Pumpkin Preserves

  • 5 lbs pumpkin
  • 8 cups sugar
  • 4 thinly sliced lemons
  • 1 thinly sliced orange
  • a few grains of salt

Remove peel and cut raw pumpkin into slices 1/4 inch thick and 1 or 2 inches long.  Place in a stone jar or earthenware container and add sugar.  Let mixture stand overnight.  Drain liquid from pumpkin and boil liquid until it spins a thread.  Add sliced pumpkin and remaining ingredients.  Cook until thick and clear.  Pour into sterilized jars and seal.

This one is from a pile of recipes that belonged to my Mom's Irish grandmother.  Born in Ireland but raised in the US, it's clear to see that Sara had a lot of patience for cooking.  She also had 8 children.  The woman was a miracle in skirts!

  • Yields: about 8 pints
  • Preparation Time: 2 days

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.