Warm pumpkin marmalade with ginger
Pumpkin marmalade with ginger is a warming sweet that can be prepared almost all year round. Pumpkin is stored for a long time - sometimes I manage to save several vegetables until the summer, fresh ginger and lemons are always available in our time. Lemon can be replaced with lime or orange to get different tastes - a variety of sweets is always a pleasure.
Ready pumpkin marmalade with ginger is laid out in dry jars, it can be stored at room temperature, however it is always more useful to cook fresh products.
By the way, this marmalade can be used as a sweet fruit layer in the preparation of the cake, it is also suitable for filling pies and pies.
- Time for preparing: 1 hour
- Amount: 1 liter
Ingredients for pumpkin marmalade with ginger
- 1 kg of pumpkin;
- 1.5-2 lemons;
- 80 g of fresh ginger;
- 1 kg of sugar.
The method of preparation of warming marmalade from pumpkin with ginger
Cut the pumpkin into 2-4 parts, remove the seeds and seed bag with a tablespoon. Then cut off the peel. Cut the pulp into small cubes.
For this recipe, I recommend using a bright orange pumpkin to make the marmalade golden.
Brush the lemons thoroughly with a brush of hot water. Cut lemons into circles, get the seeds. For 1 kg of pumpkin, take 1 large lemon or 2 small.
Rinse the ginger root with cold water, then peel off the thin skin with a small sharp knife. Cut the cleaned root into thin slices, add to the lemon.
Pour granulated sugar into a pan with a thick bottom. You can take a little more or a little less sugar, rely on your taste.
Grind lemon with ginger in a blender until smooth. Grind the lemon together with the peel, it will break apart and become soft.
Add ginger and lemon puree to the sugar pan.
We heat until the sugar is completely melted, while heating, stir constantly so that the sugar does not burn.
Pour chopped pumpkin into a saucepan with warm syrup, bring to a boil. If you pour vegetables into boiling syrup, then a thin crust forms on slices of pumpkin, you get candied fruits that will boil for a long time.
Cook the marmalade of pumpkin with ginger over a quiet fire for about 1 hour after boiling, stir so that it does not burn, if foam forms, remove with a clean, dry spoon.
Remove the pan from the stove, cool. If desired, you can leave the jam as is, or mash the contents.
So, to give a rich and thick texture to the marmalade, slightly knead the pieces of pumpkin.
We spread the warming marmalade from pumpkin with ginger into clean and dry jars, after cooling, close the lids or tie with parchment.
If you close the jar of hot jam with a lid and immediately send it to storage, then condensation will form on the lid, then drops will fall on the jam and eventually mold will appear. 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, toast a slice of bread in a toaster, spread it with butter and pumpkin marmalade. Agree, a great idea for a quick breakfast.