Cut slices from a ripe pumpkin, and cut the slices into chips about the thickness of a quarter. Weigh them and allow to each pound of pumpkin equal to a pound of sugar. Cut 2 lemons in half, and squeeze the juice into a bowl along with the rind of one lemon.
Place the pumpkin into a large pan laying the sugar among it. Pour the lemon-juice over it, Cover the pan, and let the pumpkin, sugar and lemon-juice, place in the refrigerator for at least 24 hours.
Place the ingredients into a large pot, and boil (skimming it well) 30 minutes or until the pumpkin becomes clear and crisp, but not till it breaks. It should have the appearance of lemon-candy. You may if you choose, put some lemon-peel with it, cut in very small pieces. Put the pumpkin into large preserve jars and enjoy.
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