for family meals :
recipe for Pumpkin Marmalade comes from the Salamander
Cookshop - www.salamandercookshop.com
has been one of Britains leading cookshops since
1993. Their philosophy is to bring you the best kitchen
equipment quality cookware, bakeware, knives,
mills and other kitchen utensils and accessories
from around the world.
This wonderfully golden Marmalade is a real treat on
scones or used as a tart filling.
for Pumpkin Marmalade
1 litre water
2 oranges, thinly sliced into semi circles
3 lemons, thinly sliced into semi circles
100g fresh ginger root, finely shredded
1 kg granulated or preserving sugar
to make Pumpkin Marmalade
the pumpkin and remove all the seeds and fibres.
coarsely, trying to keep the strands as long as possible.
the pumpkin in a preserving pan and add the water,
oranges, lemons and ginger.
to the boil and simmer for about 30 minutes until
the citrus peel is tender.
the sugar and stir until dissolved.
back to the boil and cook over a medium heat for a
further 30 minutes, by which stage the mixture should
the pan from the heat and leave the fruit to settle
for a few minutes.
into sterilized jars and seal.
recipe has a shelf life of about 2 years.