How to make pumpkin marmalade at home: step by step instructions and the best recipes

Pumpkin contains a huge amount of useful trace elements. And surprisingly, during heat treatment, most of the vitamins remain in it. Pumpkin is a true natural healer. But not everyone likes its taste. However, it is possible to make a real homemade dessert out of this vegetable.

Pumpkin marmalade is a healthy sweetness that you can easily make at home. Simple step-by-step recipes will help you prepare a healthy treat for yourself and your family.

Selecting and preparing pumpkin

Not every pumpkin variety is suitable for making marmalade. Do not use large or overripe fruits for these purposes. Dessert from them will turn out to be pale and tasteless. The best option would be Butternut squash. In shape, this fruit is similar to a guitar or a pear and there are almost no seeds in it.

From pumpkin of the Sweetie variety, marmalade will turn out bright, fragrant and sweet. A delicious treat can also be made from the Mandarin variety. However, at the stage of its preparation, you may encounter some difficulties, since this fruit has a tough and dense skin. Many people recommend trying the Kherson and Gribovsky varieties.

Pumpkin marmalade

Training

1. To prepare the pumpkin for dessert, wash it thoroughly - preferably with soap. Then peel the fruit and cut into slices. The size of the pieces will depend on how you heat it. There are several options - steaming in a multicooker or double boiler. The pumpkin is cut into small pieces, filled with water and steamed for 30 minutes.
2. Bake in the oven. The pumpkin is cut into slices several centimeters thick, laid out on a baking sheet and baked in the oven for about 50 minutes at a temperature of 180 degrees.
3. Boil in water. In this case, the pumpkin is cut into cubes, filled with water so that the liquid completely covers the pieces, and then put on medium heat to cook for at least half an hour. During this time, the mass should be constantly stirred with a wooden spatula so that it does not burn.
4. When the pumpkin has become soft, grind it in a blender or mixer to get a uniform consistency. If there are no such appliances in the kitchen, then you can make pumpkin puree with a fork. But in this case, you will have to additionally grind it through a sieve in order to get rid of lumps.

So, the pumpkin puree, which forms the basis of the marmalade, is ready. Now you can proceed to the preparation of the pumpkin dessert itself.

How to make pumpkin marmalade - step by step instructions

There are several ways to make a pumpkin treat.

Sugar based

If the marmalade is prepared without a thickener, then you will need to put more sugar. So, for 3 kg of vegetables, you will need 1 kg of sugar.

Ingredients:

• pumpkin - 3 kg;
• sugar - 1 kg;
• half a lemon.

Preparation:

1. Add sugar to the vegetable mass. Mix the ingredients thoroughly, and then simmer over low heat for 40 minutes. At the same time, do not forget to constantly stir the mass so that it does not burn.
2. Then add lemon juice to the puree. After that, boil the vegetable mass again for another 15 minutes.
3. The next step is to remove the workpiece from the heat and let it cool slightly. In the meantime, prepare the form into which you will transfer the treat.This can be a regular baking sheet or special tins for candy or ice.

To prevent the marmalade from sticking to the walls of the mold, cover the container with foil, cling film or parchment. If the mold is silicone, then it is enough to grease it with butter.

Gelatin based

Ingredients:

• pumpkin - 500 g;
• gelatin - 2 tbsp. l .;
• sugar - 120 g;
• vanilla sugar - 10 g.

Step by step cooking:

1. Add sugar and vanillin to the pumpkin puree. Next, pour in the gelatin. Mix the mass well and leave for 20 minutes.
2. Heat pumpkin puree again, until sugar and gelatin dissolve. Let it cool.
3. Pour the future pumpkin marmalade into a mold and send it to the refrigerator for 1.5 hours to solidify.
4. Cut the resulting marmalade into small cubes and sprinkle with sugar. After that, homemade pumpkin marmalade is ready.

Attention! Gelatin may “set” quickly, or may not freeze at all. Therefore, add it carefully, following the instructions on the package.

Agar-based

Ingredients:

• pumpkin - 800 g;
• sugar - 300 g;
• water - 200 ml;
• lemon juice - 50 ml;
• agar-agar - 50 g;
• coconut flakes - 100 g.

Step by step cooking:

1. Add granulated sugar to the pumpkin puree and cook until melted. Then remove from the stove and add freshly squeezed lemon juice.
2. Transfer the swollen agar agar to a saucepan and mix thoroughly. Better yet, beat with a blender so that there are no lumps left.
3. When the mass has cooled slightly, pour into molds. To prevent the marmalade from sticking to the walls, before pouring into the molds, moisten them with a little water.
4. Leave in the refrigerator for a day. After it hardens, dip the resulting homemade marmalade in the coconut.

Important! With agar-agar, pumpkin marmalade is softer than with gelatin and is healthier.

Pectin based

Ingredients:

• pumpkin - 550 g;
• sugar - 500 g;
• water - 1 tsp;
• syrup - 100 g;
• citric acid - 1 tsp;
• pectin - 4 tsp with a slide.

Step by step cooking:

1. Mix pectin with sugar, and dissolve citric acid in water. In a saucepan with thick walls, heat the fruit puree to about 40 degrees.
2. Gently add sugar and pectin and bring the mixture to a boil. Cook for 10 minutes, stirring continuously. Now remove from heat and pour in citric acid.
3. Next, you need a silicone mat or an oiled mold. You need to install a frame without a bottom on the mat. Pour the finished composition into a mold.
4. After about an hour, the marmalade can be removed from the mold and cut into pieces. After that, roll it in sugar.

Keep in mind that at first it is similar in consistency to thick jam. But after a few days, the mass will acquire elasticity and become viscous. But in about a week it will be ready and will take on a store-bought look.

Read also:

How to make pumpkin juice without a juicer - the most delicious recipes.

How to cook delicious candied pumpkin fruits.

What is pumpkin honey: medicinal properties and contraindications.

Pumpkin marmalade recipe options

There are many recipes for this treat, they are simple and are divided into two types: marmalade with and without gelatin, and marmalade with sugar or honey.

If you cook without gelatin, then the final product will have to wait a long time (it will freeze for about a week), but you can then store it outside the refrigerator.

Note! Honey will add an original taste and smell, but there are people who are allergic to this product.

With lemon / orange

• pumpkin - 1 kg;
• half a lemon or orange;
• sugar - 400 g

Preparation:

1. Add sugar to the pumpkin puree and simmer for half an hour over low heat, not forgetting to stir constantly.
2. After that, add the freshly squeezed juice of half a lemon / orange to the saucepan and cook the marmalade for another 10 minutes.
3. Next, remove from the stove and let cool the vegetable mass. Caution: Boiling pumpkin puree may sprinkle with hot mass.
4. While the future marmalade is cooling, prepare a mold in which it will dry.To prevent the marmalade from sticking to the walls of the mold, pour it in a small layer no thicker than 1.5-2 cm.
5. Dry the marmalade in the oven until the mass becomes elastic and a dense crust forms on top. Set the oven to the lowest temperature.

You can dry the marmalade at room temperature. To do this, leave the pallet, without covering anything from above, in a warm place (near the battery) for 5-7 days. Cut the finished dessert into portions and sprinkle with sugar or powdered sugar.

With honey

This dessert has an unusual taste and rich aroma. Be sure to try replacing sugar with honey.

Ingredients:

• pumpkin - 3 kg; water;
• honey - 500 g;
• gelatin - 100 g;
• cinnamon or vanilla sugar.

Preparation:

1. Add honey to the prepared pumpkin puree. Grind the ingredients with a mixer or blender until smooth.
2. Now you can put the mass aside for a few minutes and do the gelatin. Fill the thickener with warm water and stir until completely dissolved.
3. The next step is to combine sweet vegetable puree with gelatin. Stir the mass thoroughly and quickly by adding a bag of vanillin.
4. Pour the workpiece into a mold and place it in the refrigerator for five hours.

The finished dessert is decorated with nuts and sprinkled with powdered sugar.

Diet Sugar Free

Yes, this sweet treat can be made without sugar using a sweetener.

Ingredients:

• pumpkin pulp 350 g;
• gelatin 30 g (agar-agar can be used);
• sweetener to taste;
• vanillin;
• citric acid on the tip of a knife or lemon juice.

Preparation:

1. Add sweetener, lemon juice and vanillin to the prepared pumpkin puree. Mix the ingredients thoroughly.
2. Heat the gelatin a little to dissolve the granules. Now mix the puree with the gelatinous solution and whisk lightly into the mixture. Cool the mass a little, but while still warm, put it in tins or on a baking sheet. But make sure that the layer thickness does not exceed 4 cm.
3. Place the mold in the refrigerator to set for a few hours.

When the marmalade hardens, remove the "candy" from the mold or cut into pieces (if the treat is frozen on a baking sheet).

Cooking tips and tricks

Pumpkin marmalade is easy to prepare, and any housewife will appreciate it. And the following recommendations will help turn this healthy treat into a culinary masterpiece:

1. Try adding apple, banana, or orange slices to your recipe for a change.
2. It is best to use agar agar for making marmalade. Then the dessert will be doubly useful. After all, it helps to cleanse the liver from excess bile and remove toxins and toxins from the body.
3. Add cinnamon, nutmeg, cardamom, anise, or vanilla sugar as a natural flavor to pumpkin puree. With these spices, the treat will become even healthier.
4. Depending on the sweetness of the vegetable, the amount of sugar in the recipe can be changed - don't be afraid to improvise. Sugar will replace natural honey. It will make the taste richer and the homemade dessert more aromatic.
5. Instead of lemon juice, you can add orange juice to a pumpkin delicacy, or you can both - make a citrus mix.
6. Pumpkin marmalade can also be colored. Use food colors of different colors for this, or make natural colors, for example, from beets. Children will appreciate it and will enjoy this healthy treat with even greater interest and pleasure.
7. To make the marmalade solidify evenly, lay out the blank in the molds while it is still hot.
8. Store natural dessert in parchment or glass containers at a temperature no higher than 20 degrees and no more than three months. And best of all - in the refrigerator.
9. Dip the marmalade pieces in powdered sugar, sugar, or coconut before serving dessert.

In the photo below, pumpkin marmalade:

Conclusion

Homemade pumpkin marmalade of a beautiful orange color will appeal to both adults and children.It will not be difficult to prepare this original, natural and healthy delicacy at home. And no special ingredients are required for this dessert. Pumpkin marmalade is traditionally served with tea, coffee, cocoa or hot chocolate.