SafePlates

Ingredients

• 2 lbs (900g) pumpkin, peeled and diced
• 2 cups (400g) granulated sugar
• 1 lemon, juiced and zested
• 1 orange, juiced and zested
• 1/2 cup (120ml) water
• 1 packet (1 oz/28g) fruit pectin (optional, for firmer texture)
• 1/2 teaspoon (1g) ground cinnamon (optional)
• 1/2 teaspoon (1g) ground ginger (optional)

Instructions

1. Place the diced pumpkin in a large saucepan and add the water.
2. Cook over medium heat for 15-20 minutes, stirring occasionally, until the pumpkin is soft.
3. Use an immersion blender or potato masher to puree the cooked pumpkin until smooth.
4. Add the sugar, lemon juice, lemon zest, orange juice, and orange zest to the pumpkin puree. Stir well to combine.
5. If desired, add the ground cinnamon and/or ground ginger for extra flavor.
6. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 30-40 minutes, stirring frequently, until the mixture thickens and becomes glossy.
7. If using pectin, dissolve it according to the package instructions and add to the marmalade. Simmer for an additional 5 minutes.
8. To test the consistency, place a small spoonful of marmalade on a cold plate. If it gels and holds its shape, it's ready. If not, continue simmering for a few more minutes.
9. Pour the hot marmalade into sterilized jars, seal tightly, and let cool to room temperature.
10. Store in the refrigerator for up to 2 weeks or process in a water bath for longer storage.

Tip

Try spreading the marmalade on toast or using it as a filling for pastries for a delicious seasonal treat.