Pumpkin Preserves Recipes

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.

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:

• 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.

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.

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.