Dried Apricot and Pumpkin Jam |
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Prep Time: 780 Minutes Cook Time: 60 Minutes |
Ready In: 840 Minutes Servings: 17 |
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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. Ingredients:
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.
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