PUMPKIN PRESERVES
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
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.
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.
AUTUMN PUMPKIN MARMALADE
This sweet marmalade is the perfect spread for toast, english muffins and pancakes.
Categories Canning and Preserving Jellies and Jams Lemon Pumpkin Orange
Time 12h
Yield 60
Number Of Ingredients 8
Steps:
- Cut up one medium pumpkin, peel and dice small. Use 1 bowl of sugar to 2 bowls diced pumpkin, add the lemons and oranges to the pumpkin and cover with the sugar and let set over night. In morning mix well and cook on medium heat until pumpkin is clear, bottle.
Nutrition Facts :
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 Jams and Jellies
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
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 CHIP PRESERVES
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
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
SPICED PUMPKIN PRESERVES
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
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.
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.
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HOW TO MAKE HOMEMADE PUMPKIN JAM - FOOD ONEHOWTO
From food.onehowto.com
5/5 (2)Total Time 1 hr
- The first thing to do to make homemade pumpkin jam is to marinate the pumpkin the previous day. We will peel this vegetable and cut it up into small pieces, then throw it in a pot and cover with a little water in the right amount to cover. Add the sugar and raisins and let it all sit overnight.
- The next day you can already start preparing the jam recipe. For this, you have to put the marinated pumpkin in a new pot or pan. Add the butter, lemon juice, cinnamon stick and a pinch of salt. Light the fire and put it under all ingredients and stir to prevent sticking.
- To find out when the pumpkin jam is ready just do a simple test: take a teaspoon and put it on a plate, put it in the refrigerator for 1 minute. If the paste is consistent when you take your finger out, you can put out the fire because the recipe is ready. If, on the contrary, the texture is still wet, you'll have to wait a few more minutes. Normally, the average time is around 30 minutes, so you have to be patient and go about stirring to prevent sticking.
- Typically, the jam coming out at the beginning has lumps. If you do not like the texture you can use the mixer to create thinner lump free jam. Yum yum. Before turning chucking it all in the fridge, it is advisable to withdraw the cinnamon stick.
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- Root cellar or cold storage. Make sure the pumpkin is mature. The skin should be hard on the outside and best to allow to mature on the vine. You always want to leave the stem on any squash you harvest to preserve it longer.
- Freeze it. You can freeze it in puree form or in cubed. I usually put cubes of cooked pumpkin in a wide mouth pint sized Mason jar because most of my recipes call for 2 cups of pumpkin.
- Dehydrate pumpkin You can dehydrate pumpkin in either puree or cubed form. Jane from Mom with a Prep prefers the puree and then grinds it into a powder.
- Pumpkin fruit leathe r How did I not think of this one on my own? Take pumpkin puree, applesauce, and spices and make them into an yummy fall fruit leather.
- Pumpkin butter (NOT a canning option) We've got to talk food safety here for a minute guys. Pumpkin butter is made from pumpkin, an non-acid food, and is only safe when pressure canned, but because pumpkin butter is thick it's not safe to be canned in a pressure canner.
- Roasted Pumpkin Seeds. I hate to throw away the scraps of food. I use apple scraps for compost, chickens, or apple cider vinegar. I know, it's not a pumpkin thing, but if you've got apples check out 9 Ways to Preserve Apples at Home.
- Pumpkin Syrup. Yes, pumpkin puree and sugar into a pumpkin syrup. Genius, right? Another Pinterest find. If you love Pinterest as much as I do, check out my Pinterest boards and see all the fun stuff I've got going on!
HOW TO PREVENT CARVED & UNCARVED PUMPKINS ... - FOOD HACKS
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Author Tara RedfieldPublished 2014-10-30
- Soak It in a Bleach Solution (The Winner!) A dunk in bleach is an easy and effective way to keep your carved pumpkins from molding for up to seven days.
- Add an Opened Silica Packet (2nd Place) While it may seem odd with so much airflow in a carved pumpkin, an opened packet of silica gel can keep the rot away from your jack-o'-lantern.
- Spray It with ... Pumpkin Spray. Using a specialty designed pumpkin preservative is probably the easiest solution available. Pumpkin Fresh is specifically designed to prevent mold on your pumpkin, whether it's carved or whole.
- Spray It with WD-40. Not only is WD-40 great for your squeaky doors, but it turns out it's also great for pumpkin preservation. How and why does it work?
- Rub It with Petroleum Jelly (aka Vaseline) Petroleum jelly is a great way to keep your carved pumpkins from drying out and getting that wrinkly look.
- Spread on Some Vegetable Oil. If petroleum jelly sounds unappealing to you, you can also use a vegetable-based oil such as olive oil to do the same thing.
- Shine It with Floor Wax (Uncarved Pumpkins Only) Yes, floor cleaner is an excellent preservative, but for uncarved pumpkins only. Waxing your pumpkin to a high-shine is a neat trick for those who like the look of whole pumpkin decor in your homes for Halloween and Thanksgiving.
HOW TO PRESERVE PUMPKIN FOR EATING - THREE WAYS
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Estimated Reading Time 3 mins
- Curing. In the olden days, pumpkins would be cut in half, the seeds removed, and the rest cut into thin rings that would be threaded through a string or pole and hung above the mantle or in the rafters to cure.
- Canning. Pumpkin can be canned, but only in cubes. Puree can be canned by commercial units that reach upwards of 240 degrees Fahrenheit, but our home-canners won’t do the trick.
- Freezing. If you have enough freezer space, and not a lot of time, freezing pumpkin puree is the easiest option. Simply cut the pumpkin in half, removing the seeds, rub the inside halves with olive oil and bake at 400 degrees Fahrenheit for 45-60 minutes, depending on size of your pumpkin.
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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.
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