Recipe

Pumpkin Chips Preserves Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 5 months, 1 week ago this recipe is easy to make but it does involve different steps; the recipe is from Saveur in Issue #15 Servings:0	Peetabear
	pumpkin preserves

Does this look good? Yeah! / Nope

Fans

minitindel

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mbeards2

Ingredients

5 1/2-lb. pie pumpkin

5 1/2 cups sugar

4 lemons

Directions

1.Peel a pumpkin. Discard skin, seeds, pith, and stem, and cut pulp into 3/4" cubes. Place in a large, shallow dish and add sugar and the juice and julienned zest of 2 of the lemons. Mix well.

2. Slice the additional 2 lemons, layer on top of pumpkin, cover, and refrigerate overnight.

3. Remove lemon slices and soften them by blanching in a small pot of boiling water over high heat for 2 minutes. Drain and set aside.

4. Transfer pumpkin mixture to a large saucepan and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, skimming frequently, until pumpkin is tender (but still retains its shape) and syrup is thick, 30–40 minutes. Stir in lemon slices, remove from heat, and set aside to cool for 5–10 minutes.

5. Sterilize 4 1/2-pt. mason jars by plunging jars, lids, and rims into a pot of boiling water. Drain and set aside to dry. Pour preserves into jars, seal, and cool to room temperature. Serve with Hot Crusty Buttermilk Biscuits or over ice cream. (Store chips in refrigerator for up to 1 month.)

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Comments

22566 5 months, 1 week ago said:
Very Nice,will print and save to use this fall,an excellent addition to my Thanksgiving table.

Thank-you

Kind Regards

minitindel 5 months, 1 week ago said:
Ohhh yum i wonder if you can use the canned pumpkin it may not be as chunky as it shows but i wonder if it will taste good too
thanks peeta

hugs tink

mbeards2 5 months, 1 week ago said:
I'll definitely try this, especially when the pumpkins are in season.

valinkenmore 5 months, 1 week ago said:
When my pumpkins are ripe - this will be wonderful. Can't wait to try!
Thanks

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