Marmalade is a great addition to toast, pancakes, pikelets, cakes, almost anything. I like it because it is not too sweet but still hits the spot. When I stumbled across a pumpkin marmalade straight from Mexico I just had to try it. It's sweet, a little bitter, a fantastic colour and utterly delicious.
Use navel or Valencia oranges and Kent pumpkin for best results.
Preparation Time: 1 hour (to roast the pumpkin)
Cooking Time: 1 hour (for the marmalade)
Makes: 4 jars
Place 4 cups of mashed pumpkin, the zest of both oranges, the sliced and de-seeded orange segments, and sugar in a medium pot.
Bring to the boil and then turn the heat down to a simmer.
Cook on a low heat for 40 minutes or until the marmalade has thickened.
Puree the marmalade using either a stick blender or potato masher to dissolve any large pieces of pumpkin or orange. Return to the heat until set*.
Pour the hot Mermelada de Calabaza into sterilized jars and enjoy!
Notes I got 4 jars out of this recipe.
Use fresh roast pumpkin for this recipe. Bake at 170 for 1 hour. Let cool then remove the pulp and skin, it should be very easy to pull away.
How to test if jam is ready
When the jam or marmalade has thickened, place a small plate in the freezer for 5 minutes or until chilled. Spoon a little of the hot conserve onto the cold saucer. Return to the freezer for 2 minutes or until chilled. Touch the conserve, if it wrinkles and feels gel-like, it's ready. If it doesn't, keep cooking and test it every 5 minutes.