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In the original recipe for lemon and pumpkin jam, the neutral vegetable taste of pumpkin is well emphasized by the bright citrus aroma. Correctly prepared jam for the winter preserves most of the vitamins and minerals contained in both pumpkin and lemon. To make jam with whole pieces of pumpkin in clear syrup, it is not recommended to take overripe vegetables: they quickly boil down and make the syrup cloudy. And to make the jam acquire a rich amber color, choose a pumpkin with bright pulp.

Step 1

Prepare the pumpkin and lemon. Cut the pumpkin pulp into small pieces of 1 cm. Cut the lemon into small slices together with the peel. Mix the pumpkin, lemon and sugar. Leave for 3 hours.

Step 2

Cook the jam. Add water to the sugar-pumpkin mixture, put on medium heat. Bring to a boil and cook for 1 minute. Cool completely for 3 hours. Bring to a boil again and cook for 3 minutes. Cool the jam completely for 3 hours. Bring the jam to a boil again and cook for 5 minutes. Add cinnamon and stir well.

Step 3

Preserve the jam. Place the hot jam into sterilized jars. Seal tightly with lids.