Carrot Cake Jam
By
Pam Ellingson
@wmnofoz
1
★★★★★ 2 votes5
Ingredients
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1 can(s)crushed pineapple, 20 oz.
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1 1/2 cshredded carrots
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1 1/2 cripe pears, peeled and chopped (i used bartletts)
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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
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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.