A good yellow edible pumpkin is cut in half, peeled off, the seeds removed except for the firmer flesh, cut into inch-wide, not too long pieces and then boiled in salted water for about 10 minutes until soft, so that the cuts fall easily from the fork, but not softer. In the meantime, boil down an appropriate mass of half water and half vinegar solution with the necessary sugar (1 l of solution and 1/2 kg of sugar) with a few pieces of cinnamon, cloves and ginger pieces and a lemon peel until thick and pour it over the pumpkins after they have cooled down. After standing for about a quarter of an hour, the compote is great.
If you want to keep these sugar pumpkins, put the soft boiled pumpkin parts in layers with ginger, cinnamon, cloves and lemon peel into the canning jars, pour the sugar vinegar solution over them and sterilize them at 80 °C for about 1/2 hour like other canned fruit.
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