Carrot Cake JamPin It
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.