Pumpkin Preserves

Ingredients

• 1 lb. sugar
• 1 gill of lemon juice
• 1 cup of water

Method

1. 1

   Choose a sweet pumpkin, pare, seed, and slice.

2. 2

   Layer with sugar and pour lemon juice on top.

3. 3

   Let stand for 2-3 days, then boil with water until tender.

4. 4

   Let stand for a week, drain syrup, boil until thick, and pour over pumpkin.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 382. The excerpt below is the record exactly as published.

1 cup of water to the pound; when clear, put in the fruit and heat it through; then take it out and cool it; then put it back and cook un- til soft, and then put in jars. A clove stuck in the end of each pear before cooking imparts a pleasant flavor. Some people stew a few slices of lemon peel in the syrup for flavoring. PRESERVED PINEAPPLE— Pare off the rough outside care- fully, that nothing be lost, and slice the fruit; put it in a preserving pan, add 1 teacup of water to each pound of fruit, and boil gently until it is tender and clear; then take it out with a skimmer, add 1 lb. of sugar to 1 lb. of fruit, stir until it is dissolved, then put in the pineapple and let it boil gently until it is transparent throughout: then take out the fruit, cool it, and put it into glass jars. Let the syrup simmer gently until it is thick and rich, and when nearly cool pour it over the fruit, and the next day seal up the jars. Pineapple is often jput directly into the syrup without first boiling in water, but it is then tougher and not so good. See " Pineapple Jam " for a way to utilize the parings. PEESERVES 515 PRESERVED PLUMS.— (1) "Weigh them and allow 1 lb. sugar to 1 lb. plums; put a layer of sugar in a stone jar, then a layer of plums, and so on alternately until all are in, finishing with sugar; now put them in a moderate oven, and leave them until the oven cools, or put them in at tea=time, and let them stay all night; then boil and clarify the juice, after straining it from the plums; put the fruit in glasses, pour on the hot syrup, and tie up. (2) Another way is to allow I lb. sugar to each pound of fruit. Divide the plums, take out the stones, and put them on a dish with sugar strewed over; the next day put them into a preserving pan and let them sim- mer gently over a nice fire for about 30 minutes; plums. then boil them quickly, removing the scum as it rises, and keep them constantly stirred, or the fruit will stick to the bottom of the pan. Crack the stones, and add the kernels to the preserves when it boils. Then put up like other preserves. The Plum appears to have been introduced into Europe from the East where it has been cultivated from very ancient times. It is now extensively cultivated and is a very useful fruit. When perfectly ripe the best plums are wholesome, but some varieties are too astringent. They lose much of their bad qualities in cook- ing, but they should be eaten in moderation. They make good preserves. PUMPKIN PRESERVES — Choose a good sweet pumpkin, pare, take out the seeds and cut into slices. Allow 1 lb. sugar and 1 gill of lemon juice

Cook this with the app: pantry check, scaling, and the assistant.