Pumpkin Marmelata

This jam-like chunky spread is excellent with roast pork, or as part of a cheese or charcuterie board.

1 sml-med pumpkin
4 c raw sugar
1 t ground clove
1 t allspice

Preheat oven to 375°F.

Mix sugar and spice in a large bowl and set aside.

Peel and seed the pumpkin. Rough chop flesh, toss with sugar and spices and place in a roasting pan. Roast in the pre-heated oven for about an hour until the pumpkin is soft and browning.

Mash in a food-mill or food processor (mixture should be chunky). Check the sweetness and add more sugar if desired.

Makes about 4 cups and keeps for about two weeks in the fridge.

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