Homemade yogurt in a slow cooker
2020-08-13 / test@t
Pumpkin marmalade with ginger
Pumpkin is not the most obvious recipe for jam. But it has two advantages: firstly, the pumpkin has enough of its own sugar, and secondly, it easily accepts all the tastes with which you "marry" it. In this recipe, ginger adds astringency to the marmalade, and lemon adds citrus notes. In general, it is very similar to the orange marmalade that the British love so much. But pumpkin is cheaper than oranges. And the taste of pumpkin marmalade is more intriguing. Ideal for morning toast.
Ingredients
- 1 kg pumpkin
- 1 kg of sugar
- 70 g fresh ginger
- 1.5 lemons
STEP-BY-STEP COOKING RECIPE
Step 1
Peel the pumpkin and cut into medium cubes. Cover with sugar, cover with plastic wrap and leave overnight at room temperature.
Step 2
Peel the ginger and grate on a fine grater. Grind the lemons in a blender, right with the skins. Add ginger and lemon to the pumpkin.
Step 3
Place everything in a large saucepan and bring to a boil. Then reduce heat to medium and simmer for about an hour.
Step 4
Go over the contents of the pan with a crush for a textured marmalade with chunks. Transfer the marmalade to sterilized jars, cover with sterilized lids. Store in a cool, dark place.
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