Wednesday, May 14, 2014

Carrot Cake Jam



I watched a lot of recipes go by for carrot cake jam before I was willing to try it. Each slightly different and yet none had vanilla. Funny, I thought since carrot cake usually has vanilla.Was suppose to make 7  (1.2 pints) but actually made 8 1/2.

1 can 20 oz crushed pineapple with juice
1 1/2 cups shredded and diced carrots
1 can 29 oz Bartlett pears, chopped ( minus juice)
3 tablespoons lemon juice
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
6 1/2 cups sugar
1 teaspoon pure vanilla
1 box fruit pectin

Mix all the above minus the vanilla and fruit pectin. Boiling water bath ready and jars and lids minus rims soaking, we begin.

Bring to a rolling boil and reduce heat to 3 and continue cooking for 20 minutes to cook the carrots.  Add the fruit pectin stirring as you go. Return to a rolling boil and boil 5 minutes. Take off heat add vanilla and ladle into jars as you pull them from the boiling water. Put the jars with lids attached into a boiling water bath and bath 10 minutes. Pull out and allow to sit in a non drafty area to process. Check for seals.

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