Peel, core and dice the pumpkin. Weigh 750 g of pumpkin meat. Wash the untreated (!) Oranges with hot water and rub them dry, peel a thin layer of the peel and cut into fine strips or peel off fine strips with a zester. Then peel the oranges thickly so that the white skin is also cut away. Cut out the orange fillets between the separating skins, squeezing out the separating skins, catching the juice. Cut the vanilla pods lengthways and scrape out. Heat the pumpkin, orange fillets, orange and lemon juice in a large saucepan and simmer over low heat for approx. 15 minutes while stirring. Then pour in the preserving sugar (1: 2) while stirring and bring everything to the boil. Stir vigorously and reduce bubbly for approx. 4 minutes, add vanilla pulp and orange peel. Skim the jam and pour it into clean, hot-rinsed glasses. Seal the jars and turn them upside down until the jam has cooled down.
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