What You Need:

1 (5 lb.) pumpkin
1 C dried apricots, chopped fine
2 lbs. sugar

How to Make It:

Cut the pumpkin into quarters using a very sharp knife.
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.

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.

Bookmark This!