Source: Sriba3, AdobeStockPumpkin marmalade is an excellent accompaniment to tea, a healthy alternative to snacks or sweets, and a wonderful treat for guests and family. Today, we'll explore how to prepare it correctly. Take note of our 12 simple recipes!
1. Pumpkin Marmalade with Gelatin
Source: shtuchka.netYou can add a couple of pinches of vanilla sugar for a brighter aroma.
You will need: 300 g pumpkin, 75 g sugar, 25 g gelatin, 100 ml water.
Preparation: Pour cold water over the gelatin and let it swell according to the instructions. Cut the pumpkin into small cubes, add a couple of spoons of water, and bake in the oven for 20 minutes at 180 degrees Celsius. Add more water as needed.
When the pumpkin is soft, blend it until smooth and add sugar. Then add the gelatin and mix everything until homogeneous. Line a mold with cling film, pour in the pumpkin puree, and refrigerate until set. Then cut the marmalade into cubes and store in a cool place.
2. Pumpkin Marmalade with Agar-Agar
Source: dzen.ruThis marmalade stores perfectly in a glass jar in the refrigerator.
You will need: 500 g pumpkin, 80 g sugar, 50 ml lemon juice, 1 tbsp agar-agar, 4 tbsp water.
Preparation: Cut the pumpkin into cubes, add a little water, and cook for 15 minutes until soft. Then puree with a blender, add lemon juice and sugar, and heat again. Cook the puree for 20 minutes over low heat, stirring.
Dissolve agar-agar in 4 spoons of water, pour into the pumpkin, and cook for another 5 minutes, continuing to stir. Transfer the pumpkin puree to a glass mold and refrigerate until set. Then carefully remove and cut into desired shapes.
3. Pumpkin and Apple Marmalade
Source: sewcando.comApples are naturally rich in pectin, so the marmalade sets well.
You will need: 300 g pumpkin, 300 g apples, 70 ml orange juice, 1 pinch vanilla, 8 g agar-agar, 100 g sugar.
Preparation: Cut apples and pumpkin into cubes, sprinkle with sugar, pour in almost all the orange juice, and cook until soft. Dissolve agar in the remaining juice. When the pumpkin has cooled slightly, blend everything until smooth, mix with agar, and cook for another 5 minutes. Pour the puree into molds and let it set in the refrigerator.
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4. Pumpkin Marmalade with Lemon
Source: cookiteer.ruYou can also add zest, but the texture won't be completely smooth.
You will need: 500 g pumpkin, 3 tbsp lemon juice, 150 g sugar, 30 g gelatin.
Preparation: Cut the pumpkin, bake until soft, and blend until smooth. Strain the resulting pumpkin puree through a sieve and mix it with sugar and lemon juice. Add gelatin, mix, and let it sit for 15 minutes. Then bring the mixture almost to a boil and immediately pour into a cling-film-lined mold in a layer up to 2 cm thick. Refrigerate the marmalade for 3-4 hours until set, then carefully remove and cut.
5. Pumpkin Marmalade with Rice and Dates
Source: mykaleidoscope.ruA very original marmalade recipe with oriental notes.
You will need: 2 tbsp rice, 300 g pumpkin, 300 g apples, 1 orange, 50 g dates, 30 g gelatin, 1 tsp cinnamon.
Preparation: Cook rice until sticky and blend until smooth. Cut pumpkin and apples into cubes, add orange juice, dates, and cinnamon, and simmer everything covered until the pumpkin is soft.
Also blend until smooth and mix with the rice. Dissolve gelatin in water according to instructions, add it to the mixture, and stir. Pour the mixture into molds and refrigerate for a couple of hours until set.
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6. Pumpkin Marmalade with Orange
Source: mobillegends.netThis recipe uses agar-agar, and its advantage is that the marmalade will set faster.
You will need: 500 g pumpkin, 75 g brown sugar, 1 orange, 1 tbsp agar-agar, 4 tbsp water.
Preparation: Cut the pumpkin into cubes, pour in a little water, and cook for 15 minutes. Blend the pumpkin until smooth and bring the puree to a boil again. Add sugar, orange juice, and a little zest, and cook for 20 minutes until thickened, stirring with a whisk.
Dissolve agar in 4 spoons of water, pour into the puree, and cook for another 7 minutes. Transfer the mixture to a glass mold, refrigerate for a couple of hours, then carefully remove the marmalade and cut it into cubes.
7. Pumpkin Marmalade with Honey
Source: rutube.ruA truly healthy recipe, and there's no sugar at all!
You will need: 300 g pumpkin, 75 g honey, 25 g gelatin.
Preparation: Cut the pumpkin into cubes, add a couple of spoons of water, and simmer until soft. Dissolve gelatin in water according to instructions. Puree the pumpkin with a blender and mix with honey and gelatin. Line a mold with cling film, pour in this mixture, and refrigerate overnight. Cut the finished marmalade into small pieces.
8. Spiced Pumpkin Marmalade
Source: vosadu-li-vogorode.ruWe recommend coating the finished marmalade in powdered sugar or starch to prevent it from sticking.
You will need: 350 g pumpkin, 75 g brown sugar, 20 g honey, 0.5 tsp each nutmeg, cinnamon, and cardamom, 25 g gelatin.
Preparation: Bake the pumpkin until soft and puree with a blender. Add sugar, honey, and spices, and blend again until smooth. Dissolve gelatin in water according to instructions, and mix with the pumpkin puree. Line a mold with cling film and pour in the puree in a not-too-thick layer. Refrigerate the marmalade for at least 4 hours, then carefully remove and cut.
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9. Pumpkin Marmalade with Pectin
Source: pinterest.comBesides pectin, you'll also need glucose syrup!
You will need: 350 g pumpkin puree, 2 tbsp lemon juice, 370 g sugar, 8 g pectin, 80 g glucose syrup, 1 cinnamon stick, 1 star anise.
Preparation: Bring the pumpkin puree with spices to a boil, cook for a couple of minutes, and remove the cinnamon and star anise. Mix pectin and a couple of spoons of sugar. Add the remaining sugar to the puree with glucose. Cook until dissolved, then add pectin, stirring vigorously.
Continue cooking the puree for 5 minutes, stirring constantly. Add lemon juice, pour into molds, and refrigerate overnight. Carefully remove the marmalade from the molds.
10. Pumpkin Marmalade with Starch
Source: lookingcooking.ruThe finished marmalade is more reminiscent of the famous Turkish delight.
You will need: 300 g pumpkin, 500 g sugar, 2 cups water, 1/2 lemon, 3 cups starch, 50 g powdered sugar.
Preparation: Cut the pumpkin into cubes, mix with sugar, pour in water, and cook over low heat until soft. Let it cool slightly and blend until smooth. Add lemon juice and bring to a boil again.
Dissolve half of the starch in cold water, pour into the pumpkin, and continue cooking until thickened. Transfer the mixture to an oiled glass mold in a layer up to 2 cm thick, and let it set. Cut the marmalade and coat it in a mixture of the remaining starch and powdered sugar.
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11. Pumpkin Marmalade without Gelatin or Agar
Source: dzen.ruA maximally simple recipe to prepare, even for beginners.
You will need: 500 g pumpkin, 250 g sugar, 3 tbsp lemon juice.
Preparation: Boil or bake the pumpkin using any convenient method, and make a puree from it. Add sugar, lemon juice, bring everything to a boil, and cook over low heat until thickened. Spread everything in an even layer up to 1.5 cm thick on parchment paper on a baking sheet. Let the marmalade set in the air for about a day, then cut. If desired, coat it in sugar.
12. Sugar-Free Pumpkin Marmalade
Source: yemin.ruSince pumpkin is already sweet, going sugar-free here will be a breeze!
You will need: 300 g pumpkin, 1/2 lemon, 70 ml water, 0.5 tsp ground cinnamon, 1 pinch vanilla, 25 g gelatin.
Preparation: Cut the pumpkin into cubes, pour in water, and cook until soft. Blend it until smooth, add lemon juice and spices, and bring everything to a boil again. If the puree is too thin, cook it until thickened.
Dissolve gelatin in water according to instructions and mix with the pumpkin mixture. Transfer everything to a glass mold in a layer up to 1.5 cm thick, refrigerate for 4 hours, then remove and cut the marmalade.