Homemade pumpkin jam

Start by peeling the pumpkin and removing the seeds. Be sure to use a well-ripened pumpkin for optimal flavor. Cut the pulp into small pieces.

In a large pot, place the pumpkin pulp, sugar, orange juice, cinnamon and orange zest. It is important not to skimp on the orange zest as it gives the marmalade a fresh, vibrant flavor.

Cook over medium heat until the mixture comes to a boil, then reduce heat to low and simmer for one hour, stirring occasionally to prevent sticking.

When the jam looks shiny and is thick when you stir it with a spoon, it's time to remove it from the heat. Don't worry if it seems too runny, it will thicken as it cools.

Carefully fill the previously sterilized jam jars, close them tightly and turn them upside down to seal them well.