Grandma Gertrud`s Delicious Cinnamon Pumpkin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg pumpkin meat, diced
- 250 grams sugar
- 1 stick cinnamon
- 2 lemon (s)
- 0.75 liters ¾ water
Print Recipe
Pin Recipe Instructions
- Quarter the pumpkin and remove the seeds and the fibrous interior. Remove the skin and cut the remaining pulp into small, bite-sized pieces.
- The pieces should be roughly the same size if possible.
- Now bring about three quarters of a liter of water and the 250 grams of sugar to the boil in a large saucepan. Add the juice of one or two lemons and a whole stick of cinnamon and cook too.
- Now weigh out a kilo of pumpkin and add it to the boiling water. The pumpkin should be covered with liquid. If a little more water is needed, just add a little more. Bring the pumpkin to the boil briefly while stirring. After a few minutes the pumpkin begins to become slightly glassy - this is the moment when the pumpkin has to be removed from the hotplate.
- Just remove the cinnamon stick and fill the pumpkin pieces with enough stock in appropriate glasses. Screw everything on tightly and cover with a kitchen towel and let cool down.
- Make sure to use a new, fresh cinnamon stick for the second serving! It is worth it!! Even the smell when you open the glasses so delicious !! Pumpkin in a glass only tastes this good with Grandma Gertrud`s recipe.
- Also works well as a dessert, especially on cold days - add a little cinnamon or cinnamon sugar to taste - perfect!
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