Getting to be that time of year, isn’t it?
From the box of G.Y. from Wichita, Kansas.
Pumpkin Marmalade
Use:
7 lbs. ground pumpkin
grated rind of 2 lemons
3/4 cup crystallized ginger
5 lb. sugar
juice of 2 lemons
Mix well; let stand overnight.
Cook until thick and clear. Pour into sterilized jars.
Yesterdish reminder: Use modern canning methods and recipes for safety.