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Sliced Pumpkin Preserves with Grand Marnier

Description: Here is a Grand pumpkin recipe!

Contributed by: Jamlady.com's Bev Alfeld's Original

Makes: 3 cups

2	grated rind from 2 lemons
1 cup	Water
9 c.	Sliced Pumpkin
2 1/8 c.	Sugar
¼ c.	Grand Marnier

1. Peel & seed pumpkin.
2. Processor slice the pumpkin.
3. Add 1 1/8 c. sugar.
4. Cook slowly, stir constantly until all the sugar is melted & the pumpkin is mostly cooked
5. 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.
6. 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.

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