Chinese Pumpkin Jam

Directions

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.