For the apricot-pumpkin jam, pit the apricots and cut them into small pieces. Peel the pumpkin and cut into small cubes. In a saucepan, bring the apricots and pumpkin to a boil and puree with a hand blender.
Then add the jelling sugar and lemon juice and boil until simmering, about 4 minutes. Immediately fill the apricot-pumpkin jam into jars and seal.