Here she is, beautiful!

Jam now many do not cook, just in time to eat, so in the photo you will see 5 times fewer products. Just wanted to share the recipe.

So dried apricots, cut into 3-4 pieces, fill with water (the quantity written in the ingredients) and leave for 2-3 hours.

After 2 hours, the pumpkin cut into pieces (I cut with the peel, because Muscat has a thin rind that is well boiled), put in a bowl for cooking jam and fill with water from the dried apricots. Cook for 30 minutes, the pumpkin should be soft so that it could blend. Mashed pumpkin do directly in the pot immersion blender. (If no blender... need to wipe the pumpkin through a sieve is, of course, very boring, or mince : ( ) In the finished puree add the sugar, stir and cook for another 30 minutes on low heat. After 30 minutes add the apricots and another 30 minutes of cooking (to remember easily - all the time-30 minutes). At the same time, you can add lemon juice if the jam seems too sweet.

While the jam pobulkivaet in the pot, sterilize jars and lids. Banks I put in Mikrowelle: 5 minutes at 750 Wt, and the iron screw cap boiled in water. Ready-made jam from the heat-the heat fill in banks to coat hanger to tighten the lids and turn the jars upside down to cool.

Russia kept the jam in the cellar. Output jam can't say, but from the amount that I got now for example (600 g pumpkin, 200 g dried apricots, 550 g sugar and 300 ml of water) - turned out about 1.5 litres of jam).