Dried Apricot and Pumpkin Jam

Missy Wombat's Note:

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.

• Total Time: 14 hrs
• Prep Time: 13 hrs
• Cook Time: 1 hrs

Ingredients:

Yield: 3 jars

• 225 g dried apricots, cut into pieces
• 700 ml water
• 450 g pumpkin
• 8 tablespoons lemon juice
• 1 kg sugar

Directions:

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.

Reviews

[JustJanS]

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

[Chef #380023]

I used organic apricots so it was pretty dark. Yummy.