Pumpkin Preserves
Yield
8 cupsPrep
10 minCook
35 minReady
13 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
pumpkin
|
|
| 3 | each |
lemons
|
|
| 4 | pounds |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
mixed spice
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
pumpkin
|
|
| 3 | each |
lemons
|
|
| 1.8 | kg |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
mixed spice
|
* |
Directions
Wash pumpkin.
Remove peel and seed. Cut pumpkin as wanted.
Weigh and mix with sugar.
Let stand 12 to 18 hours in a cool place. Add thinly sliced lemons, salt and mixed spices (tied in bag).
Boil until pumpkin is clear and syrup thick.
Pour, boiling hot, into hot ball jars, seal at once.
