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Pumpkin Jam
      5 pounds pumpkin
      1 pound raisins
      1 pound dry apricots
      2&1/2 cups sugar
      1 lemon
      Peel ,clean, and cut up pumpkin into cubes. add sugar,stir well, put in refrigerator over night.
      Next day add apricots (chopped) and raisins. Cook slowly until pumpkin is tender and clear. Chop up lemon ( no peel or seed) and add. Cook another 15 or 20 min. Seal in jars in BWB. Canned pumpkin can be substituted for fresh.