Preserved Pumpkin

Preserved Pumpkin

This is a really unique recipe that we made for the first time over 15 years ago and still dream about how delicious it is!  We made a signature salad with mixed greens in a light honey dressing, with slices of this pumpkin, goat's cheese & toasted hazelnuts.   Also fantastic on a charcuterie board!  


Peeled pumpkin cubes from about a 5lb. pumpkin 
6 cups white sugar 
3 cups white or apple cider vinegar 
1 tsp. whole cloves 
1 large cinnamon stick 
1 inch piece of ginger, peeled and sliced 

  1. Set up a hot water pot for canning*
  2. Bring sugar and vinegar to a boil in a large pot.  Boil until sugar is dissolved, then add in spices and ginger.  Reduce heat and simmer gently for 3-4 minutes. 
  3. Add in pumpkin and simmer for 20-25 minutes, until pumpkin is fork tender, but not falling apart, stirring frequently.  
  4. Remove jars from hot water canner.   Using a slotted spoon, carefully add pumpkin into jars.  Pour liquid over pumpkin leaving a 1/2 inch headspace.  Screw lid onto jars, lightly tightening.  
  5. Process jars in canner for 20 minutes.  Remove to a towel-lines space on your counter, leaving to settle for 24 hours before storing in a cool, dark place.   
  6. Enjoy within 6 months to 1 year.   

*Click  HERE  for a little Canning 101

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