Homemade pumpkin marmalade - how to make pumpkin marmalade at home

Selection and preparation of pumpkin

There are a great many varieties of pumpkin, but when making homemade marmalade, your choice should be nutmeg varieties. These vegetables are distinguished by very bright, dense and aromatic pulp. If you use nutmeg pumpkin, then due to its natural sweetness, you can add less granulated sugar to the dish.

Before cooking, the pumpkin should be washed thoroughly, preferably with soap, and then peeled and cut into pieces. The size of the slices depends on what kind of heat treatment you are going to subject it to before pureeing. There are several options:

• Bake in the oven. In this case, the pumpkin can be cut into sickles, with a base thickness of 2 - 3 centimeters. The pieces are placed on a baking sheet and baked in the oven for 35 - 40 minutes at a temperature of 180 - 200 degrees.

• Steam in a double boiler. To do this, cut the pumpkin into cubes, approximately 3 by 3 centimeters.Pour water into the steamer and cook the vegetable for 25 - 30 minutes. If you don’t have a steamer, you can use a special steaming container and boil the pumpkin in a regular saucepan or slow cooker.
• Boil pumpkin in water. In this case, the vegetable is also cut into cubes, poured with water so that the liquid covers the pieces halfway, and cooked under the lid for 15 - 20 minutes.

Grind the softened pumpkin in a blender until smooth. This process is one of the most critical in making homemade marmalade, since unchopped pieces of vegetable that may be found in the finished dish can ruin the entire positive impression.

Natural pumpkin marmalade recipe

• pumpkin – 1 kilogram;
• sugar – 400 grams;
• lemon – ½ piece.

Add sugar to the pumpkin puree and simmer the mixture for half an hour over low heat, remembering to constantly stir the pumpkin.

After this, add freshly squeezed lemon juice to the pan and boil the marmalade for another 10 minutes.

Attention: Boiling pumpkin puree has the property of “spitting out” a hot mass!

While the workpiece cools slightly, prepare a form in which the marmalade will dry. This can be a flat tray or a baking sheet with high sides. To prevent marmalade from sticking to the walls, cover the container with parchment or thin cling film. Silicone molds are simply greased with vegetable oil.

The puree is poured into the mold in a layer of 1.5 - 2 centimeters, no more. Dry the marmalade in the oven until the mass becomes elastic and a dense crust forms on top. The oven heating temperature should be minimal.

You can dry marmalade at room temperature. To do this, the tray, without covering it with anything on top, is left warm for 5 - 7 days.

The finished marmalade is placed on a plate, cut into portions, and sprinkled with sugar or powder. 

The “gotovlusam” channel will tell you in detail about making pumpkin marmalade

Gelatin marmalade

• pumpkin – 1/2 kilogram;
• granulated sugar – 200 grams;
• vanilla sugar – 1 sachet;
• gelatin – 20 grams;
• water – 50 milliliters.

The gelling powder is soaked in water for 10 - 40 minutes, depending on the instructions in the instructions. Then the swollen mass is poured in, and hot pumpkin puree mixed with regular and vanilla sugar. The hot mass is intensively stirred until the gelatin crystals are completely dissolved and placed in pre-prepared molds. If portion forms are used, for example, for making ice cubes, then they are pre-lubricated with vegetable oil.

The channel “Cooking Healthy and Tasty” presents to your attention a recipe for gelatinous pumpkin marmalade

Other options for making pumpkin marmalade

In order to make the taste of marmalade unusual, you can use the following techniques:

• Boil pumpkin pieces with an apple, banana, pineapple or any other fruit. At the same time, pumpkin puree will sparkle with completely new flavors.
• You can add spices to the pumpkin mixture: cinnamon, anise, nutmeg, vanillin or cardamom.
• Pumpkin marmalade can be dyed into other colors using food coloring.
• Instead of lemon juice, you can add orange juice or orange-lemon mix to natural marmalade.

For another recipe for agar-agar marmalade, watch the video from the “Kashevarnya” channel