Pumpkin Marmalade

I've had a busy couple of days unexpectedly making marmalade. One of our homegrown pumpkins was turning soft, so I decided to use lots, though not all, of it up quickly.





OK, normally marmalade is made with oranges or other citrus fruit but I've made it before with different things such as apple or rhubarb to provide the bulk and some oranges or lemons to give the citrus taste.

So, I took 3lbs pumpkin chunks, rinds and flesh from a couple of squeezed out lemons (saved in the freezer) and 2oz crystallised ginger, and boiled them all in 2 1/2 pints water till the pumpkin was soft enough to mash up. Mashed the pumpkin, chopped up the lemon rind into thin strips. Let them all stand overnight - to soften the peel. In the morning added 3lb sugar and let it stand again till afternoon when I boiled it up to setting point.

It made a lovely lemony, ginger marmalade - which I also tested drizzled over roasting parsnips.