Yield: 3 pint jars

Ingredients

• 1 cinnamon stick
• 6 whole allspice berries
• 5 whole cloves
• 3 cups granulated sugar
• 2 cups white vinegar
• 12 cups 1-inch-cubed pumpkin

Preparation
Prepare canner, jars and lids.

Break cinnamon stick and combine with allspice and cloves on 4- by 4-inch cheesecloth square and tie corners together to form a bag. In large saucepan over medium heat, bring spice bag with sugar and vinegar to boil, stirring frequently. Cover, reduce heat and simmer for 10 minutes. Add pumpkin and return to boil. Cook 2 to 4 minutes until heated through but firm.

Remove spice bag and pack pumpkin chunks in hot jars, to within 1/2 inch of jar rim. Ladle hot liquid over pumpkin to within 1/2 inch of jar rim. Quickly slide a knife down inside wall of jar to remove air bubbles. Place lids and screw tops on jars; place jars in boiling water bath, cover, and process for 20 minutes. Turn off heat, remove canner cover, and let canner sit for 5 minutes. Remove jars from canner and let cool in a draft-free place.

Label and store up to 18 months unopened.