Recipe: Pumpkin Jam (using raisins and dried apricots)

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.