Pumpkin Marmalade
Prep Time:
30 Minutes
Cook Time:
60 Minutes
Ready In:
1 Hour 1 Minute
* 1.5kg of pumpkin flesh.
* 400ml of water.
* 400ml of ginger wine (I use the non-alchoholic type, like Dorchester Ginger Wine).
* 2 oranges.
* 2 lemons.
* 1 Kg preserving sugar.
Slice the lemons and the oranges very thin and remove the pips as you go. Grate the pumpkin flesh coarsely. Try to keep the strands as long as possible as you will get a better consistency that way. Put the water and the ginger wine in a large pan. Add the sliced oranges and lemons, then the grated pumpkin. Stir in well. Bring to a simmer and then leave for about 30 minutes, stirring occasionally to ensure the mixture does not burn on the bottom of the pan. It will burn given the chance and this will ruin the whole batch, so do keep an eye on it and stir at least every five minutes. The fruit and flesh will be nicely softened now, so add the sugar to the pan and stir until all the sugar has dissolved... and then stir some more to make sure. Bring to the boil and then keep on a rolling boil until the mix is thick; this may take up to thirty minutes, so be patient. During this time, get your jars (and some spares, just in case) and prepare them for filling using your preferred method of sterilisation. Set them to one side, ready for filling. Once the marmalade is ready, take off the heat and allow to cool for about 15 minutes. Then spoon it into the jars and seal well. It will keep for a couple of years, easily, but can be eaten the next day. I have to make more every year, as we always finish the 20 odd jars I make each year.


Fix this post |Report post |Founf this on a forum, thanks to 'Snow Cloud', great recipe!

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