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    You are in: Home / Low-cholesterol / Pumpkin Chip Preserves Recipe
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    Pumpkin Chip Preserves

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    JenSmith's Note:

    Preserves made with peach or pumpkin chips are an old favorite found in many early cookbooks. Use a cooking pumpkin for these, not one for making Jack-O-Lanterns. You should start preparations a day before canning the preserves. Standing times have not been noted.

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    1. 1
      DAY BEFORE CANNING: Cut the pumpkin into large chunks, discarding the stems, seeds, and stringy innards attached to them. Pare the skin from the chunks. Slice each chunk into pieces 1/2" to 3/4" square, as evenly as you can. Stir to combine the pumpkin pieces in a large glass or ceramic bowl with the sugar, lemon juice and zest, and 1/2 cup water. Cover and let the mixture sit overnight, or a few hours longer, at room temperature. It will give off a good bit of liquid.
    2. 2
      DAY OF CANNING: Prepare 5 or 6 half-pint canning jars by washing thoroughly. Place the jars on a rack in a boiling water canner, but DO NOT add water yet!
    3. 3
      Spoon the pumpkin mixture into a large heavy saucepan and bring it to a boil over medium-high heat. Reduce the heat to a bare simmer and cook, covered, until the pumpkin pieces are quite tender, but still hold their shape and have become somewhat translucent in a glaze of thick syrup, about 30 minutes.
    4. 4
      As soon as you have reduced the heat for the pumpkin mixture, fill the canner with water; water should be at least 1 inch above the tops of the jars. You may need to add 1 cup of white vinegar if you have hard water in your area. Boil the jars for 10 minutes to sterilize. It will take about 20--30 minutes for the water to come to a boil. Start timing from the time it reaches a good steady boil.
    5. 5
      While pumpkin is cooking, blanch the lemon slices in a small saucepan of boiling water, just enough to soften them, and drain. Stir the lemon slices into the chips just before removing the preserves from the heat.
    6. 6
      Once the jars have sterilized and the pumpkin is ready, remove jars from canner to a surface covered in heavy towels or layers of newspaper. (NEVER place hot jars on a bare countertop, as the difference in temperature could cause jars to shatter!) Spoon the chips into the hot jars, leaving at least 1/4-inch head space.
    7. 7
      Process the jars in a boiling water canner for 10 minutes. Refrigerate jars after opening.

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    Nutritional Facts for Pumpkin Chip Preserves

    Serving Size: 1 (3450 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 901.0
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 5.3 mg
    Total Carbohydrate 233.4 g
    Dietary Fiber 3.3 g
    Sugars 206.4 g
    Protein 4.8 g

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