Pumpkin as a compote
Compotes were made in large quantities, especially in the youth of our grandmothers and great-grandmothers, but they still have their charm today. They are most often prepared from various seasonal fruits, but the sweet-sour and fragrant pumpkin compote is also worth trying.
Ingredients · Servings 1 dose
- 2 kg pumpkin
- 1 kg granulated sugar
- 3 lemons
- 2 whole cinnamon sticks
- 1 vanilla pod
- 4 cloves
- For soaking (as needed):
- vinegar (1 part)
- water (10 parts)
Method · 1 h 30 min
- Wash the pumpkin well, peel it, core it and cut it into cubes.
- For soaking, prepare vinegar water by mixing 1 part vinegar to 10 parts water. Pour the vinegar water over the pumpkin in a larger pot so that it is submerged and leave to soak in the refrigerator for 2 days.
- After 2 days, drain the water and do not use it any further. Pour 2 liters of clean water into a pot, add sugar and bring everything to a boil.
- Add the pumpkin and cook for about 5 minutes. Then remove the pumpkin and place it in clean, dry jars.
- Boil washed, sliced lemons, cinnamon, vanilla and cloves in the same sugar water for about 10 minutes.
- Drain the brine and use it to cover the pumpkin in the jars so that it is completely submerged. If the brine is not enough, add boiled water.
- After filling, wipe the necks of the jars, seal them with clean lids and sterilize at 85 °C for about 20 minutes. Store the jars in a cool, dark place.
