Pumpkin and apricot jam with vanilla

My parents have a small but cute garden where they also grow pumpkins amongst others things. I think it's great to be able to have self-grown organic produce living in the city so I'm always happy when they bring something over. My favorite thing to do with them is risotto but my mom is especially fond of pumpkin deserts. I was in the mood for tyring out something new and came across a recipe which was sort of a compromise. Not a desert but still something sweet. It was my first time making jam, so I was a little bit seceptical at first but I just had it for breakfast this morning and loved it!

Recipe adapted from this one:

Ingredients:
(yields 3 large jars and 1 small one)

1 large can of apricots
500 gr. pumpkin
500 gr. sugar (I used 100 gr. fructose and 400 gr. jam sugar)
1 vanilla bean
zest of 1 lemon and its juice
2 cl brown rum (can also be left out)

Drain the juice of the apricots and chop them up into little pieces.
Cook the diced pumpkin in a large pot with the juice of the apricots and the chopped apricots until soft (for about 5 minutes). Then puree with a mixer. Now add the jam sugar, the vanilla seeds, rum, lemon juice and the grated zest . Let everything boil for a good while, then fill immediately into jars (which need to be sterilized with boiling hot water beforehand). Turn the jars upside down for at least 5 minutes so they close vacuum.