|Pumpkin||5 Pound, diced for 16 cups|
|White sugar||8 Cup (128 tbs)|
|Water||1 Cup (16 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
Dice quite fine.
Place in a large, heavy-bottomed preserving kettle.
Slice citrus fruit very thin.
Add the fruit and sugar to pumpkin.
Stir and leave overnight.
Place over medium heat.
Simmer for 2 1/2 hours or until thick.
Stir in brandy.
Pour into hot sterilized jars and seal with melted paraffin wax.