Pumpkin Marmalade
Almost every Thanksgiving dinner in the United States includes a pumpkin pie. In fact, that is often the only time we eat pumpkin, despite the predomination of so-called pumpkin spice products that contain only the pumpkin pie spices and no actual pumpkin. I decided to look through some late 19th and early 20th century cookbooks to see how our predecessors used this wonderful vegetable.
Two cookbooks contained similar recipes for pumpkin marmalade, a fairly straightforward idea that I decided to try. Here are the vintage recipes:
The Cook County Cook Book published by the the Associated College Women Workers in 1912
Recipes, Tried And True published by the Bay Ridge Reformed Church Ladies' Aid Society in 1909
Pumpkin Marmalade
1 small pumpkin
Sugar, equal in weight to the grated pumpkin
1 orange
1 lemon
Peel and seed the pumpkin and cut it in pieces to fit the feed tube of you food processor. Using the grating attachment, grate the pumpkin and put in large stainless steel pot. Weigh and add an equal amount of sugar. Use a carrot peeler to thinly peel the orange and lemon. Cut the rind into thins strips similar in size to the grated pumpkin. Juice the lemon and orange and add the juice to the pot and stir the mix thoroughly.
Cover the pot and let it stand at room temperature overnight. In the morning bring to a boil, reduce the heat and let it simmer slowly until the pumpkin is translucent and the marmalade is thick. Divide the finish marmalade into jars.
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