Carrot Cake Jam

Dienia B.'s Note:

I found this on recipe link from Rochelle. I'm posting per request. Sounds great.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Yield: 6 1/2 pints

• 1 ½ cups finely grated carrots
• 1 ½ cups peeled chopped pears
• 1 (14 ounce) can crushed pineapple , undrained
• 3 tablespoons lemon juice
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon clove
• 6 ½ cups sugar
• 1 (3 ounce) certo liquid pectin

Directions:

1. Mix everything BUT sugar and pectin in pan.
2. Bring to a boil.
3. Bring down to a simmer for 20 minutes, stirring every once in while.
4. Add pectin and bring to a boil.
5. Add sugar bring to a rolling boil.
6. Take off heat.
7. Fill hot sterile jars.
8. Put lids on.
9. Water bath for 10 minutes.

Reviews

[Dib's]

I used the recipe in the Ball Blue Book of Canning (the new one-400 recipes-canner heaven!). The only difference is the pectin. They called for powdered so that's what I went with. I also used the optional 1/4 cup finely chopped pecans(after adding pectin boil hard 1 minute, add nuts. Add sugar, boil hard for 1 minute, skim off foam). It's a sweet jam with a lovely light amber color. It is also very YUMMY! I'm going to gift the jars this Christmas, which means I have to hide them from myself for a few more months. Thanks for posting your recipe! I'm always glad when a jam has both pectin options. Di;-)

[KS-Foodie]

I have been making a similar recipe for a couple of years now and it's delicious. I have substituted apples for the pears and I use powdered pectin. I have made this with walnuts and/or pecans (technically it's a conserve, not a jam). It's is always a good seller at church bake sales. Wonderful on toasted English muffins with cream cheese.

[Antifreesz]

I used the powder pectin, added extra cimmamon/less clove and the jam came out wonderful. The 2nd batch I cut the sugar back to 5 cups, added roasted walnuts and dried cranberries-jelled perfect and tasted fantastic!