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Pumpkin Marmalade

Description: Can you think of anything better to spread on your toast in the morning!?!

Number of Servings: Ten to twelve

Contributed by: Antonio and Elena S. from Italy.


1 kg. pumpkin, yellow pulp
1/2 kg. Sugar
50 gr. raisin
1 kg. fresh pumpkin
1 Lemon

Preparation Directions:
  1. Put the sliced pumpkin in a pan by coats.
  2. Cover each coat with some sugar and leave it in the refrigerator for 24 hrs.
  3. After this term, cook the ingredients as you find them for 2 hrs. at low flame.
  4. Some minutes before the end of this time add the raisins softened in water, some scraped lemon skin and 1 glass of kirsh or Maraschino, as you wish.
  5. Put the hot marmalade in the can turning them upside down so to create the vacuum that allows your marmalade to last longer.

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