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Cut the pumpkin into pieces, remove the seeded part, peel it, then grate it. Peel the ginger and grate it. In the saucepan for the jam, heat the pumpkin with water and ginger. Chew it constantly with a wooden spoon, so that it doesn't stick. Add the vanilla and cinnamon and when it starts to boil, add the sugar. The amount of sugar differs depending on how much sweet is pumpkin and how sweet do you want it to be sweet.
I only put 500 grams of sugar because the pumpkin was very sweet and I wanted to feel its aroma. Boil, chewing continuously until the jam is well bound, that is, if you put a teaspoon of jam on a plate, not to flow. Remove the vanilla and cinnamon and put hot in jars.
They are hermetically sealed and placed in beds to cool slowly, then stored in the pantry.