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Pumpkin Puree for Winter
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Pumpkin Puree for Winter

60 min4 serv.21 февр. 2026 г.

Description

A simple recipe for pumpkin puree to keep through winter. You will need: pumpkin, sugar, water, cloves, and cranberries. I used a medium-sized pumpkin, known locally as “slepaya” (“blind”); this type is best for canning. At the end of cooking, don’t forget to add a couple of whole cloves—they give the pumpkin a pleasant aroma. Good luck with your batch! Store the jars in a cool place for up to a year.

Instructions

  1. 1

    Step 1

    Step 1

    Clean the pumpkin. Remove the seeds and the stringy fibers.

  2. 2

    Step 2

    Step 2

    Cut the flesh into cubes.

  3. 3

    Step 3

    Step 3

    In a large pot, mix the water with the sugar and add the pumpkin. Place the pot over heat and cook until it comes to a boil.

  4. 4

    Step 4

    Step 4

    Squeeze the juice from the cranberries and add it to the saucepan.

  5. 5

    Step 5

    Step 5

    When the pumpkin comes to a boil, add a few whole cloves and continue cooking for 20–25 minutes.

  6. 6

    Step 6

    Step 6

    Now drain all the water from the pumpkin. Transfer the pumpkin to a blender and puree it.

  7. 7

    Step 7

    Step 7

    Seal the puree in sterilized jars.