Pumpkin Preserves Recipes

Steps:

• Cut the pumpkin into 6 equal wedges. Remove and discard the seeds and stringy pulp, then cut each wedge in half crosswise. Prick the rind all over with the tines of a fork to help the slaked lime solution and sugar penetrate.
• Pour 5 quarts cold water into a stainless-steel or heavy-duty plastic bucket. Add 1/2 cup of the slaked lime and stir with a wooden spoon to dissolve thoroughly. Taste the solution; it should have a noticeably astringent "bite." If not, stir in more lime a tablespoon at a time. Add the pumpkin wedges and loosely cover the bucket. Let stand overnight (about 10 hours) in a cool dark place.
• The next day, remove the pumpkin and rinse well under cold running water. The texture should now be firm.
• Prepare a large heatproof earthenware vessel or non-reactive stockpot. You have to make a sort of prop in the center to lean the pieces of pumpkin against. For flavor as well as support, use the optional chunks of sugarcane placed together in a bunch. Or simply place one of the curved pieces of pumpkin in the center. In either case, rest the wedges of pumpkin, skin side out, against the supporting "platform," arranging them like petals coming out from the center.
• Using a hammer, break up the loaf sugar into small pieces (no larger than 1/2 inch) and scatter over the pumpkin. Add the allspice and canela. Add enough water to cover the pumpkin by 2 inches. Bring to a boil over high heat; cover the pot loosely and simmer over very low heat for 5 hours. Remove from the heat and let stand overnight, uncovered or just loosely covered.
• The next day, return the pumpkin to a simmer over low heat and cook for 5 hours. Let stand again overnight. On the third day, return to a simmer; this time any remaining syrup should be absorbed after 2 to 3 hours. Watch very closely as the syrup disappears, since the dish tends to scorch easily at this point. Let cool completely before serving; it will keep in the refrigerator, tightly covered, for up to 1 week.

Steps:

• Combine pumpkin & sugar in a large pot and let sit for 30 minutes.
• In a small pot, combine lemon & water. Bring to a boil, then lower heat & simmer until tender (10-15 minutes). Drain.
• Cook pumpkin and sugar over low heat until sugar dissolves (7-10 minutes).
• Bring to a boil and continue to boil until the fruit is transparent and syrup is thick (10 minutes).
• Remove from heat and stir in the lemon. Stir for 5 minutes, skimming foam from surface.
• Pour into hot, sterilized jars & seal.

Steps:

• Layer pumpkin with sugar in a large bowl.
• Cover and let stand overnight, stirring once or twice.
• Next day, drain juice off of pumpkin into saucepan.
• Bring to a boil and boil for 10 minutes.
• Add pumpkin pieces, grated rind and chopped pulp of the lemon.
• Add cloves (tied in a cheesecloth bag).
• Cook on a slow boil for 40 minutes, or until pumpkin is clear and the mixture sheets from a spoon.
• Remove the cloves and pour into hot sterile jars.
• Seal.

Steps:

• Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
• Place unpeeled lemon wedges in a food processor; puree until smooth.
• Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
• Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.

Steps:

• DAY BEFORE CANNING: Cut the pumpkin into large chunks, discarding the stems, seeds, and stringy innards attached to them. Pare the skin from the chunks. Slice each chunk into pieces 1/2" to 3/4" square, as evenly as you can. Stir to combine the pumpkin pieces in a large glass or ceramic bowl with the sugar, lemon juice and zest, and 1/2 cup water. Cover and let the mixture sit overnight, or a few hours longer, at room temperature. It will give off a good bit of liquid.
• DAY OF CANNING: Prepare 5 or 6 half-pint canning jars by washing thoroughly. Place the jars on a rack in a boiling water canner, but DO NOT add water yet!
• Spoon the pumpkin mixture into a large heavy saucepan and bring it to a boil over medium-high heat. Reduce the heat to a bare simmer and cook, covered, until the pumpkin pieces are quite tender, but still hold their shape and have become somewhat translucent in a glaze of thick syrup, about 30 minutes.
• As soon as you have reduced the heat for the pumpkin mixture, fill the canner with water; water should be at least 1 inch above the tops of the jars. You may need to add 1 cup of white vinegar if you have hard water in your area. Boil the jars for 10 minutes to sterilize. It will take about 20--30 minutes for the water to come to a boil. Start timing from the time it reaches a good steady boil.
• While pumpkin is cooking, blanch the lemon slices in a small saucepan of boiling water, just enough to soften them, and drain. Stir the lemon slices into the chips just before removing the preserves from the heat.
• Once the jars have sterilized and the pumpkin is ready, remove jars from canner to a surface covered in heavy towels or layers of newspaper. (NEVER place hot jars on a bare countertop, as the difference in temperature could cause jars to shatter!) Spoon the chips into the hot jars, leaving at least 1/4-inch head space.
• Process the jars in a boiling water canner for 10 minutes. Refrigerate jars after opening.

Steps:

• In a medium, heavy-bottomed saucepan, combine the squash, sugar, salt and cinnamon. Simmer over medium heat until squash is tender and most liquid has evaporated, about 20 minutes.
• Remove pot from heat; using a potato masher or fork, smash the squash until completely broken up. Stir in lemon juice. Return pot to heat and simmer until most liquid has evaporated and squash develops a pasty consistency, about 5 minutes. Remove and discard cinnamon stick.

Steps:

• Prick pumpkin chucks with a fork.
• Combine rest of the ingredients in a sauce pan and boil 5 minutes to make the syrup.
• Add fruit (in batches if necessary) and simmer until pumpkin is slightly tender.
• Spoon hot pumpkin in clean hot pint jars.
• Fill with hot syrup leaving 1/4 inch head space.
• (Prepare more syrup if necessary).
• Seal and process in a hot water bath for 15 minutes.
• *If you use whole cloves, spike the pumpkin pieces with them.
• **Try to even out the stick cinnamon among the jars.
• ***This recipe needs to age.
• Best if left.