Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 c Pumpkin, cooked And mashed 1 1/4 t Ground cinnamon
-** 1/2 t Ground ginger
8 c Brown sugar ** Or process in blender or
Rind from 4 lemons, grated -processor **
Juice from 4 lemons

Combine all of the ingredients in a large pot or kettle. Cook over
low heat for approximately 1 hour, stirring frequently. When the
mixture is very thick but still easily spreadable, spoon into hot
sterilize pint jars, leaving 1/4 inch headroom. Top with sterilized
lid and tighten the screw bands down. Place in a large canning
kettle of boiling water, making sure that there is 2-inches of water
above the tops of the jars. Bring the water back to a full rolling
boil and boil for 5 minutes, adding 1 minute for every 1,000 feet
above sea level. Remove from the water and cool. Check the seals on
the lids and store when fully cooled. NOTE: The water bath is safe
for this recipe for only one reason. It contains acid in the form of
Lemon Juice. If you were canning the pumpkin as a vegetable or in
the puree form, you would have to use a pressure cooker or add the
lemon juice in the same ratio as above. If you want to freeze the
puree, the lemon juice is not needed. YIELD: 6 Pints

Submitted By SHARON STEVENS On 11-01-94

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