Pumpkin Chips

1. 1

   Peel pumpkin and cut into thin pieces, 1/2-inch square.

2. 2

   Add sugar and lemon juice (save the skins).

3. 3

   Let stand overnight. Boil until the chips look clear and transparent.

4. 4

   Take chips out and boil syrup until

5. 5

   it thickens a little.

6. 6

   Cut up lemon skins and boil separately until soft.

7. 7

   Add the chips and lemon skins to

8. 8

   the thickened soup and bring to a boil.

9. 9

   Place in jars and seal. Yields 6 to 8 pints.

No additional tips available.