Pumpkin Curd

2 1/2 # pumpkin (weighed before peeling)
500g sugar
100g butter
2 lemons

1. Cut the pumpkin into small chunks, add to a large pan, just cover with water and simmer for 15-20mins (adding more water if needed to stop it sticking) until tender.

2. Drain, saving the water for soup etc.

3. Liquidize or sieve the pulp.

4. Add the sugar, butter and grated lemon rind plus juice.

5. Stir well to mix, bring to the boil and cook for 5 mins stirring all the time.

6. Cool slightly then pour into sterilised jars. Seal and label.

7. Store in a cool place and in the fridge once opened.