adapted from well preserved
1 small pumpkin or winter squash (about 3 lbs)
2 lemons (preferably organic)
1 orange (preferably organic)
4 cups sugar (i use raw)
pint jars or smaller
yields approximately 1 1/2 pints
1. Slice the orange and lemons in half lengthwise, take the pits out and save to the side.
Place cut side down on counter and cut off the tip of each citrus end.
Discard ends.
2. Very thinly slice the the oranges and lemons.
Then cut each slice in 3 or 4 pieces.
Basically you want very small pieces of citrus with the skin very thin and the meat still on.
I had some luck with stacking the slices once i sliced one half fruit.
And then cut the stacks in 3 to 4 pieces.
It can get a little sloppy and that’s ok.
Just make sure the peel pieces are small and thin.
3. Place the pits in a little piece of cheese cloth & tie with twine.
I use a cloth reusable tea bag for this purpose.
I also sometimes use a stainless tea ball which works quite well.
4. Add cut sliced citrus pieces, seeds in cloth, and 3 cups water to a non-reactive pan (no iron or aluminum) and bring to the boil.
Once boiled turn it down to a low simmer and cover.
Simmer for approximately 30 minutes or until the peels get soft.
5. While the citrus is simmering peel and chop pumpkin.
You want to cut the pieces into approximately 1/2 inch squares about 1/8 of an inch thick.
This does not have to be exact but you do want them to be about this size and all similar in shape.
You want about 8 cups/2 liters pumpkin once it is chopped.
6. When the citrus peel is soft remove the pit bag and squeeze out any excess juice into pan.
Keep the heat low, add the 4 cups sugar and let it dissolve slowly.
This will take about 5 minutes.
7. Add the pumpkin and turn up the heat to come to a rapid boil.
It will take about 30 minutes to gel.
After about 15 minutes you will want to turn the heat down a bit and to stir often to prevent sticking.
You can use the frozen plate method to test the set.
But you will be able to see when it is thickening quite easily.
So fridge or freeze it is, it will last for weeks in the fridge, and months (and months) in the freezer.
You decide.
'via Blog this'
1 small pumpkin or winter squash (about 3 lbs)
2 lemons (preferably organic)
1 orange (preferably organic)
4 cups sugar (i use raw)
pint jars or smaller
yields approximately 1 1/2 pints
1. Slice the orange and lemons in half lengthwise, take the pits out and save to the side.
Place cut side down on counter and cut off the tip of each citrus end.
Discard ends.
2. Very thinly slice the the oranges and lemons.
Then cut each slice in 3 or 4 pieces.
Basically you want very small pieces of citrus with the skin very thin and the meat still on.
I had some luck with stacking the slices once i sliced one half fruit.
And then cut the stacks in 3 to 4 pieces.
It can get a little sloppy and that’s ok.
Just make sure the peel pieces are small and thin.
3. Place the pits in a little piece of cheese cloth & tie with twine.
I use a cloth reusable tea bag for this purpose.
I also sometimes use a stainless tea ball which works quite well.
4. Add cut sliced citrus pieces, seeds in cloth, and 3 cups water to a non-reactive pan (no iron or aluminum) and bring to the boil.
Once boiled turn it down to a low simmer and cover.
Simmer for approximately 30 minutes or until the peels get soft.
5. While the citrus is simmering peel and chop pumpkin.
You want to cut the pieces into approximately 1/2 inch squares about 1/8 of an inch thick.
This does not have to be exact but you do want them to be about this size and all similar in shape.
You want about 8 cups/2 liters pumpkin once it is chopped.
6. When the citrus peel is soft remove the pit bag and squeeze out any excess juice into pan.
Keep the heat low, add the 4 cups sugar and let it dissolve slowly.
This will take about 5 minutes.
7. Add the pumpkin and turn up the heat to come to a rapid boil.
It will take about 30 minutes to gel.
After about 15 minutes you will want to turn the heat down a bit and to stir often to prevent sticking.
You can use the frozen plate method to test the set.
But you will be able to see when it is thickening quite easily.
So fridge or freeze it is, it will last for weeks in the fridge, and months (and months) in the freezer.
You decide.
'via Blog this'
No comments:
Post a Comment