Carrot Cake Jam
Ingredients
- 1½ cup finely grated, peeled carrots
- 1½ cup chopped, cored, peeled pears
- 1¾ cup chopped pineapple including juice
- 3 Tbsp lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 6 Tbsp Ball® RealFruit™ classic pectin
- 6 (8oz) Half pint glass preserving jars with lids and bands
- 6½ cups sugar
Instructions
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves in a 6- or 8-quart 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 jam into hot jars leaving ¼ inch headspace. Wipe rim. Center lid on jar. Apply a band and adjust until it is fingertip tight.
- PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when the center is pressed.
Notes
This recipe is super sweet. I doubled all the ingredients except the sugar and used a low sugar pectin…turned out great!