Pumpkin Chip Preserves Recipes

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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

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.

PUMPKIN CHIP PRESERVES



Pumpkin Chip Preserves image

Preserves made with peach or pumpkin chips are an old favorite found in many early cookbooks. Use a cooking pumpkin for these, not one for making Jack-O-Lanterns. You should start preparations a day before canning the preserves. Standing times have not been noted.

Provided by JenSmith

Categories     Vegetable

Time 2h

Yield 5 half-pint jars

Number Of Ingredients 4

5 -5 1/2 lbs pumpkin (preferably a cheese or pie pumpkin)
5 cups sugar
2 large lemons, juice and zest of, minced
1 large lemon, sliced thin

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.

Nutrition Facts : Calories 901.1, Fat 0.5, SaturatedFat 0.2, Sodium 5.4, Carbohydrate 233.4, Fiber 3.4, Sugar 206.4, Protein 4.9

PUMPKIN PRESERVES



Pumpkin Preserves image

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

12 cups pumpkin, peeled & diced 1/2-inch
6 cups sugar
1 lemon, thinly sliced and quartered
1/2 cup water

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



Pumpkin Preserves image

I got this recipe from a dear friend. I love these preserves. Posted this for Laura Darragh.

Provided by Beverley Williams

Categories     Jams & Jellies

Time 1h10m

Number Of Ingredients 4

8 c pumpkin, peeled and cut into 1/2 inch cubes
4 c sugar
1 medium lemon
5 whole cloves

Steps:

  • 1. Layer pumpkin with sugar in a large bowl. Cover and let stand overnight, stirring once or twice.
  • 2. Drain the juice off the pumpkin into a large pot. Bring to a boil and boil 10 minutes.
  • 3. Grate the lemon rind.
  • 4. Add the pumpkin pieces, grated rind and pulp from the lemon to the boiling juice.
  • 5. Tie cloves in a cheesecloth bag. Add to pot.
  • 6. Cook at a low boil for 40 minutes.
  • 7. Remove cloves and pour into hot, sterile jars. Seal. Makes 4 pints.

SPICED PUMPKIN PRESERVES



Spiced Pumpkin Preserves image

Feel free to halve the vinegar in this recipe if you want a sweeter version. The longer these set, the better they are!

Provided by Aroostook

Categories     Vegetable

Time 30m

Yield 3 pints

Number Of Ingredients 8

6 cups raw peeled pumpkin (1 1/2 in. cubes)
2 teaspoons whole cloves or 1 tablespoon ground cloves
1 cup water
1 cup cider vinegar
1 cup brown sugar
1 cup white sugar
3 cinnamon sticks
1/2 teaspoon allspice

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.

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