Table of contents:
- Ingredients for pumpkin marmalade with ginger
- Method of making warming pumpkin marmalade with ginger
Video: Warming Pumpkin Marmalade With Ginger. Step-by-step Recipe With Photo
Pumpkin ginger marmalade is a warming sweet that can be made almost all year round. Pumpkin has a long shelf life - sometimes I manage to save a few vegetables until summer, fresh ginger and lemons are always available these days. Lemon can be substituted with lime or orange for different flavors - variety in sweets is always a pleasure.
Ready pumpkin marmalade with ginger is placed in dry jars, it can be stored at room temperature, but it is always more useful to cook fresh food.
By the way, this marmalade can be used as a sweet fruit layer when making a cake, it is also suitable for filling pies and pies.
- Cooking time: 1 hour
- Quantity: 1 L
Ingredients for pumpkin marmalade with ginger
- 1 kg pumpkin;
- 1.5-2 lemons;
- 80 g fresh ginger;
- 1 kg of sugar.
Method of making warming pumpkin marmalade with ginger
Cut the pumpkin into 2-4 parts, remove the seeds and the seed bag with a tablespoon. Then we cut off the peel. Cut the pulp into small cubes.
For this recipe, I advise you to use a bright orange pumpkin to make the marmalade golden.
Wash the lemons thoroughly with a brush under running hot water. Cut the lemons into slices, take out the seeds. For 1 kg of pumpkin, take 1 large lemon or 2 small ones.
Rinse the ginger root with cold water, then peel off the thin skin with a small sharp knife. Cut the peeled root into thin slices and add to the lemon.
Pour granulated sugar into a saucepan with a thick bottom. You can take a little more or a little less sugar, rely on your taste.
Grind the lemon with ginger in a blender until smooth. Grind the lemon together with the peel, it will boil down and become soft.
Add the ginger-lemon puree to the sugar pan.
We heat until the granulated sugar has completely melted, while heating, stir constantly so that the sugar does not burn.
Pour the chopped pumpkin into a saucepan with warm syrup and bring to a boil. If you pour vegetables into boiling syrup, then a thin crust forms on the pieces of pumpkin, you get candied fruits that will take a long time to boil.
Cook pumpkin marmalade with ginger over low heat for about 1 hour after boiling, stir so that it does not burn, if foam forms, remove with a clean, dry spoon.
Remove the pan from the stove and cool. If desired, you can leave the jam as it is, or knead the contents.
So, to give the marmalade a boiling and thick texture, slightly knead the pumpkin pieces.
We lay out the warming pumpkin marmalade with ginger in clean and dry jars, after cooling, close with lids or tie with parchment.
If you close a jar of hot jam with a lid and immediately send it to storage, then condensation will form on the lid, then drops will fall on the jam and over time mold will appear. To prevent mold from forming, always cool the jam before closing the jars.
For breakfast, I advise you to brew a cup of strong coffee, toast a slice of bread in a toaster, spread it with butter and pumpkin marmalade. Agree, a great idea for a quick breakfast.