One Pumpkin-Four Recipes…

Well Good Morning, Its a perfect Fall day and I am starting in on my pumpkins, thought I would share what I am working from my first pumpkin, it weight in as 22.2 pds whole.

So first I washed it, then cut it into stripes, putting the guts into a bowl to save the seeds for drying, just shy of two cups of whole pumpkin seeds.

My first recipe is a old one for me, its very basic,

Pumpkin Maralade

  • 5 cups finely diced pumpkin Flesh
  • 6 cups of sugar
  • 1/2 cup of lemon juice
  • one box of pection

Take your time with the pumkin the finer the slice and dice, the better this one will be, then in a steel pot mix the sugar with the diced pumpkin, and leave it for an hour, it will sweat out enough that you can now stir them together and then leave another hour, the sugar will pull enough water out that you don’t might now need to add any

If it does not reach up and cover the pumpkin by three hours, add a touch of water as need to raise the level, bring to a boil, for at least ten min, the pumpkin bits will turn clear, as you can see on the spoon, half are done and clear and half are still to raw.

then  follow the direction on the certo for when to add and can in 8 0z jars, I hot water bath for 10 min.

The Second Recipe,

Pumpkin Compote

  • 5 cups of cubed (1/2 inch by 1/2 inch) pumpkin
  • 1 whole  peeled, cored cubed pinnapple or 1 large can of pinnapple tidbits
  • 2 cups of whole dried cranberries
  • 1 cup of diced dried apricots
  • 1/2 cup of lemon juice
  • 2 cinnamon sticks
  • 1 tsp of pumpkin pie spice

 Put the sugar over the pumpkin cubes and let it sit for an hour or two to draw out water, then add the rest and Cook them all together in a large steel pot, bring to a boil then simmer till everything soften’s, stirring now and again, remove the cinnamon sticks, pack the hot pumpkin mixture into pint jars, then top with the hot juice, Hot water Process for 25 min.

* Might I recommend this as a breakfast fruit for thanksgiving morning.

Third Recipe

Sweet Pumpkin Pickles

  • 24 cups of cubed, seeded, peeled pumpkin or butternut Sqaush
  • 4 cups white vinegar
  • 6 cups of sugar
  • Make a spice bag with Cinnamon sticks 2, whole Allspice/Cloves 6 each

Put your Vinegar, sugar and spice bag in a steel pot, bring to a boil and then simmer for at least 10 min, I perfer at least 15, then add the pumpkin, return it to a boil and cook for about 3 to 5 min, you just want to heat though.. Then pack into hot pint jars, hot water bath for 20 min, these require a 1/2 inch head space, and please makes sure they have it.

I had about 4 to 5 cups of cubes left over, they went into a small steel pot, some water to cover, a cinnamon stick, a heaping tbsp of pumpkin pie spice, and then are being simmered down into a thick pumpkin purree..It make just over six cups worth.. 2 cups will be going to make muffins or cake, but the big one is to make my pie’s

This recipe is a Harrowsmith recipe, the note I have says Ann A, but I can say she must be from from the Prairies as this is called..

Prairie Pumpkin Pie

  • 4 cups pumpkin Puree
  • 4 cups sugar
  • 2 tsp Cinnamon
  • 1 tsp nugmeg (fresh grated if at all possable)
  • 6 large eggs (lightly beaten, use chicken if you like a softer pie filling, use duck if you like a firmer)
  • 4 cups whole milk
  • 1 cup light cream, (if using sheep milk, just do five cups total)
  • 1 tsbp of vanilla

Pie Pastry for 3 9 inch pie shellsm whipping cream and chopped walnuts..

Combine your pumpkin and spices, then add in eggs, milk, cream and vanilla, pour into your pie shells, bake at 400 for about 50 min or until firm, Cool on a rack, top with whip cream and a sprinkle of walnuts.

This is a Homestead Barn Hop Post

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4 Responses to One Pumpkin-Four Recipes…

  1. Oh! No evaporated milk or other ingredients I don’t buy. I could just hug you right now, my friend!

  2. Pingback: Food Storage Friday Roundup | Just another Day on the Farm

  3. The compote looks yummy. Thanks for sharing.

  4. All four recipes look yummy. You’re making my tummy grumble with glee. I better print these! Thanks a bunch!

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