Carrot Cake Jam

by Justin Kohler

1 20 oz can unsweetened crushed pineapple, drained
1-1/2 cups shredded carrots
1-1/2 cups chopped peeled ripe pears
3 tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 pkg powdered fruit pectin
6-1/2 cups sugar

In large saucepan, combine first seven ingredients. Bring to boil. Reduce heat; cover and simmer for 15-20 mins or until pears are tender, stirring occasionally. Remove from heat; stir in pectin.
Bring to full rolling boil over high heat, stirring constantly. Stir in sugar; return to full rolling boil. Boil for 1 min, stirring constantly. Remove from heat; skim off foam.
Ladle hot mixture into hot, sterilized half-pint jars, leaving 1/4 inch headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 5 minutes.

Yields: 8 half-pints

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