Portuguese Pumpkin Preserves Recipes

PORTUGUESE PUMPKIN PRESERVES

Portuguese Pumpkin Preserves image

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

Ingredients

450 grams (4 cups) peeled and diced winter squash, such as butternut or pumpkin
170 grams (3/4 cup) sugar
Large pinch kosher salt
1 cinnamon stick
1 teaspoon lemon juice

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

PUMPKIN PRESERVES

Pumpkin Preserves image

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

Ingredients

8 cups cubed peeled pumpkin (1/2 inch cubes)
4 cups granulated sugar
1 lemon
5 whole cloves

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.

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