Carrot Cake Jam Recipe
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
- 1-1/2 cups shredded carrots
- 1-1/2 cups chopped peeled ripe pears
- 3 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 package (1-3/4 ounces) powdered fruit pectin
- 6-1/2 cups sugar
- In a large saucepan, combine the first seven 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.
- Bring 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.
- Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in a boiling-water canner for 5 minutes. Yield: 8 half-pints.
Reviews for Carrot Cake Jam(6)
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Not sure about freezer canning part, however you can remove air bubbles by using a bubble remover, which you can find here.
Although if your like me, I like to save money. So I bought the whole set which you can find here:
Either way, all you do is when you pour your jam, jelly, etc. into the jar, you take the bubble remover and just gently slide it around the inside wall of the jar between the jelly and the jar. This helps create a seal and reduces the chance of the seal breaking at a later time.
Hope this helps.
This sounds delicious, but I've never canned except for freezer canning. Can the recipe be translated into freezer canning? Also, I'm unfamiliar with removing air bubbles. What do you do to remove air bubbles? Thank you!
This looks like a great recipe but you need to include the times for different altitudes!!! Like in my area all jams and jellies need 10-15 minute processing times. Taste Of Home you should know better!
Made a dbl batch. Only used 9 cups sugar. Very very good