Old Fashioned Pumpkin Marmalade
A rich, spiced pumpkin marmalade blending citrus and pumpkin flavors, perfect for spreading on toast or pairing with cheeses, ideal for autumn festivities and gift-giving.
Ingredients
Instructions
- Peel pumpkin and cut into small cubes, discarding seeds and inner pulp.
- Add sugar to the pumpkin and let stand overnight.
- Put lemons and orange through a food grinder, discarding seeds but reserving all juice.
- Add the ground citrus and juice to the pumpkin mixture.
- Stir over low heat until boiling.
- Simmer until thick and clear, about 3 hours, stirring frequently to prevent scorching.
- Pack the marmalade into hot sterilized jars and process.
Tips & Substitutions
For a smoother texture, you can blend the pumpkin before combining it with sugar. If you're short on time, consider using canned pumpkin instead of fresh, but adjust the sugar to taste. Adding a pinch of cinnamon or nutmeg can enhance the fall flavors. Be sure to frequently stir while simmering to prevent scorching, especially near the end when it thickens.
Serving Suggestions
This pumpkin marmalade is delightful spread on toast or served with scones for breakfast. Pair it with cream cheese for a tasty bagel topping. It also makes a lovely filling for pastries or can be drizzled over pancakes. For a unique twist, serve alongside roasted meats or as part of a cheese platter.
Storage & Reheating
Store the cooled marmalade in sterilized jars and seal them tightly. Keep them in a cool, dark place for up to a year. Once opened, refrigerate and use within a month. To reheat, place a small amount in a saucepan over low heat or microwave in short intervals, stirring until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Pumpkin Marmalade contains roughly 660 calories, with 14g protein, 165g carbohydrates, and 4g fat. It is an excellent source of vitamin A (333% of the Daily Value), iron (222% of the Daily Value), and potassium (93% of the Daily Value). Note that it is relatively high in sodium, at 1125mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of pumpkin?
While pumpkin is traditional for this marmalade, you can experiment with other fruits like butternut squash or even sweet potatoes for a similar texture. Adjust the sugar based on the sweetness of the alternative fruit you choose.
How do I know when the marmalade is thick enough?
To check the consistency, place a small amount on a cold plate and let it sit for a minute. Drag your finger through it; if it holds a line and doesn't run back together, it's ready. The cooking time varies, so keep an eye on it as it simmers.
Can I reduce the sugar in this recipe?
You can reduce the sugar, but be mindful that sugar acts as a preservative and thickening agent in marmalades. Consider using a sugar substitute designed for canning if you're looking for a lower-sugar option, but it may alter the flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).