Another great recipe from Aggie. This is more like a marmalade without the bitterness from the citrus fruit. I can be used as a jam but also can be poured over plain cake or icecream (or both) for an easy dessert. Even with sterilized jars, sometimes bacteria forms in this mixture (a pumpkin thing) and the jars are best if kept in the fridge.
8 cups peeled raw pumpkin chopped in 1/2″ cubes
4 cups sugar
You can use any amounts at a ratio of 2:1 to make this recipe
1 lemon (or adjusted for different amount of pumpkin)
5 cloves (or adjusted for different amount of pumpkin)
Layer pumpkin with sugar in large bowl.
Cover and let stand overnight at room temperature, stirring once or twice.
Drain off juice into saucepan, cover and boil for 10 minutes.
Add pumpkin, grated rind and chopped pulp of lemon (white pith removed) and a cheesecloth tied with cloves inside.
Boil 40 minutes or until pumpkin is clear and mixture sheets from spoon (jelly test).
Pour into hot sterilized jars and seal.
Cool at room temperature, then store in a cool place.
Once jar is opened store in fridge.
Be very careful about pumpkin preserves. I feel more confident refrigerating my jars in storage.
Yields 4 cups.