for 8 00 ml screw-top jars
- 5 ½ cups Hokkaido pumpkin (prepared weight)
- 1 ⅔ cups Apricot (dried)
- 2 cups Orange juice
- 1 unwaxed Orange (Grated peel)
- 3 tablespoons lemon juice
- 2 ¼ cups Pectin (3:1)
- 4 Vanilla pod (seeds)
Finely dice the pumpkin flesh and the apricots and put into a large pan with the orange juice and grated peel. Slit the vanilla pods open lengthwise and scrape the seeds into the pan. Mix and cook over a low heat for about 20 minutes until soft.
Puree very finely and leave to cool. Stir in the lemon juice and preserving sugar and bring to a rolling boil, stirring.
Boil for 3 minutes, then immediately pour into clean jars. Seal and stand upside down for 5 minutes, then turn over and leave to cool.
Serve on buttered wholemeal bread.