Once pumpkin season has run its course, we're just as sad to see the sweet, earthy autumn fruit go as we were thrilled when it arrived, so this pumpkin preserves recipe lets us stretch its season. The simply grilled pumpkin slices are marinated in extra-virgin olive oil and fresh herbs, and you can serve them alongside a meat or fish main course, place atop crostini for an appetizer, or enjoy them however you wish.
Cooking the pumpkin
You can make pumpkin preserves with a variety of spices and herbs, you just have to decide whether you prefer to boil or roast the pumpkin. Boiling adds a soft and tender consistency while roasting results in a solid, dense texture.
Homemade pumpkin preserves recipe
Ingredients
1½ lb. pumpkin
extra-virgin olive oil
fresh mint
garlic cloves
coarse salt
fresh red chili pepper, sliced
Method
Slice the boiled or roasted pumpkin pieces as evenly as possible, then heat a saucepan over low-medium heat. Once hot, cook the pumpkin slices on both sides until dry and golden-brown, then set aside. Place the slices one at a time into sterilized glass jars, alternating with garlic, fresh mint leaves, fresh hot chili pepper, coarse salt, and extra-virgin olive oil. Continue layering the ingredients until you run out. When there's around a ½″ of space from the top, close the jars then transfer to a pot of boiling water. Leave for 30 minutes to vacuum-seal the jars. Drain, then turn them upside down to cool. Make sure the jars are vacuum-sealed before storing them in a cool, dry place.
