| T O P I C R E V I E W |
| nubidane |
Posted - Oct 23 2025 : 3:32:39 PM
So I am in the throes of pureeing winter squash, dehydrating and buzzing up the dehydrated squash to make pumpkin dust for use over the winter. I still have a few squash left.
So fast forward; I was watching a young Siberian girl who grated pumpkin, added sugar, lemon and orange rind and the juice of both. She cooked it down and canned it.
So, I looked up pumpkin marmalade, and it is indeed a thing. I am definitely going to try this with one of my winter squashes.
Has anyone else heard of this or tried it?
Definitely piqued my interest. |
| 8 L A T E S T R E P L I E S (Newest First) |
| levisgrammy |
Posted - Nov 19 2025 : 11:54:57 AM
This sounds delicious. Wonder if it could be made into freezer jam. Does anyone doing canning on a glass top stove? My mom was canning with hers and the glass cracked so and I don't know anyone who has done it. The heat fluctuates I know. Maybe that is why they say you shouldn't can on them.
~Denise
Sister #43~
"I am a bookaholic and I have no desire to be cured." 
"Home is where we find comfort, security, memories, friendship, hospitality, and above all, family. It is the place that deserves our commitment and loyalty." William J. Bennett
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http://www.ladybugsandlilacs.blogspot.com/
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| YellowRose |
Posted - Oct 29 2025 : 3:04:50 PM
Thanks for the review, Lisa. I'll give it a try when I'm tired of seeing the pie pumpkin sit on my front porch bench.
Sara
Lord put your arm around my shoulders & your hand over my mouth.
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| nubidane |
Posted - Oct 29 2025 : 2:52:36 PM
So I made this over the weekend. I used a grey squash that was maybe a bit less flavorful than I had hoped, based on my prior experience with this variety.
When I was cooking it down, I felt like it was too sweet. I am not a fan of sweets, so many would probably like it, but I wanted to be sure to have enough sugar and citrus to water bath. I roughly followed a recipe. I ended up adding a touch of cinnamon and some ginger. I felt like it sort of tasted like applesauce.
After I water bathed it Sunday, I opened a jar yesterday and had it on a buttered English muffin, and last night used it on some pork chops. The pumpkin flavor was more prevalent, and the citrus flavor provided a lightness that was nice.
Will definitely make again.
Sylvia, I stopped at the local liquor store and the smallest bottle of Cointreau was $40! So that did not happen. LOL. |
| Cissik |
Posted - Oct 24 2025 : 1:34:22 PM
The French make this too. Adding orange plus its zest must allow them to water bath canning. Also they add the orange liquor Cointreau. I am going to try this.
Sylvia
Kent, WA
Farm Girl #5389
www.etsy.com/shop/antiquemarie
[http://Pumpkinsandcrows.blogspot.com] |
| MaryJanesNiece |
Posted - Oct 24 2025 : 12:41:44 PM
Lisa, I too am curious how it will taste. I have never heard of it before. Let us know what you think once you make it.
Krista
Farmgirl Sister #528
Farmgirl Of The Year 2025 |
| nubidane |
Posted - Oct 23 2025 : 5:33:06 PM
I may try over the weekend. I need a few oranges.
Of course her video did not have measurements, but there are several online.
I just loved watching her make do.. She had some currants and just smashed them with the same juice glass she measured her sugar in. We have so many gadgets, and although nice to have, really unnecessary |
| YellowRose |
Posted - Oct 23 2025 : 4:24:19 PM
I'll be waiting to hear how you like it. I have one pie pumpkin that could be turned into pumpkin marmalade.
Sara
Lord put your arm around my shoulders & your hand over my mouth.
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| ddmashayekhi |
Posted - Oct 23 2025 : 4:11:09 PM
It does sound intriguing. Hopefully someone here will have tried it. I've never heard of it and am curious about the taste.
Dawn in IL
. "Let us live like flowers—wild and beautiful and drenched in sun." Ellen Everett |
