Spiced Pumpkin Preserves Recipes

Steps:

• In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.

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.

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:

• In a large bowl, combine the dry ingredients. In a small bowl, combine the eggs, pumpkin and applesauce. Stir into the dry ingredients., Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned (do not overbake). Cool on a wire rack before cutting. Dust with confectioners' sugar if desired.