Description
Published in the Fall 2007 issue of Edible Chesapeake
This recipe, adapted from the 1976 edition of Putting Food By, one of the most-often referenced guides to preserving foods, has worked beautifully for publisher Renee Brooks Catacalos and the stray pumpkins she collects from friends and family during fall. The pumpkin provides some of the color and the substance, but the citrus provides most of the flavor. Marmalade fans will love this. If you've never made jam, you might be surprised by the amount of sugar used, but don't skimp or your product won't gel properly. Also, note that it takes about two days to complete.
Methods/steps
Carve the pumpkin in half and use a large metal spoon to scrape out the seeds and fibers, just as you would before carving a jack o'lantern. Carefully, using a heavy sharp knife, cut the pumpkin shell into quarters, and each quarter in half. If it's a very large pumpkin, you may want to cut it one more time to make pieces that you can easily keep a grip on while peeling them. Using either a vegetable peeler or a paring knife, position each chunk of pumpkin with a flat side down on a cutting board, and peel the outer rind from the top of the piece down to the board.
Cut the peeled pumpkin into ½-inch cubes and place in a large stockpot, tossing with 4 cups of sugar. Let stand overnight. The sugar will dissolve as the pumpkin cubes release their water.
The next day, wash the citrus fruits thoroughly (use organic if you can), cut them open and pick out the seeds. Process the entire fruit, skin and all, in a food processor or grinder until it is chopped into very small pieces, but not pureed. Add the citrus fruit to the pumpkin, add the rest of the sugar, and place the pot over low heat. Stir over low heat until it boils. Reduce the heat to medium and keep the pot at a fast simmer for 3-4 hours, stirring often to prevent sticking or scorching. Boil until the fruit is clear and the syrup is thick. It might not set up as firm as a jam with added pectin, but it will be as delicious. Test for doneness by putting a spoonful of syrup on a small saucer and putting it in the freezer for two minutes. When you take it out, if it is soft-set and not runny, your marmalade should be done.
This recipe makes about 10 pints of marmalade. Sterilize your jars by running them through the dishwasher and leaving them in the heat dryer until you are ready to use them. Process your pint jars in a boiling water bath for 10 minutes, following the directions that come with your jars. Or, jar the marmalade, let cool overnight, and share with friends and family to use immediately, keeping it in the refrigerator for up to a month.
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