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
