Cooking Pumpkin Preserves with Rick Browne and Ester Clowater-Sarchfield (Video) (Recipe)
Peel pumpkin, clean and remove seeds, cut pumpkin in small pieces.
Add 1 cut up orange and lemon with rind still on, add a small handful whole cloves (approx. 1/8 cup).
Measure pumpkin and for every 3 cups pumpkin use 1 cup white sugar and let everything sit in a large pot over night.
In the morning stir well and put on stove on medium heat and simmer until the pumpkin is transparent, (approx. 1 hour).
Bottle while warm.
Tried this recipe? Share your comments below using Facebook!