Pumpkin marmalade
I was a bit bored of seeing my small pumpkins on the windowsill since I harvested them at the end of the autumn. I thought they would make a lovely morning snack on toast or present.
Pumpkin marmalade
I was a bit bored of seeing my small pumpkins on the windowsill since I harvested them at the end of the autumn. I thought they would make a lovely morning snack on toast or present.
Open in Cookpad AppSteps
- 1
Wash and dry oranges. Quarter and slice oranges with peel on as finely as you want. Boil in pan for 20 minutes covered until peel soft.
- 2
Boil the diced pumpkin until soft with the liquid from the oranges plus two cups of water and the lemon juice.
- 3
Warm sugar in the oven. Once you take sugar out of the oven you can put the jars in to keep warm until is time to pot the marmalade.
- 4
Once soft mash and add the sugar. Disolve sugar on a low heat. Add enough pectin for the amount of sugar and fruit.
- 5
Once dissolved add the reserved oranges and return to boil rapidly.
- 6
When it reaches setting point pot while still hot. Cover with waxed discs and put lids on. This preserve could benefit from secondary esterilation in a stock pot cover with water and keep at 85 C for 30 minutes.
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