Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ambrosia Jam
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- #45826
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
8 peaches, peeled
3 large oranges
1 medium cantaloupe, pulp of
1 lemon
1 can (8.5 ounce size) crushed pineapple
sugar
directions
Chop all ingredients fine. Put oranges through food chopper. Combine all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight.
Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal.
added by
glady
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 12, 2022
I first encountered this recipe in a Farm Journal freezing and canning cookbook published in 1963. My family loves the flavors in this jam. It can be tricky to make. It often doesnât set. Iâm not sure why. Iâve tried a couple of tweaksâcooking longer and/or adding liquid pectin. Itâs worth the trouble. Delicious!