Pumpkin Chips

7 Pounds Pumpkin
4 lemons
5 pounds sugar

1. Peel and slice pumpkin in one inch squares ¼ inch thick. 
2. Pack down in sugar, let stand over night. 
3. Drain off syrup, bring to boil, skim. 
4. Add chips and lemons sliced thin.  Cook until clear and transparent and syrup is thick. 
5. Pack into sterile jars and seal immediately.