Pumpkin Jam with Apricots and Oranges

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INGREDIENTS:
  • 750 g soft diced pumpkin meat
  • 250 g dried apricots
  • 16 g vanilla sugar
  • 1/2 litre orange juice
  • 3 tbsp lemon juice
  • grated zest of an orange
  • 500 g preserving sugar 2:1


    DIRECTIONS:
    Chop the dried apricots. Add the pumpkin, vanilla sugar and orange juice and heat, stirring constantly.
    Cover and simmer on a low flame for approximately 20 minutes. Puree finely.
    Season with lemon juice and some orange zest. Mix in the preserving sugar, bring to the boil again and boil vigorously for 3 minutes.
    Transfer to jam jars immediately, close well.

    Tip: Use within 3 months.



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