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pumpkin marmalade stirring inside pot
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Pumpkin Orange Jam

Pumpkin cooks down so smoothly into a delicious jam or preserves.
Course Condiment
Cuisine Mexican
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 1.5 cups
Calories 75kcal
Author Dora Stone

Ingredients

  • 4 cups Pumpkin, cooked (see note)
  • 2 cups Sugar granulated
  • 2 Valencia oranges zest removed, and cut into segments

Instructions

  • 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.

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.

Nutrition

Serving: 1tablespoon | Calories: 75kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 86mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1670IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg