This recipe comes to us from our dear pumpkin-loving friends in Italy. You won’t be disappointed with this pumpkin marmalade recipe. 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.
Pumpkin Trivia: Pumpkins are grown all over the world on six of the seven continents, with Antarctica being the sole exception. They are even grown in Alaska.
Pumpkin Marmalade Ingredients
1 kg. pumpkin, pulp
1/2 kg. sugar
50 grams raisin
1 kg. fresh pumpkin
1 lemon
1 glass of kirsh or Maraschino
Note: As previously mentioned, this recipe comes from Italy. So, the ingredient amounts are in metric units. See: Recipe Conversion Chart
How to make Pumpkin Marmalade Directions
Put the sliced pumpkin in a pan by coats.
Cover each coat with some sugar and leave it in the refrigerator for 24 hrs.
After this term, cook the ingredients as you find them for 2 hrs. at low flame.
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.
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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