Pumpkin, ginger, and apricot preserves

4 cups

Ingredients

Quantity Ingredient
½ pounds Dried apricots
5 cups Fresh peeled, seeded pumpkin (cut into 1/2 inch dice)
1 tablespoon Fresh gingerrot, grated peeled first
1 Cinnamon stick (3-inch)
2½ cup Granulated sugar

Directions

In a bowl, let the apricots soak in 1-½ cups water, covered, overnight. Drain the apricots, reserving the water, and cut them into ¼-inch julienne strips.

In a large saucepan, combine the reserved water, the pumpkin, the gingerroot, and the cinnamon stick, and bring to a boil over high heat. Turn the heat down to simmer and cook the mixture, covered, stirring occasionally, for 30 minutes. Discard the cinnamon stick.

In a food processor or blender, puree the pumpkin mixture with any of its liquid and return it to the pan over moderate heat. Add the apricots and the sugar. Bring the mixture to a boil, stirring, turn the heat down to simmer, and cook, uncovered, for 30 minutes, or until it is thickened.

Spoon the preserves into hot, sterilized Mason-type canning jars, filling the jars to withint ¼ inch of the rims. Wipe the rims with a dampened cloth or paper towel and seal the jars with the sterilized lids. Place the jars in a canning kettle or a deep steamer and add enough water to cover the jars by 2 inches. Bring the water to a boil over high heat and boil the jars for 10 minutes. With tongs, transfer the jars to a dish towel to drain and cool.

NOTE: Don't throw away the pumpkin seeds. Spread them out on a cookie sheet and dry them in a 350 F oven for about 30 minutes. They're delicious as nutritious snacks or to nibble with cocktails.

Source: Desserts With A Difference - by Sally and Martin Stone Typos by: Karen Mintzias

Submitted By KAREN MINTZIAS On 10-20-94

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