Monday, October 22, 2012
Carrot Cake Jam
I love carrot cake, there is nothing better..... except maybe this wonderful jam served with a dollop of cream cheese. These make great gifts. I also use apple instead of the pear, just a personal preference.
CARROT CAKE JAM
Yield: 7 half pints
2 cups finely shredded carrots
1 cup finely chopped and pealed pear
1 15 ounce can crushed pineapple (juice packed) undrained
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1.75 ounce package regular powdered fruit pectin
4 cups granulated sugar
2 cups packed brown sugar
1/2 cup flaked coconut or raisin (optional)
1 teaspoon vanilla
Source: Better Homes and Gardens Canning Magazine
In a 4-6 quart heavy pot, combine carrots, pear, 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 the heat. Sprinkle mixture with pectin, stir until pectin dissolves.
Bring carrot mixture to boil, stirring constantly. Add granulated sugar and brown sugar. Return to a full rolling boil, boil for 1 minute, stirring constant. Remove from heat. Quickly skim off foam with a metal spoon. Stir in coconut or raisins (if desired) and vanilla.
Ladle hot jam into hot, sterilized half pint canning jars, Leaving a 1/4 inch headspace. Wipe jar rims, adjust lids.
Process filled jars in a boiling water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner, cool on a wire rack.