I posted some pictures on Instagram and Facebook of some pumpkin marmalade that I was making and I got a lot of comments asking for the recipe, so I’m blogging it!
I made the first batch from some sugar pumpkins I had (the seeds came out really easy). Now that Halloween has passed, I’m planning on using up my Jack-O-Lanterns for another batch! No wasting pumpkins around here this year! 🙂
– pumpkin (any kind will do)
– oranges/lemons/citrus fruit
– whole cloves (optional)
1. Clean out the pumpkins (save the seeds for later!). Peel and dice. You want your pumpkin pieces 1/4″ size, so cut your pumpkins up small.
2. Wash oranges well, you are leaving the peel on so you want them good and clean. Slice and chop oranges (or your citrus fruit of choice). You also want the orange pieces small.
3. Measure pumpkin into a large bowl or pot. Add in the orange pieces. Add half amount of sugar.
(example: you have 8 cups of pumpkin and 1 large orange, you would use 4 cups of sugar)
4. Give it all a good stir and let sit covered overnight to juice up.
5. Bring to a boil and let simmer until pumpkin is transparent and juice has cooked down. Seal in hot jars. If you would like a slightly different flavour, you may add a couple of whole cloves on top before sealing the jars.