If using fresh pumpkin, mix with sugar, lemon, ginger,
cinnamon and allspice in a large bowl. Let stand at room
temperature 8 to 10 hours
Transfer to a heavy saucepan, add 1/2 cup water and bring to
a boil. Simmer on low heat, stirring often, for 40 to 60 minutes,
to desired consistency. (With canned pumpkin, mix ingredients
in heavy saucepan; bring to a boil and simmer on low about 20
minutes, to thicken.)
Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-
inch headspace. Seal with sterile, 2-part lids and rings, as
manufacturer directs, processing 10 minutes in boiling water
bath. Cool; adjust seals.
Makes five 6-ounce jars.