Pumpkin marmalade with ginger is a warming sweet that can be cooked almost all year round. The pumpkin is stored for a long time - sometimes I manage to save a few vegetables until summer, fresh ginger and lemons are always available in our time. Lemon can be replaced with lime or orange to get different tastes - the variety in sweets is always pleasant.
Ready-made pumpkin marmalade with ginger is laid out in dry jars, it can be stored at room temperature, but it is always more beneficial to cook fresh food.
By the way, this marmalade can be used as a sweet fruit layer when making a cake, it is also suitable for filling pies and pies.
- Cooking time: 1 hour
- Quantity: 1 l
Ingredients for Pumpkin Marmalade with Ginger
- 1 kg of pumpkin;
- 1.5-2 lemons;
- 80 g fresh ginger;
- 1 kg of sugar.
Method of cooking warming pumpkin marmalade with ginger
Pumpkin cut into 2-4 parts, a tablespoon remove the seeds and seed bag. Then cut off the peel. Pulp cut into small cubes. For this recipe, I advise you to use a bright orange pumpkin to make the marmalade turn golden.
Lemons are carefully washed with a brush under a stream of hot water. Cut the lemons into slices, pick up the bones. For 1 kg of pumpkin, take 1 large lemon or 2 small ones.
Rinse the ginger root with cold water, then scrape off the thin skin with a small sharp knife. Peeled root cut into thin slices, add to the lemon.
Pour sugar in a saucepan with a thick bottom. You can take a little more or a little less sugar, rely on your taste.
Grind lemon ginger in a blender until a smooth mash is obtained. Grind the lemon with the peel, it will melt and become soft.
Add the ginger-lemon puree to the pan with sugar.
Heat until the sugar completely melts, constantly stirring when heated so that the sugar does not burn.
Pour the sliced pumpkin into a saucepan with warm syrup, bring to a boil. If you pour the vegetables into boiling syrup, then a thin crust forms on the pieces of pumpkin, you get candied fruits that will be cooked for a long time.
Cook the pumpkin marmalade with ginger on a quiet fire for about 1 hour after boiling, stir it so as not to burn if foam is formed - remove with a clean dry spoon.
Remove the pan from the stove, cool. If desired, you can leave the jam as it is, or knead the contents.
So, in order to give a razvaristoyu and thick texture marmalade slightly knead the pieces of pumpkin.
Fold the warming pumpkin marmalade with ginger in clean and dry jars, after cooling, close the lids or tied with parchment.
If you close the jar with hot jam with a lid and immediately send it to storage, then condensation will form on the lid, then the drops will fall on the jam and mold will appear over time. To prevent mold from forming, always cool the jam before closing the jars.
For breakfast, I advise you to brew a cup of strong coffee, fry a slice of bread in a toaster, spread it with butter and pumpkin marmalade. Agree, a great idea for a quick breakfast.