Home › Preserving › Pumpkin Preserves

Pumpkin Preserves

Select a small variety of pumpkin known as "sweet pumpkin." Remove the rind and seeds and cut the flesh in inch cubes. Steam or cook in water until tender but not broken; drain carefully; weigh, and for each pound of pumpkin take a pound of sugar, two lemons, and two ounces of green ginger root. Cut the lemon through flesh and rind into very thin slices, crush the ginger root. Let the lemon and ginger stand in cold water over night, then let them cook until the lemon rind is very tender.

To the water with lemon, etc., add the sugar and more water if needed, and let boil five or six minutes; add the pumpkin and let simmer until the pieces of pumpkin look transparent; skim the pumpkin to jars, return the thin syrup from the jars to the saucepan, reduce the syrup, and pour over the fruit in the jars.

Golden Chips (Pumpkin) Cut a small, sweet pumpkin in halves, and the halves into narrow strips. Remove peel and seeds, then cut the strips into thin slices, not more than half an inch thick. Weigh the prepared pumpkin, and take an equal weight of sugar, also half a cup of lemon juice, to each two pounds of sugar. Put the pumpkin and sugar into a preserving kettle in alternate layers.

Pour the lemon juice over the whole, cover, CUMQUATS, AND EMPTY GINGER JAR FOR STORING