Pumpkin Marmalade
Pumpkin Marmalade


Pumpkin Marmalade

Pumpkin
lemons
water
sugar

Peel and remove seeds from pumpkin or marrow and cut into thin slices.
Weigh and allow 12 oz of sugar and grated rind of half a lemon, and 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, slice the pulp and remove
the
pips [seeds]. Mix these slices with the marmalade and boil all together
for
15 minutes.
Put into jars.

The Daily Mail Fruit and Vegetable Preserving Book, Published in Britain
in
1920



Pumpkin Marmalade

2 Bowls pumpkin
1 Bowl sugar
4 Lemons
4 Oranges

Cut up one medium pumpkin, peel and dice small. Use 1 bowl of sugar to 2
bowls diced pumpkin, add the lemons and oranges to the pumpkin and cover
with the sugar and let set overnight. In morning, mix well and cook on
medium heat until pumpkin is clear. Bottle.

chefmom.myria.com/askchefmom/pumpkinmarm.htm

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