PUMPKIN PRESERVES
This recipe sounds intriguing and just right for the fall season. I clipped it from a magazine. I haven't made it, but would love to hear feedback. I am thinking that some diced candied ginger would add to the flavour. NOTE: Prep time does not include time it takes to prepare jars. It is an estimation of the time needed to peel & cube the pumpkin.
Provided by Sweet PQ
Categories Low Protein
Time 1h30m
Yield 6 cups
Number Of Ingredients 4
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.
PUMPKIN PRESERVES
This is quite an old recipe, but like all older recipes it is quite simple, uncomplicated and delicious.
Provided by MarieRynr
Categories Easy
Time P1DT50m
Yield 4 pints
Number Of Ingredients 4
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.
SWEET PRESERVED PUMPKIN
Provided by Zarela Martinez
Yield 12 servings
Number Of Ingredients 6
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.
PUMPKIN GINGER JAM
I always loved pumpkin preserves, but this recipe is my favorite. You may decide to omit ginger and only add lemon, but in my opinion ginger makes it very special.
Provided by tatjanasok
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 21h25m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 70.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 0.9 mg, Sugar 66.3 g
PORTUGUESE PUMPKIN PRESERVES
This recipe was designed for something that happens only about every 125 years: the collision of Thanksgiving and the first day of Hanukkah, an event that presents both a celebratory conundrum and culinary opportunity. Of course, you don't have to wait (the last time it happened was in 2013). These preserves are a perfect topping for latkes, but you can just as easily incorporate them into your breakfast routine. Best of all, the recipe takes less than an hour, and will make your house smell like the essence of fall.
Provided by David Firestone And Susan Brenna
Categories condiments, dips and spreads
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 0 grams, Carbohydrate 56 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 42 milligrams, Sugar 45 grams
More about "pumpkin preserves recipes"
THE PERFECT PUMPKIN PRESERVE/JAM RECIPE - LARDER LOVE
From larderlove.com
4.5/5 (4)Total Time 1 hrCategory PreservesCalories 107 per serving
- Cut the pumpkin into chunks and cut off the peel, now cut into pieces abour 2cm square and toss into a large pot/preserving pan.
- Slice the oranges and lemons into small pieces (peel and the inner flesh too) and add these to the pan.
- Cut the skin from the fresh ginger root and grate it into the pan. Now finely chop the chilli (remove the seeds, we don't want to go too over the top here) and toss this in too.
- Add 600ml/1 pint of water and bring this to the boil. Now lower the heat and let it simmer away for 40 minutes, or until all the citrus peel is very soft. The pumpkin will be really soft by then too.
PUMPKIN PRESERVES - BACKWOODS HOME MAGAZINE
From backwoodshome.com
Estimated Reading Time 40 secs
PUMPKIN PRESERVE RECIPE. FALL, HALLOWEEN, THANKSGIVING PARTY IDEAS.
From pumpkinnook.com
PUMPKIN PRESERVER SPRAY + THIEVES PUMPKIN SEEDS - RECIPES WITH ...
From recipeswithessentialoils.com
PUMPKIN PRESERVE RECIPE - TRADITIONAL RECIPES - 2022
From jm.sonuniigaam.in
HOW TO KEEP PUMPKINS FROM ROTTING THIS HALLOWEEN - TASTE OF …
From tasteofhome.com
HOW TO PRESERVE PUMPKIN PUREE (HOW TO STORE PUMPKINS)
From mindbodyandspiritwellbeing.com
PUMPKIN PRESERVES RECIPE ALL YOU NEED IS FOOD
From stevehacks.com
EASY PUMPKIN PRESERVES (CANDIED PUMPKIN + PUMPKIN JAM)
From alphafoodie.com
BUTTERNUT SQUASH OR PUMPKIN PRESERVES | AZ COOKBOOK
From azcookbook.com
LEBANESE FWEREH GOAT SAUSAGE RECIPE | THE RECIPE HUNTERS
From therecipehunters.com
PUMPKIN PRESERVES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PUMPKIN PRESERVE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PUMPKIN PRESERVES | UKRAINIAN RECIPES
From ukrainian-recipes.com
HOMEMADE PUMPKIN JAM WITH FALL SPICES CANNED IN JARS
From momsecrets.co
SLICED PUMPKIN PRESERVES WITH GRAND MARNIER RECIPE
From pumpkinnook.com
PUMPKIN PRESERVES - RECIPE | COOKS.COM
From cooks.com
PUMPKIN RECIPES | ALLRECIPES
From allrecipes.com
PUMPKIN PRESERVES RECIPE - FOOD.COM
From pinterest.ca
20+ WAYS TO PRESERVE PUMPKIN AND WINTER SQUASH
From practicalselfreliance.com
PUMPKIN PRESERVES | RECIPELION.COM
From recipelion.com
PUMPKIN PRESERVE - RECIPES | COOKS.COM
From cooks.com
PUMPKIN PRESERVES RECIPE - FOOD.COM | RECIPE | RECIPES, LEAN …
From pinterest.com
PUMPKIN JAM | UKRAINIAN RECIPES
From ukrainian-recipes.com
PUMPKIN JAM RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
PUMPKIN PRESERVES RECIPE FOR CANNING - THERESCIPES.INFO
From therecipes.info
SWEET PUMPKIN PRESERVE RECIPE - YOUTUBE
From youtube.com
RECIPE: PUMPKIN PRESERVES - THE ATLANTIC
From theatlantic.com
RECIPES > DESSERTS > HOW TO MAKE PUMPKIN PRESERVES
From mobirecipe.com
HOW TO PRESERVE PUMPKIN FOR EATING – THREE WAYS
From hillsborough-homesteading.com
FREEZING PUMPKIN {HOW TO FREEZE PUMPKIN} - SUSTAINABLE COOKS
From sustainablecooks.com
PUMPKIN PRESERVES RECIPE | RECIPELAND
From recipeland.com
PRESERVED PUMPKIN WITH GINGER RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN PRESERVES - GALLEY PORTHOLE
From galleyporthole.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #5-ingredients-or-less #jams-and-preserves #condiments-etc #1-day-or-more #easy #dietary #number-of-servings
You'll also love