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 circles
* 100g fresh ginger root, finely shredded
* 1 kg granulated or preserving sugar
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.
About the Author:
Salamander Cookshop Blog – Our cookshop blog features regular articles and recipes for you to try. Each article gives helpful tips, from choosing the right frying pan, to selecting essential cookware for your kitchen. We are also building a selection of recipes, including fish and meat dishes, stews and desserts. Feel free to leave a comment or get in touch. Also take a look at our favourite sites.http://www.salamandercookshop.com/blog/2008/10/pumpkin-marmalade/
Previously published on the Salamanader Cookshop Blog. Author: Diana Griffiths – We will be publishing lots more articles and recipes soon – including sweet, savoury and snacks.
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