Sweet and savoury pumpkin recipes

Pumpkin-apple jam

Ingredients
1 lb fresh pumpkin, peeled and diced
1 lb peeled apple slices
1 lb gelling sugar
Mint leaves for garnish

Boil pumpkin and apple slices with a little water until soft; mash if necessary. Add gelling sugar and boil until thick. Fill the hot fruit mash into prepared preserving jars. Serve with flatbread and an assortment of meats and cheeses. Makes 4 jars.

Pumpkin chutney

Ingredients
1 3-lb pumpkin, peeled and diced
2 tsp salt
12 peppercorns
1 tsp ground ginger
1 cinnamon stick
2 cloves
1 cup each: diced apple and diced onion
1 cup each: granulated sugar and raisins
4 cups white vinegar
1⁄2 cup chopped crystalized ginger

Sprinkle pumpkin pieces with salt and leave overnight in a colander set in the sink; wash the pumpkin pieces.

Preheat oven to 350°F. Mix pump­kin with remaining ingredients in a large ovenproof dish and roast in oven until bubbling, about 90 minutes. Remove from oven and pour mixture into prepared sterilized preserving jars; store in a cool, dry place. Serve with barbecued meat kabobs. Makes 4 jars.

Pickled pumpkin

Ingredients
4    cups white wine vinegar
1    lb granulated sugar
1    cinnamon stick
3    cloves
2    lbs fresh pumpkin, peeled and chopped into 11⁄2-inch chunks

In a large saucepan, boil vinegar with sugar, cinnamon and cloves until the sugar dissolves, about 3 minutes.

Add diced pumpkin to the pan and cook until translucent, about 5 minutes. Remove from heat and fill prepared sterilized preserving jars with mixture. Seal and store in a cool, dark place. Serve along­side baked ham or pork roast. Serves 4.