Pumpkin jam

 
                                Pumpkin Jam
 
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit/1970
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Jams & Jellies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      lbs           pumpkin -- diced
    4      lbs           sugar
    2      oz            fresh ginger -- grated
      1/2  tsp           allspice
                         Peel of 3 lemons -- grated
                         Juice of 3 lemons
      1/2  c             sweet Dutch gin
 
 Peel and clean the pumpkin, remove seeds, dice and weigh. Place in a large
 dish in alternate layers with the sugar. Cover with a cloth and let stand 2
 days in a cold place.
 
 Place in a large saucepan with the ginger, allspice, lemon peel and juice.
 Simmer over medium heat, stirring often, until the pumpkin is tender and
 transparent. Remove from heat, cool slightly and add the gin. Stir well.
 Pour into hot sterilized jars and seal. Yields 6-8 quarts.
 
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 NOTES : Pumpkin jam is unusual and tasty enough to warrant the use of one
 half a cup of gin. In the original recipe, it was made with the sweet Dutch
 gin liked in Quebec and New Brunswick. I still think it best. Fresh ginger
 root is essential.