Instructions: Cut the pumpkin into 1-inch cubes.

Combine pumpkin with the vinegar, sugar, corn syrup, cloves, cinnamon and salt in a saucepan. Bring to a boil and cook over low heat until pumpkin looks translucent or is easily pricked with a toothpick. Pack into two one-pint sterile jars and seal. Refrigerated, keeps 3 months.

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