Carrot Cake Jam
Aug 17, 2013 21:20:10 GMT -5
Post by PurplePuppy on Aug 17, 2013 21:20:10 GMT -5
Carrot Cake Jam
Ok, this recipe just knocked my socks off! I'm a huge lover of homemade jams and this one is amazing. I love the 'carrot cake' like taste and texture. Please don't let this one scare you. It's crazy simple and delicious.
1 can {20 ounces} unsweetened crushed pineapple, undrained
1-1/2 cups shredded carrots
1-1/2 cups finely chopped peeled ripe pears
4 tablespoons lemon juice
Zest of one lemon
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmegz
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 package {1-3/4 ounces} powdered fruit pectin
5 cups sugar
Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
In a 6 – 8 quart sauce pot, combine the first nine ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the pears are tender. Stir occasionally so nothing sticks to the pan. Remove from the sauce pan from the heat, and stir in pectin.
Bring mixture to a full rolling boil, stirring constantly. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner.
{Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.
Yields: 7.5 pints.
Ok, this recipe just knocked my socks off! I'm a huge lover of homemade jams and this one is amazing. I love the 'carrot cake' like taste and texture. Please don't let this one scare you. It's crazy simple and delicious.
1 can {20 ounces} unsweetened crushed pineapple, undrained
1-1/2 cups shredded carrots
1-1/2 cups finely chopped peeled ripe pears
4 tablespoons lemon juice
Zest of one lemon
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmegz
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 package {1-3/4 ounces} powdered fruit pectin
5 cups sugar
Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
In a 6 – 8 quart sauce pot, combine the first nine ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the pears are tender. Stir occasionally so nothing sticks to the pan. Remove from the sauce pan from the heat, and stir in pectin.
Bring mixture to a full rolling boil, stirring constantly. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner.
{Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.
Yields: 7.5 pints.
