Pumpkin Jam
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, maybe added. Canned pumpkin may be substituted for fresh
pumpkin.
Pumpkin Preserves
4
lb pumpkin (prepared)
3
lemons
4
lb sugar
1/2
teaspoon salt
1
tablespoon mixed spices *
Wash
pumpkin. Remove peel and seed. Cut pumpkin as wanted. Weigh and mix with sugar.
let stand 12 to 18 hours in a cool place. Add thinly sliced
lemons,
salt and mixed spices (tied in bag). Boil until pumpkin is clear
and
syrup thick. Pour, boiling hot, into hot Ball jars; seal at once.
NOTE: Use ginger,
nutmeg, cinnamon, etc to flavor this your way.