Pour the pumpkin puree into a large preserving pan. Turn onto a gentle heat and begin to warm the puree, stirring to avoid burning on the bottom of the pan.
Once the puree has heated up then pour in the jam sugar, orange juice, lemon juice, salt, vanilla bean seeds and nutmeg.
Stir everything together and turn up the heat to dissolve the sugar.
Bring to a rolling boil, making sure to stir the bottom of the pan frequently so the jam doesn’t stick. It should take 5-10 minutes from then to reach setting point.
Once the jam reaches 104°C or passes the saucer wrinkle test* then decant into sterilised jars*.
*You can use just pumpkin puree or a variety of mixed squash to reach 1kg*The saucer wrinkle test basically requires you to put about 5 saucers in your freezer when you begin making your jam. Once you think the jam might be ready then you can double check by removing a saucer from the freezer, dropping a teaspoon of jam on it then placing the saucer in the fridge. After about 30 seconds remove the saucer and push the jam with your finger. If it wrinkles up it’s ready, if it just pools back into the space your finger has left then it needs more bubbling time. Boil it a bit longer, then test again with another saucer.*To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.Yield 8 180ml jars