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 votes5
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 cshredded carrots
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1 1/2 cripe pears, peeled and chopped (i used bartletts)
-
5 1/2 csugar
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1 clight brown sugar (packed)
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3 Tbsplemon juice
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1 tspground cinnamon
-
1/4 tspground cloves
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1/4 tspground nutmeg
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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.
- Remove 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.
