- 20 Tbsp of pickling lime mixed into 40 cups of water
- 5 kg of peeled pumpkin, cubed ¾-1 inch in size
- 7½ liters of water
- 5 kg of sugar
- 5 cinnamon stick
- 25-35 whole cloves
- Peel and cube the pumpkin into ¾ to 1 inch sized pieces.
- Gently mix the pickling lime powder into 8 cups of water in a glass bowl. Put the cubed pumpkin into this solution and put a small plate over the pumpkin to submerge. Set this bowl aside for 6-8 hours ( I left mine overnight– and it turned out great).
- After soaking in the pickling lime solution, remove the pumpkin and submerge and rinse in fresh water. Do this 3-4 times, changing the water each time, to ensure that all the calcium hydroxide has been removed.
- Drain the pumpkin and set aside.
- Make your syrup by boiling the water, sugar, cinnamon stick, and cloves in a large pot. Bring it to a boil. (I split my syrup into 2 large pots as I was making a large quantity of the recipe) Put the pumpkin cubes in the syrup and return to a boil.
- When the pumpkins in syrup come to a boil, reduce heat to low and simmer uncovered for 3 ½ hours to 4 hours. Occasionally stir the pumpkin so all cook evenly
- After simmering the whole time, the pumpkin preserves can now be carefully spooned into mason jars for canning or into jars with a rubber-gasketed lids. Pour the hot syrup into the jars to submerge the pumpkin pieces and seal.
- Serve with whipped cream or ice cream