peeled pumpkin - 1 kg
peeled carrots - 0.5 kg
oranges - 2 pcs
lemon - 1 pc
sugar - 200-300 gr
water - 2.5 l
Method :
Prepare jars and sealing lids for preservation. Wash and sterilize the jars thoroughly, boil the lids in water for a minute. Peel the pumpkin and cut into cubes. Cut the carrots into thin circles. Tip: if you have a low-power blender, it is better to grate the carrots on a coarse grater.
Wash the oranges, cut them in half and squeeze out the juice. Don't throw away orange peels! Wash the lemon, cut it in half and squeeze. Mix orange and lemon juices. The total volume of citrus juice I got was almost 400 ml.
Place chopped pumpkin, carrots and orange skins (no lemon!) into a thick-bottomed pan and add water so that it only slightly covers the contents. Place the pan on the fire, let it boil and simmer (simmer) over low heat for 45 minutes until the vegetables are soft.
After the specified time, remove the pan from the heat. We take out the orange peels (don’t forget!), after cooking they will swell like a sponge, so squeeze them a little and return the juice back to the pan.
Now thoroughly grind the vegetables to a silky, smooth, creamy consistency using an immersion blender. Then pour citrus juice into the pan, add sugar (try it!) and adjust the thickness of the juice with water to your taste. I have been boiling this juice for several years now, there are liquid volume divisions on my pan, and I add water to the 4 liter mark.
Return the pan to the heat, bring to a boil and cook for about 10 minutes. I don’t skim off the foam; it disappears on its own when you periodically stir the juice during cooking.
Pour the finished juice into jars (bottles), close the lids and send “under a fur coat” until it cools completely. The juice keeps well at room temperature.