Pumpkin Challenge Day 28 - Pumpkin Marmalade

Pumpkin Marmalade was the first marmalade that I ever made and for some years it was, in fact, the only marmalade I made. When you make preserves from the fruit and vegetables that you grow, making marmalade can be difficult because I don't grow citrus fruit. However, I figured it would be OK if the marmalade, in addition to the citrus fruit, had some homegrown ingredient in it. It was a glut of pumpkins that led me down the route of making marmalade with added pumpkin.

Pumpkin, as I have said in some of my previous pumpkin related posts, doesn't have a particularly strong flavour of its own but it does nicely take on the flavours of things it is put with. It also mushes down to have a nice smooth texture and it adds bulk. So Pumpkin Marmalade taste mostly of oranges but it has a nice thick texture without being overly set and one batch makes plenty. The only thing I would say as a disadvantage to putting pumpkin into marmalade is the reaction of some people. Although many are intrigued or positively enthusiastic about pumpkin in marmalade, other are put-off by it. As such, I find the name "All Hallows Marmalade" is better as a marketing tactic.

Pumpkin Marmalade (makes 4-5 jars)

1500g pumpkin
900ml water
680g oranges
680g lemons
85g root ginger
1350g granulated sugar

Peel and remove the seeds and fibre from the pumpkin and dice. Thinly slice the oranges and lemons to give the size of bits that you want in your finished marmalade. Peel and grate the root ginger. Place the pumpkin, citrus fruit and ginger in the preserving pan with the water and bring to the boil. Simmer for 45 minutes to an hour until the citrus peel is soft. Add the sugar and stir thoroughly until completely dissolved. Return to the boil then simmer until the marmalade has reduced to a thick liquid. Ladle into warmed jars and seal immediately.