- 5 cups [1.25 L] fresh pumpkin cubes
- 5 cups [1.25 L] water
- 1/2 fresh gingerroot
- 1 cup [250 mL] ketchup
- 6 cups [1.5 L] sugar
- 2 cups [500 mL] vinegar
- 1/4 cup [60 mL] finely minced garlic
- 1 tablespoon [15 mL] salt
- 10 tablespoons [150 mL] cornstach
- Cold water
- 12 [1-cup / 250-mL] hot sterilized jars
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- Boil together pumpkin cubes, water, gingerroot, ketchup, sugar, vinegar, garlic and salt, for 1 1/2 hours.
- Drain, reserving a little cooking juices.
- Mix together cornstarch, a little cold and reserved cooking juices; mix into hot mixture.
- Boil until thickened.
- Pour into hot, sterilized jars; seal immedately.
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