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Marmalade: Pumpkin Marmalade

Source of Recipe

Year of the Horse Inn, Chincoteague Island, Virginia


List of Ingredients

Approximately 20 cups of small cubes of pumpkin (one large pumpkin, peeled)
4 pounds sugar (sweetness alert!)
2 lemons, with the zest
2 oranges, with the zest
1 grapefruit, with the zest



Recipe

Empty pumpkin of seeds, cut into strips, then cut meat away from the peel. Cut the meat into small cubes. Peel lemon, oranges and grapefruit with a zester (a carrot-peeler) and slice fine so you have thin strips of peel. Remove seeds from citrus, then dice the meat of the citrus fruit. Mix pumpkin cubes, citrus, and zest with sugar and let stand at room temperature overnight in any non-metal bowl.

Transfer to large saucepan(s) and cook over low/medium heat for an hour and a half or until fruit becomes transparent.

Decant hot marmalade into hot, sterilized jars and cover immediately. Store in cool, dark place.