Pumpkin marmalade recipe

1. 1

   Peel the pumpkin and remove all the seeds and fibres.

2. 2

   Slice the flesh into pieces and grate coarsely lengthways, so the strands are as long as possible.

3. 3

   Put the grated pumpkin in the preserving pan with the water, oranges, lemons, and ginger.

4. 4

   Bring to the boil, then simmer for 25-30 minutes or until the citrus peel is just soft.

5. 5

   Add the sugar, stirring until it has dissolved.

6. 6

   Return to the boil, then cook over a medium heat for 25-30 minutes or until the mixture is thick enough for a wooden spoon drawn through the centre to leave a clear channel.

7. 7

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

8. 8

   Ladle the marmalade into the hot sterilized jars, then seal.

No nutritional information available.

No additional tips available.