carrot cake jam
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. I added coconut and walnuts to this recipes. Even though coconut isn't in traditional carrot cake, I thought I'd try it in this recipe.
prep time
25 Min
cook time
25 Min
method
Canning/Preserving
yield
makes either 6 to 8 half pints, or 4 and a half pints
Ingredients
- 1 can pineapple, crushed with juice
- 2 cups carrot, shredded
- 1/2 teaspoon nutmeg
- 1 1/2 cups pears, chopped
- 1 1/2 cups coconut, shredded
- 1 1/2 cans raisins
- 2 tablespoons cinnamon
- 1 1/2 cups walnuts, chopped
- 3 tablespoons lemon juice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger
- 5 1/2 cups sugar
- 1 cup brown sugar, firmly packed
- 1 box fruit pectin, powdered
How To Make carrot cake jam
-
Step 1In a large saucepan, combine the first eleven ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pears are tender, stirring occasionally. Remove from the heat; stir in pectin.
-
Step 2Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam.
-
Step 3Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. head space. Remove air bubbles; wipe rims and adjust lids. Process in a boiling-water canner for 5 minutes. Yield: 8 half-pints.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#For Kids
Category:
Jams & Jellies
Keyword:
#jams
Diet:
Dairy Free
Diet:
Wheat Free
Culture:
American
Ingredient:
Sugar
Method:
Canning/Preserving
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