Portuguese pumpkin jam

This pumpkin jam is excellent with fresh ricotta, cold turkey, rye bread or cottage cheese. It is not all that pumpkiny, if you know what I mean... the colour is bright and amazing and it does very well on a weekend brunch breakfast table.

Portuguese pumpkin jam

• 600g peeled and seeded pumpkin (butternut or jap), coarsely grated
• 2 cups caster sugar
• 1 cinnamon stick
• quarter cup lemon juice

Mix the lot together in a heavy-based saucepan and stir over medium heat until sugar dissolves, then bring to a simmer, cover and cook, stirring occasionally, for about 20 minutes (until it has a jammy consistency). Remove cinnamon and spoon into hot sterilised jars.