Carrot Cake Jam

I heard from a dear old friend of mine today.

She said she'd been thinking of me, because she has pears, ripe pears . . . lots of ripe pears.

See, a few years ago, I gave her a recipe for Carrot Cake Jam . . . and it's that good.

Give it a try:

(By the way . . . as to the music . . . sorry, I couldn't resist!  Who remembers this little gem?  Oh, the good ole days!  I remember rollerskating to this -- strobe light, disco ball, the whole thing . . . :)

Carrot Cake Jam

1 ½ c. finely grated peeled carrots
1 ½ c. chopped cored peeled pears
1 ¾ c. canned pineapple, including juice
3 TB lemon juice
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
1 pkg (1.75 oz) regular powdered fruit pectin
6 ½ c. sugar

Prepare canner jars and lids.

In large, deep stainless steel saucepan, combine carrots, pears, pineapple, lemon juice, cinnamon, nutmeg, and cloves.  Bring to 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 to a boil over high heat, stirring frequently. 

Add sugar all at once and return to full rolling boil, stirring constantly.  Boil hard, stirring constantly, for 1 minute. 

Remove from heat and skim off foam.

Ladle hot jam into hot jars, leaving ¼ inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot jam. 

Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes. 

Remove canner lid.  Wait 5 minutes, then remove jars, cool and store. 

(Makes approx. 4 cups.)



This, slathered on a warm bagel along with a bit of cream cheese . . . yum!

Enjoy!

Hi C!