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LOCATION: Recipes >> Preserving >> Pumpkin Jam

Print this Recipe    Pumpkin Jam

5 pounds fresh pumpkin
1 pound dried apricots
1 pound seedless raisins
2-1/2 pounds granulated sugar
2 tablespoons lemon juice
2 tablespoons chopped crystallized ginger

Peel, remove seeds, and cut pumpkin into cubes roughly 3/4 x 1/2
x 1/4" thick. Mix in sugar and let stand for 12 hours. Wash and
cut apricots into small pieces and add to the pumpkin. Add raisins,
lemon juice, and ginger. Cook slowly until the pumpkin is transparent
and tender and mixture is of desired thickness. Pot into sterile
jars. Seal and process as for any jam.

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