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Mildred Gwynne's Pumpkin Preserves

chef.garret's picture
  Pumpkin 1
  Sugar 1 Tablespoon
  Lemons 3
  Oranges 3
  Salt 1 Teaspoon
  Grated ginger root 1 Tablespoon

Seed, peel and dice the pumpkin.
Sprinkle with sugar and set aside.
Next day, drain liquid from pumpkin into large heavy-bottomed pot.
Measure pumpkin pulp and set aside.
For every 10 cups pulp, add 7 cups sugar to liquid drained from pumpkin.
Bring liquid and sugar to the boil.
Slice and dice lemons and oranges and add to pot.
Add salt to taste (about 1 tsp.).
Boil 10 minutes.
Add pumpkin and simmer slowly until pumpkin is transparent.
Long, slow simmering is important.
Mildred says that her mother always added a bit of chopped, preserved ginger to the jam, but she herself never remembered to buy it when pumpkin season came around and it disappeared just as quickly without the ginger!!!

Recipe Summary

Difficulty Level: 
Side Dish
Vegan, Vegetarian
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1364 Calories from Fat 48

% Daily Value*

Total Fat 6 g8.7%

Saturated Fat 2.3 g11.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1985.1 mg82.7%

Total Carbohydrates 351 g117.1%

Dietary Fiber 39.9 g159.7%

Sugars 113.2 g

Protein 46 g91.4%

Vitamin A 5930.6% Vitamin C 1182.3%

Calcium 115.5% Iron 187.5%

*Based on a 2000 Calorie diet

Mildred Gwynne's Pumpkin Preserves Recipe