Traditional pumpkin jam is stepped up with apricots, raisins, ginger, and cinnamon. Plan ahead as this recipe will require an overnight refrigeration.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 5 pounds fresh pumpkin
- 1-1/2 pounds granulated white sugar
- 1 pound brown sugar
- 1 pound dried apricots, chopped into 1/2-inch chunks
- 1 pound seedless raisins
- 2 Tablespoons lemon juice
- 2 Tablespoons chopped crystallized ginger
- 1 teaspoon ground cinnamon
Preparation:
Remove seeds from the pumpkin. Cut into large chunks and peel off skin. Cut into 2-inch pieces. Place in a heavy cooking pot, cover with water, and cook until tender. Drain off water. Mash cooked pumpkin and press through a ricer or sieve to remove any strings.Stir white and brown sugars into the hot pumpkin until well-combined. Let cool to room temperature. Refrigerate 12 hours.
Place mashed pumpkin into a large pot. Add apricots, raisins, lemon juice, ginger, and cinnamon. Bring to a simmer over low heat and cook until thick, mashing occasionally with the back of a large spoon.
Pour pumpkin apricot jam into canning jars and process in a water bath for 10 minutes according to the canner's recommendations.
Yield: about 2 quarts
