Dried Apricot and Pumpkin Jam

Total Time
13 hrs
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.

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

5 5

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.

5 5

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!

5 5

What a great recipe-simple, quick, a great way of extending my expensive dried apricots and yummy. Thanks for posting