Prep 1 hr 30 mins
Cook 1 hr 10 mins
This recipe is for canning. I adore anything to do with pumpkin sweet or savory. Pumpkin soup, puree, pumpkin pie, pumpkin cakes and breads. This is all about New England and what a Maine fall is to me. I prefer the smaller "sugar pumpkins" or the "milk/cheese pumpkin" which has a white-ish peel. I do recommend using the fresh pumpkin. You can do anything with this from spreading on toast to replacing canned pumpkin in sweet recipes. Try on a hot scone,Mmm!
- 5 lbs fresh pumpkin or 5 lbs canned pumpkin
- 1 lb dried apricot
- 1 lb seedless raisin
- 2 1⁄2 lbs sugar
- 2 tablespoons lemon juice
- 2 tablespoons pumpkin pie spice
- 1 tablespoon ground ginger
- If using fresh pumpkin, peel, remove seeds, cut into 2-3" chunks and place in large pot with enough water to prevent scorching. I use approximately 1/2 cup of water.
- When soft, mash and sieve pumpkin to make a puree of the pumpkin.
- If watery, gently simmer to evaporate much of this water. Add sugar and allow to stand for 12 hours. Cut apricots into eighths, approximately the size of your raisins.
- Add raisins, apricots lemon juice, and spices to pumpkin which has stood with sugar.
- Cook slowly on medium heat until the mixture is thickened. Seal, and process in boiling water bath 10 minutes.
I've heard nothing but compliments on this -- thanks for sharing. Didn't know how to sieve, but I took everything but the fruit and tossed it in the blender. Also let the sugar/pumpkin mix sit in spices overnight. It's been my experience that I always like pumkin recipes better after they've sat in spices several hours. Some indedient modifications: I used only half the fuit it called for, and replaced raisins with our local dried cherries. Was plenty of fruit. Also used brown sugar -- not white. And I just did my own blend of spices, instead of a prepackaged mix.