Carrot Cake Jam

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    • #300670

      1 1/2 cups finely grated carrots
      1 1/2 cups peeled, chopped pears
      1 can (14 oz) crushed pineapple, undrained
      3 tablespoons bottled lemon juice
      1 teaspoon ground cinnamon
      1/2 teaspoon EACH of ground nutmeg and ground cloves
      1 package sure jell fruit pectin
      6 1/2 cups granulated sugar
      2/3 cups chopped toasted pecans (optional)

      Combine carrots, pears, pineapple (including the juice), lemon juice and
      spices in a large, deep stainless steel saucepan. Stirring frequently, bring
      mixture to a boil; cover and reduce heat. Boil gently 20 minutes, stirring
      occasionally. Measure sugar; set aside.
      Whisk pectin into carrot mixture until dissolved. Stirring frequently, bring
      to a boil over high heat. Add sugar. Stirring constantly, return mixture to
      a full rolling boil; boil hard 1 minute. Stir in pecans. Remove from heat;
      skim foam. Ladle into hot jar to within 1/4 inch of top rim. Remove air
      bubbles, wipe rim. Hot water bath for 10 minutes.
      Yield about 6 250 ml (half pint) jars

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