Title: Pumpkin Preserves
Categories: Toppings Preserve
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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