Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pumpkin marmalade. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Peel the pumpkin and remove all the seeds and fibres. Slice the flesh into pieces and grate coarsely lengthways, so the strands are as long as possible. Put the grated pumpkin in the preserving pan with the water, oranges, lemons, and ginger.
Pumpkin marmalade is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Pumpkin marmalade is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook pumpkin marmalade using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pumpkin marmalade:
- Prepare 3 oranges
- Get 8 cup diced pumpkin
- Make ready 8 cup granulated sugar
- Prepare 1 lemon juice
- Make ready 3 cup water
- Prepare 2 pectin sachets
In morning mix well and cook on medium heat until pumpkin is clear, bottle. Peel and remove seeds from pumpkin and cut into thin slices. Boil the sugar and water to a clear syrup. Stir well and put in the pumpkin and lemon rind and.
Steps to make Pumpkin marmalade:
- 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.
- Boil the diced pumpkin until soft with the liquid from the oranges plus two cups of water and the lemon juice.
- 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.
- Once soft mash and add the sugar. Disolve sugar on a low heat. Add enough pectin for the amount of sugar and fruit.
- Once dissolved add the reserved oranges and return to boil rapidly.
- 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.
When the citrus peel is soft remove the pit bag and squeeze out any excess juice into pan. Pumpkin Orange Marmalade is a community recipe submitted by Willemeijn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Remove the white parts from the skin. It also makes a good filling for a simple flan. You can use pumpkin or any type of squash for this.
So that is going to wrap it up with this exceptional food pumpkin marmalade recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
