Pumpkin and Ginger Conserve

 

 

 

 

 

2 lb. Pumpkin

¼ cup Water

3 tsp. Ground Ginger (or 2 tsp. + 4 oz chopped stem ginger)

3 ¼ lb. Sugar

Juice of 1 Lemon

1 Bottle Certo

 

 

1.         Peel pumpkin, discarding seeds and skin, and cut up finely.

 

 

2.         Add ¼ cup water and simmer, covered for 20 minutes.

 

 

3.         Put sugar and 1 ½ lb. prepared pumpkin, lemon juice and ginger into

the pan.

 

 

4.         Mix well and heat slowly until the sugar has dissolved, stirring

continually.  Bring to a full rolling boil and boil rapidly for 2 minutes.

 

 

5.         Remove from the heat and stir in the Certo.

 

 

6.         Pot and cover in the usual way.