1. boil the diced pumpkin flesh with the water. Make a thick puree at low temperature. Grind with a hand blender to taste.
Cut the apricots into small cubes and mix together with the sugar in the pumpkin puree. 3.
Cut the vanilla pods in half lengthwise, scrape out the pulp and gradually stir into the jam. Immediately empty into hot rinsed jars and seal tightly.
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