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Carrot Cake Jam

Source of Recipe

David


List of Ingredients

Carrot Cake Jam from David

1½ cups finely grated carrots
1 14 oz. can pears, cut up, drained
1 (14 oz.) can crushed pineapple, undrained
3 tbsp. bottled lemon juice
1 tsp. ground cinnamon
½ tsp. nutmeg
½ tsp. cloves
3 cups sugar
1 pkg. Fruit Jell, no sugar needed




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 ¼ inch head space. Process in boiling water bath for 5 minutes. Makes 6 half pints.