Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?*************************
This post is also participating in the Halloween Party hosted at Our Krazy Kitchen. Welcome one, and all! :-) If this is your first time at Joy of Desserts, I hope you'll take a moment to look around. There's fun recipe roundups on a regular basis. The next one is my 2nd annual Need to Knead Bread Roundup starting on November 1st. Just click for all the details. I also host Save Room for Dessert Wednesday at Our Krazy Kitchen, and Vintage Recipe Thursday right here at Joy of Desserts.
Halloween is creeping right around the corner. Each year we go hunting with our son for the best pumpkins. One or two remain whole to keep right through Thanksgiving, one or two get carved into jack-o-lanterns for a friendly trick-or-treating atmosphere. The eyes, nose and mouth always get used in a delicious soup or stew. This pumpkin jam recipe requires a lot more than just spare pieces, but a jar of it would make a great hostess gift for any fall party or Thanksgiving dinner invitation. Don't forget to keep some for your own family too. The vintage recipe does not call for any spices, but some cinnamon, nutmeg or allspice would be delicious additions, too.
This post is also participating in the Halloween Party hosted at Our Krazy Kitchen. Welcome one, and all! :-) If this is your first time at Joy of Desserts, I hope you'll take a moment to look around. There's fun recipe roundups on a regular basis. The next one is my 2nd annual Need to Knead Bread Roundup starting on November 1st. Just click for all the details. I also host Save Room for Dessert Wednesday at Our Krazy Kitchen, and Vintage Recipe Thursday right here at Joy of Desserts.Halloween is creeping right around the corner. Each year we go hunting with our son for the best pumpkins. One or two remain whole to keep right through Thanksgiving, one or two get carved into jack-o-lanterns for a friendly trick-or-treating atmosphere. The eyes, nose and mouth always get used in a delicious soup or stew. This pumpkin jam recipe requires a lot more than just spare pieces, but a jar of it would make a great hostess gift for any fall party or Thanksgiving dinner invitation. Don't forget to keep some for your own family too. The vintage recipe does not call for any spices, but some cinnamon, nutmeg or allspice would be delicious additions, too.
Pumpkin Jam
5 pounds pumpkin
2 1/2 pounds sugar
1 pound dried apricots
1 pound raisins
1/2 lemon (optional)
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, may be added. Canned pumpkin may be substituted for fresh pumpkin. Mrs. E. Bailey, Wakefield, Mass.
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Vintage Recipe Thursday.
It helps everyone if you leave a link to your participating recipe in McKlinky, rather than to your main blog, and let us know what your recipe is.
Thank you for participating!
Sounds wonderful! :-)
ReplyDeleteJoy that sounds delish! I have some wonderful pumpkin recipies that I will share soon. Thanks for your comment on my college treats.
ReplyDeletethis is a great recipe new to me but great
ReplyDelete