2 lbs. peeled and seeded pumpkin, cut into 1 1/2 inch chunks
2 c. white vinegar
1 cinnamon stick
6 whole cloves
Peel from one lemon, cut into strips (yellow part only)
1 lb. white sugar (2 c.)
Bring vinegar, cinnamon stick, cloves and lemon peel to a boil. Pour over pumpkin chunks in dish and let marinate for 24 hours. Place pumpkin and marinade in cooking pot and bring to a boil. Add sugar, reduce heat and cook, stirring frequently until pumpkin is clear and glazed. Keep hot on low heat and put in hot jars and seal. NOTE: This recipe as given makes very little juice. If desired, the marinade and sugar may be doubled.
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