The pumpkin ripens on time,
We'll make juice from it,
There are a lot of vitamins in pumpkin,
Ascorbic acid, carotene.
We'll drink it at lunch,
Let's protect the immune system!
We've harvested a small pumpkin crop. Some of them are still in the garden; they haven't turned yellow, they're still green.
We'll save a few for the winter. We'll cook millet and rice porridge with pumpkin, and make delicious, juicy manti with ground meat and pumpkin. And with the rest, we decided to make pumpkin juice and candied fruit. I make candied fruit every year, but this is the first time I've made juice.
I found the recipe on the Internet.
To prepare juice you will need the following products:
- pumpkin - 2 kg peeled pumpkin;
- oranges - 2 pcs;
- sugar - 200-300 grams;
- citric acid - to taste.
My pumpkin is big, heavy, beautiful, but on one side it started to spoil.
It's not suitable for storage and needs to be processed urgently for preserves. I made juice from half the pumpkin and saved the other half for now. I'll make pumpkin manti this weekend, and use the rest for candied fruit or juice.
The pumpkin needs to be cut in half, peeled and seeded.
There is no need to throw away pumpkin seeds, they can be dried and eaten, they are very healthy.
Cut the pumpkin into slices, and the slices into small pieces.
Place in a saucepan and add water so that the water is 2 cm above the pumpkin. Place the saucepan on the stove and cook for 20-30 minutes over medium heat after boiling.
Juice the oranges—I used a large orange and a medium lemon. I squeezed the juice by hand, but you can use a juicer or a special citrus jug.
Every time I need to squeeze citrus juice, I remember that I need a squeezer mug, I will definitely buy it.
To make it easier to squeeze out the juice, roll the fruit on the table, pressing it with your palm. It will become soft and easily release all the juice - only the peel and fibers separating the segments will remain.
The peel can be cut into pieces, placed in a jug and filled with drinking water to make a healthy drink.
When the pumpkin is ready and soft, mash it with an immersion blender until it becomes puree.
Then add orange juice and citric acid to taste, sugar, and mix the mixture well.
If the mixture is thick, you can add water. After tasting the puree, I decided the acidity from the juice was sufficient; I could do without the citric acid.
Place the juice on the stove, bring to a boil and boil for 5 minutes.
Then pour into sterile warm jars or bottles and roll up the lids.
Wrap the blanks in a warm blanket.
While the juice was cooking, I made a delicious pumpkin puree soup.
This is what the finished pumpkin juice looks like—very beautiful, delicious, with a sweet and sour taste, orange flavor, and thick. And very healthy!
