Autumn Pumpkin Marmalade
This sweet marmalade is the perfect spread for toast, english muffins and pancakes.
Yield
60 servingsPrep
15 minCook
0 minReady
12 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
pumpkin
|
*
|
|
sugar
|
*
|
||
| 4 | each |
lemons
|
|
| 4 | each |
oranges
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pumpkin
|
*
|
| 1 | x |
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.
