Recipes Using Fresh Pumpkins - Marmalades, Smoothies and Chutneys
The pumpkin patch is brimming full of fresh pumpkins; just ripe for the picking. There are many kinds of pumpkins and these recipes will fit them all. Traditional bright orange pumpkins, butternut pumpkins or the light brown skinned pumpkins are all delicious.
Pumpkin Marmalade with Fresh Pumpkin
Ingredients for Pumpkin Marmalade
4 pounds of pumpkin
5 cups of water
3 medium size oranges sliced into paper thin slices
3 lemons sliced into paper thin slices
4 inch piece of ginger minced
4.5 cups of sugar
How to Prepare the Pumpkin Marmalade
Peel the pumpkin and remove all the seeds and inside fibers.
Shred the pumpkin or cut into very fine pieces.
Place in a large sauce pan. Add the water, lemon and orange slices and the ginger. Bring to boil and then reduce the heat to a simmer. Cook for 30 minutes and then add in the sugar. Bring the marmalade back to a boil and cook on medium heat until the marmalade is very thick and will allow a wooden spoon to stand up in the pan alone.
Marmalade should be very thick, but it will not be like jam. Jam has a setting point and will gel. Marmalade is more of a fruit filling. It can be used to fill a tart with, but suggest removing the orange and lemon rinds first.
Pumpkin is especially good for heath reasons and it makes a marvelous jam and marmalade. This recipe is very easy to make, but takes time shredding the pumpkins. Place this marmalade in Ziploc bags and freeze in the freezer for the entire winter also.
Pumpkin Smoothie Recipe
Ingredients for Smoothie
1 cup of milk or alternative 1/3 cup of the marmalade (minus the rinds of the orange and lemons) 1 frozen banana 4-6 ice cubes Sugar or sweetener if desired Place all in a blender and mix on high speed for one minute. Enjoy.
Pumpkin Chutney Recipe
Ingredients for Chutney
2 pounds of pumpkin
1 pounds of apples, peeled and cored
4 tablespoons of ginger thinly shredded
3 red chilies, sliced and seeded
2 tablespoons of black mustard seeds
3 cups of cider vinegar
2 teaspoons of salt
1.5 cups of brown sugar
How to Make the Chutney
In a large saucepan place the chopped pumpkin, which as been peeled and had the insides cleaned thoroughly.
Add in the chopped apples, ginger, chillies, mustard seeds, and the vinegar. Bring the pot to boil and then let it simmer for 20 minutes. Cook until the pumpkin is tender.
Add the salt and the sugar and mix well. Cook for an additional 45-60 minutes until the chutney is thick and free of most of the liquid. Stir frequently during the cooking of the chutney.
Remove from the heat and ladle into hot, sterilized jars, then seal. The chutney is ready in 4-5 weeks.
Heat processed chutney will .last for two years.
Pumpkin chutney is served traditionally with rice, meats or cheese.
All these recipes are made with fresh pumpkin and should not be made with canned pumpkins. If there is left over pumpkin, cook the pumpkin and then place in a food processor to mash the pumpkin to puree. This puree may be used for pies, muffins and a wide arrange of pumpkin desserts.