Pumpkin is a versatile vegetable that contains all the trace elements, vitamins, and nutrients our body needs.
It is especially useful for children.
People who regularly have pumpkin dishes in their diets are less likely to suffer from hypertension and digestive problems.
Pumpkin marmalade - the basic principles of preparation
A ripe nutmeg pumpkin is best for marmalade. Large gray fruits should not be used. They have a hard peel and absolutely not sweet flesh, so marmalade from such a pumpkin will turn out pale and not tasty.
In addition to pumpkin, you need sugar and gelatin. The amount of sugar can vary depending on the sweetness of the vegetable. Sugar can be replaced with honey. Instead of gelatin, you can use pectin or agar-agar.
For flavor, cinnamon or vanillin is added to the marmalade.
The pumpkin is peeled and seeds removed with fibers. The pulp is cut into small identical pieces and spread on a baking sheet covered with parchment. Pumpkin is baked at 180 C for 35 minutes. Pumpkin for marmalade can also be boiled in a small amount of water.
As soon as the pumpkin becomes soft, it is removed from the oven and crushed with a blender to a puree state. This must be done very carefully so that the mass is homogeneous without pieces. Sugar is added to the pumpkin puree and mixed. Gelatin is poured with water and left to swell. Then add it in mashed pumpkin. The resulting mixture is placed on a stove, thoroughly heated until sugar and gelatin are completely dissolved, not brought to a boil. It is cooled, poured into molds and placed in the refrigerator until completely solidified. The height of the pumpkin mass in the form should be no more than two centimeters.
In marmalade, you can add crushed dried fruits or nuts. Ready marmalade is cut into pieces. Before serving, it can be rolled in sugar or coconut.
Store marmalade in a glass jar, tightly closing the lid, or wrap in parchment.
Recipe 1. Pumpkin Marmalade
Ingredients
pumpkin pulp - half a kilogram;
lemon juice - 75 ml;
sugar - 250 g.
Cooking method
1. Peel the pumpkin and remove the fibers with seeds. Grind the pulp into small slices and spread on a greased baking sheet. Bake the vegetable until soft at 180 C. Remove the baking sheet. The pumpkin is transferred to a bowl and chopped until smooth mashed potatoes using a blender or pusher.
2. Grind the resulting pumpkin puree through a sieve and place it in a saucepan. We put on the stove. Add mashed sugar and lemon juice. Bring the mass, stirring, to a boil, and twist the fire.
3. Cook pumpkin puree for ten minutes before thickening. We cover the form with parchment and spread the pumpkin puree in an even layer, a thickness of not more than two centimeters.
4. We leave marmalade for a day at room temperature. Cut the mashed rhombuses with mashed potatoes and roll in icing sugar on all sides. Store marmalade in a glass or plastic bowl with a tight-fitting lid.
Recipe 2. Pumpkin marmalade with vanilla
Ingredients
50 g of gelatin;
500 g of fresh pumpkin;
120 g of sugar;
10 g vanilla sugar.
Cooking method
1. Peel the pumpkin, remove the fiber with seeds. Cut the pulp into cubes. Put it in a sheet covered with parchment and put in the oven for 35 minutes. Bake for 35 minutes until the vegetable is soft.
2. Transfer the baked pumpkin pulp into a bowl and grind with a pusher or blender until smooth. Then rub the pumpkin mass through a fine metal sieve.
3. Add mashed white and vanilla sugar. Pour in instant gelatin and mix. Leave for a quarter of an hour to make the gelatin swell.
4. Put the dishes with pumpkin mass on the fire and cook, stirring until gelatin and sugar are completely dissolved. Do not bring to a boil. Cool the resulting mass. Cover the square with cling film and put pumpkin puree in it. Put in the refrigerator until it solidifies.
5. Cut the marmalade into pieces. Each roll in sugar on all sides. Store marmalade in a tightly closed glass container.
Recipe 3. Pumpkin marmalade with cinnamon and cloves
Ingredients
four buds of cloves;
two kilograms of pumpkin;
250 ml of vinegar;
one and a half kilograms of sugar;
cinnamon.
Cooking method
1. Wash the pumpkin. Peel the pulp from seeds and peel. Cut into small slices. Put in a deep saucepan and pour water. Add cloves and cinnamon. Cook, covered with a lid, over moderate heat until soft. Drain the water, cool the vegetable and pass through a meat grinder. Place the pumpkin mass in the pan again and cook until smooth. At the end pour vinegar. It should get a fairly thick mass.
2. Cool the pumpkin puree and pour in the molds. Leave at room temperature in a bright place for three days. Then remove the marmalade from the molds and roll in a mixture of sugar and citric acid on all sides. Store marmalade in a tightly closed glass container.
Recipe 4. Pumpkin marmalade with agar agar in coconut
Ingredients
800 g of pumpkin pulp;
coconut flakes;
200 ml of boiled water;
300 g of sugar;
juice of half a lemon;
50 g of agar-agar.
Cooking method
1. Wash the pumpkin, peel and remove the fiber with seeds. Grind the pulp into small cubes. Put in a saucepan and pour boiled water so that it completely covers the vegetable. Put on the stove and cook until soft. Add sugar and continue cooking until it is completely dissolved. Remove from heat and squeeze the juice of half a lemon into a saucepan with pumpkin.
2. Agar-agar pour warm water, mix well and leave to swell. Then add to the stewpan with pumpkin and mix.
3. Interrupt everything to a puree state using a submersible blender. Pour the cooled mass into silicone molds, pre-moistened with water. The layer of pumpkin puree should not exceed two centimeters.
4. Send the molds in the refrigerator for a day. Then take out the marmalade and roll it in coconut. Serve marmalade for tea or cocoa.
Recipe 5. Pumpkin marmalade with honey
Ingredients
kilogram of ripe pumpkin;
vanillin;
25 g of gelatin;
100 g of honey.
Cooking method
1. Peel the pumpkin, cut and select the seeds. Grind the flesh into small slices. Put them on a baking sheet, lining it with parchment. Place the pumpkin in the oven and bake at 180 C for half an hour.
2. Remove the baking sheet from the oven, transfer the soft pumpkin to the blender bowl and beat into a homogeneous mass.
3. Add honey to the pumpkin puree and mix.
4. Dilute gelatin with warm water, following the instructions on the packaging, and pour it in pumpkin puree. Mix well.
5. Cover the flat shape with parchment. Pour the pumpkin mass into it with a layer no more than two centimeters high. Carefully smooth the surface with a spatula and refrigerate for several hours.
6. Take out the mold. Pull the edges of the parchment and remove the marmalade. Cut it into slices, roll each in sugar. Store marmalade, wrapped in parchment, or shifted into a glass container, which is tightly closed with a lid.
Recipe 6. Pumpkin marmalade with citrus juice
Ingredients
600 g of sugar;
lemon;
kilogram of pumpkin pulp;
two inflorescences of carnation;
a glass of drinking water;
orange.
Cooking method
1. Wash the pumpkin, wipe it with a napkin, cut it into four parts and peel it. Choose fiber with seeds. Cut the pulp into small slices and put in a saucepan.
2. Rinse the lemon and orange, cut in half and squeeze the juice into a saucepan with pumpkin. We also send sugar and cloves here. Pour in water and mix.
3. Put on the stove and bring the contents to a boil. Reduce the heat and cook, stirring constantly, until the vegetable is soft. This will take about forty minutes.
4. Then remove from the heat, remove the buds of cloves, and knead the pulp of the pumpkin with a crush, or interrupt with a submersible blender until a smoothie is smooth. Put it on the fire again and warm up just a couple of minutes. Transfer the marmalade to a dry clean jar and cover with a lid.
Pumpkin Marmalade - Tips and Tricks
- Cook marmalade in a saucepan with a thick bottom.
- If you add pumpkin juice in mashed potatoes, it should only be freshly squeezed.
- Add only swollen gelatin to the pumpkin puree.
- Pumpkin mass can be poured into silicone molds or into plastic ones from under sweets.
- You can store marmalade in the refrigerator for up to three months.
- Before pouring pumpkin puree into forms, moisten them with water, so it will then be easier to get it.
