I came across this idea for Pumpkin Chips when I was actually looking for actual pumpkin chips (as in potato chips) for my “pumpkin feature” on THV11 last month. Apparently, in South Carolina, the chips as they are used here are actually chunky preserves.
Well, I don’t know about you but I had never tasted anything akin to Pumpkin Chips (AKA Preserves) before and since I found myself with a trailer load of pumpkins of all shapes and sizes, I just knew I had to give this idea a try.
I’m always up for a challenge, but peeling that little pie pumpkin for these preserves just about did me in.
Peeling the daddurn pumpkin, I went through my best paring knives before turning to my heavy-duty vegetable peeler. Hubs thought I was bordering on crazy when I asked if I could borrow his chain saw. I finally hauled out the electric knife. It was almost too much even for that buzz saw. But peel it I did. It only took an hour or so…or at least it seemed that it took that long.
That little pie pumpkin had met its match.
I don’t mean to discourage you because these preserves are well worth any trouble I experience scalping that pumpkin. Just be prepared. Perhaps you have a hatchet handy?
One taste of these chips (preserves—whatever!) on your hot biscuit makes all it all worth while.
- 5 1/2 pound pie pumpkin
- 5 1/2 cups granulated sugar
- 4-5 lemons
- 16 - 20 whole cloves
- 1/2 teaspoon ground ginger
- 1 pouch liquid pectin (I use Certo.)
- Peel the pumpkin, discarding the skin and piths; setthe seeds aside for roasting, if desired.
- Cut the pumpkin into 1/2 inch cubes.
- Finely zest 2-3 lemons setting the zest aside; squeeze the juice from the lemons.
- Thinly slice the remaining lemons.
- Mix thesugar, zest and lemon juice thoroughly with the pumpkin cubes and place into a glass 9 x 13-inch casserole.
- Layer the lemon slices on top of the pumpkin mixture; cover with plastic wrap and refrigerate overnight.
- Remove lemon slices and soften them by blanching in a small pot of boiling water over high heat for 2 minutes; drain and set aside.
- Transfer pumpkin mixture to a large sauce pans, stir in 8 whole cloves and the ground ginger; bring to a simmer over medium-high heat
- Reduce heat to medium and simmer, skimming frequently, until pumpkin is tender (but still retains its shape) and syrup is thick, 30–40 minutes.
- Stir in the liquid pectin and bring just to a boil; stir in lemon slices, remove from heat, and set aside to cool for 5–10 minutes.
- Sterilize 4 1/2-pt. mason jars by plunging the jars into a pot of boiling water
- Drain and set aside to dry.
- Place lids and rings in very hot water while jars are in the boiling water.
- Pour preserves into jars, drop a whole clove or two into each jar if desired; seal.
- Follow manufacturer's directions for processing in a pressure cooker; otherwise, store in the refrigerator up to one month.*
- *Since I don't have a true pressure canner, I process mine in a water bath canner and then store them in the refrigerator. There's tons on debate on preserving pumpkin even pumpkin butter freeze it). It's a wonder I survived my childhood!
This I need to try! You know of my love of pumpkin.
They are good—you will love them with your preference for pumpkin. I have so many pumpkin recipes….didn’t realize how many until I started preparing for the THV segment. You are so sweet to comment on and visit my posts. Thanks a gazillion.
Pumpkin CHIPS 🙂 I actually dehydrated pumpkin a few weeks back, SO GOOD!
That’s what I was actually looking for when I stumbled across this idea and was intrigued by it.