No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 cups 469g Recipe makes 6 cups)
Calories 837
Calories from Fat 2		(0%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 818mg		23%
Total Carbohydrate 217.0g		72%
	Dietary Fiber 2.0g	8%
	Sugars 203.0g
Protein 2.5g		5%
how is this calculated?

Pumpkin Preserves

Recipe #394683 | 1½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sweet PQ?
Oct 14, 2009

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.

6 cups (change servings and units)

Ingredients

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

Directions

1
Combine pumpkin & sugar in a large pot and let sit for 30 minutes.
2
In a small pot, combine lemon & water. Bring to a boil, then lower heat & simmer until tender (10-15 minutes). Drain.
3
Cook pumpkin and sugar over low heat until sugar dissolves (7-10 minutes).
4
Bring to a boil and continue to boil until the fruit is transparent and syrup is thick (10 minutes).
5
Remove from heat and stir in the lemon. Stir for 5 minutes, skimming foam from surface.
6
Pour into hot, sterilized jars & seal.