6.6 lbs of peeled pumpkin
4.4 lbs of sugar
2 oranges
Cut the pumpkin into cubes, sprinkle with sugar, and let it sit for 15 minutes to release its juices. Then, place it over low heat. Simmer for about 3 hours, stirring constantly. Meanwhile, zest the oranges using a fine grater (only the top orange layer is needed). Remove the white pith with a knife and discard it to avoid bitterness in the jam. Blend the peeled oranges into a puree. After 3 hours, remove the pumpkin syrup from the heat and blend it into a puree. Pour it back into the pot, add the orange puree and zest, and return it to low heat. Cook the jam for another hour, stirring constantly. Once ready, pour the jam into pre-sterilized jars and seal with lids.