Budget Menu & Dirt Cheap Recipes General Recipes Sliced Pumpkin Preserves with Grand Marnier

Viewing 0 reply threads
  • Author
    Posts
    • #238150
      Avatar for LissLiss
      Keymaster

      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.

      sugar
      ? c.Grand Marnier

      Peel and seed pumpkin. Processor slice the pumpkin. Add 1 1/8 c.

      sugar. Cook
      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
      safety zone.

      Do not alter recipes unless you understand the significance of
      pH in a safely canned product.

Viewing 0 reply threads
  • You must be logged in to reply to this topic.

Budget Menu & Dirt Cheap Recipes General Recipes Sliced Pumpkin Preserves with Grand Marnier