Sweet wine pumpkin in jars

Prep Time: 30

Cook Time: 15

Servings: 4 jars (500ml)

Calories: 547kcal

I like pumpkins. Although it's been on my table recently, it always scared me and discouraged me from peeling it. Finally, however, its taste and potential made me reach for it. This recipe is perfect as an addition to months for winter dinners.

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Ingredients

2 kg peeled and expressed pumpkin
1200 ml water
30 pieces cloves
1 cup distilled vinegar
2 cups sugar
2 tbsp salt

Instructions

Turn the pumpkins and dice them.
Boil the water with vinegar, salt, sugar, and cloves.
Put the pumpkins into the boiling water and cook them lightly for about 2-3 minutes until they are glazed.
Put the prepared pumpkins into previously prepared jars. Pour the marinade in which the pumpkin was cooking.
The marinade should cover the whole pumpkins.
We tightly twist the well-dried caps.
Put the jars into a large pot, and pour cold water to the height of the caps.
We pasteurize 15 minutes from the moment of boiling the water at a temperature of 75 - 100 degrees C / 167 - 212 degrees F

Nutrition