SafePlates

Ingredients

• 2 lbs (900g) pumpkin, peeled and diced
• 2 cups (400g) granulated sugar
• 1 large lemon, juiced and zested
• 1 orange, juiced and zested
• 1/2 cup (120ml) water
• 1/2 teaspoon ground cinnamon (optional)

Instructions

1. Place the diced pumpkin in a large saucepan. Add the water and cook over medium heat for 15-20 minutes, stirring occasionally, until the pumpkin is soft.
2. Remove the saucepan from heat and use an immersion blender or potato masher to puree the pumpkin until smooth.
3. Add the sugar, lemon juice, lemon zest, orange juice, orange zest, and cinnamon (if using) to the pumpkin puree. Stir well to combine.
4. Return the saucepan to medium heat. Bring the mixture to a gentle boil, then reduce the heat and simmer, stirring frequently, for 40-50 minutes or until the mixture thickens and becomes glossy.
5. To test the marmalade, place a small spoonful on a cold plate. If it sets and wrinkles when pushed with your finger, it is ready. If not, continue cooking for a few more minutes and test again.
6. Once ready, pour the hot marmalade into sterilized jars, seal tightly, and let cool to room temperature.
7. Store in the refrigerator and use within 2-3 weeks.

Tip

For extra flavor, add a pinch of ground ginger or a vanilla bean while cooking. Enjoy pumpkin marmalade on toast, pancakes, or as a filling for pastries.