👨‍🍳 Instructions

1. 1

   Place the cubed pumpkin in a large bowl. Sprinkle with half of the sugar and let it sit for at least 1 hour, or preferably overnight, to draw out moisture.

   💡 Tip: This step helps the pumpkin retain its shape and prevents it from becoming mushy during cooking.
2. 2

   Drain the pumpkin, reserving the liquid. In a large, heavy-bottomed pot, combine the reserved pumpkin liquid, the remaining sugar, water, lemon juice, cinnamon sticks, cloves, and lemon zest (if using).

   💡 Tip: A heavy-bottomed pot prevents scorching.
3. 3

   Bring the syrup to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat to low and simmer for about 10 minutes to thicken slightly.

   💡 Tip: Ensure the sugar is fully dissolved before proceeding.
4. 4

   Add the drained pumpkin cubes to the syrup. Stir gently to coat the pumpkin. Bring back to a gentle simmer.

   💡 Tip: Be careful not to break the pumpkin pieces when stirring.
5. 5

   Cook uncovered over low heat for about 1 to 1.5 hours, or until the pumpkin is tender and the syrup has thickened to a syrupy consistency. Stir occasionally and gently.

   💡 Tip: The spoon sweet is ready when a drop of syrup on a cold plate forms a skin and doesn't spread too thinly.
6. 6

   Remove the cinnamon sticks, cloves, and lemon zest. Let the spoon sweet cool completely in the pot.

   💡 Tip: Cooling allows the flavors to meld and the syrup to thicken further.
7. 7

   Transfer the cooled spoon sweet to sterilized jars. Seal tightly and store in a cool, dark place.

   💡 Tip: Sterilizing jars is crucial for long-term storage.