• 1 kg  pumpkin grated
  • 3 oranges
  • 1 lemon
  • 500g  sugar
  • 1/2 teaspoon salt
  • 2 teaspoons allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • If desired you may add 1 teaspoon ginger


In a large pot of water, bring water to a rolling boil and blanch the citrus for 2 to 3 minutes.
Cool completely under cold running water, chop them very fine and reserve aside.
In another pan, pour in sugar and about 2 cups of water bring to a rolling boil, then add the citrus, the salt and the pumpkin.
Simmer gently for approximately an hour until citrus gets translucent,  stir often adding some water to keep the jam from sticking to the pot and getting to thick.
Add spices 10 minutes before the end of  cooking.