Another thing I was able to check off my list this past weekend was putting up some Pumpkin Preserves–if you have never had these, they are well worth the effort. Delicious!
I came across this recipe, which is actually called Pumpkin Chips, in a new canning cookbook that I picked up last summer. It’s called Canning for a New Generation, by Liana Krisoff. Apparently pumpkin chips are a Southern thing–I had never heard of it, but it sounded good. But I renamed it, in my larder, anyway, because people get too confused about what it really is when I call it Pumpkin Chips. They expect something like potato chips, when it’s actually more like jam.
You peel the pumpkin, cut it in wedges, and then slice up the wedges. Then you layer the pumpkin slices with sugar (about 5 cups or so), lemon juice, and some cinnamon sticks and let it sit overnight.
Then, after at least 8 hours of letting it sit, you put the lemon peels in with the pumpkin and cook it until the slices get translucent.
Then you put it in jars and process it in a water-bath canner. It is, seriously, SOOOO good! You really don’t taste the pumpkin, it’s just lemony and sweet and really yummy. I love it on English muffins.
If you’d like the actual recipe, it can be found here. And I highly recommend it–it’s just a little putzy because of the overnight thing, and the fleshing out of the lemon hulls, but it’s really not difficult. And, like I said, I feel like it’s well worth the effort.