SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin Marmalade

Makes: 24 servings
Serving size: 2 tablespoons Yield: 3 cups
Prep 15 mins Cool 1 hr
Pumpkin Marmalade
  • 2  cups  cooked fresh pumpkin puree or one 15-oz. can pumpkin
  • 1  cup  orange marmalade
  • 1  teaspoon  grated fresh ginger
  • 2  tablespoons  lemon juice
  •  English cheddar cheese, white cheddar cheese, or Parmesan cheese (buy about 2 oz. for each person you'll be serving)
  •  Assorted hearty breads

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 KitchenTest Kitchen Tip:
  • Spread will keep in the refrigerator up to 1 week.
Nutrition Facts (Pumpkin Marmalade)
  • Servings Per Recipe 24,
  • cal. (kcal) 37,
  • carb. (g) 10,
  • vit. A (IU) 1020,
  • vit. C (mg) 2,
  • Riboflavin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • sodium (mg) 8,
  • Potassium (mg) 54,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe