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Added October 24, 2007 | Recipe #261019
Showing 1-2 of 2
on September 21, 2008
Wow! I made my own jam and it set up well and tastes wonderful! I halved the recipe and used freezer jam pectin (all I had). Also cooked fresh pears, and so had to add extra water to the mixture in step 3 while boiling, to prevent burning. It made 2 (12 oz) jars that I froze and about 1/2 cup more. I tried it on a bagel and my picky DD liked it. I didn't tell her what was in it!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #750799
on February 03, 2008
Oh my goodness! You need to try this jam, it is amazing! All of my guests that I served it to (I had to show it off!) thought that the "secret" ingredient was apples or something because of the cloves, nutmeg, and cinnamon. No one guessed carrots! It is a sweet, flavorful marmalade, very worth a try. I loved it and will definately keep making it! Very interesting, delicious, and nutrious twist!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (401 g)
Servings Per Recipe: 6