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  1. Canning and Preserving
  2. Jellies and Jams
  3. Lemon

Autumn Pumpkin Marmalade

 
947
Autumn Pumpkin Marmalade Autumn Pumpkin Marmalade

This sweet marmalade is the perfect spread for toast, english muffins and pancakes.

Yield

60

servings

Prep

15

min

Cook

0

min

Ready

12

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
 
Metric

Ingredients

1 whole pumpkin
*
sugar
*
4 each lemons
4 each oranges

Directions

Cut up one medium pumpkin, peel and dice small.

Use 1 bowl of sugar to 2 bowls diced pumpkin, add the lemons and oranges to the pumpkin and cover with the sugar and let set over night.

In morning mix well and cook on medium heat until pumpkin is clear, bottle.

 

* not incl. in nutrient facts

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Comments

Sydney, Canada
 over 2 years ago

Can u use cinnamon sticks cuvhe

Prince Albert, Canada
 over 2 years ago

Do you use a water bath technique? If not, how long does it last?

Marcellus, United States
 over 1 year ago

you can also eliminate the lemons, double on oranges and use cloves to spice

Red Lake, Canada
 8 months ago

Can I use canned pumpkin?

Nutrition Facts

Serving Size 16g (0.6 oz)
Amount per Serving
Calories 766% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 21%
Sugars g
Protein 4g
Vitamin A 132% • Vitamin C 128%
Calcium 7% • Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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