Carrot Cake Jam
Ingredients
Scale
- 1 1/2 cups shredded carrots (about 2 medium carrots)
- 1 1/2 cup pears, peeled and diced (about 3–4 pears)
- 1 3/4 cup crushed pineapple, canned in juice NOT syrup (this is about 1 24oz. can)
- 1/4 cup lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 1.75oz box of powdered pectin (this is about 6 tablespoons bulk powdered pectin)
- 6 1/2 cups granulated sugar
Equipment for canning jam:
- Water bath canning kettle
- Canning jars (pint or half pint)
- Lids and rings (I use these)
Instructions
- Combine carrots, pears, pineapple with its juice, lemon juice, cinnamon, nutmeg, and cloves to a large pot (at least 4 quart capacity)
- Bring to a simmer, and let simmer 25 minutes
- Add pectin to mixture, and bring to a boil
- Add sugar all at once, and stir until dissolved
- Bring to a full, rolling boil that cannot be stirred down, and boil for exactly one minute
- Remove from heat, and skim off any foam that has accumulated on top
- While jam is boiling, prepare canning jars, lids, and prepare canner by filling with hot water, and inserting the rack.
- Ladle hot jam into prepared (i.e. sterilized) pint or half pint jars
- Wipe rims of jars with a soft cloth to ensure that they are free of debris, and screw down lids and rings
- Process in a water bath canner for 15 minutes (pints), or 10 minutes (half pints)
- Remove from heat after processing time, and let cool. Preferably, do not remove jars from bath until they have significantly cooled in order to reduce risk of breakage.
- After 24 hours, test for seals, clean jars as needed (mine always have hard water build up that needs to be washed off), and store in a cool place out of direct light. Bands can be removed for storage if desired.
- If you’re not canning your jam, transfer to your preferred containers instead. This jam can be frozen in freezer jars if desired.
Find it online: https://www.frugalfarmwife.com/article/carrot-cake-jam/