Lightly crush the juniper berries, cloves, allspice seeds, mustard seeds and peppercorns in a mortar. Put the crushed spices with the cinnamon stick, salt, sage leaves, sugar and honey in a large saucepan. Add vinegar, water and apple juice and heat. Add the cut pumpkin and simmer for 30-45 minutes. Wash the canning gales with hot water and add a few chunks of rock candy. Pour the mixture hot into mason jars and turn upside down on the work surface. The pumpkin can be kept for several months.