Friday, May 9, 2014

Food Storage Friday: Carrot Cake Jam


I thought that this recipe sounded really interesting, in a I need to make it kind of way.  It turned out really awesome.  I like it, this is one that makes me happy about my food storage.

1 1/2 c. finely grated carrots (this was a pain to do with out a salad shooter)
1 1/2 c. chopped cored peeled pears
1 3/4 c. canned pineapple, including juice
3 tbsp. lemon juice
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 pkg regular powdered pectin
6 1/2 c. sugar

Prepare all equipment.  In a large sauce pan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves.  Bring to a boil stirring frequently.  Reduce heat, cover and boil gently for 20 minutes.  Remove from heat and whisk in pectin until dissolved.  Bring to a boil over high heat, stirring frequently.  Add sugar and return to a full boil stirring constantly.  Boil hard, stirring constantly for 1 minute, remove from heat and skim off foam.

Ladle hot jam into jars, twist on lids and process jars for 10 minutes. 


This recipe was also found in the Ball cook book.  I really like this recipe and it was pretty easy too.

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