Wash and dry oranges. Quarter and slice oranges with peel on as finely as you want. Boil in pan for 20 minutes covered until peel soft.
Boil the diced pumpkin until soft with the liquid from the oranges plus two cups of water and the lemon juice.
Warm sugar in the oven. Once you take sugar out of the oven you can put the jars in to keep warm until is time to pot the marmalade.
Once soft mash and add the sugar. Disolve sugar on a low heat. Add enough pectin for the amount of sugar and fruit.
Once dissolved add the reserved oranges and return to boil rapidly.
When it reaches setting point pot while still hot. Cover with waxed discs and put lids on. This preserve could benefit from secondary esterilation in a stock pot cover with water and keep at 85 C for 30 minutes.
