The question:
Dear Chef Mom: Do you know a recipe for a pumpkin marmalade? Thanks for your help, Hanna in Landsberg, Germany.

Chef Mom says:
You're in luck, Hanna! We were first able to find a recipe from The Daily Mail Fruit and Vegetable Preserving Book, which was published in Britain in 1920:

Ingredients:
Pumpkin or marrow, lemons, water, sugar

Instructions:
Peel and remove seeds from pumpkin or marrow and cut into thin slices.

Weigh and allow 12 oz of sugar and grated rind of half a lemon, and pulp and juice of one lemon, and 1/4 pint water to each pound of pumpkin.

Boil the sugar and water to a clear syrup; stir well and put in the pumpkin and lemon rind and simmer for 90 minutes, stir often and watch it does not burn.

Strip white skin from lemon, which is not used, slice the pulp and remove the pips [seeds]. Mix these slices with the marmalade and boil all together for 15 minutes.

Put into jars.

We found a second recipe at SOAR, which makes 6 servings:

Ingredients:
2 Bowls pumpkin
1 Bowl sugar
4 Lemons
4 Oranges

Instructions:
Cut up one medium pumpkin, peel and dice small. Use 1 bowl of sugar to 2 bowls diced pumpkin, add the lemons and oranges to the pumpkin and cover with the sugar and let set overnight. In morning, mix well and cook on medium heat until pumpkin is clear. Bottle.

Enjoy your pumpkin pickle, and don't miss some more of our great pumpkin recipes!