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October 1999 Issue
Pumpkins
by Victoria Smith
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Pumpkin Preserves

  • 5 lbs pumpkin
  • 8 cups sugar
  • 4 thinly sliced lemons
  • 1 thinly sliced orange
  • a few grains of salt
Remove peel and cut raw pumpkin into slices 1/4 inch thick and 1 or 2 inches long.  Place in a stone jar or earthenware container and add sugar.  Let mixture stand overnight.  Drain liquid from pumpkin and boil liquid until it spins a thread.  Add sliced pumpkin and remaining ingredients.  Cook until thick and clear.  Pour into sterilized jars and seal.

This one is from a pile of recipes that belonged to my Mom's Irish grandmother.  Born in Ireland but raised in the US, it's clear to see that Sara had a lot of patience for cooking.  She also had 8 children.  The woman was a miracle in skirts!

  • Yields: about 8 pints
  • Preparation Time: 2 days
 

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