Pumpkin Jam Recipe

5 lb pumpkin
1 lb raisins
1 lb dried apricots
2 1/2 lb sugar

Pare pumpkin.  Remove seeds and cut pulp into cubes.  Add sugar. Stir
well,and allow to stand overnight.  In the morning add apricots which have
been washed and cut in strips.  Add raisins. Cook slowly, stirring
frequently,  until the pumpkin is tender and clear. One-half a lemon,
sliced thinly, maybe added.  Canned pumpkin may be substituted for fresh
pumpkin.  

Pumpkin Preserves

4 lb pumpkin (prepared)
3  lemons
4 lb sugar
1/2 teaspoon salt
1 tablespoon mixed spices *

Wash pumpkin. Remove peel and seed. Cut pumpkin as wanted. Weigh and mix
with sugar. let stand 12  to 18 hours in a cool place. Add thinly sliced
lemons, salt and mixed spices (tied in bag). Boil until pumpkin is clear
and syrup thick. Pour, boiling hot, into hot Ball jars; seal at once.

NOTE: Use ginger, nutmeg, cinnamon, etc to flavor this your way.

Raspberry Jam

2 liter crushed raspberries
1 liter sugar

Cook raspberries uncovered for 10 minutes.  Add sugar, stirring to
dissolve. Bring to a boil, stirring frequently.  Boil to jam stage (12
minutes) & remove from heat.  Stir & skim 5 minutes.  Pour into hot,
sterilized jars & seal.