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CARROT CAKE JAM 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 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. M akes 6 half-pints. |
