[photogardener]

Pumpkin-Jalapena Preserves

8 c. pumpkin,peeled & cubed
4 c. sugar
2 Jalapenas,sliced with seeds
1 lemon,grated and chopped
10 whole cloves,broken

1. Layer pumpkin and jalapena with sugar into a large container.
Cover and allow to stand in refrigerator for at least 12-24 hours.

2. The next day stir well and pour only the juice into a large pan and boil 10 minutes.

3. Add the pumpkin/jalapena,lemon and cloves
and cook on a slow boil for 45 to 50 minutes or
until pumpkin is clear and mixture sheets on a spoon.

4. Pour into hot sterile jars and seal. Yield: 4 cups.