I mentioned pumpkin marmalade in a thread earlier this week. I just noticed that someone asked for the recipe, so here it is. It tastes like marmalade, but the pumpkin gives it a nice color. I thought I posted it before, but couldn't find it in the archives. If I did and am simply being technologically inept, I'm sorry for repeating myself!!!

Old-fashioned Pumpkin Marmalade (As written in Putting Food By, by Hertzberg, Vaughan and Greene

1 small pumpkin (c. 5 lbs., to give 4 lbs, cubed) 4 lbs. Sugar 3 lemons 1 orange

Peel pumpkin and cut in small cubes (the smaller, the better), discarding seeds and inner pulp. Add sugar and let stand overnight. Put lemons and orange through food grinder, discarding seeds but reserving all juice. Add to pumpkin. Stir over low heat until boiling. Simmer until thick and clear – about 3 hours. Stir frequently to prevent scorching. Seal in hot sterilized jars. About 4 pints. The flavor of this prettily colored jam is predominantly citrus.

-- Sheryl in ME (radams@sacoriver.net), January 12, 2002

Answers

Sheryl, thank you SO much for that recipe! I'm sure going to try it - I'd never heard of it before, but it sounds WONDERFUL!!

-- Bonnie (chilton@stateline-isp.com), January 13, 2002.

Thanks from the other Bonnie. I love Pumpkin Butter so I'm going to try your recipe.

-- Bonnie (stichart@plix.com), January 13, 2002.

I asked for it! Thanks for delivering! Can't wait to try it!

-- Debbie in Mo (risingwind@socket.net), January 15, 2002.