add sugar and ruhm to the diced pumpkin and let rest for an hour or untill sugar is dessolved and liquid comes out of pumpkin

put everything into a large sauce pan and cook on low heat for about two hous stiring all the time. Pay attention not to stick the jam to the pan and burn it.

add the cinnamon. fill the jars and seal with the lid.

boil the jars, cool them and store on shelf for a year. When open, consume in a week and keep it in the fridge.