Pumpkin Conserve recipe
Janet, Amy & List,
Here, by popular demand:
Pumpkin Conserve
In a saucepan combine:
three cups cooked pumpkin,
two-and-one-half cups sugar,
one-half pound dried apricots (coarsely chopped),
one-half pound golden raisins,
two tablespoons chopped crystallized ginger,
one tablespoon grated lemon rind, and
one tablespoon lemon juice.
Cook over low heat, stirring frequently, about 45 minutes.
Pour into hot sterilized jars and seal.
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