Pumpkin Jam with Almonds

Directions

• Place a pan on the fire with the pumpkin cut into cubes, previously cleaned and the peel removed.
• To cook and when it is soft, pour the pumpkin and drain well, keeping a little water.
• Puree the pumpkin and set aside. Mix the sugar, lemon and cinnamon stick with the water that you have saved from cooking and bring to the heat until it is a pearl point.
• Add the pumpkin puree and, starting to thicken, add the coarsely chopped almonds and cinnamon.
• Reduce the heat and continue to stir until the sweetness takes on consistency and makes a point on the road.
• Remove the cinnamon stick and lemon and let it cool.
• Place in previously sterilized jars and store with a tightly closed lid.