For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake!—Rachelle Stratton, Rock Springs, Wyoming
- 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 15-20 minutes or until pears are tender, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
- Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: 8 half-pints.
Originally published as Carrot Cake Jam in Country Woman Christmas Annual 2010, p60
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