Pumpkin Preserve Recipe

Pare a medium-sized pumpkin and cut into inch cubes. Let steam until

tender, but not broken. Or cut the pumpkin into large pieces and let

steam a short time and then cut the cubes.



Prepare a syrup of sugar and water, about three pounds of sugar and a

pint-and-a-half of water, in which simmer the juice and rind (cut into

strips) of two lemons. Drop the pumpkin cubes into the syrup and let

simmer, carefully, until the pumpkin is translucent. Dip out the pumpkin

and pack in ordinary preserve jars; pour over the syrup and lemon and

close the jars.



S. A. R.



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