Pumpkin Skin Marmalade 

- 100g pumpkin skin peelings

- 500ml orange juice

- 200g pectin jam sugar (or 200g caster sugar and a 8g sachet of pectin powder)

- 1/2 lemon zest and juice

• 𝐎𝐩𝐭𝐢𝐨𝐧𝐚𝐥: 𝐜𝐢𝐧𝐧𝐚𝐦𝐨𝐧 𝐬𝐭𝐢𝐜𝐤, 𝐬𝐭𝐚𝐫 𝐚𝐧𝐢𝐬𝐞, 𝐜𝐥𝐨𝐯𝐞 𝐟𝐨𝐫 𝐚 𝐦𝐨𝐫𝐞 𝐟𝐞𝐬𝐭𝐢𝐯𝐞 𝐬𝐩𝐢𝐜𝐞𝐝 𝐦𝐚𝐫𝐦𝐚𝐥𝐚𝐝𝐞

1. Thinly slice the pumpkin skin peelings and place in a saucepan.

2. Add all the other ingredients, then bring to the boil.

3. Lower the heat and simmer away until the liquid looks thick and syrupy, and the pumpkin skins are translucent and candied. If you have a temperature probe it should be around 105C.

4. Allow the marmalade to cool and then divide into clean, sterile jars and store in the fridge.