Autumn Pumpkin Marmalade Food

AUTUMN PUMPKIN MARMALADE

Steps:

• Cut up one medium pumpkin, peel and dice small. Use 1 bowl of sugar to 2 bowls diced pumpkin, add the lemons and oranges to the pumpkin and cover with the sugar and let set over night. In morning mix well and cook on medium heat until pumpkin is clear, bottle.

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.

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.

MARMALADE PUMPKIN BREAD

Steps:

• To make bread: In a small bowl, combine flour, brown sugar, granulated sugar, pumpkin pie spice, baking powder, cinnamon, and salt; set aside.
• In a medium bowl, beat eggs.
• Beat in pumpkin, margarine, marmalade, and liqueur.
• Beat in dry ingredients.
• Spoon into greased 9-by-5-inch loaf pan.
• Tap on counter to release air bubbles.
• Bake in preheated 350 degree oven for 40 to 45 minutes or until wooden pick comes out clean.
• Cool 10 minutes in pan; cool completely on wire rack.
• Drizzle with Marmalade Glaze and slice.
• May be made several days in advance and may be frozen.
• To make marmalade glaze: In small bowl, combine marmalade and liquid.
• Then drizzle on cooled bread.