Skip to content

Beta This app is in Beta Testing

Preserved Pumpkin Chips

No ratings yet
United States

Known as an American recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 6 ingredients

  1. Cut
  2. Must
  3. Pumpkins
  4. Water
  5. one gill of lemon juice
  6. one pound of granulated sugar

Possible health benefits

General information, not medical advice.

  1. Pumpkin High in vitamin A · Source of potassium · Source of protein

    High in vitamin A · 426 µg per 100 g, 53% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of potassium · 340 mg per 100 g, 17% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of protein · 1.0 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Pumpkin, raw”, USDA FoodData Central.

  2. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Late pumpkins are best for this purpose, and in fact the preserves may be made in winter as pumpkins will keep perfectly well during the year.
  2. Select a fine, ripe one of a deep yellow color, cut it into halves, then into narrow strips, pare off the outer rind and remove the seeds.
  3. Now cut the strips into thin shavings, weigh these shavings, and allow to each pound one pound of granulated sugar.
  4. Secure several dozen of nice, ripe lemons, as it will require one gill of lemon juice to each pound of fruit.
  5. Pare the lemons and squeeze out the juice.
  6. If you use a glass lemon squeezer it is not necessary to pare them.
  7. Spread the pumpkin chips on large platters, sprinkle the sugar over them, then the lemon juice, stand in a cool place over night.
  8. In the morning put them into a porcelain-lined kettle, and cook slowly for an hour and a quarter, or until the pumpkin becomes tender, crisp and transparent.
  9. Stir carefully and cook slowly, as the pieces must not break or lose their form.
  10. Skim frequently as the scum comes to the surface.
  11. When the chips are done, lift them carefully with a skimmer, and put them in tumblers or jars ;
  12. strain the syrup through a flannel bag that has been wrung from boiling water, and pour it over the chips.
  13. When cold tie up the same as jelly.
  14. If these are made nicely they form a most delicious sweetmeat.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon
  • Slotted spoon
  • Sieve
  • Kettle