8 oz dried apricots, chopped
4 cups water
1 lb pumpkin, peeled and chopped
1/2 cup orange juice
4 cups sugar
Combine apricots and water in bowl; cover and allow to stand overnight.
Combine apricots and water, pumpkin, juice and ginger in a large pan. Bring to a boil, reduce heat and simmer, covered 20 minutes or until pumpkin is soft. Add sugar, stirring constantly until dissolved. Bring to a boil. Continue to boil 30 minutes or until jam is thick and falls heavily form a wooden spoon. Stir only when absolutely necessary.
Spoon into warm, sterilized jars and seal. Store up to 2 months in the refrigerator.
Pairs Well With
With people wanting to use up pumpkin this recipe might appeal for those looking for a way to use the flesh.
I got asked how much ginger I use so I must say I would use 1 tsp. if your spice container was just purchased. Fresh spices are more potent. However, my ginger is quite old and I would use 1 1/4 tsp. of the old