1Break the pumpkin by throwing it on the ground. By hand, separate the pumpkin into pieces.
2Remove seeds, and the yellowish filaments.
3Wash pieces of pumpkin well, until they stop foaming.
4Place the pumpkin pieces in a container with water, with the peel side up.
6The next day, bring to boil a large pot of salted water.
7Add the pumpkin, and cook for about 40 minutes, until very soft, and the skins begins to peel off.
8Once cooked, remove from pot, and let cool slightly.
9With a wooden or plastic spoon, never metal, scrape the squash into a bowl.
10Pour in a colander, and let drain for 30 minutes.
11Once drained, weigh the pumpkin, and then weigh out the same amount of sugar.
12In a pan, heat the sugar, water, cinnamon stick, and lemon peel.
13Stir, and let simmer for 8 minutes.
14Add the pumpkin, and stir constantly, separating the threads.
15Remove from heat, let cool, and pour in sterilized jars.