### Ingredients * Pumpkin — 750 g * Sugar — 150 ml * Water — 50 ml * Jelly (orange or other fruit) — 1 package * Citric acid — to taste ### Preparation 1. Peel the pumpkin and cut it into cubes. 2. Boil in a small amount of water until soft or bake in the oven for a richer flavor. 3. Blend the cooked pumpkin with a blender until creamy. 4. Add water (or orange juice) and sugar. 5. Cook over low heat for another 20 minutes after boiling. 6. Add jelly and citric acid to the hot mixture, mix thoroughly, and heat for 1–2 minutes until the jelly is completely dissolved. 7. Pour the jam into sterilized jars, seal tightly with lids, and let cool. **Storage:** in the refrigerator or cellar until spring. ### Serving * Spread on toast or croissants for a cozy breakfast. * Add to oatmeal or yogurt for color and flavor. * Use as a filling for pancakes, buns, or cheese pancakes. * Eat by the spoonful on a cold day for warmth and pleasure. **Tip:** add cinnamon, vanilla sugar, or a bit of orange/lemon zest to enhance the aroma.