Pumpkin Preserves

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Title: Pumpkin Preserves
Categories: Spreads, Toppings
Yield: 6 servings

4 lb Pumpkin (prepared)
3 Lemons
4 lb Sugar
1/2 ts Salt
1 tb 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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