Jammin’ Pumpkin Spread
What You Need:
1 (5 lb.) pumpkin
How to Make It:
Cut the pumpkin into quarters using a very sharp knife. 12 Servings This spread is great on toast, bagels and even used in place of syrup on pancakes. For a little tarter taste add 4 thinly sliced pieces of lemon to mixture while cooking. If you need some help to get this yummy recipe on the table, sign up for our free Meal Time On Time ecourse – a full week of meal planning tips and ideas.
1 C dried apricots, chopped fine
2 lbs. sugar
Remove the seeds with a large spoon.
Use a spoon and remove the pulp.
Place the pulp into a large mixing bowl.
Add the sugar and toss to cover the pulp.
Cover and allow standing at least 4 hours or overnight.
Add the chopped apricots and stir to combine.
Place the mixture into a large saucepan over low heat.
Cook 1 1/2 hour, stirring often, until the pumpkin is tender and becomes a clear color.
Remove from the heat and allow the spread to cool to about room temperature.
Place the spread in a jar, seal tightly and place in the refrigerator for up to 2 weeks.
