Pumpkin Marmalade
Submitted by dianagriffiths on October 21, 2008.
- Main Ingredient: Pumpkin
- Preparation: Canned and Preserved
- Course: Jams and jellies
- Cuisine: British
- Occasion: Lunch
- Dietary: Vegetarian
- Source:
http://www.salamandercookshop.com/blog/2008/10/pumpkin-marmalade/
- Preparation Time: 2 hours
- Cooking Time: 2 hours
- Yield:
Description
This wonderfully golden Marmaladei is a real treat on scones or used as a tart filling.
Pumpkin Marmalade ingredients
- 1 1⁄2 kg pumpkin
- 1 l water
- 2 oranges, thinly sliced into semi circles
- 3 lemons, thinly sliced into semi circles
- 100 g fresh ginger root, finely shredded
- 1 kg granulated or preserving sugar
Cooking Pumpkin Marmalade
Peeli the pumpkin and remove all the seeds and fibres. Gratei coarsely, trying to keep the strands as long as possible. Put the pumpkin in a preserving pan and add the water, oranges, lemons and ginger. Bring to the boil and simmer for about 30 minutes until the citrus peel is tender.
Add the sugar and stir until dissolved. Bring back to the boil and cook over a medium heat for a further 30 minutes, by which stage the mixture should have thickened. Remove the pan from the heat and leave the fruit to settle for a few minutes. Pour into sterilized jars and seal. This recipe has a shelf life of about 2 years.
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