Pumpkin jam ingredients:
- 3.3 lb (1.5 kg) pumpkin
- 5 tablespoons (100 ml) water
- 2.6 lb (1.2 kg) sugar
- 5 tablespoons lemon juice
- 4 tablespoons apricot liqueur
- 1/2 teaspoon ground cinnamon
Wash and clean pumpkin, cut it in dice shape pour sugar and water over it and let it boil till pumpkin softens (stir it constantly).
Remove foam from surface of the pumpkins with a spoon and cook it till evaporate about 1/3 of pumpkin jam.
Pour lemon juice, cinnamon and apricot liqueur in it; stir it for 3 minutes more.
Canning pumpkin preserves:
Pour hot pumpkin jam in warm clean jam jars, seal the jars and process for 10 minutes in boiling water bath.