Pumpkin and dried apricot jam

The pumpkin season began in September. Do not miss the opportunity to prepare a delicious and very useful pumpkin and dried apricot jam for the winter. Here is a great and simple recipe.

Ingredients

• 1 ½ kg of pumpkin
• 450 g of dried apricots
• 1 kg of sugar
• 3 tablespoons of lemon juice

Directions

1. Peel squash and grate it. Cut into medium cubes. Put in a saucepan and add granulated sugar. It is best to put 2 ingredients in layers: sugar - pumpkin - and sugar. In this way, the product will drain faster and release the juice. Cover, and leave on the table for 2.5-3 hours to dissolve sugar particles.
2. Meanwhile, rinse the dried apricots, place them in an enamel bowl and pour in cool, boiled water for 30 minutes. Then strain, and cut dried apricots into pieces.
3. Put the container with the pumpkin on the fire, reduce the temperature after boiling, and boil the contents for 20 minutes. If foam appears, it must be removed.
4. Add dried apricots, and continue cooking for another 20 minutes. 5 minutes before the end add 2-3 tablespoons of lemon juice.
5. Pack pumpkin jam and dried apricots in sterile jars close tightly, and cool. Your jam is ready for winter.