Pumpkin Apricot Jam
Strawberry Jam is fine in the summertime for breakfast, but when the morning air is crisp, and the Fall leaves are bright red and orange, a harvest flavor is a welcome change to my family meals. Even breakfast time takes on an Autumn feeling with this pumpkin and apricot spread. Try it on a nice warm pumpkin muffin for a real treat.
1 (5 lb.) pumpkin
1 C dried apricots, chopped fine
2 lbs. sugar
Cut the pumpkin into quarters using a very sharp knife.
Remove the seeds with a large spoon.
Use a spoon and remove the pumpkin meat.
Place the meat into a large mixing bowl.
Add the sugar and toss to cover the meat.
Cover and allow standing at least 4 hours or overnight.
Add the chopped apricots and stir to combine.
Place the mixture into a large saucepan over low heat.
Cook 1 1/2 hour, stirring often, until the pumpkin is tender and becomes a clear color.
Remove from the heat and allow the spread to cool to about room temperature.
Place the spread in a jar, seal tightly and place in the refrigerator for up to 2 weeks.
12 Servings
This spread is great on toast, bagels and even used in place of syrup on pancakes. For a tart taste add 4 thinly sliced pieces of lemon to mixture while cooking.