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Pumpkin Jam

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Title: Pumpkin Jam
Categories: Condiment, 1941
Yield: 6 servings

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, may be added. Canned pumpkin may be
substituted for fresh pumpkin. Mrs. E. Bailey, Wakefield, MA.

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