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    You are in: Home / Low-cholesterol / Dried Apricot and Pumpkin Jam Recipe
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    Dried Apricot and Pumpkin Jam

    Average Rating:

    4 Total Reviews

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    • on March 03, 2013

      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.

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    • on October 31, 2012

      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!

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    • on January 28, 2012

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

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    • on November 09, 2006

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

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    Nutritional Facts for Dried Apricot and Pumpkin Jam

    Serving Size: 1 (2498 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1518.7
    Calories from Fat 5
    Total Fat 0.6 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 19.7 mg
    Total Carbohydrate 392.8 g
    Dietary Fiber 6.3 g
    Sugars 375.8 g
    Protein 4.1 g

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