Pumpkin Jam with Dried Apricots for Winter
Beautiful and aromatic - great for baking too! Pumpkin jam with dried apricots is a fairly rare dessert, but I really recommend making it for winter. Sweet, fragrant pumpkin pieces pair wonderfully with little bits of dried fruit - zesty and delicious!
Updated : 10 March, 2026
Easy
About 1 hour.
Ingredients
1 kilograms
Pumpkin
100 grams
Dried apricots
1 kilograms
Sugar
150 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook pumpkin jam with dried apricots? Prepare all ingredients. Any pumpkin variety works, but sweeter types are best. The dried apricots should be juicy and fleshy. Since dried apricots are dried apricots, you could (loosely speaking) use fresh apricots instead. I used regular white sugar, but you can also use coconut or cane sugar - they’ll add coconut or caramel notes, respectively.
Step 2
Wash the pumpkin, remove the peel and seeds. Cut the flesh into cubes about 1×1 cm (about 0.4×0.4 in).
Step 3
Put the pumpkin into a heavy-bottomed pot (ideal for jam). Add sugar and leave for a few hours to release juice. You can leave it overnight, but don’t expect much juice - pumpkin usually isn’t very juicy, so you’ll still need to add water.
Step 4
Wash the dried apricots. If they’re very tough, soak them in boiling water for about 10 minutes. Chop the dried apricots fairly small, into pieces about 5×5 mm.
Step 5
Add the dried apricots to the pumpkin.
Step 6
Mix. At this stage, if you like aromatic jam, you can add spices: a vanilla pod, a cinnamon stick, a few cloves, a star anise - just remember to remove whole spices at the end. You can also add the same spices in ground form - a pinch of each is enough.
Step 7
Pour in water, set the jam over low heat, bring to a boil, then simmer on the lowest heat, stirring occasionally, for about 45 minutes.
Step 8
Remove the jam from the heat and let it infuse for about 30 minutes or longer - you can even let it sit longer.
Step 9
Sterilize the jars in any convenient way. I microwave jars with a little water for 5-7 minutes. You can also sterilize them in the oven at 100°C / 212°F for about 30 minutes, or over steam. Boil the lids for 5 minutes. Spoon the jam into the jars and seal tightly (or use a canning seamer).
Step 10
Enjoy your meal!
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