Pumpkin Jam

Peel a squash, grate and squeeze the juice.

You have to have exactly 1 kg of peeled squash.

By the way, the color of the jam will, of course, depend on the shade of the pumpkin, so choose it accordingly.

Then cut into medium sized cubes. You can also cut it less evenly, depending on how you like it.

Cut the lemon (well washed) into small cubes, including the peel, remove just the seeds and other inedible parts.

Toss the pumpkin and lemon cubes into a large bowl.

Add in the sugar.

Mix well with a spoon, cover the bowl with cling film/lid and refrigerate for 10-12 hours, or overnight.

After this time, the pumpkin releases a lot of juice.

Transfer the whole mixture (well stirred beforehand) to a heavy-bottomed saucepan or pot and place over heat.

When it starts to boil, turn down the heat and simmer for 1 hour or even a little longer, stirring periodically.

Meanwhile, don't forget to prepare the jars - wash them, drain the water and dry well.

I kept them in the oven for 30 minutes at 100 C, lids too.

After boiling for an hour, the jam begins to look more jelly-like.

Do the test with the drop poured on the plate periodically. If it runs and it's too liquid, let the jam boil for a little longer.

Be also careful not to simmer for too long!

When ready, pour into the jars we prepared and close tightly.

From 1 kg of pumpkin I made 3 jars of 330 g each and a little more, in a glass.

It's enough for us, just for a craving and diversity.

Keep in mind that after cooling, the jam thickens a little more and we don't want to make candy :)

Anyway, it's delicious, with candied pieces of pumpkin and lemon slices. It's wonderful with anything you like.

Enjoy!