Instructions

1. Cut the pumpkin in half. Remove the stem and scoop out the seeds. Cut it into quarters or manageable-sized slices and peel each one.

2. Cut slices into 1/2-inch cubes. Wash and slice the lemons; remove the seeds but leave the skin on. Mix the lemon slices and pumpkin together.

3. Add the pumpkin mixture to a pan by the cupful. Add 3/4 cup sugar for every cup of pumpkin. Stir in a pinch of salt. Let the pumpkin/lemon/sugar stand overnight.

4. Place the mixture on a stove and bring it to a boil. Simmer until the pumpkin is tender and the syrup thickens. Pour the mixture into jars.

5. Wipe the jar rim, place the lids and screw on the rings firmly. Place the jars of hot preserves into water bather and cover with hot water. Process 5 minutes after the water reaches boiling.

6. Remove the jars from the water bather with a jar lifter and cool them on a rack. Check for seal, remove the rings and wash the jar rim. Label and store in cool, dark place.