|
Book Cover
•
Table of Contents
•
< PREV Recipe
•
NEXT Recipe >
RECIPE 21
Pumpkin-apricot Jam
GRANNY SAYS: Here is
a great Jam that really hits the spot on toast or muffins. Include a dish of this at the table and watch
how the biscuits fly!
| 3 cups cooked pumpkin |
1 tbsp. grated lemon peel |
| 1 tbsp. fresh lemon juice |
|
| 2-1/2 cups firmly packed brown sugar |
1-1/2 cups coarsely chopped, dried apricots, |
| 2 tablespoons candied ginger, minced well |
|
- Combine all ingredients in a 2-quart saucepan.
- Place over low heat and cook, stirring frequently, for about
45 minutes, or until the mixture is thick.
- Pour the jam into hot, sterilized half-pint jars, cover tightly,
and refrigerate.
- Will keep in refrigerator for up to 1 month. (Makes about
2-1/2 pints.)
Cover
•
Contents
•
< PREV Recipe
•
NEXT Recipe >
•
Page Top
|
BookStore