Delicious pumpkin juice with apple recipe. Pumpkin apple juice with pulp for the winter

There is nothing better than homemade food! Drinks are no exception. Therefore, if you have a juicer, then try to make delicious juice from pumpkin and apples.

Apple-pumpkin juice is not only very tasty and fragrant, but also very healthy. Since it is not subjected to boiling and prolonged heat treatment, the juice made from pumpkin and apples in a juice cooker retains all the vitamins and nutrients as much as possible.

Sweet or sour-sweet varieties of apples and pumpkin with fragrant orange pulp are suitable for making juice. In this case, sugar is required to a minimum, which in turn makes the juice even healthier.

Ingredients:

• pumpkin - 1 kg;
• apples - 1 kg;
• sugar - 50 g.

Step by step recipe

We will prepare the products according to the list.

Wash the pumpkin and cut it in two. Using a spoon or hands, remove the seeds from the pulp. With a sharp knife, cut off the thick peel and cut the pulp of the pumpkin into small pieces.

Wash apples and pat dry. Then we cut out the stalk and remove the peel with a thin layer. Cut off pieces of pulp around the perimeter of the core. Discard the core with seeds.

Mix the pumpkin with apples and put it in the upper bowl of the juicer.

Pour in some sugar. If apples and pumpkin are sweet, then sugar can be completely excluded, the juice will turn out to be sweet anyway.

Pour two liters of water into the bottom saucepan of the juicer and put on medium heat. After boiling water, put the other two compartments on the pan and cook on intense heat for about 60-70 minutes.

By the time of preparation of juice, we need to prepare a container for it. As a rule, about 1.2-1.3 liters of juice is obtained from 2 kg of peeled apples and pumpkins. Wash the jars thoroughly, and then sterilize over steam for at least 15 minutes. Boil the lids for about 3-5 minutes.

After an hour, carefully mix the contents of the upper compartment, by this time the apples should boil in puree. If you do not want juice with pulp, then you do not need to interfere. Let it cook for another 10-15 minutes.

Then pour the juice into prepared jars, to the very top. If foam appears, then drain until it overflows the edge of the can.

Jars with pumpkin-apple juice immediately cork and turn over on the lid. Then wrap with a blanket and leave to cool until the next day. After that, we remove the juice in a cool place for storage. In a cold place, the juice can stand for several years and not deteriorate, of course, provided that the jars and lids are carefully sterilized.

Good afternoon.

How often do you drink pumpkin juice? I know that many people are skeptical about vegetable drinks, considering them a pretentious invention of radical healthy lifestyles. And how can you drink a vegetable? You know, in many ways I adhere to the same position, but pumpkin juice is a pleasant exception.

It is good on its own and goes well with other vegetables and fruits, complementing and emphasizing their taste.

Well, do not forget that the pumpkin contains a bunch of useful vitamins and is very cheap (which is important if you do not grow it yourself). There are not so many vegetables and fruits that combine these two parameters at the same time.

Today I want to show you some great pumpkin juice recipes for long storage so that you have a supply of delicious vitamins until the next harvest.

I tried to find the most delicious combinations of ingredients that are guaranteed to please you.

How to make delicious pumpkin juice with pulp for the winter

First, let's prepare the juice without everything. We won't be using a juicer.

In general, according to the classic recipe, we need a pumpkin sieve, but I suggest not to reject technological progress and use an immersion blender instead of a sieve.

If you often make winter preparations, then you probably have it.

Ingredients:

• Pumpkin - 1.5 kg (peeled)
• Water - 1.7 l
• Sugar - 100-150 g
• Lemon juice - 3 tablespoons

Cooking:

1. We clean the pumpkin from the peel and seeds and cut into small cubes. The smaller the cubes, the faster the cooking process will go.

2. Put them in a saucepan, fill with water and set to maximum heat. When the water boils, reduce the heat to medium, cover the pan with a lid and cook for 15-20 minutes until the pumpkin is fully cooked.

Readiness is checked in the same way as for boiled potatoes, we pierce with a knife and if it freely enters the pulp, then it's ready.

3. Now let the pumpkin cool down a bit and beat it with an immersion blender. If there is no blender, grind it through a sieve.

4. At this stage, add and taste sugar. Everyone's tastes are different, you may want a sweeter juice. Consistency is also checked at this stage. If the juice seems too thick for you, then add boiling water.

5. Return the pan to the fire, bring the juice to a boil, then reduce the heat to a minimum and remove the resulting foam.

6. Turn off the stove, add lemon juice to the pan, mix and pour the still hot juice into sterilized jars, filling them to the very top. After that, we roll up the banks and leave to cool over the blanket upside down. Cooled jars are stored in a cool place.

From the indicated amount of products, 4 cans of juice with a volume of 750 ml will be obtained.

Recipe for pumpkin juice with apples at home

One of the most successful combinations. Light apple sourness is diluted with a mild pumpkin flavor and the result is just awesome juice.

Ingredients:

• Peeled pumpkin - 800-1000 g
• Apples - 3 pcs
• Juice of 1 lemon
• Sugar - 100 g

The recipe is designed for cooking in a 3 liter saucepan.

Cooking:

1. We clean the pumpkin and cut it into small pieces. Remove the skin from the apples, remove the core and cut into slices.

We put everything in a three-liter saucepan (it will be filled almost to the top) and fill it with water to the very edge.

2. We put the pan on medium heat, bring to a boil, then cover it with a lid, reduce the heat to a minimum and cook for 15-20 minutes until the pumpkin is fully cooked.

3. Now carefully drain the water into a hotel container (it will still come in handy for us), and we interrupt the boiled pumpkin and apple with a blender in mashed potatoes, adding sugar before that.

You can not drain the water if you are too lazy, but whipping the toga will be more difficult.

4. Pour back the previously drained water, put the pan on the fire again and bring the juice to a boil, stirring it occasionally.

When the juice boils, remove the resulting foam, add the juice from 1 squeezed lemon, mix and pour the still hot liquid into pre-sterilized jars.

We roll up the jars and cool them upside down on a blanket. After cooling, store in a cool place.

How to cook pumpkin juice with apple juice

Or you can not cook apples with pumpkin, but first pass them through a juicer. Then the juice will turn out lighter, and the pulp will be less.

Ingredients:

• Pumpkin - 900 g
• Apples - 2 kg
• Orange - 2 pcs
• Lemon - 1 pc.
• Sugar - 200 g
• Water - 250 ml

From the specified amount of products, 2-2.5 liters of juice will be obtained.

Cooking:

1. We clean the pumpkin, cut it into small pieces, put it in a saucepan, pour 250 ml of water and cook over medium heat until soft.

2. My lemon and oranges, pour over with boiling water and rub the zest with a grater. Then we cut the fruit and squeeze the juice out of them.

3. Add the squeezed juice and zest to the boiled pumpkin and cook for 5-10 minutes over low heat under a closed lid.

4. Then beat the mixture with a blender until puree.

5. Let's move on to apples. We pass them through a juicer.

6. And then we filter the resulting juice through a double layer of gauze.

7. Pour it into a saucepan with mashed potatoes, add sugar, mix and bring the mixture to a boil.

8. After that, cook the juice for another 5 minutes, and then pour it into pre-sterilized jars.

Close the lids tightly, cool the jars under a blanket and store them in a cool place.

Pumpkin juice with carrots through a juicer - you will lick your fingers

But if you have a juicer, you can make juice much easier without boiling it first. Let's look at the example of carrot-pumpkin juice.

Ingredients:

• Pumpkin pulp - 7.5 kg
• Carrots - 2.5 kg
• Sugar - 100 g

From 2.5 kg of peeled vegetables, an average of 1 liter of juice is obtained.

Cooking:

1. The presence of a juicer greatly simplifies and speeds up the process. We clean the pumpkin and carrots and separately pass through the juicer.

2. We combine carrot and pumpkin juice in a ratio of 3 to 1 (for 3 parts of pumpkin for 1 part of carrot), put on fire and bring to a boil over medium heat. When the mixture boils, remove the resulting foam.

Then add sugar, mix and cook for a couple more minutes.

3. Juice is ready. Pour it into pre-sterilized jars, close with metal lids and leave to cool upside down.

Video on how to make pumpkin juice for the winter with an orange

And finally, I suggest watching a short video on how to make pumpkin-orange juice. The video is short but informative, so spend 3 minutes, you won't regret it.

Here, in general terms, are the main methods for preparing and mixing pumpkin juice. Each one has its own distinct flavor and aroma, so I recommend trying each one before deciding which one to stock up for the winter.

And that's all for today, thank you for your attention.

© Depositphotos

Freshly squeezed pumpkin juice has a rather specific taste and smell that not everyone likes, especially children. And, despite the undeniable benefits of pumpkin, such a drink can not always be drunk with pleasure.

How to be? The solution is very simple and suggests itself: mix pumpkin juice with some other, for example, pear, quince, rhubarb, orange, etc. Today tochka.net tell you how to make pumpkin-apple juice.

In winter, when the amount of vitamins entering our body is minimized, one of the most useful drinks is pumpkin-apple juice. After all, these fruits are well preserved for a long time. But if you have the opportunity and desire to prepare pumpkin-apple juice in advance, then in the cold it will be enough just to open a jar of life-giving drink and not bother with its preparation.

Pumpkin-apple juice can be preserved in several ways. You can change the proportions of pumpkin and apples in the juice as you wish.

Pumpkin apple juice. The first way to preserve

Ingredients:

• 1 kg of peeled pumpkin,
• 1 kg of apples
• 200 g sugar
• 10 g of citric acid.

Cooking:

Wash the pumpkin, remove the peel and seeds. Cut the pulp into large pieces and pass through a juicer.

Wash apples and remove seeds. If you like the characteristic apple flavor, then a couple of apples can be left with the seeds. Also run the apples through the juicer.

Combine pumpkin and apple juice, add sugar, citric acid, bring to a boil and boil for 7-10 minutes, stirring, so that the mass does not burn. Adjust the amount of sugar according to the sweetness of the food.

Pour hot pumpkin-apple juice into prepared sterilized jars and roll up. Turn the jars upside down, wrap them in a blanket and leave to cool completely.

Pumpkin apple juice. The second way to preserve

Ingredients:

• 150 g peeled pumpkin,
• 500 g apples
• 200 g sugar
• 10 g citric acid,
• 50 ml of water.

Cooking:

Wash the pumpkin, remove the peel and seeds. Finely chop the pumpkin pulp or rub it on a coarse grater. Place the pumpkin in a saucepan, fill it with water and boil for 5-7 minutes until soft. Then rub the pumpkin through a strainer, add sugar and citric acid.

Wash apples, remove seeds and pass through a juicer. Add the resulting apple juice to the pumpkin and boil again for 5 minutes.

I'll start with platitudes, important, however. Juices are delicious natural drinks. They are prepared by all means only from ripened fruits and berries. You should not use unripe or, conversely, overripe raw materials, as it contains few vitamins and other useful substances.

Before preparing juices, fruits and berries are washed very carefully, since during the growing season the plants can be treated with chemicals. Juices are prepared and packaged only in non-oxidizing containers. When chopping fruits and berries, they should not be crushed too finely, since it is much more difficult to separate the juice from the puree, and it will turn out much less. A good helper when getting juice is an electric juicer.

The most delicious juices are blended, that is, a mixture of juices of several types of fruits. By mixing the juices of various berries and fruits, one can not only significantly improve their taste properties, but also increase their nutritional value. Apple juice is especially popular in the blend. It goes well with the juices of many fruits. Juice from sour apples is usually added to fresh or sweet juices. An example of such a blend can be pumpkin-apple juice - for the winter and just like that, it will give you great pleasure. I recommend using pumpkin for juice of sweet dessert varieties, and apples, as already mentioned, are sour.

Ingredients

• Pumpkin peeled 1 kg
• Apples peeled 1 kg
• Granulated sugar to taste

How to make pumpkin-apple juice

1. Prepare the necessary ingredients: pumpkin, apples and sugar.
2. 
   Peel the pumpkin and carefully remove the seeds along with the fibers with a spoon.
3. 
   Cut pumpkin pulp into small cubes.
4. 
   Squeeze the juice from the pumpkin using an electric juicer, and then squeeze the juice from the cake through several layers of gauze. Strain all the juice obtained again through cheesecloth. I got 450 ml of pure pumpkin juice.
5. 
   Wash apples thoroughly and cut into slices using a corer. If there is no such device, then simply cut into slices without seeds.
6. 
   From apples also squeeze the juice on an electric juicer, squeeze the pomace and strain all the juice through cheesecloth. I got 600 ml of pure apple juice.
7. 
   Combine apple and pumpkin juices in enameled or other non-oxidizing utensils for cooking, add sugar to taste. If you are going to drink pumpkin-apple juice right away, then it is ready, you can start tasting. If you are preparing, like me, a blank for the winter, you will need to take a few more steps.
8. 
   Heat the mixture to a temperature of 90 ° C and hold for 3-4 minutes. Filter the juice through a cloth and heat at the same temperature for 2 minutes.
9. 
   Pour hot juice immediately into sterilized glass containers (bottles, jars), cover with boiled lids and pasteurize at a temperature of 90 ° C: half-liter jars (bottles) - 10 minutes, liter - 15 minutes, two-liter - 20 minutes and three-liter - 30 minutes. Seal the juice immediately after pasteurization. Leave pumpkin-apple juice canned for the winter at room temperature for 10 days. If during this time it has not become cloudy and mold has not formed on its surface, then store the juice in a cool, dark and dry place.

Step by step recipe with photo and video

By itself, pumpkin and freshly squeezed juice from it have a specific taste and aroma that not everyone likes, especially kids. Given the great benefits of pumpkin, you can always find a way out of this situation. To pure pumpkin juice, you can add the juice of carrots, pears, quinces, oranges, apples or other fruits, which will significantly affect the taste of the finished juice. Since the season of the orange beauty is open, I propose to prepare pumpkin juice with apples for the winter.

To make juice, take such products.

The first thing I do is prepare the pumpkin. I rinse well in running water. Dry with a towel, peel off the skin. Cut in half and remove seeds and fibers. I cut into small pieces. The weight of the pumpkin is indicated in a purified form. I put it in a cooking pot. I pour the right amount of water. I cover the pan with a lid and send it to the fire. Cook until the pumpkin slices are soft, 20-25 minutes. Cooking time depends on the variety and maturity of the pumpkin.

In the meantime, I'm preparing citrus fruits. I rinse well and pour boiling water over to remove the wax coating. I dry it with a napkin. I remove the zest from all fruits. To do this, I use a small grater. To minimize the loss of zest, I put parchment paper on the grater.

I cut the fruit in half and squeeze out the juice.

I use apples with dense pulp, green. I choose juicy varieties. I wash, cut into four parts, remove the seeds.

I run it through a juicer.

I filter apple juice through several layers of gauze.

Pumpkin slices are well boiled. I add orange and lemon juice, zest. Stir, cover and cook for another 5 minutes.

I grind the pumpkin with an immersion blender. Or you can rub it through a fine sieve.

I add sugar and apple juice. I bring it to a boil. I boil pumpkin juice with apples for about five minutes. Less sugar can be added. It all depends on the sweetness of pumpkin and apples.

I pour into sterile jars, bottles and seal tightly. From this amount of ingredients, about 2-2.5 liters of juice are obtained. Pumpkin juice with apples is ready for the winter.

Delicious preparations for you!