| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Canning |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Pumpkin |
| 3 |
lb |
Sugar |
| 6 |
|
Oranges |
| 3 |
|
Lemons |
INSTRUCTIONS
Chop coarsely three pounds of peeled pumpkin, cover with three pounds of
sugar and let stand overnight. In the morning add the juice and grated rind
of six oranges and threee lemons; cook slowly till thick.
Pour into clean, sterilized jars and process in a water bath, as for other
jams and jellys.
From Judy Spinela 10/21/93 Modified by Gerry Dennis 11/2/93
~----History-----------------------------
Nov '93 1 Batch labeled "2" 6 half pints (somewhat like marmalade)
Posted to MM-Recipes Digest V3 #190
Date: 07/03/96
From: eboyd@shentel.net
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