If you’re looking for something to go well with your morning toast, or with your cheese platter during an evening gathering for wine, then this pumpkin marmalade is what you need. This is a wonderfully thick marmalade combining a sweet and spicy flavour at the same time.
Makes around 2kg marmalade.
Ingredients:
1kg pumpkin
1kg sugar
5g chilli pepper flake
50g mastiha ‘submarine’ cream
Method:
1. Peel pumpkin, remove the seeds and cut into small cubes.
2. Place the pumpkin cubes in a pan and cover with sugar. Bring the pumpkin with the sugar to the boil and add the chilli pepper flakes together with the mastiha cream.
3. Boil slowly (medium temperature) for 30-45 minutes till tender.
4. At the point you see the mixture getting thick, remove the pan from the heat and stir it well with a hand mixer until it gets a fresh, fleshy and creamy, at the same time, consistency.
5. Ladle the marmalade in a jar and then seal.
Source: ergonfoods.com