Pumpkin preserves

Yield: 6 servings

Measure Ingredient
4 pounds Pumpkin (prepared)
3 \N Lemons
4 pounds Sugar
½ teaspoon Salt
1 tablespoon Mixed spices *

Wash pumpkin. Remove peel and seed. Cut pumpkin as wanted. Weigh and mix with sugar. let stand 12 to 18 hours in a cool place. Add thinly sliced lemons, salt and mixed spices (tied in bag). Boil until pumpkin is clear and sirup thick. Pour, boiling hot, into hot Ball jars; seal at once.

NOTE: Use ginger, nutmeg, cinnamon, etc to flavor this your way.

From the; Ball Blue Book - Home canning and freezing recipes and methods Published in 1956 by Ball Brothers Co. INC. Muncie, Indiana

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