Best 4 Pumpkin Preserves Recipes
Pumpkin preserves are a delightful and versatile treat that can be enjoyed in a variety of ways. Whether you're spreading it on toast, using it as a pie filling, or simply savoring it by the spoonful, this sweet and tangy spread is sure to please. With its vibrant orange hue and rich, autumnal flavor, pumpkin preserves are a perfect way to celebrate the fall season. This article provides three delectable recipes for pumpkin preserves, each with its own unique twist. The first recipe is a classic pumpkin preserves recipe that uses simple ingredients and a straightforward cooking method. The second recipe adds a touch of warmth and spice with the addition of cinnamon, nutmeg, and ginger. The third recipe incorporates the unexpected flavor of orange zest, creating a bright and citrusy preserve. No matter which recipe you choose, you're sure to end up with a delicious and unforgettable treat.
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:
- To ensure the longevity of your pumpkin preserves, sterilize your jars and lids by boiling them in water for 10 minutes before filling them.
- Use a sharp knife to cut your pumpkin into small, uniform pieces. This will help them cook evenly and result in a more consistent texture in your preserves.
- Don't overcook your pumpkin. You want it to be soft but still hold its shape. Overcooked pumpkin will become mushy and lose its flavor.
- If you want a smoother preserve, use a blender or food processor to puree the cooked pumpkin before adding it to the pot. You can also strain the mixture through a fine-mesh sieve to remove any lumps.
- Feel free to adjust the amount of sugar and spices in the recipe to suit your own taste preferences.
- Pumpkin preserves can be stored in a cool, dark place for up to a year. Once opened, they should be refrigerated and consumed within 3 months.
Conclusion:
Pumpkin preserves are a delicious and versatile condiment that can be enjoyed on a variety of foods. Whether you spread it on toast, use it as a filling for pies or tarts, or simply eat it by the spoonful, this sweet and tangy treat is sure to please. So next time you have some extra pumpkin on hand, give this recipe a try. You won't be disappointed!
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