Pumpkin Marmalade
Capture the cozy flavors of autumn with this delightful Pumpkin Marmalade, a unique twist on traditional preserves that’s both sweet and tangy. Made with vibrant pumpkin, fresh orange and lemon juice, and a warm blend of spices like cinnamon, nutmeg, and ginger, this marmalade offers a perfect balance of seasonal flavors. Whether you prefer it smooth or chunky, this small-batch recipe is a breeze to prepare, taking just an hour from start to finish. Spread it on warm buttery toast, swirl it into yogurt, or use it as a glaze for roasted meats—its versatility knows no bounds. With its vibrant color and irresistible aroma, this homemade pumpkin marmalade is the ultimate way to savor the season. Perfect for gifting or indulging at home, it’s a must-try treat for any marmalade lover!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams pumpkin (peeled, seeded, and diced)
- 400 grams granulated sugar
- 2 whole oranges (juiced and zested)
- 1 whole lemons (juiced and zested)
- 250 ml water
- 1 whole cinnamon stick
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
Instructions
1. Begin by preparing all ingredients: peel, seed, and dice the pumpkin into small pieces; juice and zest the oranges and lemon. Set aside.
2. In a large, heavy-bottomed pot, combine the diced pumpkin, granulated sugar, orange juice, lemon juice, and water.
3. Add the orange and lemon zest, cinnamon stick, ground nutmeg, and ground ginger to the pot.
4. Stir everything together and place the pot over medium heat. Bring the mixture to a gentle boil while stirring occasionally.
5. Reduce the heat to low and let the mixture simmer for 25-30 minutes, or until the pumpkin becomes soft and translucent.
6. Remove the cinnamon stick and use an immersion blender to blend the mixture until smooth, or leave it chunky for a more rustic texture.
7. Continue to cook the marmalade for another 10-15 minutes on low heat, stirring frequently, until the mixture thickens to your desired consistency.
8. To test for doneness, spoon a small amount onto a cold plate. If it holds its shape and doesn’t run, it’s ready.
9. Carefully transfer the hot marmalade into sterilized jars. Seal the jars tightly and let them cool at room temperature.
10. Store in the refrigerator for up to 1 month or process the jars in a water bath canner for longer shelf life.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 467.7 g | 170% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 437.7 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2315 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
