Every Halloween as a child when my family was for carving our pumpkins, we would save some of the scrapings to make pumpkin marmalade. This is a tradition I continue with my family. While my husband and daughter are carving I prepare the pumpkin scrapings. There are a few different versions of pumpkin marmalade available, some that include pineapple or oranges, some that are shorter or longer to prepare. Our family recipe requires the prepared pumpkin to rest for 1-2days. Please let me know if you try this recipe by commenting or sharing.
Note: This recipe will make approximately 20 small mason jars of marmalade
Preparation time: 1 hour excluding 24hrs of the pumpkin resting prior to cooking
Cooking time: 3 hrs
Bottling time: 1 hour
6 lbs scraped pumpkin (a mixed of stringy fill and soft pumpkin wall is best)
3.5 lbs sugar
One 11oz tin of strained mandarin oranges (use 2 tins if leaving out pineapple)
One 14oz tin of crushed pineapple (optional)
Scrape out pumpkin. Throw away very slimy pumpkin but save stringy scrapings underneath. You can also save the seeds to roast with olive oil and your various spices (we like seasoning salt).
Strain scrapings and discard juice. Place pumpkin in a bowl and cover completely with sugar. The sugar prevents the pumpkin from going bad while it is breaking down so it can be cooked.
Leave pumpkin + sugar to rest on counter at room temperature for 1-2days (minimum 24 hours).
After the resting period, place pumpkin + sugar in a large pot, add strained mandarin oranges, then stir until mixed.
Cook on stovetop for 3 hours on low-medium heat. If using pineapple add after 2 hours of cooking and then cook for one more hour.
Prepare clean, empty bottles by heating bottles in oven at ~100F for 40minutes. At the same time boil lids in small pot.
Place marmalade into the hot sterilized jars and seal with hot sterilized lids. Make sure both the bottle and lid are hot when filling with marmalade to ensure proper sealing.
Check that the jar lids have popped once cooled for about 1 hour on counter at room temperature. Any jars with un-popped lids should be boiled for 20 minutes to seal. When sealed properly marmalade can last 1-2 years at room temperature but should be refrigerated once opened.
Enjoy on crackers, baked brie, toast or on a fresh bun!