Pumpkin Chutney (canning)

Side Dishes > Squash
Side Dishes > Vegetables

8 cups chopped pared pumpkin (about 6 pound pumpkin)
4 cups packed brown sugar
2 cups raisins
1 cup chopped dates
4 cups cider vinegar
1 tablespoon mustard seed
2 teaspoons salt
2 teaspoons ground ginger
2 teaspoons lemon peel
2 teaspoons ground allspice
1 large onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)

Heat all ingredients to boilingt in 6 quart Dutch oven; reduce heat. Simmer uncovered, stirring frequently, until mixture thickens, 1-1/2 to 1-3/4 hours. Immediately pour mixture into hot sterilized jars, leaving 1/2 inch headspace. Wipe rims of jars. Seal and process in boiling water bath 10 minutes.
Makes about 6 pints chutney