Ingredients for Dried Apricot And Pumpkin Jam
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How to Make Dried Apricot And Pumpkin Jam
- Soak 250g dried apricots overnight in 500ml of water.
- 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.
- Add the soaked apricots and their soaking liquid to the pumpkin mixture. Simmer for another 10 minutes.
- 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).
- 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