Carrot Cake Jam
My second recipe was a test for a favor that I enjoy in baking; Carrot Cake Jam
Ingredients
- 1 1/2 cups grated, peeled carrots
- 1 1/2 cups cored, peeled pears (diced small)
- 1 3/4 cups canned crushed pineapple, including juice
- 3 tsp lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 package powdered pectin
- 4 1/2 cups sugar
Instructions
- In a large saucepan, combine carrots, pears, pineapple with juice, lemon juice, and spices. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
- Remove from heat and stir in pectin until dissolved. Bring back to a full boil, add sugar all at once, bring back to another boil and boil hard for 1 minute.
- Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace. Process jars in a water bath for 10 minutes.
- Makes 6 half pints.
Notes
This was a very easy prep recipe from the Complete Book of Small Batch Canning and again helped me work on my knife skills which I love! I cut back the sugar from 6 1/2 cups and omitted the pectin. I cooked the recipe to 220 degrees to get the "gel".