Carrot Cake Jam

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Makes 8-9 half pints

 

  • 1 1/2 cups finely shredded carrots
  • 1 1/2 cups finely chopped applies
  • 1 can (20 ounces) crushed pineapple (undrained) or 2.5 cups fresh chopped pineapple
  • 3 TBS lemon juice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 6 TBS Classic Pectin (or 1 box)
  • 6 1/2 cups sugar

Combine all ingredients except pectin and sugar in large saucepan.  Bring to a boil.  Reduce to a simmer.  Cover and simmer for 15-20 minutes.  Remove from heat, add pectin.

 

Bring to a hard boil, stirring constantly.  Add in sugar, bring back to a rolling boil.  Boil hard for one minute, stirring constantly.  Skim if necessary.

 

Ladle into prepared jars.  Process in boiling water bath for 5 minutes.

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06. May 2013 by admin
Categories: Canning | Tags: | 1,799 comments