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- May 12, 2010
- Location
- Now Florida but always a Kentuckian
It is time to make jellies, jams and preserves. I love all things pumpkin. This old recipe from "The Searchlight Cookbook". It is recipe of a subscriber to the magazine of same title. They (publishers) put together recipes from their ladies who bought the magazine.
Pumpkin Jam
5 pounds pumpkin
1 pound raisins
1 pound dried apricots
2 1/2 pounds sugar
Pare pumpkins. 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.
Pumpkin Jam
5 pounds pumpkin
1 pound raisins
1 pound dried apricots
2 1/2 pounds sugar
Pare pumpkins. 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.
Bringing the