Photo: klopotenko.com
“The best for this recipe is varieties with bright orange pulp, for example, muscat or hockey. They are sweet and fragrant, and the marmalade of them turns out to be a rich color,” the culinary culinary specialist noted.
Ingredients:
- 1 kg of pumpkin;
- one lemon;
- one orange;
- 100 g of sugar;
- 10 g of vanilla sugar;
- 300 ml of water;
- 250 ml of water;
- 50 g of gelatin;
- Sugar for decoration.
Cooking
- Peel the pumpkin and cut it into cubes. Transfer to the pan, add the zest of lemon and orange. Squeeze the juice from these fruits and also add to the pumpkin.
- Pour ordinary sugar and vanilla into a pan. Put the pan on a small fire and simmer for 10 minutes.
- Then pour 300 ml of water and simmer for 10-15 minutes until the pumpkin is ready. Meanwhile, soak the gelatin in 250 ml of water.
- Beat the pumpkin mass with a blender, and dissolve the gelatin in a water bath or in the microwave.
- Add the melted gelatin to the pan and beat the mass with a blender again.
- Lubricate the glass oil with vegetable oil and pour a pumpkin mass into it.
- Put the mixture in the refrigerator for at least two to three hours.
- Before serving, remove the marmalade from the refrigerator, remove it from the mold and cut it with cubes to 2 cm. If desired, roll marmalade in small sugar.
