- 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 ,
- 8 mg sodium ,
- 10 g carb.