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Ingredients

Adjust Servings:
Pumpkin – 1 ¼ lb (500 g)
Water – ⅓ cup
Sugar – 4 tbsp
Agar – 2 tsp
Lemon Juice – 1 tbsp

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Pumpkin Marmalade

Pumpkin Marmalade

Features:
  • Vegan
  • 45 min
  • Serves 30
  • Easy

Ingredients

Recipe

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Pumpkin marmalade is at the peak of popularity amid aficionados of this orange vegetable. Even those who do not particularly fancy pumpkin gobble up the treat with great pleasure, none the wiser about its composition. Making pumpkin marmalade at home is extremely easy. Prepare everything in the evening and pop it in the fridge. Once set, you can enjoy a healthy dessert for several days.

This treat contains only natural ingredients, no gelatin (recipe uses agar-agar as a thickener), and a modest amount of sugar. You can use any sweetener instead, though. Lemon juice provides the necessary tartness, balancing the natural sweetness of the pumpkin.

Steps

1
Done

Wash and peel pumpkin, scoop out fiber and seeds. Cut the pulp into cubes, place in a saucepan, add water, and set on medium heat.

2
Done

Cover the pot with a lid, bring to a boil, and simmer until tender and fork-soft, occasionally stirring, for 15 minutes.

3
Done

Let the pumpkin cubes cool a little, then process in a blender until smooth. Add lemon juice and sugar. Transfer the pumpkin puree back into the pot, set on low heat, and simmer for a minute. Add agar-agar, mix, and simmer for another minute, stirring continually.

4
Done

Pour the hot mass immediately into silicone molds, let cool at room temperature, then refrigerate for 15–20 minutes.

You can dip pumpkin marmalade in powdered sugar, shredded coconut, or sesame seeds to make the candies look even fancier and prevent them from sticking together. If you do not have silicone cupcake molds, simply pour the pumpkin puree inside any plastic container lined with parchment paper. Then remove and cut into squares.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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