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jessabelluh
True Blue Farmgirl
349 Posts
Jessica
South Dakota
USA
349 Posts |
 Posted - Dec 09 2011 : 06:17:16 AM
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I am about to make this for the first time. It sounds good.
Has anyone here made Carrot Cake jam before?
Carrot Cake Jam
2 cups finely shredded carrots (4 medium)
1 cup finely chopped, peeled pear (1 medium)
1 15-ounce can crushed pineapple (juice pack), 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
1/4 cup flaked coconut or raisins (optional)
1 teaspoon vanilla
1. In a 4 to 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 heat. Sprinkle mixture with pectin; stir until pectin dissolves.
2. Bring carrot mixture to boiling, stirring constantly. Add granulated sugar and brown sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Stir in coconut or raisins (if desired) and vanilla.
3. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 7 half-pints.
Per tablespoon: 48 calories, 0 g fat (0 g sat. fat), 0 mg cholesterol, 3 mg sodium, 13 g carbohydrates, 0 g fiber, 0 g protein
http://www.betterrecipes.com/blogs/daily-dish/2011/08/31/carrot-cake-jam/
~jess |
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Carrot Cake Jam
