carrot cake jam
(1 RATING)
I found this from better homes and gardens. It is so good. Real good on warm cinnamon toast.
No Image
prep time
10 Min
cook time
45 Min
method
---
yield
7 jars
Ingredients
- 2 cups finely shredded carrots
- 1 cup finely chopped, peeled pears
- 1 - 15 oz crushed pineapple in juice, undrained
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 package 1.7 oz powdered fruit pectin
- 4 cups sugar
- 2 cups packed brown sugar
- 1 teaspoon vanilla
- 1/2 cup flaked coconut or raisins or both
How To Make carrot cake jam
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Step 1In a 6 quart heavy pan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, and nutmeg.
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Step 2Bring to a boil, stirring constantly. Reduce heat. Simmer covered for 20 minutes, stirring frequently. Remove from heat. Sprinkle mixture with pectin and stir until desolved.
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Step 3Bring mixture back to boiling stirring constantly. Add both sugars. Return to boil and cook 1 minute still stirring constantly. Remove from heat and quickly skim foam off with a metal spoon. Stir in vanilla, coconut, and raisins.
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Step 4Ladle hot jam into hot sterilized half pint jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process filled jars in boiling water canner for 10 minutes. Start timing when water is at full boil.
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Step 5Remove jars and cool on wire racks.
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