Best 4 Pumpkin Preserves Recipes
Looking to relish the taste of pumpkins in a sweet and luscious way? Pumpkin preserves are the perfect treat to enjoy the goodness of this fall fruit. Their preparation involves a delightful blend of pumpkins, sugar, spices, and citrus, resulting in a delectable spread that pairs beautifully with various dishes. From classic toast to pancakes, waffles, and even ice cream, pumpkin preserves add a touch of autumnal charm to any meal. Whether you're seeking a homemade gift idea or a tasty addition to your breakfast spread, the enticing aroma of pumpkin preserves simmering on the stove is sure to captivate your senses.
Let's cook with our recipes!
PUMPKIN PRESERVES
This is quite an old recipe, but like all older recipes it is quite simple, uncomplicated and delicious.
Provided by MarieRynr
Categories Easy
Time P1DT50m
Yield 4 pints
Number Of Ingredients 4
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.
PORTUGUESE PUMPKIN PRESERVES
This recipe was designed for something that happens only about every 125 years: the collision of Thanksgiving and the first day of Hanukkah, an event that presents both a celebratory conundrum and culinary opportunity. Of course, you don't have to wait (the last time it happened was in 2013). These preserves are a perfect topping for latkes, but you can just as easily incorporate them into your breakfast routine. Best of all, the recipe takes less than an hour, and will make your house smell like the essence of fall.
Provided by David Firestone And Susan Brenna
Categories condiments, dips and spreads
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 0 grams, Carbohydrate 56 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 42 milligrams, Sugar 45 grams
PUMPKIN PRESERVES
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.
Provided by Sweet PQ
Categories Low Protein
Time 1h30m
Yield 6 cups
Number Of Ingredients 4
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.
SPICED PUMPKIN PRESERVES
Feel free to halve the vinegar in this recipe if you want a sweeter version. The longer these set, the better they are!
Provided by Aroostook
Categories Vegetable
Time 30m
Yield 3 pints
Number Of Ingredients 8
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.
Tips:
- Choose the right pumpkin: Use a sugar pumpkin or pie pumpkin, which are small and have a sweeter, denser flesh than other types of pumpkins.
- Prepare the pumpkin properly: Cut the pumpkin into small pieces and remove the seeds and pulp. You can peel the pumpkin before cooking, but this is not necessary.
- Use a heavy-bottomed pot: This will help to prevent the preserves from scorching and sticking to the bottom of the pot.
- Cook the preserves slowly: Bring the preserves to a boil, then reduce the heat to low and simmer until they have thickened, about 1 hour.
- Stir the preserves frequently: This will help to prevent them from sticking to the bottom of the pot and burning.
- Use a candy thermometer: This will help you to ensure that the preserves have reached the proper consistency.
- Let the preserves cool completely before storing: This will help to prevent them from crystallizing.
Conclusion:
Pumpkin preserves are a delicious and versatile treat that can be enjoyed in many ways. They can be spread on toast or crackers, used as a filling for pies or tarts, or added to yogurt or oatmeal. They are also a great way to use up leftover pumpkin puree. With a little time and effort, you can easily make your own pumpkin preserves at home. So what are you waiting for? Get started today!
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