Carrot cake jam (for canning)

[barleychown]

Carrot Cake Jam

1 1/2 cups grated, peeled carrots
1 1/2 cups cored, peeled pears
1 3/4 cups canned pineapple, including juice
3 T lemon juice
1 tsp ground cinnamon
1/2 tsb ground nutmeg
1/2 tsp ground cloves
1 package of powdered pectin
6 1/2 cups sugar

In a large saucepan, combine carrots, pears, pineapple with juice, lemon juice, and spices. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and stir in pectin until dissolved. Bring back to a full boil, add sugar all at once, bring back to another boil and boil hard for 1 minute.

Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace. Process jars in a BWB for 5 minutes for sterilized jars, or 10 minutes for unsterilized jars.

Makes 6 half pints.

[Penny]

Thanks Sarah, that sounds really good~~!

[barleychown]

It's now on my "must try" list. 

[Triss]

That is quite interesting.  Sure looks good!

[barleychown]

I've already tried a recipe for apple pie jam...it was AWESOME! It's on the "do again" list for sure.