Make pumpkin juice. Video about making pumpkin juice. Pumpkin juice with lemon
Pumpkin juice for the winter: recipes. Real jam!
Pumpkin is a very bright and healthy product, which in the autumn, when it rains and there is not enough sunlight, pleases many homes with its presence. Pumpkin contains a vitamin composition of more than one group of vitamins and is enriched with iron, potassium, phosphorus, magnesium and fiber. Pumpkin helps speed up metabolism and perfectly removes cholesterol from the human body. The queen of vegetable gardens retains all its beneficial properties even after heat treatment. Almost all useful substances are preserved both frozen and boiled.
medicinal properties. Every dish prepared from this wonderful fruit is beneficial for cardiovascular diseases. The high carotene content in pumpkin fruits helps restore vision. Oddly enough, applying pumpkin pulp to affected areas of the skin due to burns or eczema helps heal and restore the skin.
Pumpkin is a waste-free fruit; both the pulp and pumpkin seeds are used for food; the fruits can be consumed raw, baked, boiled and frozen, and in winter also canned (juice, jam).
Pumpkin consists of: 75% pulp, 10% seeds, 15% peel. The stalks and flowers are used in medicine.
Nutritional value per 100g: protein – 1g, fats – 1g, carbohydrates – 4.4g, water – 91.8g.
Calorie content per 100 g: is 22kcal.
Pumpkin juice and its benefits
Pumpkin juice for the winter is no exception; it is also healthy and contains all the beneficial substances contained in this product. Pumpkin juice helps people suffering from insomnia, and drinking a glass of juice with a small spoon of honey in the evening improves sleep and helps overcome insomnia. The juice of the orange fruit removes almost all excess liquid, so it is used in cases of edema, kidney and liver diseases. It is well known in folk medicine that pumpkin juice has antiseptic and anti-inflammatory properties.
Pumpkin juice for the winter: finger-licking recipes!
Recipe No. 1
Ingredients for making juice:
- Pumpkins – 3 kilograms;
- Water – 1.5 liters;
- Citric acid – 10 g;
- Granulated sugar to taste.
Cooking process:
1. Cut the pumpkin in half, after washing it, remove the fibers and seeds with a large spoon, remove the skin and cut into even smaller pieces.
2. Place finely chopped pumpkin pieces in a saucepan, add a little water and simmer for about 20 minutes until the mass becomes soft.
3. After the boiled pulp has cooled, pass it through a juicer.
4. Place the resulting mass of pumpkin pulp on low heat, add the rest of the water, granulated sugar, citric acid and bring to a boil, then boil for five minutes.
5. Prepare the jars; wash well and sterilize. Place the boiled pumpkin juice into jars and secure with sterile lids. The sun in jars is ready. The juice turns out bright and tasty, and most importantly, very healthy.
This is an example of the simplest and most classic version of pumpkin juice for the winter. But there are many different juice options. With a little creativity, you can create an even tastier and healthier version of pumpkin juice. For example, juice with the addition of orange.
Ingredients:
- Orange – 3 pcs.;
- Pumpkin – 3 kilograms;
- Granulated sugar – 200 grams;
- Citric acid – 10 grams.
Cooking process:
1. Wash the pumpkin fruit, peel it, cut into small cubes. Before cutting the pumpkin, remove the seeds and fibers.
2. Boil the pumpkin over low heat until soft, adding a little water.
3. Squeeze juice from three oranges.
4. Prepare jars and lids. (wash and sterilize the jars, boil the lids).
5. Grind the resulting soft pumpkin through a sieve and return to low heat.
6. Add all the remaining ingredients to the resulting mass: granulated sugar, citric acid, squeezed orange juice.
7. Bring to a boil, boil for five minutes and place in sterile jars. The juice is ready, wrap it in a warm place and leave until it cools completely.
Pumpkin goes very well with many vegetables and fruits. A very popular option among little juice lovers is the one with the addition of apples and carrots. Moreover, adding one more ingredient always makes the juice even more healthy and filled with new taste qualities.
Recipe No. 3 with apple
Ingredients:
- Apples – 1 kilogram;
- Pumpkin – 1 kilogram;
- Sugar – 250 grams;
- Zest of one lemon.
Cooking process:
1. Wash the pumpkin, peel it, cut it into 2 parts, remove seeds and fibers. Cut into small cubes and squeeze out the water part.
2. We also peel the apples, remove the seeds, and squeeze them.
3. Mix the two squeezed parts of the liquid in a container.
4. Add sugar and lemon zest to the resulting mass.
5. Place on fire and bring to a temperature of 90 degrees, this is enough, it is no longer recommended to keep the juice.
6. Prepare the jars (wash, sterilize, boil the lids).
7. Pour into jars. We send the juice to a dark place.
The most common is the combination of pumpkin and carrots. Everyone loves juice with the taste of childhood.
Recipe No. 4 with carrots and dried apricots
Ingredients:
- Carrots – 4 pieces;
- Pumpkin – 3 kilograms;
- Dried apricots – 450 grams;
- Citric acid – 15 grams;
- Granulated sugar – 1.25 kilograms.
Cooking process:
1. Cut the pulp removed from the pumpkin into small cubes.
2. Peel the carrots and cut into pumpkin-sized pieces.
3. Place pumpkin, carrots, dried apricots, and a little water into the cooking container.
4. Bring to a boil and boil for about 1.5 hours.
5. After this, let the contents cool, then drain the broth from the resulting mass, and beat the pieces of pumpkin pulp, dried apricots and carrots with a blender, then pour them into a saucepan.
6. Send to the fire and add all the remaining ingredients: granulated sugar, lemon, one glass of broth.
7. Bring the temperature to ninety degrees.
8. Place the juice into prepared jars (washed and sterilized).
9. Twist and place in a dark place. The juice is thick and rich in the taste of all the main ingredients.
It’s not for nothing that the pumpkin is called the queen of the vegetable garden, oh, not for nothing! So many delicious, aromatic and beautiful dishes can be prepared from pumpkin! And add it to porridge, and to meat, and to vegetable stew, and to desserts. A universal product and quite affordable, which is important. And how useful! It contains beta-carotene, vitamins, potassium, magnesium, and iron... And the calorie content of pumpkin is only 22 kcal per 100 g. In general, pumpkin is a welcome guest on the table! Pumpkin is well stored in a dry, ventilated basement or underground, but you can also prepare it for the winter.
Today I want to invite you to prepare pumpkin juice for the winter using a juicer. Pumpkin pulp is quite dense, and it is quite difficult to squeeze juice out of it without a juicer. But if you have this wonderful assistant - a juicer, then making juice will not be difficult.
So, to prepare pumpkin juice through a juicer for the winter, we will need: the beautiful pumpkin itself, sugar or honey and lemon juice.
Wash the pumpkin, cut it in half, remove the seeds with a spoon. Peel the skin and cut the pumpkin into small cubes. The net weight of peeled pumpkin is 1.7 kg.
Let's pass the pumpkin pieces through a juicer.
Don't throw away the squeezes - you can make a wonderful compote from them or use them for baking or casseroles. If you do not plan to use the squeezes right away, you can freeze them in a bag.
Today I prepared half a portion, 900 g of pumpkin yielded 550 ml of juice.
Pour the juice into a saucepan, add 1 liter of water, add the juice of half a lemon (about 2 tbsp) and sugar. If you use honey, add little by little, adjusting the taste, about 2-3 tbsp.
Bring the juice to almost a boil on the stove and pour into pre-sterilized jars. Screw tightly and leave until cool. Pumpkin juice for the winter through a juicer is ready! Color, taste, aroma - all this will delight you and your family when you treat yourself to this wonderful drink in winter!
Bon appetit!
Remember the summer!
Have a good and sunny day, dear hostesses!
Today we will make pumpkin juice for the winter. As always, we have only the most delicious and simple recipes!
Everyone knows that pumpkin juice is not only tasty, but also healthy.
Of course, the maximum benefit remains in it if you eat it fresh, combining it with other vegetables.
But when the harvest is large and we want to make preparations for the winter, we have to use heat treatment.
We have chosen for you recipes with the least heat treatment and low temperatures in order to maximize the beneficial properties of this vegetable during preservation.
Finger-licking pumpkin juice for the winter
Easy and simple to do at home! Very quick and simple recipe.
Ingredients
- Pumpkin – 2 kg
- Water - 2 l
- Sugar - 150 g
- Lemon juice - 3 tbsp. l
Preparation
Take a ripe pumpkin, peel the skin, remove the seeds from the core.
We cut it into small pieces that are convenient to put into the juicer.
Squeeze out the juice. We will get about a liter of concentrate, which needs to be poured into a saucepan, adding water and sugar to it.
The consistency should be light and liquid.
Bring the contents of the pan to a boil and cook for 2-3 minutes.
Pour the finished juice into sterilized jars and seal.
Turn the jars upside down and wrap them in a blanket or terry towel.
Let it cool and put it in the pantry for storage.
Pumpkin and carrot juice for the winter
Let's enhance the benefits of pumpkin with carrots! Great recipe, double the benefits. Watch the video lesson:
Homemade pumpkin juice with pulp
Rich taste and easy preparation!
The drink turns out thicker than without pulp, with a pronounced pumpkin aroma and taste.
Ingredients
- Pumpkin – 1.5 kg
- Water – 1700 ml
- Sugar - 150 g
- Lemon juice - 3 tbsp. l
Preparation
Place the peeled and cut into pieces pumpkin in a saucepan and add water.
Bring to a boil and cook over low heat until soft.
Check with a knife to see if the vegetable is cooked. If the pieces are easily pierced, the pumpkin is cooked.
Blend the contents of the pan with an immersion blender.
If you don't have a blender, you can grind the pieces through a sieve.
At this stage, we evaluate the consistency, do you like it or would you like it thinner?
If it is too thick for you, then you can add a little more boiled water.
Add lemon juice. Pour the pumpkin drink into sterile jars and roll up.
Turn it over onto the lid, wrap it up and leave it to cool.
After the contents have cooled, store in a cool, dark place.
The most delicious and thick juice is obtained!
Thick pumpkin juice without additives
A good recipe for thick pumpkin juice.
Pumpkin and apple juice with orange and lemon is very tasty
A refreshing vitamin cocktail for winter that will remind you of summer.
Ingredients
- Pumpkin – 900g
- Apples – 2100g
- Orange – 2 pcs.
- Lemon - 1 pc.
- Sugar – 200g
- Water – 250 ml
At the end you will get 2 - 2.5 liters of juice
Preparation
Remove the skin from the pumpkin and cut it into medium cubes. Fill with water and set to simmer over low heat until soft.
While our vegetable is cooking, grate the zest of two oranges and a lemon on a fine grater.
To remove the zest better, you need to pour boiling water over the fruit and dry it with a paper towel and only then grate it.
Put the zest aside and completely squeeze out the juice from the same citrus fruits.
Let's prepare the apples. To do this, wash them, cut them into 4 parts and remove the seed pod.
Extract the juice from the apples using a juicer. Strain through two layers of gauze to remove the bulk of the pulp.
We remove it because we will already have pumpkin pulp in our juice.
When our pumpkin is cooked and softened, pour the juice of oranges and lemon into the pan.
Add citrus zest. And blend all the contents of the saucepan with an immersion blender.
Add apple juice to pumpkin juice and add sugar.
If you have butternut squash that is sweet in itself, then you can skip the sugar at all in this recipe and finish it without it.
And only then adjust the taste of the drink by adding honey or sugar immediately before drinking.
Stir, bring to a boil and simmer for 5 minutes.
Pour the finished drink into sterile jars and seal. Let cool and store in a cool, dark place.
This is how rich it turns out, a beautiful summer color and very tasty!
Five-minute pumpkin juice for the winter
A method that will allow you to make juice very quickly, without unnecessary fuss, while retaining most of the vitamins.
Ingredients
- Sugar - 5 tbsp. l for every liter of juice
Preparation
Take a ripe pumpkin, wash it well, cut off the skin.
Cut into small slices and pass through a juicer.
You will get N amount of juice. Measure it and add sugar at the rate of 5 tbsp. l for each resulting liter of squeezed juice.
Put the juice on the fire, bring it to a temperature of 90 degrees and cook for 5 minutes.
Pour the finished drink into sterile jars and roll up.
Let it cool by turning it onto the lid and wrapping it up. The juice is ready! We put it away for storage to drink on cold autumn days, when vitamins are so needed.
Oranges add a rich citrus flavor to simple pumpkin juice!
Ingredients
- Pumpkin – 2 kg
- Oranges – 2 pcs.
- Sugar - 150 g
- Water - 2.5 l
Preparation
Cut the prepared and peeled pumpkin into cubes and add water.
Grind the finished pumpkin with an immersion blender in the same pan without draining the water.
We will get this pumpkin water. You need to add sugar and stir until it dissolves.
Squeeze the juice from the oranges and pour it into the pan. Also take a few pieces of orange peel and throw them into the pan.
Bring to a boil and cook for five minutes. After which we immediately pour it into clean, sterile bottles and seal it.
Turn the bottles over onto the lid, cover them with a towel and leave to cool.
Pumpkin juice with an orange aroma and a bright citrus note is ready!
Pumpkin juice without sugar, pasteurized for the winter
An easy recipe without unnecessary ingredients and movements. Try it!
This recipe is sugar-free, allowing you to enjoy the pumpkin drink by adjusting the sweetness to your liking with honey or sweetener, or just sugar to taste. Immediately before use.
Ingredients
- Pumpkin - any quantity
Preparation
Peel the pumpkin and put it through a juicer.
Bring the resulting juice to a boil and immediately distribute it into a sterile container.
Pasteurize in a water bath at 90 degrees for 10 minutes.
And roll up. Then turn the pieces over, cover with something warm and cool. Pumpkin juice should be stored in a cool, dark place.
Ingredients
- 2 kg pumpkin pulp;
- 2 liters of water;
- 160 g sugar;
- ⅔ teaspoon citric acid.
Preparation
Cut the pumpkin into small pieces and place in a saucepan. Add water and cook covered over medium heat until the vegetable is soft.
Ingredients
- 1,700 g pumpkin pulp;
- 150 g sugar;
- 2 tablespoons lemon juice;
- 2 liters of water.
Preparation
Cut the pumpkin into arbitrary pieces and pass through a juicer. The remaining juices after this can be used to prepare some dishes or frozen for the winter.
Pour the juice into a saucepan, add sugar, lemon juice and water. Stirring, bring the juice to a boil over medium heat and cook for a few more minutes.
varenye-na-zimu.ru Ingredients
- 2 kg pumpkin pulp;
- 2 liters of water;
- 2 oranges;
- ½ lemon;
- 300 g sugar.
Preparation
Cut the pumpkin into pieces and place in a saucepan. Add water and cook over medium heat until the pumpkin is very soft.
Squeeze the juice from the oranges and lemon and strain. Puree the pumpkin in a blender, add citrus juice and sugar and mix. Bring the juice to a boil and, stirring, cook for another 10 minutes.
Ingredients
- 1 kg of apples (peeled weight);
- 1 kg pumpkin pulp;
- 3 liters of water;
- ½ lemon;
- 300 g sugar.
Preparation
Peel and seed the apples. Cut the pumpkin and apples into pieces and place in a saucepan. Add water and cook over medium heat until the ingredients are soft.
Puree the pumpkin and apples in a blender. Add lemon juice and sugar and stir. Bring the juice to a boil and cook for a few more minutes.
na-vilke.ru Ingredients
- 1 kg pumpkin pulp;
- 500 g carrots;
- 2½ liters of water;
- 800 g sugar;
- 1½ teaspoons citric acid.
Preparation
Cut the pumpkin into arbitrary pieces and place in a saucepan. Add 300-400 ml water and sugar and mix well.
Cook, covered, over medium heat until the ingredients are soft, and then puree them with a blender.
Pour the remaining water into the puree and mix thoroughly. Add citric acid and bring the juice to a boil. Cook, stirring, for another 5 minutes.
People say that pumpkin is the best home healer. And how many different delicacies can be prepared from it: first courses, second courses, and, of course, homemade pumpkin juice. Rich and healthy, bright and tasty, and, most importantly, natural, homemade pumpkin juice is a wonderful opportunity to combine business with pleasure: both enjoy the unique taste and replenish the body with minerals and vitamins. Moreover, preparing homemade pumpkin juice won’t be too difficult for you. The main thing is to choose the right pumpkin, the one from which homemade pumpkin juice will be richer and sweeter.
The pumpkin should be young, weighing up to 6 kg with bright orange flesh. Only in this case will it be distinguished by a large amount of carotene and natural fructose. Butternut squash is our pick. Peel the pumpkin, cut into small pieces and squeeze the juice at maximum speed. There is no juicer - grate the pulp and squeeze out the juice using gauze folded in several layers. Although, I must say, this option is much more troublesome. It is advisable to consume the finished juice immediately, literally within 10-15 minutes; it should not be stored for too long.
Be prepared for the fact that the pleasant, sweetish taste of homemade pumpkin juice may not be to the taste of your household, as it still has some specific nuances. But this situation can be easily corrected by diluting homemade pumpkin juice. It goes well with juice from apples, pears, oranges, carrots, and celery. Add a few drops of lemon juice and a little sugar or honey - this will only improve the taste of your juice and make it richer and softer.
You can also stock up on homemade pumpkin juice for future use. You can do this in two ways: with and without pasteurization. The difference is that in the first case, the juice is poured into jars and pasteurized in them, and in the second, the juice is boiled for 5-10 minutes, then poured into jars and rolled up. In addition, pumpkin cut into pieces can be frozen, and before cooking, remove from the freezer, defrost and then prepare the juice in any way at your discretion.
Homemade freshly squeezed pumpkin juice
Ingredients:
1 ripe pumpkin, weighing up to 5 kg.
Preparation:
Peel the pumpkin, remove seeds and cut into cubes. Pass them through the juicer and extract the juice at maximum speed. Bright orange pumpkin juice is ready.
If you want to get pumpkin-carrot, pumpkin-cabbage, pumpkin-currant, pumpkin-apple or other juices, add any freshly squeezed juice from these vegetables and fruits to the pumpkin juice in a 1:1 ratio and add honey or sugar to taste.
Pumpkin juice with pulp
Ingredients:
1 liter of water,
100 g sugar,
500 g pumpkin pulp,
juice of 1 lemon,
a few sprigs of mint.
Preparation:
Add sugar to the water and boil. Add the cake to the prepared syrup and cook for 15-20 minutes. Then rub the mixture through a strainer. Place the resulting juice and pulp back on the fire, bring to a boil, add lemon juice and mint sprigs. Remove the pan from the heat, let the juice sit, then remove the mint and cool. To preserve all the beneficial substances in the juice, boil the pulp with mint without adding juice, cool and only then mix with the juice. To prepare juice with pulp, use the pulp from the previous batch of juice.
Homemade pumpkin juice with lemon for the winter
Ingredients:
1 kg pumpkin pulp,
250 g sugar,
2 liters of water,
1 lemon.
Preparation:
Grate the pumpkin pulp, pour boiling sugar syrup over it, stir and cook over low heat for 15 minutes. Then remove the pan from the heat and cool. Grind the mass with a blender or rub through a sieve and return to the pan, immediately add lemon juice, bring the mass to a boil and cook, stirring, for 10 minutes. Pour the juice into sterilized jars and seal.
Pumpkin-orange juice for the winter
Ingredients:
1 small pumpkin
3 oranges,
200 g sugar,
10-15 g citric acid,
water.
Preparation:
Pour water into the pumpkin cut into pieces so that it completely covers them, and cook for 5 minutes after boiling. Then cool and rub the pumpkin pieces through a sieve. Place the resulting mass in a saucepan, add freshly squeezed orange juice, citric acid and sugar. Bring to a boil and immediately turn off the heat. Pour the juice into sterilized jars and seal.
Pumpkin juice with carrots and dried apricots for the winter
Ingredients:
3 kg pumpkin,
4 carrots,
500 g dried apricots,
1.2 kg sugar,
3 liters of water,
15 g citric acid.
Preparation:
Cut the pumpkin, carrots and dried apricots into pieces, place all the ingredients in a saucepan, add water and cook until soft. Then cool and puree using a blender. Attention: do not pour out the broth. Place the crushed mass in a saucepan, add 1 cup of broth, sugar, citric acid, bring to a boil and cook until the sugar is completely dissolved. Immediately pour the juice into pre-sterilized jars and seal.
Pumpkin-apple juice for the winter
Ingredients:
1 kg pumpkin,
1 kg apples,
250 g sugar,
zest of 1 lemon.
Preparation:
Using a juicer, extract the juice from the pumpkin and apples, mix them in a saucepan, add sugar and lemon zest. Bring to a boil and let simmer for 5-10 minutes. Then leave the juice to simmer a little on the stove, pour into sterilized jars and roll up.
Pumpkin juice with gooseberry juice
Ingredients:
800 g pumpkin,
800 g gooseberries,
300 g honey.
Preparation:
Squeeze the juice from pumpkin and gooseberries, mix well with honey, pour into jars and sterilize for 20 minutes. Then roll up the jars with pre-boiled lids and leave until completely cool.
Of course, all recipes for pumpkin juice for the winter can be used for everyday use, bypassing sterilization and storing the juice for no more than two days in the refrigerator.
Finally, a few warnings. Pumpkin has powerful potential. When introducing homemade pumpkin juice into the diet of young children, do it carefully and gradually, as a large amount of keratin can cause an allergic reaction. People suffering from gastrointestinal diseases should consume homemade pumpkin juice with caution.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
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