10 c. cubed, pared raw pumpkin or winter squash
3 c. apple juice or cider
1 c. orange juice
2 c. sugar
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice

Prepare pumpkin, cutting away blemishes or soft flesh. Heat cubed pared pumpkin. Add juices in large kettle to boiling, reduce heat. Simmer, uncovered 20-30 minutes. Remove from heat.

Puree until consistency of applesauce. Heat to boiling, reduce heat. Simmer until mixture mounds on spoon, about 2 hours. Stir in sugar and spices. Simmer 15 minutes, stirring frequently to avoid scorching. Pour into hot jars, leaving 1/4 inch head space. Seal immediately or process in boiling water bath to ensure seal.