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I would really like to try this same recipe with butternut squash or maybe acorn squash. Or I might use a combination of all three of these!
If you have already tried this recipe we would love to hear about it in the comments below! Have you used the same seasonings or something completely different? Don’t let the hot water bath startle you – it’s not difficult to do, at all. If you just run an online search, you’ll find plenty of great instructions on how to do it!
1/2 large pumpkin
2 c. Domino sugar
2 c. cider vinegar
8 whole cloves
2 tsp. ground cinnamon
2 pieces candied or crystalized ginger
Remove seeds and cut the pumpkin into 2-inch cubes; removing outer skin.
Place sugar and vinegar in a enamel or stainless steel pot. Put cloves in a bag (cheese cloth or metal tea strainer) and add to liquid. Bring to a boil and lower heat to a low boil for 5 minutes.
Add the pumpkin, bring back to a boil. Reduced heat, cover, boil gently for 25 minutes or till pumpkin is tender. Stir frequently. Discard spice bag.
Place pumpkin in jars and fill each jar with the remaining liquid.
Hot water bath for 20 minutes for pint or 25 minutes for quart.
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Quick tip: Add your own favorite seasonings!
Big thanks to Arkansas Farmerette for this delicious recipe!