Ingredients
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225
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700
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450
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8
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1
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-
-
-
-
-
-
-
-
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Directions
Dried Apricot and Pumpkin Jam,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.,Yummy!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.,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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Steps
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1
Done
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Soak the Apricots Overnight in 500 Ml of Water. |
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2
Done
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the Next Day, Peel the Pumpkin Into Small Chunks and Cook Gently in the Rest of the Water and Lemon Juice. |
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3
Done
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Pour in the Soaked Apricots and Water and Cook For a Further 10 Minutes. |
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4
Done
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Add the Sugar and Bring to the Boil Again, Stirring Until the Sugar Is Dissolved. |
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5
Done
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Bottle and Seal. |
