|Water||2 (Use As Needed)|
|Lime powder||1⁄2 Pound|
|Citric acid||1⁄2 Teaspoon|
|Grated lemon rind||1 Teaspoon|
When making this recipe, do not use aluminum pans of any kind.
Peel the pumpkin and cut into 3/4 -inch squares.
You can use a crinkle cutter for a more decorative appearance, if you wish.
Dissolve the lime in some water.
Add enough additional water to cover the pumpkin in a pan.
Stir a few times.
Set aside until it hardens.
Meanwhile, in another pan, combine some water and the alum.
Boil until it dissolves.
Rinse the pumpkin several times under cold running water.
Drain and add to the boiling alum water.
Boil only two to three minutes.
Pour cold water into two pans.
Drain the pumpkin and immediately plunge into the cold water.
Wash again and again in cold water.
This must be done quickly to cool the pumpkin or it will become soft.
Meanwhile, measure the sugar using the ratio of one cup sugar and two cups water.
Combine in a saucepan and boil for five minutes.
Add the cold pumpkin to the syrup.
Leave for twenty-four hours.
Repeat this step one more time.
Drain the syrup and boil the syrup for five minutes.
Add the pumpkin.
The third time boil the pumpkin and syrup together for ten minutes.
Remove the pumpkin.
Boil the syrup a little more to thicken.
Add citric acid.
Stir in one teaspoon lemon rind.
Mix the syrup and pumpkin together.
Place the preserves into jars.
Cover and store.