Chinese Pumpkin Jam

Directions

1. Break the pumpkin by throwing it on the ground. By hand, separate the pumpkin into pieces.
2. Remove seeds, and the yellowish filaments.
3. Wash pieces of pumpkin well, until they stop foaming.
4. Place the pumpkin pieces in a container with water, with the peel side up.
5. Soak overnight.
6. The next day, bring to boil a large pot of salted water.
7. Add the pumpkin, and cook for about 40 minutes, until very soft, and the skins begins to peel off.
8. Once cooked, remove from pot, and let cool slightly.
9. With a wooden or plastic spoon, never metal, scrape the squash into a bowl.
10. Pour in a colander, and let drain for 30 minutes.
11. Once drained, weigh the pumpkin, and then weigh out the same amount of sugar.
12. In a pan, heat the sugar, water, cinnamon stick, and lemon peel.
13. Stir, and let simmer for 8 minutes.
14. Add the pumpkin, and stir constantly, separating the threads.
15. Remove from heat, let cool, and pour in sterilized jars.