Pumpkin Preserves - cooking recipe

Ingredients

4 lb. raw pumpkin, finely diced
6 c. sugar
3 lemons, sliced very thin
4 tsp. grated gingerroot

Preparation

Pour 3 cups of sugar over pumpkin and let stand, covered, overnight.
The next day, add remaining sugar and bring to boil in a heavy kettle.
Reduce heat and simmer 1 1/4 hours.
Add lemon slices and ginger.
Simmer 1 hour more.
Pack into hot, sterilized jars, leaving 1/2-inch space at top.
Wipe any spills from jar rims and immediately pour 1/8-inch hot paraffin on preserves.
Yield: 8 half-pint jelly glasses.