Grandma Gertrud's delicious cinnamon pumpkin

Ingredients for 1 servings:

• 1 kg pumpkin flesh, diced
• 250 g sugar
• 1 stalk(s) cinnamon
• 2 lemons
• ¾ liter of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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Quarter the pumpkin and remove the seeds and fibrous interior. Remove the skin and cut the remaining flesh into small, bite-sized pieces. The pieces should be roughly the same size. Now, in a wide saucepan, bring about three-quarters of a liter of water and the 250 grams of sugar to a boil. Add the juice of one or two lemons and a whole cinnamon stick and bring to a boil. Weigh out one kilogram of pumpkin and add it to the boiling water. The pumpkin should be covered with liquid. If you need more water, just add a little more. Bring the pumpkin to a boil briefly while stirring. After a few minutes, the pumpkin will begin to turn slightly translucent—this is the moment when the pumpkin needs to be removed from the heat. Simply remove the cinnamon stick and fill the pumpkin pieces with enough liquid into appropriate jars. Screw the lids tightly and let cool, covered with a kitchen towel. Be sure to use a new, fresh cinnamon stick for the second serving! It’s worth it! Just the aroma when you open the jars… so delicious! Pumpkin in a jar only tastes this good with Grandma Gertrud’s recipe. It also makes a great dessert, especially on cold days—add a little cinnamon or cinnamon sugar to taste—perfect!