How to cook pumpkin compote for the winter: 5 recipes

Pumpkin compote for the winter: recipes

The main component in each cooking technology is pumpkin. Before you start canning, you need to process the main ingredient:

rinse, dry;
Divide into 2 equal parts, remove unsuitable fibers and seeds.

The vegetable should be clean, well washed and chopped into pieces. It is desirable that they be the same size.

It is worth remembering that the jars are pre-washed with a soap-soda solution and sterilized over water steam. We invite you to consider several detailed recipes.

Pumpkin compote with pieces

With orange and peach

Compote prepared according to the recipe below has a bright color, sunny aroma with notes of peach and orange. In winter it will remind you of warm summer.

Products:

pumpkin pulp – 600 g;
oranges – 800 g;
peaches – 600 g;
granulated sugar – 500 g;
large leaf green tea – 10 g;
finely chopped ginger – 40 g;
clean water – 5 l.

We do this:

Cut the prepared pumpkin pulp into cubes of the same size.
Meanwhile, pour the filtered liquid (2.5 l) into a thick-bottomed pan and add granulated sugar. Place on the stove. Cook with regular stirring until the sweet particles are completely dissolved. Then be sure to add pumpkin pieces and simmer for 10 minutes.
Wash the citrus, remove the zest in a thin layer, peel the pulp from the white film and cut into medium-sized cubes.
Place the zest, ginger and green tea in a separate bowl, pour boiling water (200 ml). Cover and leave the mixture for a quarter of an hour. Filter through a sieve.
Pour the resulting infusion into a saucepan with pumpkin pieces and syrup. Boil for a few minutes.
Wash the peaches well and remove the pits. Chop the pulp in the same way as oranges. Add to the total mass, add the remaining water. From the moment it boils, continue cooking for 10 minutes.
Pour the resulting compote into sterile jars. Seal tightly and turn over. Wrap it in a warm blanket and leave it like that until it cools completely.

With pineapple juice

Any of the above recipes can be prepared for the winter.
To do this, you must first sterilize the container in which you will store the compote. And after preparing the drink according to the indicated points, pour it into jars and boil them in a large saucepan with water. 10-15 minutes will be enough. After this, you can roll it up and store it in the refrigerator or cellar. The pumpkin pieces look like pineapple slices.

You will need:

pumpkin – 1 kg;
pineapple juice – 500 ml;
water – 1 liter;
granulated sugar – 500 gr.

Preparation:

Peel the pumpkin from seeds and peel. Cut into cubes or bars so that they resemble pineapple pieces as much as possible.
Boil pineapple juice. You can buy it in the store, in different packaging.
Cool the juice to 50 degrees and pour over the vegetables for 20 minutes, they should be saturated with juice.
Put water on fire and add sugar, boil. This is a filling for pumpkin compote for the winter.

Place the soaked slices and remaining juice into jars. Pour in sweet syrup. Cover the jars with lids for preservation. Wait until they cool down and store them in a cool place.

By preparing this compote and serving it to your guests, you will surprise them with its exquisite and delicate taste.

Required Products:

Pumpkin – 0.5 kg;
sugar – 0.25 kg;
vinegar (9%) – 0.06 l.;
citric acid – 1 pinch;
water – 1 l.;
cinnamon stick – 1 pc.

Wash the vegetable and peel it. Cut into small pieces. Pour citric acid into a saucepan with water at room temperature. Stir until all acid granules are dissolved.

After this, put the cinnamon stick into the water. And then pumpkin pieces and vinegar. Leave them for 8 hours.

After the specified time, place the pumpkin with the filling on the stove, turn the heat to high and when the liquid boils, pour in the sugar. Cook for half an hour, carefully stirring the contents of the pan so as not to damage the pumpkin pieces.

Pour the hot compote into sterile jars and cover with lids. Roll up using a canning key. Pumpkin compote for the winter “like pineapple” is ready.

Pumpkin is one of the healthiest products; you can use it to cook soups, porridges, make various desserts and other dishes. You can prepare it for future use. One of the most popular preparations is pumpkin compote for the winter. If you prepare it in compliance with the necessary rules, it will appeal to many people and will stand well even at room temperature.

Pumpkin compote is prepared completely differently from fruits and berries. For this reason, before starting conservation, it is worth studying the features of the technology.

For compote, you need to choose dessert pumpkins. They are characterized by bright orange flesh and a sweetish taste.
You need to cut the pumpkin pulp into very small cubes, no more than 1.5 cm, otherwise they will have to be cooked for too long. Try to keep the pieces approximately the same size - this way they look much more appetizing in the compote.
Pumpkin compote is made without sterilization: first it is boiled in a saucepan, and then poured into jars. Banks must first be sterilized.
If you prepare a compote from just pumpkin with water and sugar, many people will not find it tasty and aromatic enough. Therefore, during cooking, spices or fruits are added, giving a pleasant sourness and tempting aroma.

If you follow the cooking technology and recipe, pumpkin compote will turn out tasty and appetizing, so almost everyone will like it.

Cut the pumpkin pulp, peeled and seeded, into small cubes.
Place the pumpkin pieces in an enamel pan, add sugar and cover with clean, cool water.
Place on medium heat and wait for the water to boil.
Reduce heat, add citric acid and cook for 25 minutes.
Add vanillin, stir.
Pour the compote into sterilized jars and seal them tightly.
Turn the jars upside down and leave to cool.
After the compote has cooled, put it in a dark place where the temperature is not too high (up to 20 degrees).

Pumpkin compote with warm vanilla notes will be pleasant to open in winter. This compote turns out to be very sweet, so before serving it must be diluted with clean water.

Prepare the pumpkin pulp and cut it into small cubes.
Boil a glass of water, dissolve a glass of sugar in it, add a cinnamon stick and cloves, boil for 10 minutes.
Remove the spices, add the pumpkin pulp to the syrup and simmer for 5 minutes.
Add the rest of the water and simmer the compote over low heat for 25 minutes.
Pour the compote into sterilized jars. Roll up the jars with metal lids and turn them over.
After the jars have cooled, put them in the pantry.

The spicy aroma of pumpkin compote prepared according to this recipe will not leave anyone indifferent. It is especially pleasant to drink such a drink on cold winter days.

Peel the pumpkin, cut off a piece of pulp of the desired size, cut into small cubes (no more than 1 cm).
Wash the apples and cut out the seeds. Cut the apple pulp into approximately the same cubes as the pumpkin, or into slices.
Mix the pumpkin and apple pieces and place them in the pan.
Boil water and pour pumpkin-apple mixture into it.
When the water has cooled completely, place the pan over low heat and bring its contents to a boil.
Add sugar, stir and cook for 10 minutes.
Sterilize the jars and fill them with hot compote.
Seal the jars with the prepared lids.
After turning the jars over, cover them with a blanket and leave them for a day.
After 24 hours, remove the blanket and put the compote away for the winter.

Pumpkin-apple compote is sweet and sour and has an attractive aroma.

Peel the pumpkin, cut its flesh into cubes, add water to cover it completely, and simmer over low heat until the pumpkin is soft.
Place the pumpkin pulp in pre-sterilized jars.
Wash the lemons thoroughly and cut into thin semicircles, removing the seeds along the way. It is not necessary to peel the lemons - the zest will give the compote a tart taste with a subtle bitterness.
Place lemon wedges on top of pumpkin.
Boil 2 liters of water (can be in the same pan where the pumpkin was cooked).
Add sugar and cook syrup. You need to cook until the sugar is completely dissolved.
Pour the boiling syrup into jars with pumpkin and lemon.
Roll up the jars and place them bottoms up.
Wrap jars of compote.
After a day, remove the finished compote for the winter.

The tart sweet and sour taste of this compote, which has a pleasant citrus aroma, is liked by many. It is very refreshing and also very healthy.

pumpkin pulp – 0.3 kg;
oranges – 0.4 kg;
peaches – 0.3 kg;
sugar – 0.25 kg;
green tea (large leaf) – 5 g;
grated ginger – 20 g;
water – 2.5 l.

Cut the pumpkin pulp into small cubes.
Make syrup from a glass of water and the same amount of sugar, put pumpkin pieces in it and boil them in it for 10 minutes.
Wash the orange, remove the zest from it, cut the pulp into cubes.
Pour a glass of boiling water over the zest, ginger and green tea and leave for 10 minutes, strain.
Pour the infusion into a saucepan with syrup and pumpkin. Cook for another 5 minutes.
Wash the peaches, remove the pits, and cut the pulp into cubes.
Add oranges and peaches to the pumpkin and add the remaining water.
Cook after boiling for 10 minutes.
Pour the compote into the prepared jars, seal them, turn them over and cover with a blanket.
After the compote has cooled, it can be stored in the pantry.

Compote made from pumpkin according to this recipe has a bright color and sunny aroma with notes of peach and oranges. On frosty winter days it will warm you up and remind you of summer.

Pumpkin compote turns out bright and optimistic. It will charge you with energy and lift your spirits.

Pumpkin is not only a very tasty vegetable, but also a real storehouse of vitamins. That is why a variety of dishes are cooked on its basis, casseroles are made, and pies are baked. But few people unknowingly prepare pumpkin compote for the winter. It's time to learn!

This vegetable contains minerals and vitamins that have a beneficial effect on the functioning of the gallbladder and liver and help normalize the water balance in the human body. It has been noticed that people who regularly consume pumpkin dishes have an improved complexion. With short processing, most of the nutrients are retained, so canning pumpkin for the winter is the best option to keep the vegetable in your diet for a long time.

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You can make a drink from pumpkin alone, but not every family member will like its slightly sugary taste. Adding various berries and fruits allows you to give the drink a variety of taste qualities. Recipes for compotes made from pumpkin cubes with the addition of apples or citrus fruits are very popular among housewives. In addition, to emphasize the taste of the drink, you can add different spices: cinnamon, cloves, cardamom.

We invite you to familiarize yourself with: Jonathan apple variety, taste of childhood

Dessert varieties, which are characterized by a bright orange pulp color, are best suited for making compote. After preparation, the drink turns out very tasty and beautiful to look at.

To prepare the drink, you will need the following ingredients:

water – 1 l;
pumpkin pulp – 500 g;
lemon – 1 pc.;
sugar – 1 cup (200 g);
cloves – 6 pcs.;
vanillin – added to taste.

First, you need to wash the pumpkin slices well, remove the seeds and separate them from the peel. The peeled pulp is cut into small cubes. The prepared pumpkin cubes are placed in a pan (or basin), covered with sugar and filled with water. In this case, the water level should only slightly cover the pumpkin, so you should be careful when choosing a container for brewing the drink.

Next, the container with the future compote is placed on the stove and brought to a boil, while the fire should be quite slow, after which freshly squeezed lemon juice or its pieces are added. Cook in boiling water for at least 20 minutes, stirring constantly. The pumpkin cubes should soften, but be careful not to overdo it.

At the end, we add spices in different variations - here each housewife must choose her own composition, which will distinguish her compote from the neighbor’s. Together with the spices, the drink should not boil for long, just a couple of minutes. After this, pumpkin compote for the winter is poured into jars prepared in advance and rolled up with boiled lids using a key.

Pumpkin compote for the winter, like pineapple

The combination of pumpkin slices with pineapple juice makes the dish original and unusual. The pumpkin pieces taste like canned pineapple.

Products:

pumpkin – 2 kg;
pineapple juice – 1 l;
clean water – 2 l;
granulated sugar – 1 kg.

Pumpkin compote

Prepare the pumpkin, chop it into medium slices (sticks, cubes).
In a separate saucepan, bring the pineapple juice to a boil. Pour it over the prepared vegetable, cover and leave for a quarter of an hour.
In an enamel container, mix filtered water and granulated sugar. Place on the stove and boil. Cook until sugar is completely dissolved.
Place the soaked pumpkin pieces into sterile jars and fill with sweet water. Roll up hermetically and cool under a warm blanket. Store in a cool place.

The best pumpkin compote recipes

The easiest way to prepare a drink involves a minimum of ingredients:

2 liters of water;
500 grams of chopped pumpkin pulp;
300 grams of sugar.

Pour cold water over the pumpkin cubes and cook for about half an hour until the vegetable becomes soft. Add the remaining ingredients and cook for another five minutes, stirring constantly. The drink is ready. In order for it to retain its properties for a long time, it is enough to pour it boiling into jars and roll up the lids.

To improve the taste and give a pleasant aroma to the compote during the cooking process, you can add 3 grams of citric acid crystals and a bag of vanilla sugar.

Pumpkin like pineapple

Pumpkin is often called Russian pineapple. You can make a wonderful compote from it by adding ready-made pineapple juice, which is sold in stores. The preparation takes on the taste of canned exotic fruit.

Ingredients:

pumpkin cubes or rings – 1 kg;
pineapple juice – 500 grams.

Pour hot pineapple juice over the vegetable preparation and leave for 15 minutes. Place the soaked cubes in jars, add boiling syrup prepared at the rate: for each liter of water - 0.5 kg of sugar. Roll up, cover with a blanket and let cool. Store in a cool, dark place.

In winter, it is very pleasant to enjoy an amazing drink with sweet pieces that taste like pineapple.

Compote with orange, cinnamon and cloves

The aroma of cinnamon and cloves fills the house with comfort and warmth, creating a festive mood.

Components:

pumpkin pieces – 2 kg;
orange - 2 pieces;
cinnamon stick – 2 pieces;
clove bud – 6 pieces;
granulated sugar – 700 grams;
water – 2 liters.

Peel the oranges, chop the zest, squeeze out the juice and place in a large bowl. Add spices and pumpkin mixture to them, mix everything. Prepare syrup from water and sugar, boil for 10 minutes, stirring constantly, then pour the prepared mixture into it and continue cooking for another 15 minutes. Pour the finished compote into jars and roll up.

Pumpkin with lemon

Pumpkin goes well in compote not only with orange, but also with lemon. Its aroma and acidity will give the drink a rich taste and smell.

Fill one third of three-liter jars with pre-prepared pumpkin cubes. Add peeled lemons, cut into slices. Prepare sugar syrup and pour it boiling into containers with preparations that need to be sterilized for ten minutes.

The compote is ready. It remains to be rolled up, allowed to cool and stored in a dark place.

Components for one three-liter jar:

pumpkin pulp – 500 grams;
lemon – 2 pieces
granulated sugar – 500 grams;
water – 2 liters.

With dried apricots and raisins

Pumpkin tastes neutral. By adding a little dried fruit to the preparation, you can improve the taste of the drink, adding special notes.

Products:

pumpkin pulp – 0.6 kg;
sour apples – 0.6 kg;
dried apricots – 150 g;
raisins – 60 g;
cinnamon – 5 g;
granulated sugar – 200 g;
citric acid – 2 g;
filtered water – 3 l.

The procedure is as follows:

Wash the main ingredient, cut off the skin, remove seeds and unsuitable pulp. Chop into cubes. Rinse the apples, peel them, remove the seeds. Cut into thin slices.
In an enamel bowl, combine water and sugar. Bring to a boil and cook, stirring regularly, until completely dissolved.
Rinse raisins and dried apricots. Place in the prepared syrup, adding cinnamon. Stir gently. Continue cooking for 10 minutes.
After the specified time has passed, add the pumpkin and continue cooking for 5 minutes.
Then add apples and continue cooking until fully cooked. A few minutes before turning off the stove, add citric acid and stir.
Pour the resulting compote into sterile jars and close tightly. Turn over and cool under a blanket.

Compote and pumpkins with ginger

If you love the taste of ginger, this delicious, vitamin-packed drink recipe is for you.

Pumpkin – 0.20 kg;
orange – 3 pcs.;
peach – 2 pcs.;
sugar – 0.10 kg;
ginger root – 1 tbsp. l.;
green tea – 1 tsp.

Wash and peel the pumpkin. Cut into small cups. Pour 150 milliliters of water into a saucepan and add sugar, cook until the sugar granules dissolve. Then add pumpkin to the syrup and cook over low heat until soft.

Remove all the pumpkin pieces from the syrup and place them in a separate container. Wash the oranges thoroughly. Carefully cut the zest from one. Squeeze the juice out of everything.

Peel the ginger and grate it on the finest grater. Boil 200 milliliters of water. Combine ginger, orange juice, orange zest and green tea. Fill all this with prepared water. Cover with a lid and leave for 5 minutes.

Rinse the peaches and remove the pits. Cut the fruits into slices and pour ginger-orange infusion over them. Leave for another 5 minutes and then add the pumpkin pieces.

Tags: winter, compote, pumpkin, apple

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Compote for the winter “Spicy”

For lovers of aromatic spices, we suggest considering a recipe for making a healthy drink from pumpkin with orange, cinnamon and cloves.

Products:

clean water – 4 l;
granulated sugar – 1.5 kg;
pumpkin – 4 kg;
cinnamon – 4 sticks;
cloves – 14 inflorescences;
oranges – 1.4 kg.

Sliced pumpkin

Wash the pumpkin, peel and remove all unedible parts. Chop into medium sized cubes. Rinse the citrus fruits, peel off the zest (finely chop) and remove the white film. Cut the pulp in the same way as pumpkin.
Combine granulated sugar and water in a suitable saucepan. Place on the stove and boil for a quarter of an hour from the moment it boils. You should get a homogeneous syrup.
Place the pumpkin, oranges and zest in another container. Pour in hot syrup. Place on the stove, cook for 15 minutes.
After time, pour into clean, prepared jars. Roll up hermetically, turn over, cool under a blanket. It is recommended to store the resulting pumpkin compote with orange and spices in a cool room for the winter.

Useful tips

If you have grown a large crop, I advise you to cut the fruits into small pieces and freeze. You can make an excellent drink from frozen vegetables in winter, or add frozen vegetables to a main dish or soup.
Pumpkin dishes according to our recipes are prepared quickly and tasty. We advise you to prepare more orange fruits during the season so that you can use them all winter. They are well preserved due to their thick skin and can lie in a cool place all winter without losing their taste.
Instead of sugar when cooking, you can use honey. The calorie content of such a drink will be reduced, it will be even more aromatic and healthier.
We cut all the cubes the same size so that they cook evenly and look beautiful in glasses and jars.
To make it tastier, add cardamom, cinnamon and cloves. But if you are preparing compote for a child, then it is better not to add spices.
I really love hot compotes and believe that they are much healthier for the female body than tea and coffee.
The drink will turn out delicious even if you don’t put anything in it except pumpkin, and it will be even tastier if you add, for example, candied kiwi, dried apricots or raisins.
Be sure to sterilize the containers for storing for the winter. If you are afraid that the compote will not last long, then boil the jars of the finished product in a large saucepan of water, but it is better not to do this, because the pumpkin drink will be preserved well, and if it is sterilized, the cubes can become very soft.
To make the compote even more like pineapple, you can add natural pineapple juice at the end of cooking.
If you boil the vegetable a little more, you can mash it with a masher and get a thicker texture of the drink.
If you grow pumpkins yourself, then take very small specimens for cooking. The young skin is easier to cut off, and there are almost no seeds in them yet.
Do not use fruits with damage or signs of rot for cooking.
Do not buy cut vegetables so that microbes do not have time to settle in the pulp.
For winter preparations, use only purified water and be sure to add citric acid, so they will be stored better.
The rolled up jars should be turned over and placed on the floor, covered with a blanket and allowed to cool, then stored in a cool place.

A healthy drink for the winter with pumpkin and sea buckthorn

To prepare vitamin compote, any fruit or berries are used. In our case, we suggest considering a step-by-step recipe for canning with sea buckthorn. This is what gives it the unusual aroma.

Products:

pumpkin – 400 g;
sea buckthorn - 400 g;
clean water – 5 l;
granulated sugar – 700 g.

The recipe shows pumpkin in its pure form.

The algorithm of actions is as follows:

Chop the vegetable pulp into medium-sized cubes.
Sort the sea buckthorn, remove debris and rotten berries. Place in a colander and rinse under running water.
Pre-wash and sterilize the jars. The specified amount must be divided into 2 equal parts and poured into each jar.
Boil water in a separate saucepan and fill the jars completely. Cover with sterile lids and leave in this form for a quarter of an hour.
Drain the liquid into a separate pan, place on the stove and bring to a boil. Add granulated sugar. With regular stirring, wait until completely dissolved.
Fill the jars again and roll them up.

Recipe with sea buckthorn

This compote is incredibly easy to prepare. At the same time, it is very, very useful, because both pumpkin and sea buckthorn contain many vitamins, microelements and other substances important for the body.

Required Products

– 0.15 kg;
sea buckthorn – 0.20 kg;
sugar – 0.35 kg;
water – 2.5 l.

Preparation

Wash the pumpkin, peel and remove the fibrous part and seeds. Cut into cubes. Sort and rinse sea buckthorn berries.

Interesting to know! Daily consumption of sea buckthorn will improve vision, strengthen the immune system, normalize the functioning of the heart and lungs and cleanse the kidneys and liver.

Place pumpkin cubes into a clean jar and sprinkle sea buckthorn on top. Boil water and pour it over the contents of the jar. Set aside for 10 minutes.

Drink with quince

Quince taste with a slight sourness. The compote acquires a bright aroma and an unusual taste. Let's look at a detailed recipe for preparing a vitamin preparation from pumpkin and quince.

Quince

Products:

pumpkin pulp - 1.5 kg;
quince - 750 g;
granulated sugar - 450 g;
filtered liquid - 4.5 l.

We do this:

Prepare the vegetable first. Wash, peel, remove seeds and coarse fibers. Chop into medium sized cubes. Wash the quince and chop it into slices.
Combine the prepared ingredients in a large container, mix, sprinkle with granulated sugar. Cover with a lid and place in a warm place for 2 hours.
After the time has passed, place the container with the contents on the stove, add clean, filtered water. Boil, cook for a quarter of an hour. Pour into sterile jars, seal tightly and turn over. Wrap up in a blanket.

A few recommendations

Pumpkin compote is not preserved for the winter according to the traditional method, like fruits or berries. It is for this reason that before you start harvesting, you need to familiarize yourself with some tips. Otherwise, the banks will not last until winter:

It is recommended to choose dessert varieties of pumpkin. Their flesh is bright orange and sweet in taste.
You need to cut them into cubes or slices no larger than 1.5 cm. Otherwise, they will have to be cooked for a long time. Try to cut into equal cubes, as they look more appetizing in a drink.
When cooking, experienced chefs advise adding additional spices, herbs, and other fruits and berries. They give the drink a refined taste and pleasant aroma. If you make sweet water with pumpkin, the compote will not be rich.

By following the technology for preparing the drink for the winter, you can get a tasty and aromatic canned drink. It will appeal to both adults and children.

Cooking features

Some tips will help you brew a really decent pumpkin drink:

For compote, it is advisable to use a mature pumpkin of small size and certainly of dessert varieties.
The pumpkin used must be washed, peeled, cut, cleared of seeds and fibrous core, and then cut into fragments suitable for compote.
Many people may not like compotes made from pumpkin alone, and therefore it is better to prepare these pumpkin drinks with the addition of fruits or spices. Pumpkin goes well with many fruits, and the most suitable spices are cloves, cinnamon or cardamom.
If the drink turns out to be quite cloying, then such a culinary flaw is guaranteed to be corrected with lemon juice or even a small dose of regular citric acid. But it is always better not to use the entire amount of sugar specified in the recipe, but to use only one third of it. During the process of cooking compote, the sugar content in it can always be adjusted to suit your tastes.

Dessert varieties are distinguished by a sweeter taste and amazingly beautiful pulp, usually bright orange.