Pumpkin Marmalade

Peel and remove seeds from pumpkin and cut into thin slices.

Weigh and allow: 12 oz. of sugar and grated rind of half a lemon, pulp and juice of one lemon, and 1/4 pint water to each pound of pumpkin.

Boil the sugar and water to a clear syrup. Stir well and put in the pumpkin and lemon rind and simmer for 90 minutes. Stir often and watch it does not burn.

Strip white skin from lemon, which is not used, and slice the pulp and remove the pips (seeds). Mix these slices with the marmalade and boil all together for 15 minutes.

Put into sterilized jars and process for canning.