Carrot Cake Jam

Carrot Cake Jam Enlarge Image
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Serving Size:
1 tablespoon
Yields:
7 half-pints
Prep:
25 mins
Cook:
21 mins
Process:
10 mins
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Carrot Cake Jam

Ingredients
2
cups finely shredded carrots (4 medium)
1
cup finely chopped, peeled pear (1 medium)
1
15 ounce can crushed pineapple (juice pack), undrained
2
tablespoons lemon juice
1
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1
1 3/4 ounce package regular powdered fruit pectin (not instant)
2
cups packed brown sugar
1/4
cup flaked coconut or raisins (optional)
1
teaspoon vanilla

Directions

  1. In a 4- to 6-quart heavy pot, combine carrots, pears, pineapple with the juice, lemon juice, cinnamon and nutmeg. Bring to boiling, stirring constantly; reduce heat. Simmer, covered, for 20 minutes, stirring frequently. Remove from heat. Sprinkle mixture with pectin; stir until pectin dissolves.
  2. Bring carrot mixture to boiling, stirring constantly. Add granulated sugar and brown sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Stir in coconut or raisins (if desired) and vanilla.
  3. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
  4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

(Carrot Cake Jam)
    Per serving:
  • 48 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 3 mg sodium,
  • 13 g carb.,
  • 0 g fiber,
  • 12 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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