“Chips” is a South Carolina Low-Country term for preserves; the word refers to the chunky nature of the confiture. While chips can be made with various fruits, author Shane Mitchell’s grandmother made hers with pumpkin.
- 1 (5 1/2-lb) pie pumpkin
- 5 1⁄2 cups sugar
- 4 lemons
- Peel a pumpkin. Discard skin, seeds, pith, and stem, and cut pulp into 3⁄4” cubes. Place in a large, shallow dish and add sugar and the juice and julienned zest of 2 of the lemons. Mix well.
- Slice the additional 2 lemons, layer on top of pumpkin, cover, 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 saucepan and 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 lemon slices, remove from heat, and set aside to cool for 5–10 minutes.
- Sterilize 4 1⁄2-pt. mason jars by plunging jars, lids, and rims into a pot of boiling water. Drain and set aside to dry. Pour preserves into jars, seal, and cool to room temperature. Serve with Hot Crusty Buttermilk Biscuits or over ice cream. (Store chips in refrigerator for up to 1 month.)