Choose a pot with a wide and thick bottom. Cut the pumpkin into cubes, boil in a little water for 10 minutes and turn into mashed potatoes using a blender. Add sugar to the prepared mixture and simmer for half an hour, stirring constantly. Then add ½ lemon and continue to boil the mixture for an hour. Ready marmalade will easily fall behind the walls and bottom of the pan.
Put the pumpkin marmalade on the parchment (the thickness of the layer should not exceed 2 cm) and leave to dry for 3-5 days. After cutting it into slices, dry it on both sides in a slightly heated oven and sprinkle with powdered sugar.
Homemade pumpkin marmalade should be stored in a cool dry place.
