Pumpkin Marmalade

[Guest guest]

An autumn tea contribution:

 

PUMPKIN MARMALADE

 

1 good-sized pumpkin

2 lbs. sugar

2 lemons

5-6 pieces ginger root or 2 tsp.

ground ginger

1 tsp. salt

 

Peel the pumpkin and scoop out the inside. Discard the rind and

seeds. Cut the flesh into cubes. Measure out 3 quarts of pumpkin

cubes into a bowl, add the sugar and let stand overnight. Next

morning, there will be a lot of juice. Take out the pumpkin fruit

and set aside. Add to the juice the lemons (seeded and cut up, rind

and all), ginger and salt. Boil this mixture hard, adding the

pumpkin fruit slowly as it boils. Cook until the pumpkin is clear.

Pour and seal. Wonderful on hot toast.