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| Difficulty: | easy |
| Preparation: | 15 min |
| Ready in: | 40 min |
Ingredients
For <none>
| 5 ½ cups | Hokkaido pumpkin (prepared weight) |
| 1 ⅔ cups | Apricot dried |
| 2 cups | Orange juice |
| 1 | unwaxed Oranges Grated peel |
| 3 tablespoons | lemon juice |
| 2 ¼ cups | Pectin 3:1 |
| 4 | Vanilla pod seeds |
Directions
1 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.
2 Puree very finely and leave to cool. Stir in the lemon juice and preserving sugar and bring to a rolling boil, stirring.
3 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.
4 Serve on buttered wholemeal bread.
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