Pumpkin Lemon Marmalade

Ingredients

• 1 Hokkaido pumpkin (1.2 kg flesh)
• 1 kg gelatin sugar (2:1)
• 3 lemons (unprocessed)
• 400 ml orange juice
• 200 ml white wine
• 3 cloves of spice clove
• ginger to taste
• 2 tsp vanilla sugar

Instructions

1. 1.

   Cut the pumpkin in half, remove seeds and peel. Dice the flesh into small cubes, mix with gelatin sugar in a large pot and let steep for about 1 hour. Meanwhile grate the zest from two lemons and squeeze their juice. Slice the third lemon into thin rounds.

2. 2.

   Rinse the screw-top jars in hot water, then drain on a kitchen towel.

3. 3.

   Add the pumpkin cubes, lemon zest, juice, slices, orange juice, white wine, and spices to the pot and bring to a boil. Cook until the pumpkin is tender and the gel point is reached. Remove the cloves. Flip the jars over, using a metal measuring cup or ladle and an insertion ring, pour the very hot marmalade into the jar, wipe the rim clean, seal immediately, and place on the clamp (to create vacuum). Repeat until all marmalade is filled. After about 5 minutes the jars can be turned back.