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“This recipe sounds intriguing and just right for the fall season. I clipped it from a magazine. I haven't made it, but would love to hear feedback. I am thinking that some diced candied ginger would add to the flavour. NOTE: Prep time does not include time it takes to prepare jars. It is an estimation of the time needed to peel & cube the pumpkin.”
READY IN:
1hr 30mins
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine pumpkin & sugar in a large pot and let sit for 30 minutes.
  2. In a small pot, combine lemon & water. Bring to a boil, then lower heat & simmer until tender (10-15 minutes). Drain.
  3. Cook pumpkin and sugar over low heat until sugar dissolves (7-10 minutes).
  4. Bring to a boil and continue to boil until the fruit is transparent and syrup is thick (10 minutes).
  5. Remove from heat and stir in the lemon. Stir for 5 minutes, skimming foam from surface.
  6. Pour into hot, sterilized jars & seal.

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