If you’re the least bit curious what I’ll be conjuring up in my kitchen this weekend, it’s this new recipe that my friend Holly shared with me today. Carrot Cake Jam. I mean really, with a name like that, how can you NOT love it, right? If you’d like to join me on this journey, here’s the recipe that Holly swears is her very favorite and is worth the effort. And considering that she’s staying up until stupid o’clock to finish her canning of this concoction, I’m going to have to believe her. Besides, she’s never led me astray previously.
Thanks Holly! I’m SO looking forward to this!
Carrot Cake Jam
1 1/2 C finely grated peeled carrots
1 1/2 C chopped cored peeled pears
1 3/4 C canned crushed pineapple with juice
3 Tbsp lemon juice
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 package powdered pectin (1/3 C bulk pectin)
6 1/2 C granulated sugar
In deep pan, combine carrots, pears, pineapple with juice, lemon juice and spices. Bring to a boil over high heat, stirring frequently. reduce heat, cover and simmer 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 a full rolling boil, stirring constantly. Boil hard for one minute. Remove from heat and skim off foam.
Ladle hot jam into prepared jars, leaving 1/4 inch head space. Wipe rim, put on lid and ring and process in boiling water bath for 10 minutes. Makes about 3 pints.