1 medium size pumpkin, cut in thin squares
1 1/2 cups of sugar to 2 cups of pumpkin chips
1/2 cup of fresh ginger root, cut in small pieces
1 dozen lemons, cut small
Put all together and let stand overnight, then put on a slow fire and let boil until soft, about 4 hours. Take out pumpkin, leave lemon, ginger and juice, and boil until it comes to a sirup and is thickened. Put fruit back in pot; let it come to a boil, put in jars while hot and seal.
Contributed by Mrs. Frank W. Kirtz of St. Louis
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