Pumpkin marmalade with ginger
10 servings
75 minutes
Pumpkin marmalade with ginger is a refined dessert that combines the tenderness of pumpkin, the citrus sweetness of orange jam, and the spicy sharpness of ginger. This recipe comes from American cuisine, where pumpkin has long been used not only in pies but also in sweet jams. The marmalade has a velvety texture and a warming flavor perfectly complemented by the freshness of lemon juice. It pairs wonderfully with sharp cheese, creating a harmony of sweet and salty, or can be an elegant accompaniment to morning toast. This dessert is true autumn coziness in every spoonful, filling the home with warmth and aromas of spices.
1
Prepare puree from boiled pumpkin. Canned pumpkin puree can also be used.
- Pumpkin: 300 g
2
In a medium-sized pot, mix pumpkin puree, orange jam, and grated ginger.
- Pumpkin: 300 g
- Orange jam: 150 g
- Grated ginger: 1 teaspoon
3
Put the pot on the fire and bring the mixture to a boil.
4
Reduce the heat and continue cooking for another 5 minutes.
5
Remove from heat and mix with lemon juice.
- Lemon juice: 2 tablespoons
6
Transfer to a jar or container, cover with a lid, and leave in the cold for an hour.
7
Serve as a dessert with sharp cheese, and also for breakfast with toast.