October is the time when overripe apples remain in the garden, and the last large pumpkins are in the garden. I no longer want to carry them home in bags, but I can’t bring myself to throw them away. But they make a tender, aromatic puree that does not require sugar, cooking jam or rolling with citric acid. It is prepared in one go and stored in the cellar or on the balcony until spring.
What you will need:
Pumpkin (pulp) – 1.2 kg
Apples (preferably sweet and sour) – 800 g
Lemon juice – 2 tbsp. l. (to preserve color and natural acidity)
Ground cinnamon – ½ tsp. (optional)
Clean jars with screw caps – 4–5 pcs. 0.5 l each
How to cook:
- Peel and seed the pumpkin and cut into cubes.
- Peel and core the apples and cut into slices.
- Place everything in a saucepan with a thick bottom, add 2-3 tbsp. l. water so it doesn't burn.
- Simmer, covered, over low heat for 25–30 minutes until vegetables and fruits are soft.
- Grind the mixture with a blender until smooth. Add lemon juice and cinnamon and stir.
- Warm for another 5 minutes.
- Place the hot puree into dry, clean jars, close the lids and turn upside down for 15 minutes.
Apples contain natural acids, and lemon juice creates an environment in which bacteria do not multiply. Long-term heat treatment and sealed packaging allow you to store the product without sugar or preservatives.
Store in a cool, dark place. An open jar in the refrigerator.
This puree is an ideal addition to oatmeal, a base for baby food, a filling for pies, or just a dessert with yogurt.
Bon appetit!
Question and answer:
What can replace lemon juice in the preparation?
If there is no lemon, apple cider vinegar (1 tbsp) or citric acid (¼ tsp per 1 liter of puree) will do. But lemon juice is preferable.
Do I need to sterilize my pumpkin puree jars?
Jars and lids must be washed and heated (in the oven, over steam or boiling water). The puree itself undergoes heat treatment during stewing and additional heating, this is enough for preservation if cleanliness is maintained.
