Carrot Cake Jam
By
Pam Ellingson
@wmnofoz
1
Found this recipe somewhere online and adapted it to my tastes. I love carrot cake, so why not have a jam that tastes like it for your pancakes, toast and waffles.
Rating:
★★★★★ 2 votes
Comments:
Serves:
Makes 6 to 8 half pint jars
Prep:
20 Min
Cook:
1 Hr 30 Min
Method:
Canning/Preserving
Ingredients
- 1 can(s)
- crushed pineapple, 20 oz.
- 1 1/2 c
- shredded carrots
- 1 1/2 c
- ripe pears, peeled and chopped (i used bartletts)
- 5 1/2 c
- sugar
- 1 c
- light brown sugar (packed)
- 3 Tbsp
- lemon juice
- 1 tsp
- ground cinnamon
- 1/4 tsp
- ground cloves
- 1/4 tsp
- ground nutmeg
- 1 pkg
- certo fruit pectin
How to Make Carrot Cake Jam
- 1Wash and sterilize your jars and keep hot (Put them on a sheet pan in the oven at 190 to 200° or leave them in the boiling water sterilizer)) Put the lids and bands in a small pot of boiling water until needed
- 2Put the pineapple (Undrained), carrots, pears, spices and lemon juice in a 5 to 6 qt dutch oven or saucepot, and bring to a boil, stirring occasionally. Cook until the pears are tender, about 15 to 20 minutes.
- 3Stir in the sugars and bring back to a rolling boil, making sure the sugar is dissolved. Add the Certo pectin, and bring back to a full rolling boil for 1 minute while stirring constantly.
- 4Remove from heat, skim any foam that might have formed, and ladle into hot, sterilized jars. Wipe rims, place two piece lids and process in a hot water bath for 7 minutes. Remove jars from water bath and place on a cloth covered counter to cool completely. Store where it is cool and dark.
