Ingredients
3-1/2 cups cubed fresh pumpkin2 cups white vinegar1 cup chopped onion1 cup chopped peeled ripe pears or apples1 cup packed brown sugar1 cup fresh or frozen cranberries1/2 cup cider vinegar1/4 cup dried cranberries2 tablespoons canning salt2 teaspoons each ground ginger, cinnamon, allspice and pepperDash ground turmeric
Preparation
In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened and pumpkin is tender, 1 to 1-1/4 hours.
Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
