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Pumpkin Marmalade

(Vaughan’s Vegetable Cook Book)

Take ripe yellow pumpkins, pare and cut them into large pieces, scrape

out the seed, weigh and to every pound take a pound of sugar and an

orange or lemon. Grate the pieces of pumpkin on a coarse grater and put

in the preserving kettle with sugar, the orange rind grated and the

juice strained. Let it boil slowly, stirring frequently and skimming it

well until it forms a smooth, thick marmalade. Put it warm into small

glass jars or tumblers and when cold cover with a paper dipped in

alcohol and another heavy paper pasted over the top of the glass.

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