Carrot Cake Jam
Makes 5 half pints
1 1/2 cups carrots, shredded
1 3/4 cups pineapple, mashed
1 1/2 cups pears, mashed
3 Tablespoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
4 Tablespoons Pectin
3 cups sugar
1/2 Tablespoon butter
I made this recipe with my Jam/Jelly maker
Sprinkle Pectin evenly over bottom of pot fitted with stirrer
Add carrots, pineapple, pears, lemon juice, cinnamon, nutmeg and cloves evenly over pectin
Add butter to help reduce foaming
Press jam button, cook time will automatically default to 21 minutes, press enter
Wait 4 minutes for maker to sound 4 short beeps
Add sugar gradually while the stirrer continues running
Place glass lid on pot, maker continues to stir ingredients while it cooks
Listen for final beep at end of cycle, press cancel, unplug maker and remove lid
Remove pot from maker and set on heat resistant pad
Ladle mixture into jars leaving 1/4 inch head space
Wipe rim, apply lid and ring
Process for 10 minutes in a boiling water bath canner
After 24 hours have passed, remove rings and wash jars
Label jars with date and store. Do not stack jars.
Recipe for stove top method
COMBINE carrots, pineapple with juice, pears, lemon juice, cinnamon, nutmeg, and cloves in a large saucepan. Bring mixture to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
ADD sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
LADLE hot carrot cake jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
PROCESS jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Instead of processing, you can also put these right into the refrigerator or freezer.
Transfer jam to plastic containers or canning jars. Wait until cool. Seal and store in the refrigerator for up to three weeks or frozen for up to one year.