PUMPKIN HONEY SPREAD

"This is an old recipe that I got from my mother” she says. "It's absolutely delicious spooned into short pastry tart shells, baked and topped with whipped cream for a change from lemon meringue pies." Linda Laursen Hawera. 'You can also spice it up by adding ground cloves, vanilla, cinnamon or grated fresh ginger.'

Peel and chop 1.8 kg pumpkin into small cubes. Place in a large pot with just enough water to cover. Bring to the boil and simmer, with the pot lid on, until tender, then either mash the flesh (for a chunky jam) or puree until smooth. Stir in 1.5kg sugar, the juice and zest of five lemons, and 220g of butter. Boil for 1 hour stirring occasionally at first, then more frequently towards the end of the cooking time, as the thickened jam can stick and burn. Pour into jars and seal.

Recipe courtesy of NZ Gardener Garden Diary