Pumpkin recipes: delicious preparations of a healthy vegetable for the winter. Recipes for tasty and healthy pumpkin preparations for the winter

Now there is probably no such person who does not know that pumpkin is a very tasty and healthy vegetable. And in the hands of a good cook, the pumpkin turns into ... no, not into a carriage, but into a real delicacy. Therefore, today I have prepared for you the best recipes for harvesting pumpkins for the winter.

If you prepare at least some of them, then a tasty and satisfying winter is guaranteed to you. Because pumpkin harvested for future use is not only minerals and vitamins that our body needs in the autumn-winter and spring periods. But also a variety of pumpkin dishes with fruits and vegetables.

Check out these recipes, you might be interested in them:

Let's see what the best preparations for the winter can be made from everyone's favorite pumpkin.

How to make pumpkin puree

I think, for you, my dear hostesses, the question should not arise, how to make pumpkin puree? The recipe is so simple that even a child can handle it. Moreover, we will cook mashed potatoes with cranberries, and it is very suitable for baby food. It will also serve as a wonderful filling for pies. However, you will figure it out...

Quick and tasty pumpkin puree recipes:

• pumpkin - 1.5 - 1.7 kg.,
• water - 1 l.,
• brown sugar - 300 g.,
• cranberries - 300 g.,
• cloves - 3-5 pcs.

How to make pumpkin puree:

Wash the pumpkin well, remove the skin, seeds, cut into small cubes. Boil water with sugar. Pour pumpkin cubes into boiling syrup and stir to cook.

Squeeze juice from clean, washed cranberries. You can use a juicer, rub through a sieve, or through a gauze cloth. Add this juice to the saucepan where the pumpkin is boiled. The complete cooking process of mashed potatoes takes a total of 30 minutes.

5 minutes before the end of cooking, add cloves in pumpkin puree, boil. Throw the finished pumpkin on a sieve, let the excess water drain. Then immediately wipe through a sieve, or you can wipe it in a blender.

Put hot puree into clean, prepared jars, sterilize half-liter jars for 15 minutes, liter jars for 25 minutes, from the moment of boiling. Then roll up, turn over, wrap, cool in this position. Store in a cool place.

orange gourd

Orange pumpkin is the recipe that everyone will be delighted with. Yes Yes! And even those who cannot stand the word "pumpkin", not to mention the taste and smell! I advise you to try and see for yourself ...

Pumpkin orange recipe:

• pumpkin - 1 kg.,
• sugar - 1 tbsp.,
• citric acid - 1 tsp,
• orange - 1 pc.

Pumpkin compote with orange:

Peel the pumpkin from the peel and seeds, cut into cubes (2x2 or 3x3), put in a saucepan (in which we will cook), add sugar, citric acid and an orange cut into cubes along with the peel.

Mix everything gently and leave until the pumpkin and orange are completely covered with juice. Then put on the stove and cook for 10 minutes from the moment of boiling. Turn off, immediately pour hot into clean, sterilized jars. Roll up, turn over, wrap, cool. Store in a cool place.

My hint: If for some reason you don't want to use citric acid (or don't have it), you can use 1 lemon.

Pumpkin compote like pineapple

Pumpkin compote, like pineapple - this name is given for a reason, here the taste of pumpkin is somewhat reminiscent of the exotic taste of pineapple. Try it, very tasty! Children love, asking for “homemade pineapple”, you can use it in salads (instead of purchased pineapples), eat on your own ... Yes, there is a use for such yummy, you can be sure!

Pineapple pumpkin recipe:

• pumpkin

For pouring on 1 kg of pumpkin:

• water - 0.5 l.,
• sugar - 400 gr.,
• citric acid - 1 tsp,
• cinnamon - a little, vinegar 6% - 1/3 tbsp.

Pumpkin compote for the winter like pineapple:

Peel the pumpkin from the peel and seeds, cut into cubes.

Prepare filling for pumpkin compote, and for now without sugar. Add citric acid, vinegar, cinnamon to the water, pour pumpkin cubes and leave for a day.

Then pour the filling from the pumpkin into a separate pan, add sugar. Heat to dissolve sugar, add pumpkin, bring to a boil, boil for 4 minutes and pour hot compote into clean, sterilized jars. Roll up, turn over, wrap, cool in this position and store in a cool place.

Pickled pumpkin for the winter

Pickled pumpkin for the winter (regardless of conservation) retains its beneficial properties. Whoever constantly eats pumpkin (in any form), the nervous system becomes stronger, memory and digestion improve, sleep normalizes. And you can eat pickled pumpkin with meat, vegetable salads, use it as a side dish and as a main dish.

Marinated pumpkin recipe:

• pumpkin - 2 kg.,
• hot red pepper - 150 gr.,
• garlic - 50 gr.,
• parsley greens - 100 gr.,
• vegetable oil - 4 tbsp. l.

For marinade:

• water - 0.5 l.,
• sugar - 1.5 tbsp.,
• salt - 2 tbsp. l.,
• table vinegar 9% - 100 gr.

How to pickle pumpkin for the winter:

Peel the pumpkin from the peel and seeds, cut into cubes, put in an enamel pan. Also add chopped (or you can not cut the pepper) hot pepper, garlic and parsley to the pumpkin.

In the meantime, bring the marinade to a boil and pour over the pumpkin. Bring to a boil, pour in vegetable oil, reduce heat to low and cook, stirring for 30 minutes.

Prepare jars and lids, rinse, sterilize. Pour hot pickled pumpkin into jars, roll up, turn over, wrap, cool, store in a cool place.

How to make pumpkin honey

Do all of you know how to make pumpkin "honey"? Meanwhile, pumpkin "honey" is very useful for our body, as it contains various microelements and many vitamins. Such a “sweet medicine” is a must-have in your purse. Especially if you grow pumpkins in your area.

Pumpkin Honey Recipe:

• pumpkin - 1 kg.,
• sugar - 200 gr.,
• cinnamon - 2-3 gr.,
• cloves - 5-6 pcs.

Pumpkin honey recipe:

Peel the pumpkin from the peel and seeds, grate on a coarse grater into an enamel pan, add sugar, mix and leave for several hours to separate the juice.

Then, drain the juice, and put the pumpkin to boil. As it boils, reduce the fire and boil over low heat, stirring until the state of liquid sour cream. But before that, when the pumpkin becomes soft, put cinnamon and cloves in it.

Pour pumpkin "honey" into prepared clean, sterilized jars, roll up, wrap, cool and put away for storage. Here, everything is as always, but the remaining juice from the pumpkin can be used to make desserts, compotes and jellies.

Pumpkin compote for the winter

Pumpkin compote for the winter, it is best to cook from a bright orange pumpkin and “honey”, by the way, too. This is the so-called dessert variety of pumpkin, it is sweeter. And, you know that those who constantly eat pumpkin dishes, their complexion becomes better. So we cook pumpkin dishes, and as varied as possible ...

Recipe for pumpkin compote:

• pumpkin pulp - 1 kg.,
• sugar - 700 gr.,
• water - 1.5 l.,
• vinegar 9% - 1 tsp,
• vanilla sugar - to taste.

How to cook pumpkin compote:

Cut the peeled pumpkin into cubes, put in a saucepan, cover with sugar, pour in hot water, stir.

Then bring to a boil, pour in the vinegar and cook for 20 minutes over medium heat. At the very end of cooking, add vanilla sugar.

Pour hot compote into sterilized jars, roll up, turn over, wrap, cool in this position. Then put away in a cool place.

Pumpkin caviar recipe for the winter

We are all with you (someone to a greater extent, and someone to a lesser extent) are accustomed to zucchini caviar, right? And, not everyone knows that there is a recipe for pumpkin caviar for the winter. And vegetable caviar from pumpkin, by the way, is no worse in taste than squash caviar. So, there is an alternative to zucchini, and very tasty!

Pumpkin caviar for the winter is a simple recipe:

• pumpkin (pulp) - 0.5 kg.,
• tomatoes - 300 gr.,
• onion - 300 gr.,
• carrots - 300 gr.,
• garlic - 3 cloves, salt,
• vegetable oil - 3 tbsp. l.,
• ground black pepper - to taste,
• apple cider vinegar - 1 tbsp. l.,
• chopped herbs (basil or marjoram) - 1 tbsp. l.

How to cook pumpkin caviar:

Wash and clean vegetables. Grate carrots, pumpkin, finely chop the onion, scroll the tomatoes through a meat grinder (or chop in a blender).

Pour vegetable oil into a frying pan, lightly fry onions, add pumpkin, carrots, cover with a lid, fry under the lid until the vegetables are soft for 20 minutes.

Then add tomatoes, salt, pepper, garlic (through a press), herbs and simmer for another 20 minutes, stirring so that the caviar does not burn. At the very end of the quenching, pour in the vinegar, mix.

Arrange hot caviar in sterilized jars, turn upside down, wrap, cool in this position, store in a cool place.

pickled pumpkin

The pickled pumpkin in this recipe will be spicy, so don't think I'm repeating myself. And I'm starting to write the same recipes for you, not at all ... Don't worry, everything is under control! Simply, having tried such a pickled pumpkin recipe, but spicy in taste, you will appreciate it as well.

Pickled pumpkin cooking recipe is something:

• pumpkin - 3 kg.,
• water - 1 l.,
• salt - 1 tbsp. l.,
• sugar - 1 tbsp. l.,
• cinnamon - 2-3 gr.,
• cloves - 5 pcs.,
• black peppercorns - 5-6 pcs.,
• bay leaf - 2 pcs.,
• vinegar 9% - 5 tbsp. l.,
• hot pepper (in pods) - optional.

How to pickle pumpkin:

Peel the pumpkin, remove the seeds, cut the flesh into small cubes. Boil the marinade from water, salt, sugar, spices and vinegar.

Throw the pumpkin into the boiling marinade for a minute and a half. Put a colander on a clean saucepan, drain the pumpkin with the marinade.

Arrange the slightly cooled pumpkin in clean, sterilized jars, pour this marinade over and sterilize half-liter - 15 minutes, liter - 20 minutes. Then roll up, turn over, wrap, cool, store in a cool place.

Pumpkin in apple juice

If you have your own apples, that's great! You can make a very tasty and healthy preparation for the winter, pumpkin in apple juice. But even if you don’t have your own apples, you can still make such a pumpkin with purchased juice. The only thing is that you will need to put less sugar, because it is already there.

Apple juice with pumpkin for the winter recipe:

• pumpkin - 2-2, 5 kg.,
• apple juice - 1 l.,
• sugar (your own juice) - 200 gr.,
• sugar (purchased juice) - 100 gr.,
• cardamom, ginger - 10 gr.

How to cook pumpkin in apple juice:

Peel the pumpkin, cut into cubes, put in an enamel pan. Pour boiling juice with diluted sugar and ginger and cardamom added to it.

Cover with a lid and let cool completely. Then put on the stove, bring to a boil and cook at a moderate boil for 20 minutes.

Pour hot compote into sterilized jars, roll up, turn over, cool in this position, store in a cool place.

Salad with pumpkin for the winter

Well, my dear hostesses, I just can’t get around the recipe for a delicious salad with pumpkin for the winter. This vegetable appetizer, in terms of its taste, is in no way inferior to our usual, traditional salads. I mean those salads that you constantly prepare for the winter.

Pumpkin salad recipe for the winter:

• pumpkin - 2 kg.,
• tomatoes - 1 kg.,
• sweet pepper - 500 gr.,
• onion - 300 gr.,
• garlic - 2 heads,
• vegetable oil - 1 tbsp.,
• sugar - 100 gr.,
• salt - 2 tbsp. l.,
• vinegar essence - 2 tbsp. l.,
• black peppercorns - 10 pcs.,
• coriander seeds - 10 pcs.,
• hot pepper (for those who like it hotter) - to taste.

Delicious pumpkin salad for the winter:

Wash and clean vegetables. Onion cut into half rings, lightly fry in hot vegetable oil.

Cut the pumpkin, carrot into thin slices, about 3-4 cm, pepper into strips, about the same length, add everything to the onion. Mix the vegetables and simmer over low heat for 5-7 minutes.

Then add the tomatoes, mashed through a meat grinder or in a blender, salt, sugar, spices (pepper, coriander), hot pepper, for lovers of spicy, mix and simmer over low heat for half an hour, stirring occasionally.

Five to seven minutes before the end of cooking, add garlic, passed through a press, vinegar. You will lick your fingers for a hot pumpkin salad for the winter in prepared sterilized jars. Roll up, turn over, wrap, cool in this position, put in a cool place for storage.

Here is such a delicious selection of homemade pumpkin preparations for the winter, I have prepared for you today. I hope everyone will find for themselves at least one recipe that they want to cook for their relatives. Either just try it, or prepare for the winter. Enjoy your meal!

Pumpkin is rich in vitamins and minerals. First courses, side dishes, jams and compotes are prepared from the pulp, pieces are added to millet porridge, salted and marinated. Seeds are eaten and even young flowers are deep-fried.

Pumpkin for the winter is harvested sweet or salty with the addition of vegetables, fruits and seasonings. The vegetable is also indispensable for making juices and purees for young children. The preparation of any pumpkin blank for the winter will not take much time and will delight all loved ones with the taste and bright orange color.

Such a pumpkin preparation for the winter is suitable as an addition to beef or chicken for dinner for your family.

Ingredients:

• pumpkin pulp - 3 kg .;
• water - 1 l.;
• sugar - 1 tbsp;
• salt - 1 tbsp. ;
• cinnamon - ½ sticks;
• cloves - 5 pcs.;
• pepper - 6-8 pcs.;
• bay leaf - 1-2 pcs.;
• vinegar - 5 tbsp.

Cooking:

1. Prepare a marinade from water with salt, sugar and spices.
2. Boil the pumpkin pulp cut into small cubes in a boiled composition for about a quarter of an hour.
3. Put bay leaves and pumpkin pieces in jars.
4. Bring the brine to a boil, add vinegar and pour into jars.
5. Sterilize them for another 15-20 minutes. Seal with lids and after complete cooling, put in a cool place.

For lovers of spicy, you can add hot pepper to the blanks, you get a great snack.

If you are making salad preparations for the winter, try this recipe.

Ingredients:

• pumpkin pulp - 1.5 kg;
• tomatoes - 0.5 kg;
• bell pepper - 0.5 kg .;
• onion - 0.3 kg .;
• garlic - 12 cloves;
• sugar - 6 tablespoons;
• salt - 1 tbsp. ;
• oil - 1 glass;
• pepper - 8-10 pcs.;
• vinegar - 6 tablespoons;
• spices.

Cooking:

1. Wash all vegetables and cut into roughly equal pieces.
2. Sliced ​​onion, lightly sauté in oil.
3. Add pumpkin with pepper and simmer over low heat.
4. Punch the tomatoes with a blender and mix with salt, sugar and spices. You can add hot pepper if you like it spicier.
5. Add to vegetables and continue to simmer, stirring occasionally.
6. At the very end, squeeze the garlic, and pour in the vinegar. Let it boil and place in prepared sterilized jars.
7. Seal with lids and, after complete cooling, store in a suitable place for storage.

Ingredients:

• pumpkin pulp - 1 kg .;
• tomatoes - 0.2 kg;
• carrots - 0.3 kg;
• onion - 0.3 kg .;
• garlic - 5-6 cloves;
• sugar - 0.5 tbsp;
• salt - 1 tbsp. ;
• oil - 50 ml .;
• vinegar - 1 tbsp;
• spices.

Cooking:

1. All vegetables need to be chopped with a meat grinder into separate bowls.
2. In a large saucepan, fry the onion, then add the carrots, and after a while the pumpkin.
3. Continuing to simmer vegetables over low heat, add tomatoes or tomato paste.
4. Salt, if the pumpkin is not too sweet, add a drop of sugar.
5. Add pepper and spicy dried herbs to your taste after a couple of minutes.
6. Stew caviar for about half an hour, not forgetting to stir.
7. Five minutes before cooking, squeeze the garlic and add the vinegar.
8. Taste and balance the taste and texture by adding a little water, salt, spices or sugar.
9. When hot, lay out in a suitable container and cork with lids.

Such caviar can be eaten simply as a sandwich, spreading it on bread or as an appetizer for the main course.

Pumpkin jam with orange

Pumpkin for the winter with orange is a great delicacy for tea or a filling for pies and cheesecakes.

Ingredients:

• pumpkin pulp - 1 kg .;
• sugar - 05, -0.8 kg;
• orange - 1 pc.;
• cloves - 1-2 pcs.

Cooking:

1. Grind the pumpkin with a meat grinder or blender.
2. Rinse the orange thoroughly and remove the zest. Squeeze out the juice from the pulp.
3. Cover the pumpkin with sugar and let it brew for a while so that the juice appears.
4. Set to simmer over low heat and add orange zest, cloves and/or cinnamon.
5. Pour in orange juice and cook, stirring occasionally for about an hour.
6. Let it cool completely and repeat the procedure.
7. Remove the zest, cinnamon stick, clove buds and, if desired, add a spoonful of fragrant honey.
8. Bring to a boil and pour hot into jars.

A wonderful dessert for tea will please all the sweet tooth.

Pumpkin compote for the winter

This recipe takes quite a long time, but as a result, pumpkin slices taste like pineapple. Just lick your fingers!

In autumn, when harvesting pumpkins, gardeners most often lay the fruits for storage. Well-ripened pumpkins, without cracks, scratches on the peel and with a carefully preserved petiole, lie without spoiling for three to 20 months. However, the shelf life depends not only on the condition of the fetus, but also on the variety. For example, pumpkins of the Hundred Pound or Gribovskaya Winter varieties may last until next summer, but the most delicious, sweet and fragrant nutmeg will have to be eaten before the middle of winter. And not all pumpkins are removed from the garden in perfect condition. On one - a trace from the beak of a neighbor's chicken, and the other was without a dry tail.

In addition, there is another problem. Having cut the fruit, sometimes weighing a lot of kilograms, it is difficult to use it at a time. Useful properties and nutritional value of a cut pumpkin, even in a refrigerator, are lost in a matter of hours.

In order not to condemn the family to a "pumpkin" diet, but at the same time to save what has been grown, you can make a variety of pumpkin blanks for the winter.

The pulp, rich in carotene and other useful substances, is an excellent basis for savory snacks, semi-finished products, from which you can cook your favorite dishes in the cold season, as well as delicacies for small and large sweet teeth.

How to freeze pumpkin for the winter?

When preparing pumpkin blanks for the winter, housewives try to choose such a recipe and method in which the vegetable retains the maximum benefit and all its features. Until recently, it was impossible to do without heat treatment or the use of preservatives such as citric or acetic acid. Today, nothing interferes in the same way as. squash, freeze the pumpkin for the winter, and after some time use a product that is as healthy and tasty as a fresh fruit.

But what is the best way to freeze pumpkin? There are several equally simple ways, the main thing is to decide in advance what such an original semi-finished product will be used for:

• If the family has a small child, or the hostess loves to bake pumpkin pies, it is convenient to use the recipe with a photo where the pumpkin is frozen in the form of mashed potatoes for the winter.
• Gourmets who want to treat themselves to diet spaghetti from pumpkin of this variety can freeze such blanched pulp in portioned packages.
• The easiest way is to freeze pumpkin for the winter in the form of small cubes, which are added to cereals, used in vegetable side dishes, casseroles and pies.

Before being used as part of preparations for the winter, the pumpkin is thoroughly washed, cut and cleaned of the fibrous core and seeds.

If you have to freeze the pumpkin in cubes, then the prepared pieces up to 3 cm in size are immersed in boiling water for 2-3 minutes.

After that, the raw materials are laid out on a baking sheet, dried and sent to the freezer, trying so that the cubes do not touch each other and do not stick together. The hardened pumpkin is scattered into resealable bags or containers for later storage.

When preparing a semi-finished product for vegetable spaghetti, so that the pulp breaks up into fibers, it is better to bake a pumpkin cut into halves. After that, the cooled fibers are removed, laid out in a thin layer on a pallet and frozen.

If you freeze a pumpkin for the winter in this way, you can not only enjoy a light nutritious side dish, but also make casseroles with spaghetti and fry pumpkin pancakes.

To harvest pumpkins for the winter in the form of frozen mashed potatoes, large pieces of the fruit are placed on a baking sheet with the bark down and sent to the oven. When, after 40 minutes, the pulp softens at a temperature of 180–190 ° C, the pumpkin is taken out and cooled.

The extracted pulp is crushed until the mass becomes homogeneous and airy. Then they are laid out in small packages or forms for freezing.

Pumpkin can also be baked in the form of small, peeled cubes or slices. In this case, it is better to cover the baking sheet with the pulp with a layer of food foil. It will take from 20 minutes to half an hour to cook a baked pumpkin.

Pumpkin intended for baking can be flavored with salt, cinnamon, sugar or other spices and spices to taste.

Frozen cubes are transferred to tightly closed bags or containers that are easy to place in the freezer.

A delicious savory pumpkin snack can be made if the pulp is marinated. For such a pumpkin harvest, a ripe fruit with dense, but not coarse pulp is taken for the winter. The pumpkin is washed, peeled and cut into cubes, convenient for stacking in jars.

Raw materials are blanched for 2–3 minutes, cooled and laid out in clean glass containers. On top of the pieces, the jars are filled with marinade, made on the basis that 1 liter of water goes:

• 30 grams of sugar;
• 20 grams of salt;
• 5-6 cloves and grains of allspice;
• a small slice of cinnamon.

A mixture of spices in water is brought to a boil and kept on fire for another 5 minutes, then 100 ml of 9% vinegar is added to the liquid.

If desired, the set of spices can be changed by adding to the marinade, for example, a sprig of rosemary, basil, or ginger root slices.

The pumpkin blank prepared in this way for the winter must be hermetically sealed with lids and sterilized.

Pumpkin caviar with vegetables

Healthy and tasty vegetable caviar from pumpkin and other vegetables is both a great snack and an easy addition to a more satisfying boiled side dish.

For 1 kg of peeled pumpkin pulp, 500 grams of chopped carrots and 150 grams of chopped onions are taken. The pumpkin is boiled for half an hour or baked for about 40 minutes at a temperature of 180 ° C until the pulp softens. At this time, chopped onions and carrots are fried in vegetable oil, adding salt, black pepper, paprika and herbs to taste.

When it becomes rosy, the vegetables are removed from the heat and mixed with pumpkin. To obtain a homogeneous mass, use a blender or food processor. Ready-made pumpkin caviar, harvested for the winter, is laid out in clean small jars, closed and sterilized.

Dried pumpkin - an original snack for vegetable lovers

Drying a pumpkin is not difficult at all, but the whole family, taking into account the tastes and preferences of each household member, will be provided with original chips.

For this delicacy, it is better to take a pumpkin with a dense, uniform pulp, and the fruit may not be very sweet. In this case, you will get excellent salted chips. If the pulp contains a lot of sugars, it is better to make a snack for children and adult sweet lovers:

• The fruit is washed and cleaned.
• Then, according to the recipe, as in the photo, the pumpkin for winter harvesting is thinly cut into slices no more than 2–3 mm thick.
• The resulting plates are blanched for several minutes in boiling water, in which, depending on the tastes of the household, salt or sugar is added.
• The slices extracted from boiling water are cooled under a stream of cold water.
• The pumpkin is dried and laid out on a pallet.

To make dried pumpkin tastier, before drying, still wet plates are seasoned to taste with spices and spices.

For such harvesting of pumpkins for the winter, it is better to use an electric dryer, in which the slices will have to spend up to 6 hours at a temperature of 55–60 ° C. And then the chips are dried for another two hours, raising the temperature to 70-80 ° C.

pumpkin powder

If the hostess makes pumpkin juice for the winter, a dense dehydrated puree often remains, from which it is easy to prepare a healthy powder containing a large amount of fiber, minerals and vitamins.

The special value of pumpkin powder is that it is easy to store, and when water is added, a full-fledged puree is obtained from it. And besides this, it is an amazing additive for home baking, which, thanks to this, will acquire an original taste and color.

If there is no ready-made puree, it is not difficult to make it. To do this, the pumpkin is washed, cut and cleaned. The pulp, cut into small cubes, is boiled without salt and sugar for 10 to 20 minutes, and then rubbed through a sieve or crushed in a blender. The resulting puree, spread out in a thin layer on parchment paper, is placed on a dryer tray or baking sheet to be sent to the oven.

At a temperature of 135 ° C in the oven, the pumpkin dries in a few minutes, the main thing is to prevent the product from burning and constantly stir up the pulp. The dry mass is crushed and scattered for storage in paper bags or glass jars.

Pumpkin jam is a preparation for the winter, which is one of the most popular and rightfully loved ones. True, because of the insipid taste of pumpkin, you can get a truly delicious product by adding citrus fruits, apples, dried apricots, quince or other fruits to the jam.

For 1.5 kg of pumpkin pulp, peeled from bark and seeds, you will need a couple of lemons or oranges, one apple and sugar syrup. To prepare it, add 2 kg of sugar to 500 ml of water, bring the mixture to a boil and remove from heat.

• Pumpkin and fruits are washed, peeled and chopped, and lemon and orange should not be peeled.
• The fruits are poured with syrup, put the dishes on the fire and, removing the resulting foam, again bring the pumpkin blank for the winter to a boil.
• So that the pieces of vegetables and fruits are saturated with hot syrup, the jam is removed from the heat and left to infuse.
• After 3-4 hours, bring it to a boil again, boil for five minutes and again force it to infuse.
• During the last cooking on fire, the boiled jam should be 5-10 minutes, after which the product is poured into sterile jars and closed.

If desired, nut kernels can be added to pumpkin jam, which are pre-crushed and boiled for about 40 minutes in sweet water.

Sweet preparation for the winter - pumpkin puree

This puree contains less sugar than jam, so it will be useful for adults and will definitely appeal to children.

• For a kilogram of peeled pumpkin pulp, you need to take 500 grams of apricots or peaches. The fruits are washed. Bones are removed from fruits.
• Raw materials are crushed in a blender and covered with sugar at the rate of 450 grams per 1.5 kg of fruit.
• The future puree is simmered on low heat for up to 2 hours, making sure that the dish does not burn.
• A few minutes before readiness, a teaspoon of citric acid is added to the mass, the puree is thoroughly mixed.

A useful pumpkin blank for the winter is laid out in clean sterile jars and hermetically sealed.

Candied pumpkin for the winter

Washed and peeled and peeled, the pumpkin is cut into thin slices or medium-sized cubes. The prepared pulp is poured with sugar syrup, which is prepared at the rate of 200 ml of water per 1.2 kg of sugar, 3 grams of citric acid and a pinch of vanilla.

To get translucent candied fruits saturated with sugar syrup, in the photo, as in the recipe for pumpkin jam, the product is brought to a boil three or four times, left on fire for several minutes, and then they must be allowed to brew. After 5-7 hours, the process is repeated. In this case, the pumpkin will retain its shape and density, but a magnificent honey taste has been acquired. Pumpkin slices harvested for the winter are dried on a sieve and, if desired, rolled in powdered sugar.

Ready-to-eat candied fruits are stored in a cool, dry place. The best container is glass jars covered with parchment.

Pumpkin salad recipe for the winter - video

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

Pumpkin in orange marinade

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

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

pumpkin jam

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

Cooking:
Peel the pumpkin, cut into slices 0.5 cm thick and immerse for 10 minutes in a solution of baking soda. Then rinse the pumpkin with cold water, put it in a basin, add 2.5 kg of sugar and 2-3 stacks. water. Cook, stirring, until the consistency of jam. Then add another 2.5 kg of sugar, 2-3 stacks. 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 Peppers and Coriander

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

Cooking:
Washed and peeled carrots and pumpkin grate for Korean carrots. Cut the onion into half rings, garlic into slices, sweet pepper into thin strips. Fry chopped vegetables in a pan with vegetable oil until half cooked, seasoning and salting to taste. While the vegetables are fried, 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. Spread the finished mass in sterilized jars and roll up.

Jam from pumpkin and apples

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

Cooking:
Stew the previously prepared and sliced ​​pumpkin and apples in a pan until soft. Then wipe hot, add sugar, lemon or orange zest as desired. Put to cook on a slow fire and when the jam falls behind the bottom of the dish, transfer it to sterilized jars and close with plastic lids.

Cold pumpkin jam

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

Cooking:
Peel the orange and lemon from the peel and, together with the pulp of the pumpkin, pass through a meat grinder, add sugar, mix thoroughly and leave at room temperature until it is completely dissolved. Arrange in jars and store in a cold place.

Pumpkin marmalade

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

Cooking:
Cut the medium-sized pulp of the pumpkin, fill it with water and cook with spices until soft. Then pass the pumpkin through a meat grinder, mix with sugar, put on fire again and cook until tender. A drop of marmalade should not spread on a chilled plate. Add vinegar 10-15 minutes before the end of cooking. Spread the finished marmalade hot in jars, expose them to the sun for 2-3 days, then cover with parchment paper, tie the necks with threads and store in a cool place.

Pumpkin jam with dried apricots

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

Cooking:
Peel the pumpkin, cut into small pieces, sprinkle with sugar and leave for 2 hours to let the juice flow. Wash the dried apricots too, pat dry and cut into pieces. Boil the pumpkin for 20 minutes, then add dried apricots and cook until tender for another 20 minutes. 5 minutes before cooking, add lemon juice to the jam. Pour hot jam into jars.

Pumpkin jam with sea buckthorn

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

Cooking:
Pour a glass of water into a large enamel pot or basin and put 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 is a thick sugar syrup. Put sea buckthorn into the prepared syrup, rub it a little and bring the mass to a boil, but do not boil. Now add the pumpkin cut into small cubes, mix and cook over low heat until the pumpkin becomes almost transparent. Pour the finished 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 of pumpkin,
300 g cranberries
300 g sugar
3-5 pcs. cloves.

Cooking:
Wash pumpkin, cut into pieces, remove seeds and skin. Cut the pulp of the pumpkin into cubes from 1 to 2.5 cm thick. Mix water and sugar, bring the syrup to a boil and put the pumpkin cubes into it. Squeeze the juice from the cranberries, add to the pumpkin and cook for 20-30 minutes. Shortly before the end of cooking, add cloves to the pot with pumpkin. Throw the finished pumpkin on a sieve, let the excess liquid drain and wipe or pass through a blender until it has cooled. Pour puree into sterilized jars and seal.

Pumpkin, quince and ginger jam

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

Cooking:
Peel the pumpkin and quince and cut the flesh into large pieces. Ginger, peeled, grate on a fine grater. Remove the zest from the lemons with a grater, squeeze the juice from the pulp. In a saucepan, combine water with sugar, bring to a boil and cook the syrup over high heat until the sugar is completely dissolved. Put pumpkin, quince and ginger in a saucepan with syrup, add lemon juice and zest and mix thoroughly. Boil the resulting mass for 2.5-3 hours over low heat, periodically removing the foam. Cool the finished jam, arrange in prepared jars and roll up.

Pumpkin jam with walnuts

Ingredients:
1 kg pumpkin pulp
1 kg of sugar
1 stack peeled walnuts,
2 stack water,
1 lemon.

Cooking:
Cut the pumpkin pulp into small pieces, put them in a large saucepan or bowl. From water and sugar, boil the syrup: dissolve sugar in water, over medium heat, stirring. Bring 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, while leaving the pieces of pumpkin 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 one more time. For the last time, put the pan with pumpkin in syrup on the stove and boil for 5 minutes. This method of cooking will keep the pieces of pumpkin intact. Add thinly sliced ​​lemon, walnuts to the cooled jam, arrange 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.

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

Homemade pumpkin honey

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

Cooking:
Grate the pumpkin pulp on a coarse grater and mix the resulting mass with sugar. Put it in an enamel container and leave it until the juice stands out. Then put on fire and boil, periodically pouring excess juice secreted into another bowl. When the pumpkin becomes quite soft, add cloves and cinnamon to it and continue to cook 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 you can use the remaining juice 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.

Cooking:
Put the pumpkin cut into small slices in a saucepan, add sugar and pour in hot water. Bring to a boil, pour in the 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 to cool completely.

Appetizer of pumpkin and eggplant

Ingredients:
2 kg pumpkin pulp
3 kg eggplant,
2.5 kg of 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.

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

Pickled pumpkin

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

Cooking:
Cut the pumpkin into cubes, blanch them for 5 minutes in boiling water. Put the cubes prepared for salting in an enamel bowl. Prepare a brine from water, salt and hot red pepper. Pour the pumpkin with the prepared brine, press it with oppression 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 of asparagus beans,
1 kg of tomatoes,
1 kg of apples
1 kg sweet pepper
500 g onion
500 ml vegetable oil,
300 g sugar
50 g salt
50 ml 9% vinegar,
spices - to taste.

Cooking:
Peel all vegetables and pass separately through a meat grinder. Chop the onion and fry it in vegetable oil for 10 minutes. Pour the oil into a saucepan, put the fried onions, then the pumpkin and tomatoes, salt, sugar, vinegar and bring to a boil. Next, lay out the rest of the products, mix the fruit and vegetable mass thoroughly and cook for 1 hour over low heat. Add spices and cook for another 10 minutes. Arrange hot caviar in prepared sterilized jars, roll up and wrap.

Caviar from pumpkin, zucchini and onion

Ingredients:
2 kg pumpkin pulp
1 kg zucchini,
500 g onion
4 tbsp sugar (no top)
1 tbsp salt,
250 g mayonnaise,
250 g tomato paste,
1 bay leaf,
½ tsp ground black pepper.

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

Pumpkin marinated with mustard

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

Cooking:
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 slices of pumpkin in small portions for 5 minutes in the prepared marinade. Then put the pumpkin in a colander, let the liquid drain and cool. Put the cooled pieces of pumpkin into prepared jars, add grated horseradish, chopped onion rings, mustard seeds and dill to them. Pour 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 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. Put them on a baking sheet, send them to the oven, where they dry for 5-7 hours at a temperature of 55-60ºС, and then another 2 hours at a temperature of 70-80ºС. Store the finished dried pumpkin in closed boxes or in canvas bags.

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

Good luck preparing!

Larisa Shuftaykina

The pumpkin was grown as early as three thousand years BC. A bright orange vegetable was valued as a medicine and a tasty treat. Today, pumpkin still remains a world favorite: for medicinal purposes and culinary experiments, the pulp, juice and seeds of the fruit are used. Europeans willingly prepare pumpkin soup, casseroles, sauces and even coffee; Indians - tender halva, and in China you will be treated to stewed pumpkin with soybeans or pork. In order for a useful red fruit to please all year round, the housewives preserve the pumpkin for future use. An excellent option for such preparations for the winter can be candied fruits, jam, jam, caviar, jam and "honey". And pickled pumpkin can be an ideal side dish and snack, whose sour-sweet taste fits well into a vegetarian and meat menu. Pumpkin blanks are vitamin and nutritious dishes. Step-by-step recipes will help you prepare any canning option for this wonderful vegetable at home.

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Homemade pumpkin pastille is not only very tasty and healthy, but also incredibly beautiful. Pieces of bright orange color are an excellent substitute for candy. The procedure for preparing this delicacy is quite simple, and even an inexperienced housewife can handle it. We bring to your attention the best selection of pumpkin marshmallow recipes. Here you will definitely find your personal version of the preparation of this dessert.