Dried Apricot and Pumpkin Jam
Immerse yourself in the cozy, comforting flavors of fall with this vibrant Dried Apricot and Pumpkin Jam. This unique homemade spread pairs the natural sweetness of dried apricots with the earthy richness of fresh pumpkin for a perfectly balanced taste. Infused with warm cinnamon, a hint of vanilla, and a splash of zesty lemon juice, this jam delivers a delightful harmony of seasonal flavors. With just 15 minutes of prep and a simple simmering process, this recipe is as easy to make as it is delicious. Spread it over toast, swirl it into yogurt, or pair it with a cheese platter for a gourmet twist. Perfect for cozy mornings or gifting in sterilized jars, this small-batch jam embodies autumn in every spoonful.
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Recipe Information
Ingredients
- 200 grams dried apricots
- 500 grams pumpkin (peeled and diced)
- 300 grams sugar
- 500 milliliters water
- 2 tablespoons lemon juice
- 1 piece cinnamon stick
- 1 teaspoon vanilla extract
Instructions
1. Chop the dried apricots into small pieces and place them in a bowl. Add 250 milliliters of water to the bowl and let the apricots soak for 15 minutes to soften.
2. While the apricots are soaking, peel and dice the pumpkin into small cubes. Set aside.
3. In a large saucepan, combine the soaked apricots (including the soaking water), diced pumpkin, remaining 250 milliliters of water, and the sugar.
4. Add the cinnamon stick to the pan and bring the mixture to a boil over medium heat. Stir occasionally to prevent sticking.
5. Once boiling, reduce the heat to low and let it simmer for 30–35 minutes, or until the pumpkin becomes soft and starts to break down.
6. Remove the cinnamon stick and use an immersion blender to blend the mixture into a smooth consistency. If you don’t have an immersion blender, allow the mixture to cool slightly and use a regular blender (blend in small batches).
7. Return the blended mixture to the pan and stir in the lemon juice and vanilla extract. Cook for another 5 minutes, stirring frequently, until the jam thickens.
8. Remove the jam from heat and let it cool slightly. Transfer it to sterilized jars while still warm, leaving about 1 cm of space at the top. Seal the jars tightly.
9. Allow the jars to cool completely before storing them in the refrigerator. The jam will keep for up to 3 weeks in the fridge.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 461.1 g | 168% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 399.7 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3892 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
