Recipe of the Week
Pumpkin preserves
Courtesy of
Jackie Clay

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4 lbs. pumpkin
2 lemons
1/2 tsp. each, cloves, cinnamon, nutmeg
pinch salt


Mash the pumpkin and lemon meat in preserving kettle. For every 1 cup pumpkin, add 3/4 cup sugar and a pinch of salt. Add the spices. Mix and let stand overnight, refrigerated. In the morning, boil slowly, stirring well. Pour the mixture into sterilized 1/2-pint jars to within 1/2 inch of the top. Put on a cap, screw the band firmly tight, and process 5 minutes in a boiling water bath.

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