Orange Marmalade with Pumpkin

Ingredients

• 1 small pumpkin (about 800 g, e.g., muskmelon pumpkin)
• 4 untreated oranges
• 20 g Ginger
• 2 cardamom pods
• 1 tbsp poppy seeds
• 500 g gelatin sugar (2:1)

Instructions

1. 1.

   Cut the pumpkin into pieces, remove the seeds and strings, and peel off the skin. Dice the flesh small and simmer in about ½ l water for roughly 5 minutes until slightly tender. Drain and let it drip dry.

2. 2.

   Wash one orange hot, dry it, and grate its zest. Squeeze juice from two more oranges. Peel the remaining oranges with a sharp knife, then dice the flesh small. Peel and finely chop the ginger. Slice the cardamom pod lengthwise and remove the inner seeds.

3. 3.

   Add the pumpkin, diced orange pieces, orange juice, zest, ginger, cardamom seeds, poppy seeds, and gelatin sugar to a large pot. Stir and bring to a boil, then cook vigorously for about 3 minutes while stirring constantly.

4. 4.

   Transfer into clean jars, leave them upside down for about 10 minutes, flip them over, and let cool.