2 or more c. pumpkin balls
1 2/3 c. sugar
3/4 c. cider vinegar
1/2 c. water
4 (2 inch) strips lemon peel
1 cinnamon stick, broken or 1 tsp. ground cinnamon
6 cloves
6 whole allspice

Combine liquids and sugar and bring to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water until all sugar is dissolved. Cook syrup undisturbed for 5 minutes. Add pumpkin balls. Simmer for 15 minutes.

Transfer pumpkin balls with slotted spoon to a pint jar. Reduce the syrup on high heat to 1 cup with spices. Pour over balls and let mixture cool. Chill mixture covered at least 3 hours. Refrigerate.