Making Pumpkin Preserve

I have ate the most wonderful pumpkin preserves (chunks about 1-2 inches). I have bought it in very small jars from Armenia and Russian and it was very expensive, but delicious. Here is my problem. I do not need a receipe as I have made good preserves for over 35 years, whole fruit and chunks. My problem with the pumpkin is should I take off the skin by peeling it then cutting it, or first cutting it, cleaning the insides, quick boil it for a few minutes, then peel it and then continue on to preserve it? It's a long process either way, but our hearts want it so Mama gonna make it. HELP