Pumpkin jam with dried apricots - recipe

This is how they make jam from dried apricots and apples, from dried apricots and zucchini, but most of all I like the jam from dried apricots and pumpkin. Both dried apricots and pumpkin are bright orange in color and if cooked correctly they will retain this color. The combination of the taste of dried apricots and pumpkin cannot be described in words, but you should definitely try it.

Ingredients:

• 0.5 kg dried apricots;
• 2 kg pumpkin pulp;
• 1.5 kg sugar;
• Lemon, cinnamon, vanilla sugar to taste and optional.

Rinse the dried apricots, put them in a saucepan and cover with hot water for 1 hour. The dried apricots should steam a little and soften.

While the dried apricots are steaming, you can do the pumpkin. Peel the pumpkin and remove the seeds. The pumpkin needs to be chopped and this can be done in any of two ways:

1 way.
Grind the pumpkin through a meat grinder. It is difficult to do this with a manual meat grinder, so use this method only if you have an electric meat grinder.

Method 2.
Boil the pumpkin. Cut it into pieces, add water and boil until the pieces soften.Just don’t overcook it, otherwise it will crumble into porridge, and we still need to drain the water in which the pumpkin was boiled. There is no need for excess water in jam.

Drain the water, and now use a blender or potato masher to puree the pumpkin.

The pumpkin is ready for further processing, and it’s time for dried apricots. It also needs to be crushed by passing it through a meat grinder.

Combine pumpkin with dried apricots and sugar. Place the mixture on low heat and simmer until a thick jam is obtained.

Place the finished jam into sterilized jars, roll them up with iron lids, and wrap them in a warm blanket. After complete cooling, the jam can be taken to the pantry or placed in a kitchen cabinet. Dried apricot and pumpkin jam stands well at room temperature and does not spoil.

How to make jam from dried apricots and pumpkin for the winter, watch the video: