Pumpkin Marmalade Recipes

PUMPKIN MARMALADE BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of one 9x5-inch loaf pan or two 8x4-inch loaf pans with shortening. In medium bowl, mix flour, sugars, pumpkin pie spice, baking powder, cinnamon and salt; set aside.
• In large bowl, beat eggs, pumpkin, butter, 1/3 cup marmalade and 3 tablespoons orange juice with electric mixer on medium speed until blended. On low speed, gradually beat in flour mixture. Spread in pan.
• Bake 9-inch pan 1 hour 10 minutes to 1 hour 15 minutes, 8-inch pans 45 to 48 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack.
• In small bowl, mix glaze ingredients. Spread glaze over warm loaf. Cool completely, about 2 hours. Store tightly wrapped in refrigerator up to 1 week.

PUMPKIN MARMALADE

Steps:

• In a medium sauce pan bring pumpkin, marmalade, and ginger to a boil.
• Reduce heat to medium-low and simmer uncovered for 5 minutes.
• Remove from heat and stir in lemon juice.
• Transfer to a bowl, cover and cool about 1 hour.
• Makes 3 cups of spread and will keep in the fridge for up to a week.

PUMPKIN GINGER JAM

Steps:

• Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
• Place unpeeled lemon wedges in a food processor; puree until smooth.
• Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
• Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.

PUMPKIN MARMALADE

Steps:

• Slice the orange and lemons in half lengthwise, take the pits out and save to the side.
• Place cut side down on counter and cut off the tip of each citrus end.
• discard ends.
• slice the the oranges and lemons very thin.
• Then cut each slice in 3 or 4 pieces and then cut the stacks in 3 to 4 pieces. Ensure that the peel pieces are small and thin.
• Place the pits in a little piece of cheese cloth & tie with twine.
• Add cut and sliced citrus pieces, seeds in cloth, and 3 cups water to a non reactive pan (no iron or aluminum) and bring to a boil.
• Once boiled turn it down to a low simmer and cover. simmer for approximately 30 minutes or until the peels get soft.
• While the citrus is simmering, peel and chop pumpkin into 1/2 inch squares about 1/8 of an inch thick. You want about 8 cups of pumpkin once it is chopped.
• When the citrus peel is soft remove the pit bag and squeeze out any excess juice into pan.
• Keep the heat low, add the 4 cups sugar and let it dissolve slowly. this will take about 5 minutes.
• Add the pumpkin and turn up the heat to come to a rapid boil. It will take about 30 minutes to gel.
• After about 15 minutes you will want to turn the heat down a bit and to stir often to prevent sticking. You can use the frozen plate method to test the set but you will be able to see when it is thickening quite easily.
• Ladle into prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.