Oh, my gourd! You’re going to love this Pumpkin Preserves with Grand Marnier recipe. It is a grand pumpkin recipe indeed! Spread it on toast, bagels and muffins. Breakfast couldn’t be better.
Contributed by: Jamlady.com’s Bev Alfeld’s Original
Pumpkin Trivia: If you are having trouble falling asleep, try eating some pumpkin seeds before bedtime. They contain tryptophan. Your body converts this amino acid to serotonin which then turns into melatonin. Then, you’ll sleep like a baby.
| 2 | grated rind from 2 lemons |
| 1 cup | Water |
| 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 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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