29 Aug 2013
This jam is a favorite among many people I know. I have a few friend that eat gluten free that have told me that this jam has filled their carrot cake craving void. They eat it with their crackers and cream cheese. This jam is always in my cupboard and has won me a few awards.
if you are just starting out please reference my post in getting started (water-bath canning).
1 1/2 cups finely grated carrots
1 1/2 cups chopped cored peeled pears
1 3/4 cups canned pineapple including juice
3 TBSP lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg ( I don’t like nutmeg, I always substitute more cinnamon)
1/2 tsp ground cloves
1 package regular pectin
6 1/2 cups sugar
combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves. bring to a boil over high heat, stir frequently.
Reduce heat. Cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently.
Add sugar all at once and return to a rolling boil, stirring constantly. Boil hard stirring constantly for one minute.
Remove from heat and skim foam. Ladle into jars leaving 1/4 headspace. process for 10 minutes.
This also make a great gift at the holidays!
Very awesome book!!