Pumpkin Marmalade
Pumpkin, pumpkin, pumpkin! We are now well into pumpkin season and I’m wondering if you’re starting to get tired it. In case you’re not, here is a recipe for mermelada de calabaza or pumpkin marmalade.
Pumpkin, as you probably already know, is native to North America. In fact, the oldest evidence of pumpkin seeds has been found in Mexico, pre-dating the Aztecs. The pumpkin was a staple of the diet of many of the indigenous people of Mexico. Now a days in Mexico, pumpkin is used to make candy, mermelada de calabaza, and empanada fillings. The seeds are used to make oils, sauces, and eaten as a snack.
The Recipe: Pumpkin Marmalade
For this recipe, be sure to use calabaza de Castilla, otherwise known as cinderella pumpkin (pictured in the photo above). To cook the pumpkin, cut it in half, take out seeds, and place face down on sheet-tray. Bake at 350F for 1 hour. Let cool and remove the pulp.The oranges can be navel or valencia. Eat it with crusty warm bread or spread it on your pancakes. Enjoy!
Pumpkin Marmalade
Ingredients
- 4 cups Pumpkin, cooked (see note)
- 2 cups Sugar, granulated
- 2 Valencia oranges, zest removed, and cut into segments
Preparation
- Combine the pumpkin, orange zest, orange segments, and sugar in a medium sauce-pot.
- Bring to a boil and then turn heat down to low.
- Simmer for 35 min. or until the mixture has thickened.
- Mash with a potato masher to dissolve any large pieces of pumpkin or orange.
Chef's Notes
Use fresh pumpkin for this recipe. Cut pumpkin in half, take out seeds, and place face down on sheet-tray. Bake at 350F for 1 hour. Let cool and remove the pulp.
