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PUMPKIN MARMALADE WITH ORANGE AND LEMON – SWEET, AROMATIC, AND PERFECTLY BALANCED

By Delicious Recipes!Posted on
PUMPKIN MARMALADE WITH ORANGE AND LEMON – SWEET, AROMATIC, AND PERFECTLY BALANCED

PUMPKIN MARMALADE WITH ORANGE AND LEMON – SWEET, AROMATIC, AND PERFECTLY BALANCED

I applied the same technique used for my roasted pepper paste to this pumpkin marmalade, and it worked wonderfully. The result is a deliciously smooth marmalade, not overly sweet, with an intensified pumpkin flavor. This batch is seasoned only with orange and lemon juice to highlight the natural taste of pumpkin over the 2.5 hours of slow cooking. Below are some optional spices you can add to personalize the flavor.

🕒 Prep Time: 20 min

🍳 Cook Time: 2.5 hours
🍰 Yields: About 1.6 kg pumpkin pulp marmalade

🥄 Ingredients

  • 1600 g roasted pumpkin pulp
  • 350 g sugar (approx. 22 g sugar per 100 g pumpkin pulp; adjust to taste)
  • 200 ml orange juice (approx. 1 juicy orange per 500 g pumpkin pulp)
  • Juice of 1/2 lemon
  • Optional spices:
  • Cinnamon
  • Five-spice powder (Chinese blend)
  • Cardamom
  • 1 tsp grated fresh ginger

👩‍🍳 Instructions

  1. 🎃 Roast the pumpkin according to your preferred method (add salt only if desired). For this batch, I roasted half a large gray-green pumpkin. Let cool.
  2. 🍽️ Scoop out the pumpkin pulp from the skin and weigh it. Transfer to a food processor.
  3. 🍬 Add sugar (about 22 g per 100 g pulp), orange juice, and lemon juice. Blend for 1 minute until a smooth puree forms. Taste and adjust sweetness as needed.
  4. 🥄 Spread the puree evenly in a deep baking tray, smoothing the surface with the back of a spoon for an even layer.
  5. 🔥 Bake at 130°C with fan (or 150°C without fan) for 2.5 hours, stirring every 30 minutes (towards the end, stir every 20 minutes). After each stir, smooth the surface again.
  6. ❄️ Turn off oven and leave the tray inside to cool slowly.
  7. 🧴 For refrigeration storage, transfer marmalade to sterilized jars, seal tightly, and refrigerate. It keeps well; I’ll share storage duration after my first year of making it.
  8. 🥫 For long-term storage, fill sterilized jars with marmalade, seal lids tightly, then boil jars covered in water for 30 minutes (wet steam method). Cool jars slowly under a blanket.

💡 Tips

  • Adjust sugar according to pumpkin sweetness.
  • Stirring regularly prevents burning and ensures even cooking.
  • Optional spices add warmth and complexity but aren’t necessary.

🎉 Perfect For

  • Spreading on toast or pastries
  • Accompanying cheeses or yogurt
  • Gift jars for friends and family

📝 Final Thoughts

This pumpkin marmalade combines natural sweetness with citrusy brightness for a uniquely delicious treat. Slow roasting and careful cooking develop deep flavors and a silky texture. A wonderful way to preserve pumpkin and enjoy its essence year-round.