5 lbs. pumpkin. 6 lbs. (12 cups) sugar. 6 lemons. 2 tablespoonfuls ground ginger. 2 tablespoonfuls ground cinnamon.
Peel and cut fine the pumpkin, add the ginger, cinnamon and sugar and allow to stand over night.
Chop the lemons and cook till tender in a very little water, then add to other ingredients and boil until the pumpkin is transparent.
Seal in jars.
1 medium sized pumpkin. 3 ozs. ginger root. 2 lemons. 1 teaspoonful tartaric add. 1 orange. Sugar.
Peel and slice the pumpkin, then cut it into very small strips. Remove the seeds. Take two measures of pumpkin to one of sugar. Put the pumpkin and sugar into a preserving pan, add the orange and lemon rinds, cut into the smallest pieces, then bruise the ginger, put it into a muslin bag and add it. Let stand over night, then in the morning set on the stove and cook until thick. The tartaric acid is added about thirty minutes before the marmalade is ready.
Cover and seal.