PUMPKIN JAM
1 (5 lb) pumpkin*
1 lb raisins
1 lb dried apricots
2 1/2 lbs sugar
1/2 a lemon, thinly sliced
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. Thinly sliced lemon may be added during cooking.
Cool and store in refrigerator.
*Canned pumpkin may be substituted for fresh pumpkin.
Source: Mrs. E. Bailey, Wakefield, MA.
1 (5 lb) pumpkin*
1 lb raisins
1 lb dried apricots
2 1/2 lbs sugar
1/2 a lemon, thinly sliced
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. Thinly sliced lemon may be added during cooking.
Cool and store in refrigerator.
*Canned pumpkin may be substituted for fresh pumpkin.
Source: Mrs. E. Bailey, Wakefield, MA.
MsgID: 3113846
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Winter Squash (74)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Winter Squash (74)
Board: Daily Recipe Swap at Recipelink.com
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