CARROT CAKE JAM
Source of Recipe
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List of Ingredients
1-1/2 cups finely grated carrots
1-1/2 cups peeled chopped pears (a 15 oz. can, drained and chopped may be substituted)
1 (14 oz.) can crushed pineapple, un-drained
3 tbs. bottled lemon juice
1 tsp. ground cinnamon
1/2-tsp. nutmeg
1/2-tsp. cloves
6-1/2 cups sugar
1 pkg. fruit pectin crystals
Recipe
Combine carrots, pears, pineapple (including juice), lemon juice & spices in a large, deep stainless steel saucepan. Stirring frequently, bring to boil, cover & reduce heat. Boil gently for 20 minutes, stirring
occasionally.
Measure sugar & set aside.
Whisk fruit 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 for 1 minute. Remove from heat & skim foam.
Ladle into hot sterilized jars leaving 1/4-inch head space. Process in a boiling water bath for 5 minutes. Makes 6 half-pints.
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