When my nieces and nephews were younger and came to stay, we would always carve a pumpkin. I hated the waste of just throwing the flesh to the hens or pigs (although they enjoyed them). I tried pumpkin pie a couple of times but hey, it just didn’t do it for me. And then I found this recipe, I cannot remember where though.
Now I don’t do any carving of pumpkins…. I just go buy pumpkins when they are in season so I can make this marmalade. Guests and visitors who have tasted it here love it too.
So go try it. Rather than waste all that lovely orange flesh make marmalade.
Pumpkin Marmalade
A little word of warning…. it is a 2 day process.
Ingredients:
- 1 pumpkin about 4 lbs weight
- 2 lbs sugar
- 3 lemons
- 1 orange
Day 1.
Cut pumpkin in half and scoop/scrape out the seeds and fibre. Cut the pumpkin into smaller more manageable pieces and peel off the rind. Chop the peeled pumpkin into 1/4 inch cubes and put in a large pot with half the sugar.
Let this stand overnight.
Day 2.
Next day cut the citrus fruits in half, remove seeds and chop into smaller pieces. Process these pieces in a food processor. Add citrus to pot with pumpkin. Add the remaining sugar.
Put pot over low heat, stirring until sugar melts and it comes to the boil.
Reduce heat and keep at a fast simmer for 3 or 4 hours, stirring often. Cook until fruit is clear and syrup is thick. This marmalade does not set like a regular marmalade or jam, but this does not diminish from the overall taste.
A Year In Redwood 