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Pumpkin Preserve


  • 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

Pumpkin Preserve


  1. Peel and cube the pumpkin into ¾ to 1 inch sized pieces.Pumpkin PreservePumpkin Preserve
  2. 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).Pumpkin PreservePumpkin Preserve
  3. 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.
  4. Drain the pumpkin and set aside.Pumpkin Preserve
  5. 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.Pumpkin PreservePumpkin PreservePumpkin PreservePumpkin PreservePumpkin Preserve
  6. 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 evenlyPumpkin Preserve
  7. 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.Pumpkin Preserve
  8. Serve with whipped cream or ice cream Pumpkin Preserve


Pumpkin Preserve