Pumpkin marmalade with gelatin

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make pumpkin marmalade? Prepare all the necessary ingredients. You can take absolutely any honey, but the final result will depend on its color. The darker the honey, the darker the marmalade will be. In addition, keep in mind that honey can cause allergic reactions. It can be replaced with sugar or any sweetener of your choice.

2. STEP 2

   

   Pour gelatin with cold boiled water and let it swell for 40 minutes. Or do as written in the instructions for your type of gelatin. Also read tips and useful information on how to properly soak it, heat it and add it to other ingredients in the article about gelatin at the link below the steps.

3. STEP 3

   

   Wash and peel the pumpkin, remove the seeds, and cut into pieces. The denser the pumpkin, the smaller it is advisable to cut it. In any baking dish, place the pumpkin pieces in one layer and pour in about 2 tablespoons of water (this is part of the 100 ml indicated in the ingredients; as it boils, you can add more or 2 tablespoons will be enough).

4. STEP 4

   

   Place in a hot oven and bake at 180 degrees for 20 minutes. It should become soft and easily knead when pressed with a fork. If not, continue baking until desired consistency is achieved. Make sure that the pumpkin does not burn; if you see that all the water has boiled away and the pumpkin is still hard, add a little more water if necessary.

5. STEP 5

   

   Remove the finished pumpkin and cool to room temperature. Add honey to it and stir. If the honey is very thick, then add it to the warm pumpkin, so it will become thinner and easier to mix.

6. STEP 6

   

   Blend everything with a blender until smooth. If desired, you can also rub the puree through a sieve.

7. STEP 7

   

   Dissolve the swollen gelatin in any convenient way. This can be done in a water bath or in the microwave. Mix everything thoroughly with a spoon until smooth.

8. STEP 8

   

   Cover any suitable form with film and pour the pumpkin mixture into it. Please note that the larger the mold, the thinner the marmalade will be.

9. STEP 9

   

   Place the mold with the marmalade mass in a cool place for 3-4 hours. The mass should harden and become dense. Then remove and cut the layer into candy cubes. If desired, they can be rolled in sugar or powdered sugar. It is better to store them in a cool place.

10. STEP 10

    

    Bon appetit.

Comments on the recipe

Natalia M

10.11.2023

4.9

I make marmalade from various berries and fruits quite often. But I haven’t had to make one out of pumpkin yet. My pumpkin was quite sweet, although not very bright. As indicated in the recipe, I baked it in the oven and then pureed it in a blender. I added half a portion of honey, I don’t really like it when the taste of honey overpowers other tastes. But the vanilla sugar came in handy. I used instant gelatin, it’s very quick and convenient, I heated it in the microwave. Pour the pumpkin mixture into a small tall container. I first covered it with a plastic bag. The marmalade froze after a couple of hours. It turned out very elastic, almost chewy) I just love it! It is very tasty, you can smell the pumpkin, but not too much. What I liked most was the consistency. When cut, I saw that the marmalade consisted of tiny bubbles and there were larger bubbles. My daughter said that these cubes look like foam rubber)) I also remembered one thing. When I beat the pumpkin, I did not mix in the gelatin with a spoon, but beat it all together a little with a blender. Apparently that’s why the pumpkin mass became slightly lighter and filled with air bubbles. The recipe is wonderful, everything turns out great and the proportions are perfect!

Corason

10.11.2023

5

I've never made marmalade myself. I decided to make pumpkin marmalade with gelatin at home using this recipe as a base. I used frozen pumpkin puree. I once boiled pumpkin and pureed it in a blender in large quantities, so I put some of it in the freezer. I combined pumpkin puree with flower honey. The gelatin swelled and I dissolved it in the microwave. I poured the gelatin into the sweet pumpkin mixture and stirred thoroughly. I poured it into silicone molds and put it in the refrigerator. My marmalade froze well, came out of the molds easily and cut beautifully. I dipped some of the marmalade cubes in sugar, and left some for testing. The result was delicious homemade marmalade. The child really liked this dessert. It is beautiful, sweet, aromatic and very healthy. You just need to store it in the refrigerator, otherwise the marmalade will start to melt. Good recipe. Everything is very simple and fast. Thanks to the author!