Portuguese Pumpkin Preserves Recipes

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.

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.

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.