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.

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.