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.
: 1 hour (to roast the pumpkin)
: 1 hour (for the marmalade)
: 4 jars
4 cups roasted pumpkin (about 400 grams)
2 cups raw sugar
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
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