Chinese Pumpkin Jam

1. 1

   Break the pumpkin by throwing it on the ground. By hand, separate the pumpkin into pieces.

2. 2

   Remove seeds, and the yellowish filaments.

3. 3

   Wash pieces of pumpkin well, until they stop foaming.

4. 4

   Place the pumpkin pieces in a container with water, with the peel side up.

5. 5

   Soak overnight.

6. 6

   The next day, bring to boil a large pot of salted water.

7. 7

   Add the pumpkin, and cook for about 40 minutes, until very soft, and the skins begins to peel off.

8. 8

   Once cooked, remove from pot, and let cool slightly.

9. 9

   With a wooden or plastic spoon, never metal, scrape the squash into a bowl.

10. 10

    Pour in a colander, and let drain for 30 minutes.

11. 11

    Once drained, weigh the pumpkin, and then weigh out the same amount of sugar.

12. 12

    In a pan, heat the sugar, water, cinnamon stick, and lemon peel.

13. 13

    Stir, and let simmer for 8 minutes.

14. 14

    Add the pumpkin, and stir constantly, separating the threads.

15. 15

    Remove from heat, let cool, and pour in sterilized jars.

* Per serving · 4 servings · Values may vary.

No additional tips available.