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Make sure the pumpkin is peeled and seeded, you can easily remove the seeds with a spoon. Grate the pumpkin, not too fine but also not too coarse. Add the grated pumpkin to a large pan along with the sugar and wait a few hours.
You'll notice the pumpkin will release its moisture. That's why it's not needed to add any extra liquid. Make sure the jars are sterile, you can easily do this by boiling them for a few minutes in boiling water.
Finely grate the peel of the lemons and lime and squeeze the juice. After a few hours you can add the juice and zest to the pan with grated pumpkin. Let it simmer on low heat for about half an hour.
You'll notice the pumpkin is softened and syrupy. Divide the pumpkin jam into the jars when the jam is as hot as possible.
Close the jars and if you're using jars with a sealed lid you can place them upside down for about 10 minutes while cooling off. The pumpkin jam is great for breakfast but can also be used as a pie filling. Enjoy!