One of the best carrot cake jam recipes I have ever made It tastes almost exactly like the cake
Prep Time
12 hrs
Dificult
Medium
Servings
12 hrs 55 mins
Ingredients
Instructions
Place crushed pineapple with juice
pears
carrots
flaked coconut
raisins
lemon juice
cinnamon
cloves
and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat and simmer
covered
stirring occasionally
until pears are tender
15 to 20 minutes.
Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil
stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute
stirring constantly. Remove from heat and skim foam off the top.
Pack jam into hot
sterilized jars
filling to within 1/4-inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings.
Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2-inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1-inch above the tops of the jars. Bring the water to a rolling boil
cover the pot
and process for 5 minutes.
Remove the jars from the pot and place onto a cloth-covered or wood surface
several inches apart; cool undisturbed
at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool