- December 22, 2006 at 6:15 pm #238150LissKeymaster
Sliced Pumpkin Preserves with Grand Marnier
Makes: 3 cups
2 grated rind from 2 lemons
1 c. water
9 c. sliced pumpkin
2 1/8 c.
? c.Grand Marnier
Peel and seed pumpkin. Processor slice the pumpkin. Add 1 1/8 c.
slowly, stir constantly until all the sugar is melted and the pumpkin is
mostly cooked. If it gets to dry, add 1/4 c.
sugar and 1/4 c. water until
the extra cup of sugar and 1 c. of water is used.
This should take about 2
hours. At the end, add 1/4 c. Grand Marnier.
You may also eliminate the Grand Marnier or you can add chopped macadamia or
pistachio nuts to the plain or Grand Marnier Pumpkin jam.
Caution: be careful not to leave out the grated rind from 2 lemons. Safe
canning requires a pH of under 4.6 and pumpkins are 5.0, as are carrots. For
this reason, lemon, lemon rinds, or lime and lime rinds which have a pH of
2.2 and 2.0 respectively are usually added to bring the combined pH into the
Do not alter recipes unless you understand the significance of
pH in a safely canned product.
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