Portuguese Pumpkin Preserves Food

SWEET PRESERVED PUMPKIN

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.

PORTUGUESE PUMPKIN PRESERVES

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.

PUMPKIN PRESERVES

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

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.