They are also gift worthy, so you may want to reserve a jar for someone special.
3 teaspoons pickling spice
6 cups granulated sugar
4 cups apple cider vinegar
24 cups pie pumpkin, seeded, peeled, cubed
Prepare a spice bag with a square of cheesecloth or a muslin bag, and add the pickling spice. Set aside.
Zest lemon, set aside. Remove white pith and membrane from lemon, and discard. Chop segments, and set aside.
In a large stainless steel pan, combine lemon zest, pulp, sugar, vinegar, and spice bag. Bring to a boil, reduce heat and cover. Gently boil for ten minutes. Add pumpkin, return to a boil, and cook for three minutes. Discard the spice bag, and set aside for 5 minutes.
Pack the pumpkin into sterilized jars leaving just under ½" headspace. Add pickling spice to the jars, if desired. Ladle the hot syrup into the jars leaving ½" headspace. Remove air bubbles and wipe rims. Add lids as each jar is filled. Process in a water bath canner for 20 minutes.
Check out my recipe for the perfect Roasted Pumpkin Seeds.