Pumpkin Marmalade

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Pumpkin
20 fl ozs	568ml	Water
2		Oranges, thinly sliced into semi circles
3		Lemons, thinly sliced into semi circles
3 1/2 oz	99g	Fresh ginger root, finely shredded
35 oz	994g	Granulated or preserving sugar

Recipe Instructions

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.

Source:
Visit the Salamander Cookshop Blog - http://www.salamandercookshop.com/blog/2008/10/pumpkin-marmalade

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