Dried Apricot And Pumpkin Jam - cooking recipe

Ingredients

225 g dried apricots, cut into pieces
700 ml water
450 g pumpkin
8 tablespoons lemon juice
1 kg sugar

Preparation

Soak the apricots overnight in 500 ml of water.
The next day, peel the pumpkin into small chunks and cook gently in the rest of the water and lemon juice.
Pour in the soaked apricots and water and cook for a further 10 minutes.
Add the sugar and bring to the boil again, stirring until the sugar is dissolved.
Bottle and seal.