Pumpkin preserves with Grand Marnier is a Grand pumpkin recipe!
Contributed by: Jamlady.com’s Bev Alfeld’s Original
|2||grated rind from 2 lemons|
|9 c.||Sliced Pumpkin|
|2 1/8 c.||Sugar|
|¼ 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.
Important Caution: Do 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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