Pumpkin Marmalade

Getting to be that time of year, isn’t it?

From the box of G.Y. from Wichita, Kansas.

Pumpkin Marmalade

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.

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