Instructions: After washing the pumpkin, remove the stem and peel. Cut the pumpkin into quarters; scoop out all the threads and seeds. Using a grating disc on a food processor, grate the pumpkin quarters, lemons and oranges, retaining all juices.

(You can grate the fruit by hand, but it takes much longer.)

Transfer the grated mixture and the additional cup of orange juice to a large, nonaluminum pot. Stir in the sugar and vanilla bean, completely mixing the sugar and juice.

Over high heat, bring the mixture to a boil. Reduce the heat, partially cover and simmer the mixture until it is thickened to the consistency of a thick sauce

(it becomes thicker after processing), and the pumpkin begins to appear translucent - 40 to 60 minutes. Because this jam is easy to overcook, you may wish to use a candy thermometer, cooking until it reaches 220 degrees F (216 degrees at 2,000 feet; 214 degrees at 3,000 feet; 212 degrees at 4,000 feet; 211 degrees at 5,000 feet; 209 degrees at 6,000 feet; 207 degrees at 7,000 feet; 205 degrees at 8,000 feet.)

Meanwhile, wash 7 pint jars; keep hot until needed. Prepare lids as manufacturer directs.

When the confiture has finished cooking, remove the vanilla bean. Ladle the mixture into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

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