Pumpkin-apple juice with pulp for the winter

By making pumpkin-apple juice with pulp and opening a jar of this healthy drink in winter, you're sure to get into the "orange mood"! So much color, vitamins, flavor, and joy!

Pumpkin and apple juice for the winter

All the ingredients listed in our recipe are easy to find. Even if you don't have your own apple or pumpkin harvest, the produce won't cost much at the market if you buy it in the fall. We recommend making this preserve in the fall, when fruits and vegetables are at their most nutritious.

Preparation 15

Cooking 45

Type of dish Blanks

Kitchen Russian

Servings 4

Ingredients

1 kg apples
1 kg pumpkins
1-1.5 l water
300 G Sahara
1 pcs. lemon
1 pcs. orange

Instructions

When choosing fruit for preserves, choose the ripest, undamaged apples and fully ripened pumpkins. Any variety is acceptable. Preference is given to fleshier pumpkins, such as butternut squash, and it's best to choose sweet and juicy apples. Please note that the weights listed are for the prepared, processed ingredients.
Wash the pumpkin thoroughly, peel it, remove the strings and seeds, and cut into medium-sized cubes (1.5–2 cm).
Wash and peel the apples. Cut them in half, remove the cores and stems, and cut into large wedges.
Wash the lemon and orange thoroughly with a brush and squeeze out the juice. You can also grate the zest and add it to the drink if desired.
Place the chopped pumpkin in a deep saucepan, pour in 150–200 ml of cold water, bring to a boil and cook for 5 minutes.
Next, add the apples and zest, stir, and simmer over medium heat for 15–20 minutes, or until the apples are tender. If the apples aren't very juicy, you can immediately add another 100 ml of water.
Remove from heat and puree using an immersion blender, being careful not to miss any pieces to achieve a smooth consistency.
Add the remaining water, lemon and orange juice, and sugar to the resulting puree, and return to medium heat. Cook, stirring, for 10 minutes, then turn off the heat.
While the juice is cooking, sterilize the bottles or jars, as well as the lids, using your preferred method. Choose undamaged containers, wash them thoroughly with a baking soda solution, and rinse. If sterilizing in the microwave, add 1–2 cm of water to the bottom and heat on high power for 5 minutes. If you prefer to use the oven, place the jars upside down in a cold oven and heat for about 10 minutes, gradually increasing the temperature to 120 degrees Celsius (250 degrees Fahrenheit). You can also use a steamer: fill the container with water, place the jars upside down on the rack, and sterilize for 15 minutes over steam. Boil the lids for 5 minutes over medium heat.
Hot juice should be poured into hot jars or bottles, sealed with a sealing machine or screw-on lids, turned upside down, covered with a blanket, and left to cool. It is recommended to store the prepared juice in a cool, dark place.