Pumpkin Chutney

Halve pumpkin, remove seeds, peel and cut into uniform cubes. Peel ginger and garlic and dice finely. Combine apple cider vinegar and orange juice, bring to a boil. Add diced pumpkin, ginger, garlic and thyme leaves. Season with salt and pepper. Cook on low heat for about 30 minutes. After 25 minutes, add jam sugar and simmer for another 5 minutes or until pumpkin is tender. Remove thyme. Pour chutney into preserving jars and seal well. Turn jars upside down and let chutney cool. Return jars to upright position and store in refrigerator. Tip: To preserve the chutney for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.