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Pumpkin Chutney


1 1/2  cups  vinegar
2 teaspoons mixed pickling spice,
or equal quatities os stick cinnamon, allspice berries, whole cloves, mace and peppercorns
1 1/2 lb. pumpkin, peeled, seeded and cubed
1/2 lb. ripe tomatoes, skinned and chopped
1 cup chopped onions
2/3 cup golden raisins
1 tablespoon finely grated orange zest
2 cups sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecan nuts

1.  Pour the vinegar into a saucepan, add the pickling spice and boil for 5 minutes.  Leave to cool, then strain.

2.  Put all the remaining ingredients except the pecans in a large saucepan and heat gently, strirring, until the sugar has dissolved.  Simmer until thickened, then stir in the nuts. 

3.  Meanwhile, wash and dry a 1-quart glass preserving jar and place it updide down on a rack in the middle of the oven.  Turn the oven to 250 degrees and leave for 15 minutes.  Turn off the heat, leaving the jar in the oven until ready to use.  It should still be hot when you are filling it.  Sterilize the lid by dipping in boiling water.

4.  Pour the cooked chutney into the sterilized jar and seal.   You will hear the lid make a popping sound.  The lid will not push in and out when the jar is sealed.

Makes 1 quart

Preparation time:  15 minutes
Cooking time:  1 3/4-2 hours