Pumpkin Juice with Sugar for Winter
Homemade pumpkin juice has a thick, almost velvety body and a deep orange color that holds even after months on the shelf. Unlike the store-bought kind, it’s just pumpkin and a little sugar — no dyes, no concentrate.
The one rule that matters: never let it reach a rolling boil. High heat breaks down some of the vitamins and dulls the color, so bring it just short of a boil and hold it there a few minutes, then seal it into sterilized jars right away. The ratio is simple — 2–3 tablespoons of sugar per liter (about one quart) of juice.
Flavor variations: pumpkin plays well with apple, carrot, or orange juice; add them at the juicing stage to balance its natural sweetness. A pinch of citric acid (or a squeeze of lemon) brightens the taste and helps lock in that vivid color.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Peel the pumpkin, remove the seeds, cut it into pieces, and run it through a juicer.
For every liter of juice, add 2-3 tbsp of sugar and set it over medium heat.
Bring it almost to a boil, but don't let it boil, and cook for five minutes.
Pour the hot juice into sterilized jars and seal.
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