Dried Apricot & Pumpkin Jam by Russell Reinhardt
Combine 250g chopped dried apricots with 1 litre of water in a bowl, cover and stand overnight.
Combine in a large saucepan: undrained apricots, 375g pumpkin, ¼ cup lemon juice, 2 tbs chopped glace ginger.
Bring to boil, simmer, covered for about 20 minutes or till pumpkin is soft.
Stir in 4 cups sugar and stir over heat, without boiling till sugar is dissolved.
Once sugar is dissolved, bring to boil, boil uncovered without stirring for about 30 minutes or till jam jells when tested.
Pour into hot, sterilised jars. Seal when cold.