Dried Apricot and Pumpkin Jam

May 30, 2023May 30, 20230 4

Dried Apricot and Pumpkin Jam recipe for a delightful breakfast spread

by The Chefin Jam

Prep

8 hr 30 min

Cook

2 hr

Ready In

10 hr 30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

275

Sugar

50g

Fat

This Dried Apricot and Pumpkin Jam recipe creates a delightful and unique breakfast spread that's perfect on toast, bagels, or scones. The combination of dried apricots and pumpkin gives it a distinctive taste and flavor. This homemade jam has no artificial preservatives or additives, making it a healthier alternative to store-bought jams. You can also mix it into yogurt, oatmeal, or granola for a delicious and nutritious breakfast.

Instructions

1.	Soak the dried apricots in water for 6-8 hours.
2.	Cut the pumpkin into small cubes and place them in a large saucepan with the soaked apricots and water.
3.	Bring the mixture to a boil then reduce heat and let it simmer for about 45 minutes, stirring occasionally.
4.	Add the lemon juice and sugar to the pan and stir until the sugar dissolves.
5.	Cook the mixture on low heat for around 1 hour until it becomes thick and sticky.
6.	Let the jam cool down before transferring it to sterilized jars.

PROS

This sweet and tangy jam is an excellent addition to your breakfast spread.

Made from wholesome ingredients, it’s a healthier alternative to store-bought jams.

Dried apricots and pumpkin are a good source of fiber, vitamins, and antioxidants.

CONS

This jam requires some preparation, including soaking the dried apricots beforehand.

Since it’s a homemade jam, it has a shorter shelf life than store-bought versions.

It contains a high amount of sugar.

HEALTH & BENEFITS

Dried apricots are a good source of dietary fiber, potassium, and vitamins A and E.
The beta-carotene present in pumpkin helps support eye health and boost immunity.
Lemon juice provides vitamin C and has antibacterial and antifungal properties.

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