Easy Peasy Portuguese Pumpkin Jam Recipe

In a large pot, combine pumpkin, sugar, cinnamon stick and a bit of water. Bring to a gentle boil over medium heat, stirring often.Once pumpkin is soft and cooked (about an hour) add ground cinnamon. Simmer for 15 min more. Remove from heat, stir in lemon zest and juice, and with a hand blender blend to jam consistency.While the jam is cooking, prepare canner, sterilize jars and screw rings. For the lids, place them in a small saucepan filled with water, bring to a boil, remove from heat and set the pan aside.Ladle hot jam into hot jars, leaving ½ inch headspace. Remove air bubbles with a non-metallic spatula and adjust headspace as necessary by adding hot jam. Wipe rim clean with a damp cloth and place hot lid disc on jar. Screw band down until fingertip-tight.Place jars in canner and return to a boil. Process for 15 minutes but remember to adjust for altitude. Remove jars and let stand for at least 24 hours on a towel-lined surface. Check lids and refrigerate or reprocess any jars that aren’t sealed.Label and date the jars.