Sliced Pumpkin Preserves with Grand Marnier
Makes: 3 cups
Grated rind from 2 lemons
1 c. water
9 c. sliced pumpkin
2 1/8 c. sugar
Â¼ 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 & 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.