Pumpkin Marmalade with Ginger
Baking and Desserts • American
Description
Store the finished marmalade in the refrigerator for no more than one week.
Ingredients
- Pumpkin 10 oz
- Orange Syrup 5 oz
- Grated Ginger Root 1 teaspoon
- Meyer Lemon Juice 2 tablespoons
Step-by-Step Guide
Step 1
Prepare a puree from cooked pumpkin. You can use canned pumpkin puree.
Step 2
In a medium-sized pot, mix the pumpkin puree, orange jam, and grated ginger.
Step 3
Place the pot on the heat and bring the mixture to a boil.
Step 4
Reduce the heat and continue cooking for another 5 minutes.
Step 5
Remove from heat and stir in the lemon juice.
Step 6
Transfer to a jar or container, cover with a lid, and leave in the cold for an hour.
Step 7
Serve as a dessert with sharp cheese, as well as for breakfast with toast.
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