Pumpkin Preserves
This autumn preserve recipe transforms pumpkin into a sweet, translucent spread. The pumpkin is combined with sugar and cooked slowly before being mixed with tender, simmered lemon. The result is a thick, flavourful preserve ideal for filling sterilised jars. The preparation time listed is an estimate for peeling and cubing the pumpkin, and does not include jar sterilisation. Some cooks suggest adding diced candied ginger for an extra flavour dimension.
Ingredients
- 12 cups pumpkin, peeled & diced 1/2-inch
- 6 cups sugar
- 1 lemon, thinly sliced and quartered
- 1/2 cup water
Method
- Place the pumpkin and sugar together in a large pot and allow it to stand for 30 minutes.
- Put the lemon and water into a small saucepan. Bring this to a boil, then reduce the heat and let it simmer until the lemon becomes tender, which should take 10-15 minutes. Drain the lemon.
- Place the pot with the pumpkin and sugar over a low heat. Cook this mixture, stirring, until all the sugar has fully dissolved, about 7-10 minutes.
- Increase the heat to bring the mixture to a boil. Keep it boiling until the pumpkin pieces look transparent and the surrounding syrup has thickened, roughly 10 minutes.
- Take the pot off the heat. Stir in the prepared lemon and continue stirring for 5 minutes, removing any foam that forms on the surface.
- Transfer the hot preserve into prepared hot, sterilised jars and seal them immediately.
Nutrition (per serving)
Sodium3300 mg
Recipe details
CategoryLow Protein
AuthorSweet PQ?
