DELICIOUS ON TOAST IF SET OR ON ICE CREAM IF NOT SET. Rate Carrot Cake Jam Recipe Click on stars to rate LET SET FOR 2 WEEKS OR UNTIL SET FIRM Carrot Cake Jam Recipe Prep: 45 min. Process: 5 min. Yield: 64 Servings 20 2 Ingredients 1 can (20 ounces) unsweetened crushed pineapple, undrained 1-1/2 cups shredded carrots 1-1/2 cups chopped peeled ripe pears 3 tablespoons lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 package (1-3/4 ounces) powdered fruit pectin 6-1/2 cups sugar Directions In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pears are tender, stirring occasionally. Remove from the heat; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in a boiling-water canner for 5 minutes. Yield: 8 half-pints. Nutritional Facts 2 tablespoons equals 88 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 23 g carbohydrate, trace fiber, trace protein.
Posted on: Sun, 01 Sep 2013 12:54:32 +0000
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