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You need those French pumpkins for this!

Recipe off the internet that I have not tried....

Apricots refrigerator preserves

Apricot Preserves This is an old French recipe and embodies the best of French country cooking -- simple and flavorful. By keeping the pits in the recipe, the flavor of the apricots is deepened and just a touch of almond is imparted. Makes approximately 6 cups. https://traditionalcookingschool.com/food-preparation/recipes/heavenly-traditional-french-style-apricot-preserves/

3 pounds apricots
1 cup pure water
2 cups raw honey
3 tablespoons lemon juice
1/4 cup almonds

Instructions

Wash the apricots, then cut them open and remove the pits, but do not discard them.

Coarsely chop the apricots and set them aside.

Take three pits and crack them open by laying the long side of a large knife against each one and smashing it with your hand.

Take out the almond-like nut inside and then coarsely chop them along with the almonds and wrap altogether in one thin layer of cheesecloth, tying the little packet securely.

In a large, heavy-bottomed saucepan, bring the water and honey to a full, rolling boil over medium-high heat.

Add in the apricots, lemon juice, and nuts, and continue to cook uncovered at a heavy simmer until the apricots are very soft and the mixture is syrupy.

This should take about 30 minutes.

Stir occasionally to be sure the mixture isn’t sticking to the bottom and skim off any foam that forms on the top.

Test the doneness of the preserves by spooning a bit of the syrup onto a cold plate.

If it gels, it’s done. Remove from the heat and spoon into jars, discarding the pouch of nuts.

Store in the refrigerator for up to 3 months.
Note that this recipe does not safely can due to the honey.

Mother Earth News recipe that uses sugar and the jam is canned:

https://www.motherearthnews.com/real-food/french-style-apricot-preserves-recipe-zbcz1606/