Pumpkin Marmalade

1 pumpkin – 5-pounds
4 pounds sugar
3 lemons
1 orange
Peel pumpkin and cut into small cubes, discarding seeds and inner pulp.
Add sugar and let stand overnight.
Put lemons and orange through a food grinder, discarding seeds, but reserving the juice.
Add to pumpkin.
Bring to a boil over low heat, stirring often.
Simmer until thick and clear – about 3 hours.
Stir frequently to prevent scorching.
Pack in hot sterilized jars and process in a hot water bath for 10 minutes.
Makes about 4 pints.
This marmalade has a nice color, and tastes of citrus.

Pumpkin Bread
Louise McNeel
3 1/2 cups flour
2 2/3 cups sugar
1 1/2 tsp. salt
2 tsp. baking soda
4 eggs, beaten
2 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
2 cups canned pumpkin
2/3 cup cooking oil
2/3 cup water
1 cup nuts, optional
Mix all ingredients well and pour into 2 greased loaf pans.
Bake at 350º for 1 hour.

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