Dried Apricot And Pumpkin Jam Recipe

Discover Sue Rucel's gran's closely guarded recipe for a subtly sweet and surprisingly delightful Dried Apricot & Pumpkin Jam, as featured in her cookbook "Windfalls." You won't believe how the pumpkin subtly enhances the apricot flavor – a true taste sensation! This unique jam is perfect for adding a touch of autumnal warmth to your breakfast toast or scones. Yield: Approximately 4-6 standard sized jars.

Prep Time 60 mins
Cook Time 840 mins
Calories 1518.7 kcal
Protein 8g
Rating 4.8 (4 Reviews)
Dried Apricot And Pumpkin Jam 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dried Apricot And Pumpkin Jam

  • Dried Apricots
  • 750ml water (500ml for soaking apricots + 250ml for cooking pumpkin)
  • 500g pumpkin
  • Juice of 1 lemon
  • 750g granulated sugar

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How to Make Dried Apricot And Pumpkin Jam

  1. Soak 250g dried apricots overnight in 500ml of water.
  2. Peel and chop 500g pumpkin into 2cm chunks. Gently simmer in a saucepan with 250ml of water and the juice of 1 lemon for 15 minutes, or until slightly softened.
  3. Add the soaked apricots and their soaking liquid to the pumpkin mixture. Simmer for another 10 minutes.
  4. Stir in 750g granulated sugar. Bring to a rolling boil, stirring constantly until the sugar dissolves completely and the mixture thickens (approximately 10-15 minutes). Use a jam thermometer to ensure it reaches setting point (104-105°C/219-221°F).
  5. Carefully ladle the hot jam into sterilized jars, leaving a small headspace. Wipe the jar rims clean, seal tightly, and process in a boiling water bath for 10 minutes to ensure long-term preservation.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

1503g

Fat

0g

Carbs

130g