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Mildred Gwynne's Pumpkin Preserves Recipe
|Grated ginger root||1 Teaspoon|
Serving size: Complete recipe
Calories 1356 Calories from Fat 47
% Daily Value*
Total Fat 6 g8.6%
Saturated Fat 2.3 g11.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1983.8 mg82.7%
Total Carbohydrates 350 g116.5%
Dietary Fiber 39.7 g158.9%
Sugars 113.1 g
Protein 46 g91%
Vitamin A 5930.6% Vitamin C 1181.4%
Calcium 115.4% Iron 187.2%
*Based on a 2000 Calorie diet
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!!!