Those who found the shelves of Soviet stores probably remember the puree of apples and pumpkins. You can cook it yourself. At the same time, you will regulate the amount of sugar and citric acid yourself. I'm telling you a recipe that I've been using for many years.
Step-by-step cooking recipe
Cut the apples into quarters, remove the core, chop.
Cut the pumpkin pulp into medium pieces.
Put the blanks in a saucepan with a thick bottom and add water.
Boil everything together for 20 minutes and rub through a sieve.
Mix the resulting puree with sugar, citric acid and boil for 5 minutes, stirring frequently.
Spread out in prepared jars, roll up and leave for a day in a warm place.
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