Description
The best carrot cake jam recipe!
Ingredients
Scale
1 can (20 ounces) unsweetened crushed pineapple, undrained
1–1/2 cups shredded carrots
1–1/2 cups chopped peeled ripe pears
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 package (1-3/4 ounces) powdered fruit pectin
6–1/2 cups sugar
Instructions
- Bring a boiling-water canner, 3/4 full with water, to simmer.
- Wash jars and screw bands in hot soapy water; rinse with warm water.
- Pour boiling water over flat lids in saucepan off the heat.
- Let stand in hot water until ready to use.
- Drain well before filling.
- In a 6 – 8 quart sauce pot, combine the first seven ingredients.
- Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the pears are tender.
- Stir occasionally so nothing sticks to the pan.
- Remove from the sauce pan from the heat, and stir in pectin.
- Bring mixture to a full rolling boil, stirring constantly.
- Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over.
- Remove from heat and skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
- Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
- Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
- Cover; bring water to gentle boil. Process 10 min.
- Remove jars and place upright on towel to cool completely.
- After jars cool, check seals by pressing middles of lids with finger.
- If lids spring back, lids are not sealed and refrigeration is necessary}.
Notes
Yields {7} 1/2 pints.