Driedapricotandpumpkinjam Recipes

DRIED APRICOT AND PUMPKIN JAM

Dried Apricot and Pumpkin Jam image

From Sue Ruchel's book "Windfalls". This recipe is her Gran's secret recipe and you can't really taste the pumpkin. The yield is a guestimate.

Provided by Missy Wombat

Categories Australian

Time 14h

Yield 3 jars

Number Of Ingredients 5

Ingredients

225 g dried apricots, cut into pieces
700 ml water
450 g pumpkin
8 tablespoons lemon juice
1 kg sugar

Steps:

Soak the apricots overnight in 500 ml of water.
The next day, peel the pumpkin into small chunks and cook gently in the rest of the water and lemon juice.
Pour in the soaked apricots and water and cook for a further 10 minutes.
Add the sugar and bring to the boil again, stirring until the sugar is dissolved.
Bottle and seal.

SWEET CREAM CHEESE PUMPKIN DIP WITH FRIED WONTONS

Sweet Cream Cheese Pumpkin Dip with Fried Wontons image

Jeff Mauro's sweet cream cheese pumpkin dip from Food Network pairs well with his crispy fried wontons.

Provided by Jeff Mauro, host of Sandwich King

Categories dessert

Time 10h15m

Yield 6 servings

Number Of Ingredients 16

Ingredients

One 15-ounce can pumpkin puree
One 8-ounce package cream cheese, at room temperature
1 1/2 cups confectioners' sugar, plus more if needed
1 tablespoon pumpkin pie spice
Spiked Orange Whipped Cream, recipe follows
Crunchy Candied Pumpkin Seeds, recipe follows
Sliced green apples, for serving
Fried wonton chips, for serving
3/4 cup whipping cream, chilled
1 tablespoon honey
1 tablespoon orange liqueur
Zest from 1/2 orange
1 cup pumpkin seeds
Kosher salt
3 tablespoons butter, melted
3 tablespoons honey

Steps:

Whisk together the pumpkin puree, cream cheese, confectioners' sugar and pumpkin pie spice in a bowl. Adjust the sweetness if necessary with a little more sugar.
Place the mixture in a serving bowl, dollop a large portion of Spiked Orange Whipped Cream on top and sprinkle with Crunchy Candied Pumpkin Seeds. Serve with sliced green apples and fried wonton chips!
In a chilled bowl using an electric hand mixer or stand mixer with a whisk attachment, whip together the cream, honey, orange liqueur and orange zest until the mixture forms stiff peaks. Refrigerate until chilled, up to 2 hours.
Add the seeds to a bowl and just cover with warm water. Add 1 tablespoon salt, stir to dissolve and let sit overnight to draw out the pulp (this gives a super crunchy seed!).
Preheat the oven to 300 degrees F.
Strain and completely dry the seeds. Coat in the butter and honey and sprinkle with salt to taste. Spread on a baking sheet and bake, stirring every 10 to 15 minutes, until golden brown, about 1 hour. Let cool (they will crisp up further as they cool).

5 INGREDIENT PUMPKIN DIP

5 Ingredient Pumpkin Dip image

Time 5m

Number Of Ingredients 6

Ingredients

2 (8 ounce) cream cheese
1 (15 ounce) can pumpkin
2 Cups powdered sugar
1 teaspoon cinnamon
1 teaspoon ginger
Ginger or Molasses Cookies

Steps:

Blend cream cheese until it is is creamy and fluffy. Add pumpkin and blend. Add powdered sugar and mix. Add cinnamon & ginger. Mix well, scraping sides of bowl as needed. Serve immediately with cookies. If making ahead, refrigerate in a sealed container until ready to serve.

BAGHDADI PUMPKIN JAM

Baghdadi Pumpkin Jam image

In the fall I start looking for as many ways as possible to use pumpkin. This is adapted from "The Book of Jewish Food" by Claudia Roden. All measurements are relative to the amount of pumpkin you choose to use -- you will need a kitchen scale.

Provided by Susiecat too

Categories Vegetable

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

1 small fresh orange baking pumpkin
sugar
orange blossom water
ground cardamom
chopped pistachios

Steps:

Peel the pumpkin and removed the seeds and stringy bits, then weigh it.
Next grate or shred it in a food processor.
Put it in a bowl with half its weight of sugar and mix well.
Leave it for at least an hour so that all the juices will be drawn out by the sugar.
Put the pumpkin mix with all the juices into a pan and cook for about 10 minutes, or until very soft.
Add 1/2 - 1 tablespoons of orange-blossom water for each pound (500g) of raw pumpkin used.
Mix in 1 tsp ground cardamom per pound of pumpkin.
Serve sprinkled with chopped pistachios, accompanied by yogurt cheese or mascarpone.

Nutrition Facts :

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