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Pumpkin Marmalade

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Recipe

This wonderfully golden Marmalade is a real treat on scones or used as a tart filling.

 

Yield

4 servings

Prep

10 min

Cook

40 min

Ready

50 min
Low 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
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1 litre water
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2 each oranges
thinly sliced into semi circles
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3 each lemons
thinly sliced into semi circles
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100 grams ginger root
finely shredded
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1000 grams granulated sugar replacement
*

Ingredients

Amount Measure Ingredient Features
1.5E+3 grams pumpkin
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1 litre water
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2 x oranges
thinly sliced into semi circles
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3 x lemons
thinly sliced into semi circles
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1E+2 grams ginger root
finely shredded
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 400g (14.1 oz)
Amount per Serving
Calories 1478% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 12g 12%
Dietary Fiber 11g 46%
Sugars g
Protein 9g
Vitamin A 1167% Vitamin C 28%
Calcium 10% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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