Pumpkin marmalade – a delicious recipe with oranges, pumpkin, sugar, lemon juice, water, sachets. Easy to follow and perfect for any occasion.
Serves 4
General
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1
Wash and dry oranges.
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2
Quarter and slice oranges with peel on as finely as you want.
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3
Boil in pan for 20 minutes covered until peel soft.
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4
Boil the diced pumpkin until soft with the liquid from the oranges plus two cups of water and the lemon juice.
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5
Warm sugar in the oven.
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6
Once you take sugar out of the oven you can put the jars in to keep warm until is time to pot the marmalade.
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7
Once soft mash and add the sugar.
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8
Disolve sugar on a low heat.
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9
Add enough pectin for the amount of sugar and fruit.
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10
Once dissolved add the reserved oranges and return to boil rapidly.
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11
When it reaches setting point pot while still hot.
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12
Cover with waxed discs and put lids on.
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13
This preserve could benefit from secondary esterilation in a stock pot cover with water and keep at 85 C for 30 minutes.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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