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Categories:Viewed: 21 - Published at: 4 years ago
Ingredients
- 5 cups cubed pumpkin, about a 3 lb pumpkin
- 1 large fresh pineapple
- 2 lemons, zest and juice
- 1 cup dried apricot, coarsely chopped
- 1 cup golden raisin
- 2 1/2 cups granulated sugar
- 1/2 cup water
- inch cinnamon stick
Method
- Prepare jars, lids and bands.
- Halve pumpkin, seed and remove rind. Alternatively, use a melon baler to cut pumpkin from rind.
- Cut pulp into 3/4 inch cubes and measure 5 cups into a large stainless steel saucepan.
- Peel, quarter and core pineapple. Cut pulp into 3/4 inch pieces. Measure 5 cups and add to pumpkin.
- Tie broken cinnamon stick in a large square of cheesecloth, creating a spice bag; add to mixture.
- Finely grate enough lemon zest to measure 1 Tbsp firmly packed and squeeze enough lemon juice to measure 1/2 cup.
- Add juice and zest to pumpkin mixture. Stir in prepared apricots, raisins, sugar and water.
- Bring to a boil. Stirring constantly, boil gently, uncovered, 2 minutes.
- Remove spice bag.
- Pack pumpkin mixture into prepared jars leaving a 3/4 inch headspace.
- Add hot liquid to cover mixture leaving a 1/2 inch headspace. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more pumpkin mixture and hot liquid.
- Process filled jars for 25 minutes in a boiling water bath. Adjust time
- according to your altitude.
