• 1 large pumpkin (6 to 8 pounds)
  • 6 pounds sugar
  • 8 ripe lemons
  • 6 pint size canning jars (be sure air-tight covers fit each jar)
  • Directions

    Open top of pumpkin, cutting a large hole so one may remove all the seeds. Cut the seeded pumpkin in 1 1/2 inch strips, do not remove the skin, and cut the strips into a size about 1 1/2 inch square and then slice each square 1/8 inch thick. Place the chips in large cooking pan, alter nating with the chips a layer of thinly sliced lemon. (Leave rind on.) Continue the process of layering Pumpkin chips and thin slices of the lemon until cooking container is filled to three-fourth of its capacity. Pour the 6 pounds of sugar over the contents and let stand overnight. The following morning place the contents over a slow fire. The chips must cook slowly. Watch Closely. When they begin to clarify, resembling orange marmalade, remove the contents from the fire. Place the pumpkin chips in the canning jars, cover and seal with the jars’ tops. Serve as a preserve.

    Yields: 6 jars

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