Especially for lovers of delicious sweets with the most unexpected flavors - pumpkin marmalade! Bright, sweet, with a rich taste, this dessert will not leave anyone indifferent.
In the fall, when the markets are full of bright orange round pumpkins, it's time to use this wonder product for your culinary delights. Let's make pumpkin marmalade - delicious, sweet, economical and very healthy. Even a novice culinary specialist who does not have a lot of experience behind his back will be able to submit to such a dessert. To make the marmalade rich in color, choose bright orange pumpkin of sweet varieties for this dessert. It is better to bake a pumpkin for marmalade: this way a minimum of liquid will remain in it, which is important for marmalade. And you can shade the taste of a treat with cinnamon or vanilla sugar.
See also how to cook candied pumpkin.
- Caloric content per 100 g - 106 kcal.
- Servings - 4
- Cooking time - 4 hours
Ingredients:
- Pumpkin - 500 g
- Sugar - 100 g
- Gelatin - 2 tbsp. l.
- Vanilla sugar - 10 g
Step by step preparation of pumpkin marmalade with gelatin:
1. Peel the pumpkin from the tough crust, cut into small pieces and bake in the oven at 180 degrees for half an hour. An alternative way of cooking pumpkin: boil it over low heat under a lid in a minimum amount of water (no more than half a glass).
2. Grind the baked pumpkin with a blender in mashed potatoes and grind through a metal sieve to exclude possible remaining unbroken particles and make the pumpkin mass homogeneous.
3. Pour granulated sugar and vanilla into a gentle puree for flavor. If you are not very fond of the aroma of vanilla, you can add 0.5 teaspoon of ground cinnamon to the pumpkin puree. Pour in the gelatin and leave for 20-25 minutes for the gelatin to swell and the sugar crystals to disperse. Put the mashed potatoes on fire, heat, but in no case let the marmalade boil.
4. When the marmalade is removed from the heat and cooled to room temperature, pour it into a mold covered with parchment or cling film. Place the pumpkin marmalade in the refrigerator and let it solidify completely.
5. After 4-5 hours, or better in the morning, take the marmalade out of the mold, cut into small squares and roll each of them in coarse sugar.
6. Serve a delicious tea treat or take a few bites with you for a snack.
Sweet, bright autumnal pumpkin marmalade is ready. Bon Appetit!
See also video recipes:
Pumpkin marmalade recipe
Pumpkin marmalade for children
