Pumpkin Preserves

8 cups cubed peeled pumpkin (1/2 inch cubes)
4 cups granulated sugar
1 lemon
5 whole cloves

Layer pumpkin with sugar in a large bowl.
Cover and let stand overnight, stirring once or twice.
Next day, drain juice off of pumpkin into saucepan.
Bring to a boil and boil for 10 minutes.
Add pumpkin pieces, grated rind and chopped pulp of the lemon.
Add cloves (tied in a cheesecloth bag).
Cook on a slow boil for 40 minutes, or until pumpkin is clear and the mixture sheets from a spoon.
Remove the cloves and pour into hot sterile jars.
Seal.