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1 medium pumpkin (about 4 pounds)
Cut up and dice the pumpkin. Use a ratio of 2 cups pumpkin to 1 cup sugar.
Cut up 4 lemons and 4 oranges.
Combine pumpkin, lemon and orange and cover with the sugar. Let stand overnight.
The next day, mix well and cook until pumpkin is clear.
Pack into sterile jars and seal immediately.
Fruit Canning Recipes
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