In a small saucepan, combine the orange zest and 1 ½ cups of water over medium/high heat. Bring to a boil, and then reduce the heat to low. Simmer the orange zest and water mixture for about 8 minutes until there is a very light orange hue to the water.
Strain the mixture and reserve ½ cup of water. Remove the zest from the strainer and mince it very, very finely. Measure out 2 teaspoons of zest and combine with the reserved liquid.
In a large saucepan, combine the pumpkin puree, reserved water with orange zest, brown sugar, strained orange and lemon juices, salt, cinnamon, allspice, ginger, grated nutmeg, and cloves. Bring the mixture to a boil over medium/high heat, stirring constantly.
Reduce the heat to low and simmer, stirring every few minutes with a wooden spoon until the mixture has reduced and thickened, about 30-35 minutes.
Remove from heat and ladle onto glass jars. You can process it at this point using your canning method of choice, or you can bring to room temperature, cover with a tightly fitting lid and place in the refrigerator.
Makes enough to fill 5, 8oz jars.
Last over 2 weeks in the refrigerator.