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Popular in Food

Pumpkin Marmalade

This recipe goes together in just 15 minutes by starting with cooked pumpkin puree and prepared marmalade. Spread on toast or crackers.

3.5 by 13 people
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  • Makes: 24 servings
  • Serving Size: 2 tablespoons
  • Yields: 3 cups
  • Prep: 15 mins
  • Cool: 1 hr

Pumpkin Marmalade



  1. In a medium saucepan combine cooked fresh pumpkin puree, marmalade, and ginger. Bring to boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Transfer to a serving bowl. Cover and cool. Serve as a spread with cheese and bread. Makes about 3 cups or 24 (2-tablespoon) servings.

From the Test Kitchen

Test Kitchen Tip:

Spread will keep in the refrigerator up to 1 week.

Nutrition Facts (Pumpkin Marmalade)

    Per serving:
  • 37 kcal cal.,
  • 8 mg sodium,
  • 10 g carb.
  • Percent Daily Values are based on a 2,000 calorie diet



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