Pumpkin Marmalade
This wonderfully golden Marmalade is a real treat on scones or used as a tart filling.
Yield
4 servingsPrep
10 minCook
40 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1500 | grams |
pumpkin
|
|
| 1 | litre |
water
|
*
|
| 2 | each |
oranges
thinly sliced into semi circles |
*
|
| 3 | each |
lemons
thinly sliced into semi circles |
*
|
| 100 | grams |
ginger root
finely shredded |
|
| 1000 | grams |
granulated sugar replacement
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5E+3 | grams |
pumpkin
|
|
| 1 | litre |
water
|
*
|
| 2 | x |
oranges
thinly sliced into semi circles |
*
|
| 3 | x |
lemons
thinly sliced into semi circles |
*
|
| 1E+2 | grams |
ginger root
finely shredded |
|
| 1E+3 | grams |
granulated sugar replacement
|
* |
Directions
Peel the pumpkin and remove all the seeds and fibres. Grate coarsely, trying to keep the strands as long as possible. Put the pumpkin in a preserving pan and add the water, oranges, lemons and ginger. Bring to the boil and simmer for about 30 minutes until the citrus peel is tender.
Add the sugar and stir until dissolved. Bring back to the boil and cook over a medium heat for a further 30 minutes, by which stage the mixture should have thickened. Remove the pan from the heat and leave the fruit to settle for a few minutes. Pour into sterilized jars and seal. This recipe has a shelf life of about 2 years.
