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.
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Shortcut for grating a pumpkin: Do NOT peel. No need for a grater either. Cut pumpkin in half HORIZONTALLY. Remove seeds and fibres. Use a fork along the edges to tear layers from the peel. Large bunches of pumpkin strands can easily be separated by hand. Get larger and longer strands in the middle, progressively smaller and shorter strands as you get closer to the outer skin.