Pumpkin Preserves

This recipe sounds intriguing and just right for the fall season. I clipped it from a magazine. I haven't made it, but would love to hear feedback. I am thinking that some diced candied ginger would add to the flavour. NOTE: Prep time does not include time it takes to prepare jars. It is an estimation of the time needed to peel & cube the pumpkin.

• Ready In: 1 hr 30 mins
• Yields: 6 cups

Ingredients

• 12  cups pumpkin, peeled & diced 1/2-inch
• 6  cups sugar
• 1  lemon, thinly sliced and quartered
• 1⁄2 cup water

Directions

1. Combine pumpkin & sugar in a large pot and let sit for 30 minutes.
2. In a small pot, combine lemon & water. Bring to a boil, then lower heat & simmer until tender (10-15 minutes). Drain.
3. Cook pumpkin and sugar over low heat until sugar dissolves (7-10 minutes).
4. Bring to a boil and continue to boil until the fruit is transparent and syrup is thick (10 minutes).
5. Remove from heat and stir in the lemon. Stir for 5 minutes, skimming foam from surface.
6. Pour into hot, sterilized jars & seal.