Pumpkin Preserves
4 lb. pumpkin
2 lemons
sugar
pinch of salt
Peel pumpkin; remove seeds. Cut in very thin chunks (1/2-inch cubes). Slice lemons,
removing seeds; leave rind on. Put pumpkin and lemons together in large pot. For every cup
of pumpkin, add 3/4 cup sugar and pinch of salt; let stand overnight. In morning, boil
slowly until pumpkin is tender. Pour into sterilized jars; seal. Process 5 minutes in
boiling water bath.
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