Winter months' traditional breakfast jam where pumpkin's natural sweetness meets cinnamon. With its soft texture and warm spice note, it's beloved as a topping for bread.
Cut the pumpkin into cubes and simmer with a little water until softened, then drain.
Combine the simmered pumpkin cubes with the sugar in a pot and cook over low heat until the syrup thickens.
Add the cinnamon and lemon juice and boil for another five minutes. Important: if a drop on a plate leaves a trace, the consistency is ready.
Fill sterilized jars with the boiling jam and seal, turn upside down to cool, and store in a cool, dark place.
Important: Pumpkin should be diced and lightly boiled first, otherwise it stays hard in the sugar for a long time. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool place.
If you use little water when boiling the pumpkin, the syrup won't get watered down during cooking, and the jam sets in less time.
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