Pumpkin Preserves

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 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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