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Pumpkin Marmalade

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

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

Pumpkin Marmalade

Directions

  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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