Recipe
for family meals :
 This
recipe for Pumpkin Marmalade comes from the Salamander
Cookshop - www.salamandercookshop.com
Salamander
has been one of Britain’s 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.
Ingredients
for Pumpkin Marmalade
1.5kg Pumpkin
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
How
to make Pumpkin Marmalade
- Peel
the pumpkin and remove all the seeds and fibres.
- Grate
coarsely, trying to keep the strands as long as possible.
- Put
the pumpkin in a preserving pan and add the water,
oranges, lemons and ginger.
- Bring
to the boil and simmer for about 30 minutes until
the citrus peel is tender.
- Add
the sugar and stir until dissolved.
- Bring
back to the boil and cook over a medium heat for a
further 30 minutes, by which stage the mixture should
have thickened.
- Remove
the pan from the heat and leave the fruit to settle
for a few minutes.
- Pour
into sterilized jars and seal.
Note:
This
recipe has a shelf life of about 2 years.
Salamander
Cookshop
www.salamandercookshop.com
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