Pumpkin Marmalade

1. 1

   Peel the pumpkin and remove all the seeds and fibres.

2. 2

   Grate coarsely, trying to keep the strands as long as possible.

3. 3

   Put the pumpkin in a preserving pan and add the water, oranges, lemons and ginger.

4. 4

   Bring to the boil and simmer for about 30 minutes until the citrus peel is tender.

5. 5

   Add the sugar and stir until dissolved.

6. 6

   Bring back to the boil and cook over a medium heat for a further 30 minutes, by which stage the mixture should have thickened.

7. 7

   Remove the pan from the heat and leave the fruit to settle for a few minutes.

8. 8

   Pour into sterilized jars and seal.

9. 9

   This recipe has a shelf life of about 2 years.

* Per serving · 4 servings · Values may vary.

No additional tips available.