Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Jams & Jellies
Amount Measure Ingredient -- Preparation Method
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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.
