Ingredients for many serves:
700 gr. pumpkin pulp (such as Marina di Chioggia type)
1 lemon
400 gr. caster sugar
Preparation: 1 hour
Cooking time: 70 minutes
Wrap the pumpkin in an aluminium sheet and bake in the oven at 180° for 20 minutes. When softer, mash it and transfer in a pan with sugar, 2 tablespoons of juice and the grated lemon skin. Let coagulate, on a weak fire, stirring. If the jam drips off quickly from a leaning dish, it is not ready to set. Now pour into sterilized jars and seal. Turn upside down for a few minutes. Sterilize and let them cool completely, before storing in a cool, dark place.
