|Pumpkin Preserves with Grand
2 grated rind from 2 lemons
1 cup water
9 cups sliced pumpkin
2 1/8 cups sugar
1/4 cup Grand Marnier
and seed pumpkin. Processor slice the pumpkin. Add 1 1/8 cups
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 cup sugar and 1/4 cup water until the extra cup of sugar and
1 cup of water is used. This should take about 2 hours. At the
end, add 1/4 cup Grand Marnier. Makes 3 cups.
Tip: 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.
2 cracker pie crusts Keebler mini
graham cracker crusts
1 (8oz) package Cream cheese-regular or fat free
1 can (16oz) Cream cheese ready made frosting
12 oz pumpkin puree
1/2 tablespoon all-spice or more or less to your liking
1 teaspoon baking powder
in large bowl Cream cheese and frosting-blend until very runny
and creamy. Add in pumpkin and all spice. Put runny/creamy
cheese pumpkin filling in graham cracker crust or keebler mini
crust (6 per package). Place immediately in fridge and give
about an hour to chill. Cheese will become firm and ready to
serve! Finishing touch-sprinkle cinnamon on top for taste and
garnish. Makes 24 minis.
Pumpkin Rum Mousse
1 cup canned pumpkin
1 envelope unflavored gelatin
2/3 cups sugar
1/4 cup Rum
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon mace
1/4 teaspoon ground cloves
1 cup heavy cream
nuts and almonds
the Rum in a small sauce pan. Slowly add in gelatin, stirring
constantly. Heat and stir until gelatin is completely dissolved.
Set aside and allow to cool slightly. Beat eggs in a large
mixing bowl. Gradually add the sugar and beat for 3 to 4 minutes
until it is thick and light. In a second bowl, combine and mix
pumpkin, cloves, cinnamon, ginger and mace. Combine the Rum
gelatin and the egg mixtures, stirring well. Gently add in the
heavy cream. Pour into small serving dishes (or, pour into glass
baking dish). Refrigerate for several hours until firm or
overnight. Decorate with whipped cream and nuts. Serves 8.
Tip: Add a cherry on top for color and decoration. As an
alternate , try some blueberries. Both of these fruit add
splendid color contrast to white of whipped cream, but do not
take away from the pumpkin flavor.
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Garden of Friendship Recipe Book, please email them to Barbiel
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