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: Add sugar (about 100-150g per 1kg of pumpkin) and citric acid or lemon juice to taste.
: Bring the mixture back to a boil, simmer for 5 minutes, then pour immediately into sterilized jars and seal. Popular Flavor Variations
: Infusing the juice with a cinnamon stick or star anise during the final boil adds a warming, autumnal aroma perfect for cold weather. Why It’s Worth the Effort
: Puree the softened pumpkin with a submersible blender until perfectly smooth.
The tradition of making homemade pumpkin juice for the winter
