There's been a lot of stuff for pumpkin in my story so far and I'd like to just add a few things recipe wise.

1. Pumpkin Marmalade...

Kind of easy really the thing you really want is a food processor and a steamer for this and a decent sized slow cooker.

To make this you cut your pumpkin into chunks that you can easily handle for this recipe I like to cut them into chunks about the size of say a blackberry (Food not the device.) or a canned button mushroom rinds are optional and I leave mine on the pumpkin.

I steam the pumpkin chunks util semi tender, you want your fork to stop half way through each bit. At this point set it aside.

An medium pumpkin should yield about ten cups of cubed up pumpkin.

So for 10 cups of this you want...
8 whole oranges cut up and ground up in the food processor.
2 whole lemons done as above.
4 cups of sugar.
1 teaspoon of salt.
2 cups of orange juice...water can be used as well.

You pour all of this together into a pot or slow cooker and you simmer it down until the skin bits of the citrus are cooked through. You'll likely have to do this to taste but an hour in a medium to large slow cooker will be fine.

Next is to fill your canning/mason/jelly jars with the chunks or par-cooked pumpkin and then to fill each one with the citrus mixture. Shake out the air bubbles then put the lids on them tightly and can away.

**I'm not going to explain canning/jarring food it'd take too long but you can find online tutorials.**

You should get between 6-8 pint jars of this by the end of the recipe and it will thicken from the pectin and the sugars and will give you a chunky unique treat with still the best flavors of both pumpkin and marmalade.

If you have some still left over?
Mix it with cream cheese and serve it on a nice toasty bagel.

*Great Big Hugs*
Bailey.