1. Combine apricots and water in bowl; cover and allow to stand overnight.

2. Combine apricots and water, pumpkin, juice and ginger in a large pan. Bring to a boil, reduce heat and simmer, covered 20 minutes or until pumpkin is soft. Add sugar, stirring constantly until dissolved. Bring to a boil. Continue to boil 30 minutes or until jam is thick and falls heavily form a wooden spoon. Stir only when absolutely necessary.

3. Spoon into warm, sterilized jars and seal. Store up to 2 months in the refrigerator.