Enjoy This Pumpkin And Apricot Jam All Year Round [Recipe]

This pumpkin and apricot jam is the perfect combo of sweet and sour and it goes incredibly well with plenty of foods. I love to make this year-round, as it is good for winter days, in the fall, and even as a summer treat.

This Pumpkin And Apricot Jam Is The Perfect Combination of Sweet And Sour

Bring on the Pumpkin and Apricots!

It may seem a little odd to mix pumpkin with apricots, but the truth is, these two go extremely well together.

Why pumpkin? This vegetable is extremely healthy and nutritious, so I love cooking with it. Pumpkin is high in fiber, vitamin A, vitamin C, vitamin K, and potassium, so adding it to your dishes will make them more nutritious.

As for apricots, this fruit is not only tart and sweet, but also extremely versatile. It is a good source of fiber and adds crunch to the jam when it is dried, but you can use fresh fruit too.

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If you need to replace either ingredient, you can use sweet potato, butternut squash, yams, peaches, or nectarines.

To make this jam, I cook the pumpkin pieces with sugar first, and let it sit overnight. This allows the vegetables to sweeten and soften.

After it’s soft, I add the raisins, but you can skip these if they aren’t your cup of tea. I also add the apricots in this step. I boil the mixture until it reaches 220 degrees F, and cook it for 45 minutes, or until it becomes thick.

Finally, I add the citric acid, but you can also use lemon or lime juice. I pour this mixture into the jars and leave a small space of overhead for the jam to expand.

I suggest you process your jars for at least 10 minutes, or more, depending on where you live. This allows them to remain safe and cool down slowly. I store these in the fridge after they are cool and they last for about 2 weeks.

Pumpkin and Apricot Jam

Recipe by Gillian Lightman


  • 1/2 cup (64 g) dried apricots, chopped

  • 1 lb pumpkin, cubed

  • 1/2 cup (64 g) raisins

  • 1 1/2 cups (192 g) sugar

  • 1 tsp citric acid


  • Mix pumpkin with sugar in a deep saucepan.
  • Set aside for a few hours or overnight.
  • Add apricots and raisins.
  • Boil mixture until temperature reads 220 F (104 C).
  • Cook over medium heat for 45 minutes, until mixture is thick and firm. Constantly stir to prevent burning.
  • Add citric acid, stir-cook for a few minutes.
  • Ladle hot jam into pre-sterilized jars. Leave 1/4 inch (6 mm) headspace.
  • Remove trapped air bubbles by running a wooden spatula around the inside of the jar.
  • Wipe jar rim, then apply lid and ring. Adjust to fingertip-tightness.
  • Process jars for 10 minutes (adjust for altitude).
  • Turn heat off, let jars sit for 5 minutes to settle.
  • Remove jars and cool for 24 hours. Do not place jars on a cold surface, or where there’s cool draft, as jars may crack.
  • After 24 hours, check seal on lids by pressing down the center, the lids shouldn’t wiggle and must feel nice and solid.
  • Any unsealed jars must be refrigerated and consumed first.