Pumpkin Marmalade

How to prepare pumpkin marmalade

1. Roast the pumpkin following the instructions here (add salt only if desired). For this batch I roasted 1/2 large pumpkin with gray-greenish skin.
2. Let it cool, then scrape all the flesh from the skin and weigh it. I had 1.6 kg of roasted flesh. Put it in the food processor.
3. Add the sugar (calculate about 22 g sugar for every 100 g pumpkin flesh; you can add more if you think the pumpkin isn't sweet enough). Add the orange juice (calculate 1 juicy orange for every 500 g pumpkin flesh) and lemon juice and blend for 1 minute until you get a super smooth puree. Taste and see if you feel the need to add more sugar.
4. Spread the puree in a deep oven tray. Level it well with the back of a spoon to have as even a layer as possible.
6. Bake at 130C with fan (or 150C without fan) for 2.5 hours, stirring every 30 minutes (towards the end you can stir more often, every 20 minutes). After each stir, make sure to level the puree evenly.
7. Turn off the heat and leave the tray with marmalade in the oven until it cools.
   
8. If you want to keep the marmalade in the refrigerator, put it in sterilized jars and screw the lids tightly. It keeps a long time in the fridge... I'll tell you exactly how long after some time, this is the first year I'm making this marmalade.
   If you want to keep it longer, fill sterilized jars with marmalade, screw the lids, then boil them covered with water for 30 minutes (water bath canning); put them under a blanket to cool slowly.

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