Carrot Cake Jam
Equipment
- medium-size heavy saucepan
Ingredients
- 2 cups finely shredded carrots
- 1 cup peeled chopped pears
- 1 15-ounce can crushed pineapple, undrained
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 1 1.75-ounce box powdered fruit pectin
- 4 cups sugar
- 2 cups brown sugar
- 1 teaspoon vanilla
Instructions
- In a medium-size heavy saucepan, combine carrots, pears, pineapple, lemon juice, and cinnamon.
- Bring to a boil over medium heat.
- Simmer for 20 minutes, stirring often.
- Remove from heat.
- Sprinkle pectin over mixture and stir until dissolved.
- Bring mixture to a boil, stirring constantly.
- Add sugar.
- Bring to a full boil and boil hard for 1 minute.
- Remove from heat and stir in vanilla.
- Ladle into clean jars and process for 10 minutes in boiling-water bath.
