carrot cake jam
(1 rating)
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This is recipe is from www.freshpreserving.com. It sounds great.
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(1 rating)
Ingredients For carrot cake jam
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1 1/2 ccarrots, finely grated peeled
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1 1/2 cpears, cored peeled chopped
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1 3/4 cpineapple, crushed (including juices)
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3 Tbsplemon juice
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1 tspground cinnamon
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1/2 tspground nutmeg
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1/2 tspground cloves
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6 Tbspclassic pectin(ball, real fruit classic is suggested)
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6 1/2 csugar
- SPECIAL EQUIPMENT
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6(8oz.) half pint glass perserving jars with lids and bands
How To Make carrot cake jam
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1PREPARE boiling water canner(or large pot). Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
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2COMBINE carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves in a 6- or 8-quart saucepan. Bring mixture to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
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3ADD sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
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4LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
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5PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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