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Pumpkin Jam

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Member since 2007
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Why I Love This Recipe

With people wanting to use up pumpkin this recipe might appeal for those looking for a way to use the flesh.

I got asked how much ginger I use so I must say I would use 1 tsp. if your spice container was just purchased. Fresh spices are more potent. However, my ginger is quite old and I would use 1 1/4 tsp. of the old

Ingredients You'll Need

8 oz dried apricots, chopped
4 cups water
1 lb pumpkin, peeled and chopped
1/2 cup orange juice
4 cups sugar


Combine apricots and water in bowl; cover and allow to stand overnight.

Combine apricots and water, pumpkin, juice and ginger in a large pan. Bring to a boil, reduce heat and simmer, covered 20 minutes or until pumpkin is soft. Add sugar, stirring constantly until dissolved. Bring to a boil. Continue to boil 30 minutes or until jam is thick and falls heavily form a wooden spoon. Stir only when absolutely necessary.

Spoon into warm, sterilized jars and seal. Store up to 2 months in the refrigerator.

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