Carrot Cake Jam
TOTAL TIME: Prep: 45 min. Process: 5 min.
YIELD: 8 half-pints.
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
Ingredients
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1 can (20 ounces) unsweetened crushed pineapple, undrained
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1-1/2 cups shredded carrots
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1-1/2 cups chopped peeled ripe pears
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3 tablespoons lemon juice
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1 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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1 package (1-3/4 ounces) powdered fruit pectin
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6-1/2 cups sugar
Directions
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1.
Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, 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.
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2.
Remove from heat; skim off foam. Ladle hot mixture into 8 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.
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3.
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.
Nutrition Facts
2 tablespoons: 88 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein.
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