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Title: Preserved Ginger From Pumpkin
Categories: Aussie Bush Preserve
Yield: 1 Servings
| 900 | g | Pumpkin, yellow fleshed |
| Salt | ||
| 30 | g | Ginger, green, crushed. |
| 450 | g | Sugar |
| Water | ||
| 1 | Lemon, sliced | |
| Camphor | ||
| Patchouly leaf. from herbalist. |
Cut up roughly [2.5cm x 7.5cm] a yellow fleshed pumpkin; put in a deep dish and sprinkle with salt. After 12 hours pour away the liquid.
Make a strong syrup with water in which crushed ginger has previously been boiled [for 900g pumpkin use 30g crushed ginger, 450g sugar, and enough water to just dissolve the sugar; boil the ginger and water for 1 hour, then remove ginger and add water to sugar].
Boil up this syrup, pour it on the cold pumpkin, and leave till cold. Repeat the boiling up of the pumpkin till the pumpkin begins to look transparent at the edges. Now put the pumpkin and syrup in a warm oven, and leave it there till a fork passes freely through it [if the pumpkin is not properly scalded first, the resulting preserve is soft instead of crunchy].
Finally pour off the syrup, add enough water and sugar to make enough volume to fill the preverve jars, and boil it up, adding a sliced lemon, a shaving of camphor, and a patchouly leaf [from a herbalist].
Put the pumpkin in the jars, fill with syrup, and cork down well. It improves with keeping, and 'will deceive a practised palate'. from THE TRADITION OF AUSTRALIAN COOKING by ANN GOLLAN typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 02-28-98 (19:27) The Once And Future Legend (1) Cooking
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