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Carrot Cake Jam II

Source of Recipe

Taste of Home


Recipe Introduction

"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!"

Recipe Link: https://tinyurl.com/bt8y8vcf

List of Ingredients

â—¦ 1 can (20 ounces) unsweetened crushed pineapple, undrained
â—¦ 1 ½ cups shredded carrots
â—¦ 1 ½ cups chopped peeled ripe pears
â—¦ 3 tablespoons lemon juice
â—¦ 1 teaspoon ground cinnamon
â—¦ ¼ teaspoon ground cloves
â—¦ ¼ teaspoon ground nutmeg
â—¦ 1 package (1 ¾ ounces) powdered fruit pectin
â—¦ 6 ½ cups sugar


Recipe

Place first 7 ingredients in a large saucepan; bring to a boil.
Reduce heat; simmer, covered, until pears are tender, 15 to 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.

Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving ¼ inch 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.

Makes 8 half-pints