Carrot Cake Jam
"This carrot cake conserve is just the thing to make on the cusp of spring, when you're itching to bust out your canning supplies but strawberries and rhubarb aren't quite yet in season. It's filled with juicy raisins and crunchy walnuts, and spiced with cinnamon, nutmeg, and cloves. At first I was a bit skeptical about whether it would truly taste like carrot cake, but trust me--spread over any kind of bread with cream cheese (bagel, toast, English muffin, etc.), it's exactly like the real thing...."
INGREDIENTS
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1 1/2 cups finely grated peeled carrots
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1 1/2 cups finely diced peeled and cored tart apples, such as granny smith
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1 3/4 cups canned crushed pineapple, including juice
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3 tablespoons freshly squeezed lemon juice
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3/4 teaspoon cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/2 cup raisins
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One (1.75-ounce) package powdered fruit pectin
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6 1/2 cups granulated sugar
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1/2 teaspoon butter
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1/2 cup finely chopped walnuts
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