Spread the Halloween feeling with pumpkin jam


October 12, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

This pumpkin jam recipe gives you good reason to buy an extra pumpkin or two when it's time to carve a Halloween jack o'lantern. But if you're in a hurry, canned pumpkin will do.

Add a hummus recipe, made with chickpeas, and you come up with a sweet and fiber-filled menu.

Pearl Dicus of Metolius, Ore., requested a pumpkin jam recipe, because, she wrote, "I have asked many people for this recipe and no one seems to have heard of it."

Jeanette Honsa of Silver Spring responded. Her recipe came from Pumpkin Recipes, Circleville Pumpkin Show, 1982, which was compiled by members of the Calvary United Methodist Church in Circle- ville, Ohio. The Rev. George Rhodes notes that some 400,000 to 500,000 people are expected to attend this year's pumpkin show Oct. 19 to 22.

Honsa's Pumpkin Jam

Makes about 8 to 10 pints of jam

5 pounds pumpkin

1 pound raisins

1 pound dried apricots

2 1/2 pounds sugar

Pare pumpkin and remove seeds. Cut pulp into cubes. Add sugar and stir well and let stand overnight. In the morning add apricots which have been washed and cut into strips. Add raisins and cook all slowly stirring frequently until pumpkin is clear and tender.

Pack finished jam in hot, sterilized jars and process for about 5 minutes.

Note: 2 cups of canned pumpkin equals 1 pound.

Per 2 teaspoon serving: calories, 35; protein, 0 g; fat, 0 g; sodium, 0 mg; carbohydrates, 9 g.


Patti McMahon of Pikesville wrote asking for a hummus recipe similar to "the one served at the World Restaurant in Baltimore which is closed. I want it for a fellow worker who is addicted to it and who is in hummus withdrawal," she joked.

M. Kramer of Baltimore sent in her hummus recipe along with a note stating she believes a restaurant in the Colonial Village in Pikesville has hummus on the menu.

Kramer's Hummus Di Tahini

Makes 2 cups

1 can of chickpeas

1 clove garlic, minced

juice of one large lemon

1/2 teaspoon salt

1/2 teaspoon pepper, cracked

3 tablespoons sesame tahini (available in specialty grocery stores; or 1 1/2 tablespoons olive oil can be substituted)

2 tablespoon chopped parsley.

Drain chickpeas and reserve liquid. In a blender or food processor, place 1/4 cup liquid from the peas, garlic, lemon juice, salt and pepper. Blend mixture to consistency of paste. Remove bowl and mix in the tahini or substituted olive oil until well blended. Chill. Garnish with parsley. Serve with crisp crackers, Arabian flat bread or pita bread.

Per 1/2 cup serving: calories, 210; protein, 6 g; fat, 10 g; sodium, 300 mg; carbohydrates, 25 g.

Recipe requests

* Donelle Klaesius of Baltimore writes that she would like a recipe similar to the broccoli au gratin served at Sabatino's in Little Italy.

* Beth Woodell of Baltimore writes that she and her "officemates would like to have a creamy, dense chocolate truffle cake recipe like the one sold by the Dutch Country Farmers' Market in Burtonsville and Annapolis."

* Sherril Hisaw of Santa Ana, Calif., wants a recipe which she remembers having when "I was in the Air Force and had Friday dinners on base. They served a fillet of fish, rolled up around asparagus, red peppers and zuccini, and baked in a curdled tart lemon sauce. I know there was cottage cheese, lemon, dill and cornstarch in the sauce but that's all I know. I've never found a recipe close to this," she writes. She too would like to have a dark "Russian black bread" recipe.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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