Apple and pumpkin puree
Apple and pumpkin puree
Ingredients
- 1 kg apples
- 1 kg pumpkin pulp
- 0.5 teaspoon citric acid
- 1 Art. Sahara
- 0.5 liters water
Instructions
- The apples are peeled and cores removed. They are cut into quarters.
- The pumpkin is divided into medium pieces.
- Place the prepared ingredients in a thick-bottomed saucepan and add water.
- The mixture is simmered over low heat for 20 minutes and then passed through a sieve.
- Mix the resulting puree with sugar and lemon juice. Cook for another 5 minutes, stirring constantly.
- The mixture is poured into jars and sealed. Leave in a warm place for 24 hours.
Note
- It will be easier to peel the pumpkin if you microwave it for a few minutes first.
- Our grandmothers, who didn't have much in the way of kitchen appliances, would wrap the pumpkin in a large piece of cloth and thoroughly pour boiling water over it.
- Pumpkin and apple puree goes well with casseroles or syrniki, and can be used as a filling for pancakes.
- For sweet dishes, it's best to choose the "Matilda" variety. It has an elongated shape and pale orange skin, somewhat reminiscent of a zucchini.
- To make the jam even more delicious, it's strained. During cooking, the pumpkin absorbs a lot of water.
