1 ½ cups white vinegar
2 teaspoons mixed pickling spice
1 ½ lbs pumpkin, no seeds and cubed
½ lbs tomato, skinned and diced
1 cup diced onions
1 tablespoon finely grated orange zest
2 cups sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
This takes about 1-2 hours and makes 1 quart.
Pour vinegar inside sauce pan and add the pickling spice. Boil for about 5 minutes. Let it cool and then strain.
Put all the rest of the ingredients (except the pecans) in a large saucepan and heat slowly, Stir continually until all the sugar dissolves. Then stir in the pecans.
Be sure your 1 quart preserving jar is sterilized by washing and boiling it in water for 10 minutes. Jar should still be warm when filling it.
Pour the cooked chutney into the jar and seal.
Pumpkin Ginger Jam
6 lbs pumpkin, seeded, peeled and cut in chunks
¼ cup lemon juice
2 tablespoons grated lemon zest
1 cup crystallized ginger, finely chopped
1 tablespoon ground ginger
6 lbs sugar
This takes about 25 minutes and makes 6 – ½ quarts.
Boil the pumpkin until very tender. Drain and mash.
Put pumpkin in a large pot with the lemon juice, lemon zest, crystallized ginger, and ground ginger. Bring to a simmer and then add sugar. Stir until sugar dissolves.
Bring to a boil and boil for about 20 minutes. Stir until pulp thickens.
Boil preserve jars and fill warm.
Test the jam by dropping a small amount onto a cold saucer. Place in refrigerator. It is ready if it remains in place when cool.
Simply, then pour jam into jars and seal.
This is a very strong ginger flavored jam. If you do not prefer so much ginger flavor, then simply use a smaller amount of the crystallized ginger.