Pumpkin Marmalade
by Editorial Staff
Pumpkin is the most popular vegetable in the fall. Pumpkin can be used to make an amazing treat for those with a sweet tooth – marmalade, which will not only satisfy everyone in its taste characteristics but also cheer up with its bright color.
Cook: 45 minutes
Servings: 4
Ingredients
- Pumpkin – 250 g
- Sugar – 2 tbsp
- Lemon juice – 1 tbsp
- Agar-agar – 1 teaspoon
- Water – 160 ml
Directions
- Peel and seed the pumpkin. Cut the pumpkin pulp into small cubes.
- Transfer the sliced pumpkin to a saucepan, pour in 80 ml of water, place on the stove.
- Stew the pumpkin under the lid until soft, the pumpkin pieces should literally disintegrate themselves and easily pierce with a fork. It took me 10 minutes.
- Beat the pumpkin with a blender until smooth. Add sugar and lemon juice to the pumpkin puree. Pour the remaining water (80 ml) here, let the puree boil and boil it for a minute.
- Then add dry agar-agar powder to the pumpkin puree, mix everything vigorously.
- Bring the agar puree to a boil and boil it for another minute, stirring all the time.
- Immediately place the hot pumpkin puree in silicone ice or candy trays, cool at room temperature, and refrigerate.
- The marmalade on agar quickly freezes, so after 10-15 minutes you can check its readiness – if it comes out of the molds easily, the pumpkin marmalade is ready.
- Place the pumpkin marmalade on a serving plate and serve.
Bon Appetit!
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