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This is a tasty addition to lunch or great as a snack at social gatherings. It is just as tasty in winter as it is throughout the rest of the year.
Makes: 6 half litre jars
1 medium pumpkin
several cloves, according to taste
1 teaspoon cinnamon
- Clean, peel, remove seeds and fibers from the pumpkin then cut into cubes.
- In a fairly large saucepan add the water, vinegar, cloves, cinnamon and sugar then bring to the boil. Add the pumpkin then cook on a low heat for about 10 minutes. Remove cloves.
- Fill jars making sure the pumpkin is covered by the liquid. Close and pasteurized for approximately 10 minutes.
- To Pasteurized: place the filled jars in a big saucepan on a cloth, add water to 3/4 of the height of the jars and on low heat boil for 10 minutes.
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