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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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No name attached. Ingredients:
2 cinnamon sticks, 3 inches each,scrape them up a bit |
2 pieces of peeled ginger, cut 1/2 inch or 1/4 cup chopped crystallized ginger |
1 tablespoon whole allspice |
2 teaspoons whole cloves |
6 lbs pumpkin, peeled and cut into 1 inch chunks |
5 cups sugar |
1 quart cider or 1 quart white vinegar |
3 cups water |
1 (6 ounce) can orange juice concentrate, thawed |
Directions:
1. Tie together spice bag.
2. In a large stainless or enamel pot combine sugar, vinegr, water and spicebag.
3. Bring to a boil over high heat, stirring constantly until sugar is completely dissolved.
4. Stir in Pumpkin and orange juice concentrate.
5. Return to a boil, reduce heat to a simmer and cook for 25 minutes, or until just tender.
6. Spoon pumpkin into clean hot pint jars.
7. Ladle syrup into pumpkin filled jars leaving 1/2 inch head space.
8. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
9. Adjust canning time for higher altitudes.
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