6 lbs. vegetable
5 lb. light brown sugar
5 lemons
2 tbsp. ginger
2 tbsp. cinnamon
1 tsp. allspice
1 pt. water

Pumpkin, squash or carrots may be used. Peel vegetables. Chop them fine or put through a food grinder. Add spices and sugar together with lemon juice and rind and put them through the chopper. Let stand overnight. In the morning, add 1 pint of water. Boil gently until the vegetables are clear and soft, and the mixture is thick. Pour into sterilized jars and seal.