I have not made this, but it's hard to find safe canning recipes using pumpkin, so I thought I'd post it. The USDA does not recommend canning pumpkin puree, even in a pressure canner, but currently says pressure canning of cubed pumpkin is safe. This treatment is something completely different. It's from Canning for a New Generation by Liana Krissoff, published in 2010. She says, "...they're preserved in a very heavy syrup and are cooked in the syrup until translucent and completely saturated with sugar...they're essentially candied. Don't rush the long simmer in the syrup." The recipe is verbatim, so any questions about it should be addressed to the author or her publisher. She suggests serving this preserve alongside ..."rich buttered biscuits or cakes, or as a "spoon sweet", a small but elegant treat at the end of a meal, similar to those served in the Middle East." The preparation and cooking times are my estimates.