Pumpkin Preserves
4 lbs Pumpkin
3 Lemons
4 lbs Sugar
1/2 tsp Salt
1 tbs mixed spices {I
prefer just cloves and
cinnamon- but some
use ginger and nutmeg
also}
3 Lemons
4 lbs Sugar
1/2 tsp Salt
1 tbs mixed spices {I
prefer just cloves and
cinnamon- but some
use ginger and nutmeg
also}
Wash pumpkin. Remove thin outer skin and seeds. Cut pumpkin into bite size
chunks.
Weigh and mix with sugar.
let stand overnight in a cool place.
Add thinly sliced lemons,
salt and mixed spices (tied in spice-bag).
Boil until the pumpkin is clear
and the syrup is thick.
Pour, boiling hot, into jars; seal at once
chunks.
Weigh and mix with sugar.
let stand overnight in a cool place.
Add thinly sliced lemons,
salt and mixed spices (tied in spice-bag).
Boil until the pumpkin is clear
and the syrup is thick.
Pour, boiling hot, into jars; seal at once
| Directions |
| Ingredients |
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