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Carrot Cake Preserves

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  • Makes: 72 servings
  • Serving Size: 1 tablespoon
  • Yields: 7 half-pints
  • Prep: 25 mins
  • Cook: 21 mins
  • Process: 10 mins

Carrot Cake Preserves

Directions

  1. In a 4- to 6-quart heavy pot combine carrots, pineapple, pear, 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 is dissolved.
  2. Bring carrot mixture to boiling, stirring constantly. Add granulated sugar and brown sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Stir in coconut (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 and screw bands.
  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. Makes 7 half-pints.

Nutrition Facts (Carrot Cake Preserves)

  • 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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