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Carrot Cake Jam




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1 1/2 cups finely grated carrots
1 1/2 cups peeled, chopped pears
1 can (14 oz) crushed pineapple, undrained
3 tablespoons bottled lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon EACH of ground nutmeg and ground cloves
1 package Bernardin original fruit pectin--can sub sure-jel,or another
6 1/2 cups granulated sugar
2/3 cups chopped toasted pecans (optional)

Recipe




Combine carrots, pears, pineapple (including the juice), lemon juice and spices in a large, deep stainless steel saucepan. Stirring frequently, bring mixture to a boil; cover and reduce heat. Boil gently 20 minutes, stirring occasionally. Measure sugar; set aside.
Whisk pectin into carrot mixture until dissolved. Stirring frequently, bring to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Stir in pecans. Remove from heat; skim foam. Ladle into hot jar to within 1/4 inch of top rim. Remove air bubbles, wipe rim. Hot water bath for 10 minutes.
Yield about 6-- 250 ml (half pint) jars