1kg (2lb 4oz) diced pumpkin
zest of 2 lemons
1kg (2lb 4oz) sugar
Cook pumpkin in a little water until very soft. Drain, then mash until smooth. Add lemon juice and zest and sugar. Bring to the boil, stirring until sugar is dissolved. Continue to cook for 20 minutes or until thick.
Spoon into sterilised jars and seal. This jam can be used immediately.