Carrot Cake Jam
1 can(s)crushed pineapple, 20 oz.
1 1/2 cshredded carrots
1 1/2 cripe pears, peeled and chopped (i used bartletts)
5 1/2 csugar
1 clight brown sugar (packed)
3 Tbsplemon juice
1 tspground cinnamon
1/4 tspground cloves
1/4 tspground nutmeg
1 pkgcerto fruit pectin
How to Make Carrot Cake Jam
- Wash 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
- Put 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.
- Stir 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.