Pumpkin Jam
Source: Mrs. E. Bailey, Wakefield, MA.
(6 servings)

5 lb Pumpkin
1 lb Raisins
1 lb Dried apricots
2 1/2 lb Sugar

Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir well, and allow to stand overnight. In the morning add apricots which have been washed and cut in strips. Add raisins. Cook slowly, stirring frequently, until the pumpkin is tender and clear. One-half a lemon, sliced thinly, may be added. Canned pumpkin may be substituted for fresh pumpkin.