Prep 13 hrs
Cook 1 hr
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.
- 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.
We got a pot of this jam from form JustJanS as we visited her and we continued our trip travelling with a campervan.
We loved this jam in the morning with toasted bread and especially with pancakes!
Thanks a lot to Jan again and to you for this recipe.
I made this but used a bit more water and only 500g of sugar. I think with 1kg it would be sickly sweet, something I don't like. I am giving this recipe 5 starts because the amount of sugar can be easily adjusted to everybody's taste and it's a very interesting combination - even people who say they don't like pumpkin - like the jam. You are right, you can't taste the pumpkin, I don't know if it's good or bad because I've never eaten pumpkin flesh before, only seeds. I had to use blender because maybe my pieces were too big and generally I cooked for more time than in the recipe - until the pumpkin was soft. I think this jam will be great on the waffles and not only. Thank you for posting!
What a great recipe-simple, quick, a great way of extending my expensive dried apricots and yummy. Thanks for posting