hintsandthings.co.uk »Kitchen

Pumpkin Marmalade Recipe



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


1.5kg Pumpkin

1 litre water

2 oranges, thinly sliced into
semi circles

3 lemons, thinly sliced into semi

100g fresh ginger root, finely

1 kg granulated or preserving

carved pumpkins


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.


Originally published on the Salamander
Cookshop Blog 


Why not try some of our other
featured recipes such as Persian
Apricot Chicken
, Quince Cheese
and Baked Halibut?