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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
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:
1. Place pumpkin in a kettle.
2. In another pot, add vinegar to sugar and heat to the boiling point.
3. Tie the spices in cheesecloth and add to vinegar/sugar mixture.
4. Boil 5 minutes; pour over pumpkin cubes.
5. Cook the pumpkin in the syrup until just tender.
6. Place in sterilized jars and seal at once.
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