I was shocked at the weekend to discover most of the pumpkins and squashes stored from last year were starting to rot - some just a little, some past hope of salvaging!
I then decided I ought to use up some of the remaining good bits - quickly!
So, time for some marmalade making.
It's possibly simpler than traditional marmalade - cube the pumpkin/squash, add some chopped up lemons (all from the freezer where I keep the bits leftover after squeezing for juice or grating the rind) simmer till cooked and squashy. Add sugar and stand over night. Then boil till set.
Lovely orange-coloured, lemon-flavoured marmalade.