Carrot Cake Jam

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4.0 by 5 people

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  • Serving Size: 1 tablespoon
  • Makes: 7 half-pints
  • Prep: 25 mins
  • Cook: 21 mins
  • Process: 10 mins

Carrot Cake Jam

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.
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Nutrition Facts (Carrot Cake Jam)

  • Per serving:
  • 48 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 3 mg sodium ,
  • 13 g carb. ,
  • 0 g fiber ,
  • 12 g sugar ,
  • 0 g pro.
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Reviews (1)

5 Ratings
1214 Days Ago
This jam is absolutely fantastic. Will be making some more for Christmas gifts. Thanks for the recipe.

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