carrot cake jam

How To Make carrot cake jam

• 1

  In a 6 quart heavy pan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, and nutmeg.
• 2

  Bring 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.
• 3

  Bring 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.
• 4

  Ladle 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.
• 5

  Remove jars and cool on wire racks.
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