Recipe by mollypaul
An old fashioned recipe from the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
- 5 lbs pumpkin, pared and cut into 1 inch cubes
- 1 teaspoon whole cloves
- 1 tablespoon broken cinnamon stick
- 1 quart vinegar
- 4 lbs sugar
Directions See How It's Made
- Place pumpkin in a kettle.
- In another pot, add vinegar to sugar and heat to the boiling point.
- Tie the spices in cheesecloth and add to vinegar/sugar mixture.
- Boil 5 minutes; pour over pumpkin cubes.
- Cook the pumpkin in the syrup until just tender.
- Place in sterilized jars and seal at once.