250g dried apricots chopped
4 cups water
400g chopped pumpkin (approx 3 cups finely diced)
1 kg Chelsea White Sugar
1/2 cup lemon juice
1/2 cup passionfruit pulp (or substitute with a small can of crushed pineapple)

Soak chopped apricots in water overnight. In the same water boil apricots and pumpkin for 20 minutes. Add Chelsea White Sugar and boil for 25 minutes. Add lemon juice and passionfruit.
Boil for 5 minutes. Bottle while hot in sterilised jars. Cover when cold.