- Cut a big chunk out of the last of our Boston Marrow pumpkins.
- Peeled and de-seeded it, then cut it into small chunks (about 1" sq) to weigh about 2.5 lb.
- Placed in a large pan with 1 cup of very local apple juice, kindly given by a friend.
- Brought to the boil, then simmered (with the lid on) until soft - approximately 30 minutes.
- Pureed this with a hand blender.
- Stirred in 1 cup of granulated sugar and the following spices: 1 rounded tsp ground ginger, 1 rounded tsp ground cinnamon, 1/8 tsp ground cloves and a good grating of nutmeg.
- Simmered this gently (with the lid off) for a further hour, stirring occasionally, until the mixture was thick and leaving a well defined trail when a spoon was dragged through it.
- Spooned into 6 warm sterilised jars.
- Left to cool and placed in the fridge.
Sweet and spicy with a gorgeous warm orange colour, this is my kind of food and was delicious on a slice of toast this morning. I'm now thinking I might have to make some pumpkin scones to go with it.