This is a recipe resembles marmalade both in texture and taste and
serves as a wonderful glaze for ham as well as a delightful topping
desired cups of pumpkin
sugar (1 cup to 2 cups pumpkin)
2 to 3 oranges
1 to 2 lemons
1 dozen or so cloves, whole
Cube meat of pumpkin. Measure out one cup of sugar to every two cups
of pumpkin and layer in roasting pan, along with slices
(small) of oranges and lemons; allow to sit over night.
Place over medium heat and add cloves; allow to cook, stirring
frequently, until pumpkin is transparent -- a couple of hours.
Fill mason jars, seal and keep refrigerated until used.
Source: Caribou Lodge
Bed and Breakfast Inn
Halifax, Nova Scotia, Canada