1. 1. Put pumpkin and apple in a heavy based pan.
2. Pour in 50 ml water.
3. Bring to the boil then simmer for 10, 20 minutes until pumpkin is soft.
4. Mash roughly with fork or masher. Keeping a few chunky bits.
5. Add cane sugar, lemon and orange juice. Stir until sugar dissolved.
6. Turn heat up and bring to boil.
7. Cook at rolling boil for 20 minutes until jam thickens and reaches setting point. Test.
8. Ladle into sterilised jars. Store in a cool dark place and refrigerate after opening.

photo source: pixabay