Pumpkin Preserve

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 60 ml white wine vinegar
  • 48 g castor sugar
  • pinch salt
  • 1 stick cinnamon
  • 1 cm knob fresh ginger – peeled and sliced
  • 30 g whole naartjie peel
  • 100 g raw pumpkin pieces – large dice


Bring all of the ingredients except the pumpkin to the boil. Boil until the sugar is dissolved.

Place the raw pumpkin pieces in a vacuum sealer bag and pour the hot liquid into the bag. Vacuum pack the bag and refrigerate for no less than 24 hours. If you do not have a vacuum machine, simply pour the hot liquid over the pumpkin in a heatproof, well-sealing plastic container and leave for 2 days.

When serving, slice the pumpkin into thin slices as needed.