Pumpkin & Citrus Marmalade
Today citrus marmalade is mainly made from various varieties and often combined with other fruit or vegetables such as tomato, pumpkin, or aubergine. The word “marmalade” is borrowed from the Portuguese marmelada, made for quince and sugar or honey. At Wickedfood Earth we make two varieties, this one with pumpkin, and another one with aubergine. This unusual recipe originates from the Middle East and makes a surprisingly fragrant sweet/sour preserve with a lovely chunky texture. Traditionally, it is eaten by the spoonful with steaming hot tea or coffee and a glass of water. As the pumpkin is capable of absorbing flavours, it can be transformed into a delicious and versatile sweetmeat. We love it as a condiment with spicy curry, cheese platters, cured cold meats, and salads or on bread with cheese for breakfast. Also delicious on hamburgers and boerewors rolls.
3 in stock
This pumpkin & citrus marmalade is made from pumpkins grown on the Wickedfood Earth Farm. These food gardens and orchards are planted with a wide variety of heirloom vegetables and herbs, and the extensive orchards have over 50 varieties of fruit and nut trees, and berries. The food gardens are internationally recognized by Slow Food as an important educational garden. We bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables that go into the pumpkin & citrus marmalade are grown along organic lines, free of insecticides, fertilizers, or any other poisons. We hand make small batches of a wide range of preservative-free preserves, jams, chutneys, relishes, sauces, and bottled fruit. This ensures that, by not over-processing, the result is concentrated, natural flavours.