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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