jam with Lemon” .

Pumpkin jam with apples for the winter

Delicious jam with apples can be prepared quickly and easily. To begin, add half a kilogram of sugar per kilogram of autumn beauty cut into pieces. Leave it in the refrigerator for ten hours to release the juice. Continue:

Drain the juice from the pan, add another half a kilo of sugar. Cook, stirring, until the sand dissolves.
Grind 200 g of apples in a convenient way. Add liquid to drained pumpkin.
Combine with the solar queen of the fields, cook until done for half an hour.

Seal in sterile jars. Cool upside down. Store in the basement and pantry.

Compote for the winter

You can make a compote from just one beautiful red ingredient. It's not a particularly interesting dish. But the compote acquires a completely different smell and aroma, together with spices and fruits. Sunny beauty goes well with citrus fruits, apples, pears, and plums. Suitable spices include cinnamon, cardamom, and cloves. Regardless of what you decide to add, compote can be prepared according to the following recipe:

Peel the product and divide into pieces. Pour water to cover the cubes, add sugar to taste. Cook for 20 minutes until done.
Add spices or fruits and simmer for a few minutes. Roll into prepared jars.

Cool upside down in a warm place. The compote is ready.

In order to prepare sunny fruits in syrup, you need the same amount of pumpkin and sugar and half as much water. For brighter taste, add orange or lemon. Prepare in the following order:

Blanch the product cut into small neat pieces.
Prepare syrup from sugar and water and boil.
Pour syrup over the pieces and set aside for 8 hours.
Cook food for 20 minutes.
Set the pan aside for two hours.
After two hours, continue cooking until the pieces are translucent. Add vanilla at the last moment.

Seal foods in jars. Turn over, wrap and refrigerate. The product is ready.

Caviar from pumpkin and zucchini for the winter

Prepare food. The amount of ingredients is based on prepared raw materials. For 2 kg of garden beauty you need 1 kg of zucchini, , half a kilogram of onions.

Chop everything and simmer for an hour and a half over low heat with the addition of sunflower oil. Add a tablespoon of vinegar essence, salt and sugar at the end of cooking.

Pepper, salt, add bay leaf. Simmer for 10 minutes and seal in sterile jars. Invert and cool covered.

Puree for the winter

Products from the sunny beauty of the fields are well preserved in puree. Can be prepared with sugar and used for pies and cakes. It’s great to prepare it without sugar; in this case, it turns out delicious if you add it to unsweetened soups or use it to feed babies.

The most delicious puree will be obtained if it is baked in the oven. Cut the solar product into pieces. Place in the oven. After about 40 minutes the pieces will become soft.

Separate the pulp from the center and grind with a blender or through a sieve. Add sugar so that it is half as much as the pumpkin. Cook for 10 minutes, add citric acid and seal in jars.

How to freeze

In order to freeze our delicacy, you need to select the most beautiful, undamaged fruits. The beauties that have been a little stale in the cut state are not suitable at all.

Food prepared in any way is suitable for freezing. Beautifully cut, resembling cubes. You can bake it in the oven and grind it through a sieve. Grated fruit can be preserved well when frozen.

Freeze into cubes as usual. Cut into small pieces. Place on a baking sheet and place in the freezer for a short period of time.

Prepare special bags for freezing, place food items already touched by frost in them. Place in the refrigerator for long-term storage.

How to dry

Dried pumpkin can replace chips, crackers, and marmalades during breaks and snacks. At the same time, unlike the above products, it will be healthy and tasty.

For a tasty treat, cut into small pieces. Preheat the oven to a temperature of 60 0 C and dry for 6 hours, turn up the heat a little and cook for two hours. Store in jars closed with plastic lids.

To make the slices brighter, blanch them in slightly salted boiling water a few minutes before drying.

Video on how to simply dry pumpkin

Storing pumpkins at home in winter

Autumn beauty is a shelf-stable product; it can easily be stored in dry, cool conditions for up to five months. Of course, only flawless fruits are left for the winter, without damage, with a sufficiently long stalk of 4 cm.

If there is a dry basement, the products are laid out on shelves, contact is excluded. Periodically inspect and remove any external defects.

You can store it on the balcony in the same way, but make sure that the temperature does not fall below two degrees Celsius. It is necessary to lay out on a warm surface, avoiding direct contact with the cold.

In the past, storing under the bed was considered a popular way to save money. The dimensions made it possible to place several fruits, which overwintered successfully.

The proposed storage methods and methods of preparing preservation will help preserve a real solar miracle - pumpkin - for a long winter. You can preserve it for six months, as if you had just picked it from the garden, make delicious jam, make candied fruits and dry delicacies.

The little ones will gobble up pumpkin puree on both cheeks, but save the juice for the adult family members. It will help restore health and maintain strength.

I wish everyone good health and good mood.

Preparing preserves for the winter is one of the most enjoyable activities for a housewife in the kitchen, because crispy cucumbers, elastic tomatoes and delicious mushrooms will always remain a decoration of the holiday table. And it is impossible to imagine drinking tea in a close family circle without aromatic jam or preserves. But certainly, among the numerous jars of marinades and pickles on the shelves, there should also be canned pumpkin. Simple preparations will delight you in winter with a unique taste, amazing aroma and chic appearance, and simple recipes will help you cope with this.

“Pineapple miracle”: an interesting recipe for canned pumpkin

Children will definitely like pumpkin from a jar according to this recipe, 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 vinegar;
5 g cloves;
5 g allspice;
240 g sugar;
2 liters of water;
1 kg 450 g pumpkin.

Preparation:

Place syrup from sugar, cloves, pepper and water in a small saucepan.
While the syrup is boiling, prepare the pumpkin. Cut it into small pieces and place in boiling liquid.
Cook over low heat until the pumpkin pieces are soft, being careful not to overcook and turn into a puree.
Add vinegar and immediately remove from heat after boiling.
Place in a glass container, roll up, leave to cool, always turning over.

After cooling, place in the cold.

Delicious pumpkin preparation: jam with poppy seeds

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

Ingredients:

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

Preparation:

Cut the prepared pumpkin into thin strips. If you don’t have the patience for such labor-intensive work, you can simply grate it on a special grater.
Squeeze the juice from the citrus fruits, first remove the zest from the orange, it will be needed for jam.
Transfer the pumpkin into a container for making jam, add sugar, stir, pour in lemon and orange juice, add zest. Stir the mixture thoroughly and let the juice flow.
The next day, place the pan with the pumpkin over high heat and remove immediately after boiling. Leave for 6 hours.
Cut the peeled ginger into thin strips and add to the pumpkin mixture.
Place the pan back on the stove and boil for a quarter of an hour.
In a dry, clean frying pan, fry the poppy seeds for 3-5 minutes.
After 5 hours, put the pumpkin back on the fire, adding poppy seeds. Cook until done.
Pack into sterile small glass containers, roll up, wait until completely cooled and put in the refrigerator.

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

There is frost and snowfall outside, but the house is warm and cozy. Especially if the aroma reminiscent of warm summer comes from the rosy, freshly baked pies on the table. You can take care of the filling for baking in the summer by preparing many jars with the original preparation.

Ingredients:

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

Preparation:

Grate the peeled pumpkin using a grater with large holes or speed up the process by passing it through a meat grinder with special attachments.
Cut the apples into slices.
Place the pumpkin and apples on the fire along with the sugar. If the mixture is too dry, add a little water to prevent it from burning.
After boiling, simmer for 45 minutes, stirring the mixture occasionally.
Place in glass containers up to the necks and seal with metal lids.

Jam “Jolly Apricot”: an unusual recipe for canning pumpkin

Why is it called that? Everything is very simple, no one will be able to distinguish such pumpkin jam from apricot jam 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 lemon juice;
2 kg 600 g sugar (more is possible);
2 liters of water.

Preparation:

Cut dried apricots into small pieces, add water and leave for several hours.
Cut the pumpkin into pieces, peel first. If the variety has a soft peel, then do not peel it, just rinse it thoroughly.
Cook the pumpkin for half an hour along with the liquid drained from the dried apricots, remembering to stir.
Add all the sugar and continue cooking for another half hour.
Add dried apricots to the mixture and boil until fully cooked (another half hour).
While the jam is cooking, prepare a glass container by carefully washing it with soda and sterilizing it in the oven.
Place the prepared jam in containers, seal with metal lids, and place bottom up to cool.

You can add a couple of clove stars to the jam.

“Assorted” canned pumpkin and a mixture of peppers

A universal preparation that can be used as a side dish, but with resourcefulness, you can add it to a variety of dishes. You can make very tasty cutlets or filling for dumplings if you put pieces of vegetables from a jar, minced through a meat grinder, into the minced meat.

Ingredients:

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

Preparation:

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

Pour the mixture into boiling jars and immediately seal and leave to cool upside down.

Pumpkin caviar: favorite recipe

For lovers of spicy aromatic seasonings, this recipe for pumpkin caviar will definitely come in handy. It goes well with meat or even fish dishes. You can even prepare delicious sandwiches for breakfast, which will not only be nutritious, but also healthy, because pumpkin contains a lot of vitamins that the body lacks in winter.

Ingredients:

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

Preparation:

Grate the prepared carrots and pumpkin on a coarse grater. Place in a thick-walled cooking container.
Add chopped peppers and onions to the carrot-pumpkin mixture.
Add vegetable oil to the vegetables and cook until the juice releases. Don't make the heat too high; it will cook great on medium.
Boil for half an hour with spices and tomato paste, adding grated garlic a quarter of an hour before the end of cooking.
Puree the vegetable mass using a blender.
Pour in the vinegar, put it back on the fire, and after boiling, spread the caviar into glass containers.

After rolling, wrap it warmly for a day (at least).

“Vitamin” pumpkin puree

In winter, there is a particularly lack of vitamins; the body is occupied by numerous viruses due to weak immunity. Pumpkin will also come to the rescue here, from which you can prepare tasty and healthy canning for the whole family.

Ingredients:

140 g natural honey;
150 g brown sugar;
320 g pumpkin;
50 g ginger;
100 g lime;
150 g lemon.

Preparation:

Scald lime and lemon with boiling water, thereby removing their bitterness.
Grind the pumpkin and ginger into a homogeneous puree in a blender.
Chop the lime and lemon and also grind using a blender.
Combine all ingredients and stir until the sugar crystals have completely melted.
Place in small containers (you can use baby puree jars).

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

Pumpkin compote for the winter (video)

Before you can preserve this delicacy for the winter, you need to know that there are special varieties of pumpkin that have no peel and a small number of seeds. They are ideal for canning, because there is practically no waste, everything goes into jars. After purchasing the perfect pumpkin, all that remains is to arm yourself with recipes and fill your basement with delicious preparations.

Pumpkin preparations for the winter easily and tasty solve the problem of preserving the pumpkin harvest - the queen of our vegetable gardens. The best thing about pumpkin is its versatility. If you want something sweet, make pumpkin jam or candied fruit. And if it’s not sweet, then you can make pumpkin caviar or pumpkin salad for the winter. Or pumpkin juice, whether you want it pure or mixed with apples or carrots - both the taste and the benefits.

Even a novice cook can make a variety of pumpkin preparations for the winter. In principle, there is nothing complicated, the main thing is to thoroughly wash and sterilize the jars and lids, and also choose a tasty, sweet variety of pumpkin. And it is better that the pumpkin has the most saturated, bright orange pulp: it contains the largest amount of carotenoids.

Our site has prepared several recipes for preparing pumpkin for the winter, which may surprise even the most picky eaters. The mango pumpkin recipe alone is worth it!

Winter pumpkin dessert “Mango”

Ingredients:
3 kg pumpkin,
2 oranges,
1 lemon,
10 g citric acid,
600 g sugar.

Preparation:
Cut the peeled pumpkin into cubes or slices. Scald the oranges, peel two and cut the pulp into cubes, and cut one straight with the peel. Remove only the seeds, otherwise it will taste bitter. Also scald the lemon and cut it with the peel into small cubes. Combine all ingredients, mix and place in a saucepan, leave on the table for 3-4 hours. During this time, the products will release juice. Place into clean jars, being careful to separate the citrus pieces from the pumpkin. Place the jars with pumpkin in a wide bowl of hot water so that the water reaches the shoulders of the jars, cover with lids and put on fire. Sterilize from the moment the water boils for 30 minutes. Don't forget to place a towel under the jars! After the time has passed, close the jars with lids, turn them over and wrap them up.

Place the pieces of citrus that are left after preparing this dessert in a clean jar and put them in the refrigerator - this is an excellent addition to tea.

Pumpkin juice without a juicer (with citrus fruits)

Ingredients:
4 kg pumpkin,
4 oranges,
1 lemon,
600 g sugar.

Preparation:
Cut the peeled pumpkin into small pieces. Place in a heavy-bottomed saucepan. Fill with clean cold water so that it completely covers the pumpkin pieces and place on the stove. Bring to a boil, reduce heat and simmer until the pumpkin is soft. In the meantime, squeeze the juice out of the citrus fruits and remove the seeds, otherwise they will taste bitter. Grind the finished pumpkin into puree using an immersion blender, do not drain the water! Add citrus juice and sugar, stir and return to heat. Cook, stirring, from the moment of boiling, for 10 minutes. Sterilize jars and lids in advance. Without removing from the heat, pour the juice into the jars to the top, close the lids and roll up (or screw tightly if they are screw caps). Turn the jars upside down, wrap them up and let cool.

This is the basic recipe, so to speak. Add apple, carrot or apricot juice instead of citrus fruits and get new tastes, aromas and benefits. Just don’t forget about the acidity level: if the added juices do not have enough acid, add lemon juice or citric acid, or even better, additionally sterilize the jars of juice for 10-15 minutes.

Spicy pumpkin sauce for the winter

Ingredients:
1 kg pumpkin,
500 g apples (preferably sour ones),
3 large onions,
100 g sugar (you may need to use more)
1 lemon (zest),
1-3 pods of hot pepper,
1 tsp ground coriander,
1 tsp ground allspice,
1 tsp ground ginger,
½ tsp. ground cinnamon,
2-3 tbsp. vegetable oil,
salt - to taste.

Preparation:
Cut the pumpkin into cubes, peel and seed the apples and cut into slices. Place the pumpkin and apples in a saucepan, add sugar and lemon zest and let sit for a couple of hours. Meanwhile, pour a glass of water over the apple skins and cores, boil for 5-10 minutes and pour the broth into the pumpkin. Fry the onion in heated vegetable oil until transparent and also add it to the pumpkin. Place the pan with the pumpkin on the fire, add finely chopped hot pepper, bring to a boil and cook, stirring, over low heat for 30 minutes. Then add spices and salt and taste. You can add sugar if it turns out sour, or squeeze out lemon juice if the pumpkin is too sweet. Then puree with a blender, boil for 10 minutes and roll up.

Ingredients:
2 kg pumpkin,
2 kg sugar,
2 lemons
400 ml water.

Preparation:
Remove the zest from the lemons using a fine grater. Make syrup from water, lemon juice and sugar. Be sure to remove the lemon seeds, otherwise it will taste bitter. Stirring constantly, bring the syrup to a boil; it will be quite thick. The syrup must be constantly stirred until the mass becomes pale golden brown. Don't overcook it! Place the peeled pumpkin cut into pieces into a large saucepan and pour in the syrup. Place on the fire and cook until the pieces are transparent. The pumpkin should be completely saturated with syrup. Stir so it doesn't burn! After 7-10 minutes of boiling, remove the pan from the heat and leave covered for 6-8 hours to soak. Then put it back on the fire, bring to a boil and cook for 3-5 minutes. Add the zest, cover and let stand for another 12 hours. Place the candied fruits in a sieve and let the juice drain completely. Place the candied fruits on dryer trays, set the temperature to 50-55°C and dry until firm, but not over-dried. Before storing, mix a couple of teaspoons of starch and powdered sugar, sprinkle on the candied fruits and shake so that all the candied fruits are covered with this powder. Store in a cool, dry place in paper bags or plastic containers.

And since we started with sweets, where would we be without jam? Pumpkin jam can be turned into a real delicacy, and a healthy one at that!

Ingredients:
1 kg pumpkin,
300-400 g dried apricots,
800 g sugar,
1 lemon.

Preparation:
Cut the peeled and cored pumpkin into, if possible, identical, medium-sized cubes. Place pieces of pumpkin in a vessel for making jam, layering them with sugar, and leave on the table for a couple of hours so that the pumpkin gives juice. You can leave it overnight, there will be much more juice. Before you start making the jam, soak the dried apricots, after washing them, for 1 hour, then dry. Cut into cubes. Place the bowl with pumpkin on the fire, bring to a boil, add dried apricots and simmer over low heat for 15 minutes. Remove from heat and leave for 3 hours. Then bring to a boil again and cool again. Before the third cooking, prepare sterile jars and lids, boil the jam and put it in the jars. Roll it up.

Instead of dried apricots, you can take sea buckthorn, apples, any citrus fruits - it will be delicious!

Pumpkin caviar for the winter

Ingredients:
1 kg pumpkin,
300 g carrots,
200 g onions,
2 heads of garlic,
50 ml vegetable oil,
½ tsp. ground black pepper,
salt - to taste.

Preparation:
Grate the peeled pumpkin and carrots on a coarse grater, cut the onion into half rings. Heat the oil in a thick-bottomed frying pan, first add the onion, fry until translucent, add the carrots, simmer until soft and add the pumpkin. Simmer all vegetables, stirring. After about half an hour from the start of stewing, add thinly sliced garlic, salt and pepper, mix well and simmer until tender. Cool slightly and puree this deliciousness with an immersion blender or using a food processor. Place on the fire again, heat for 5 minutes and place in sterilized jars. Immediately roll it up and wrap it up.

If you don’t have a blender or other kitchen aid, rub the caviar mixture through a fine sieve; it will take a little longer, but no less tasty!

You can add tomatoes to this recipe: about a quarter of the pumpkin’s weight, just don’t forget to remove the skins from them before stewing.

Pumpkin caviar “Assorted”

Ingredients:
1.6 kg pumpkin,
1.2 kg tomatoes,
250 g onions,
250 g carrots,
200 g apples,
1 celery root,
1 head of garlic,
1 sweet pepper,
1 tbsp. salt,
1 tbsp. Sahara,
1 tbsp. 9% vinegar,
50 ml vegetable oil.

Preparation:
Peel all vegetables and cut into approximately equal pieces. Place them on a baking tray lined with baking paper and greased with oil. Place in a preheated room at 180°C for 30-50 minutes. Stir the vegetables on the baking sheet a couple of times to ensure even baking. When all the vegetables are ready, combine them with salt and sugar, add vinegar, mix and puree with a blender or rub through a sieve. Place in a saucepan, put on fire, warm well and place in sterilized jars. Roll it up, turn it over, wrap it up. Store in a cool place.

Pumpkin salad “You'll lick your fingers!”

Ingredients:
800 g pumpkin,
400 g sweet pepper,
300 g tomatoes,
300 g onions,
200 g carrots,
1 head of garlic,
100 ml vegetable oil,
80 g tomato paste,
45 g salt,
40 g sugar,
2 tbsp. 9% vinegar,
ground black pepper, herbs - to taste.

Preparation:
Cut the peeled vegetables: onion into half rings, grate carrots on a Korean grater, pumpkin into cubes, tomatoes into slices, sweet pepper into strips. Heat the vegetable oil in a frying pan and fry the vegetables one by one - first the onions, then the carrots, then the bell peppers, then the tomatoes and lastly the pumpkin. While the vegetables are stewing, prepare a fragrant filling: mix tomato paste, garlic, herbs, salt, sugar and spices in a blender. Pour this splendor into a bowl with prepared vegetables, stir, boil for 5 minutes, pour in vinegar and place hot in sterile jars. Roll it up, wrap it up.

Pumpkin for the winter in a slow cooker (baby food preparation)

Peel the pumpkin, cut into cubes and place in a multicooker bowl. Close the lid and set the “Bake” mode for 30 minutes. When the time is up, check the pumpkin for doneness and, if necessary, add more cooking time. Then puree with a blender or rub through a sieve, return the puree to the bowl and heat until boiling in the same mode. Place the finished puree into small jars, previously sterilized, cover with lids and place to pasteurize for 10 minutes, then roll up. Store in a cool, dark place.

And that’s not all pumpkin preparations for the winter! Scroll through the pages of our website, you will find many more interesting things!

Larisa Shuftaykina

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