Pumpkin jam with orange flavor

Peel the pumpkin and cut it into pieces.
Put in a cauldron, add 100 g of orange juice and put on a small fire.

When the pumpkin is steamed, crush it with a pusher.
Add the zest of one orange and one lemon to the pumpkin.
Add sugar and juice of all oranges and lemons.

After boiling, cook for 20 minutes. Remove the cauldron from the stove for an hour.
Cook again for 20 minutes after boiling. Set aside for an hour.
In principle, the jam is already ready. It is orange in color.
But I wanted to get a dark jelly jam and I repeated the procedure several times.

Let the jam cool down a little.
After half an hour, pour the jam into jars.
It should be borne in mind that, cooling down, the jam thickens even more.
If you need jam with nuts, then pour ground nuts, a little cinnamon and nutmeg into the jar. Pour a little jam, mix everything well. Fill the jar and finally stir the jam.

For my taste, jam with nuts is tastier and more original, although more caloric, but I like jam without nuts. That's why we have two types of pumpkin jam with oranges. And both are good in their own way.