Seed, peel and dice the pumpkin.
Sprinkle with sugar and set aside.
Next day, drain liquid from pumpkin into large heavy-bottomed pot.
Measure pumpkin pulp and set aside.
For every 10 cups pulp, add 7 cups sugar to liquid drained from pumpkin.
Bring liquid and sugar to the boil.
Slice and dice lemons and oranges and add to pot.
Add salt to taste (about 1 tsp.).
Boil 10 minutes.
Add pumpkin and simmer slowly until pumpkin is transparent.
Long, slow simmering is important.
Mildred says that her mother always added a bit of chopped, preserved ginger to the jam, but she herself never remembered to buy it when pumpkin season came around and it disappeared just as quickly without the ginger!!!