Kitchen appliances and utensils
- sterilized jars and iron caps;
- kitchen scales and other measuring accessories;
- electric stove;
- cutting board;
- sharp knife;
- fine grater;
- wooden spoon;
- warm blanket.
Ingredients
- pumpkin - 3 kg
- bottled water - 3 l
- lemon - 1 pc.
- granulated sugar - 600 g
- cloves - 10 buds
- cinnamon - 1 stick
Step cooking
- Carefully wash the ripe juicy pumpkin, then divide it into several parts, remove the flesh along with the seeds and cut off the hard peel.
- Peeled pumpkin in an amount of 3 kg is cut into cubes not too small and not too large, about 1x1.5 cm.
- We send the chopped product into a large pot and add 3 kg of granulated sugar there.
- Rinse thoroughly with cold water 1 medium-sized lemon, then wipe the fruit dry with paper towels. Carefully remove the lemon peel using a fine grater. Be careful, try not to touch the white flesh of citrus, otherwise the compote will be bitter.
- We send the zest to the pan with pumpkin and squeeze the juice of one lemon there. Citrus juice will help maintain the integrity of the pumpkin, not allowing it to boil. Lemon juice is quite acceptable to replace with vinegar essence in an amount of 10 ml.
- Pour 3 liters of bottled water into the pan and send the mass to medium heat.
- Bring the liquid to a boil, then reduce the heat and boil the compote for 20 minutes.
- Without waiting for the compote to cool, pour it into pre-sterilized banks. In one of the cans we add a small stick of cinnamon, in the other - 10 buds of cloves. In the future, you can determine which version of compote you prefer.
- We roll up the cans with iron lids and put them in a dark place, where we wrap the compote well with a warm blanket. The cooled compote is transferred to a cool place and stored until there is a desire to taste it.
Video recipe
The proposed video will help you understand how to cook pumpkin compote with your own hands and preserve it for the winter.