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Carrot Cake Jam


This made 8 jars, 4 large and 4 small


4 cups finely grated peeled carrots
2 chopped, cored and peeled pears
2 cut up fresh pineapples (core & skin removed), OK to chop pineapple, bag & freeze in advance of cooking
4 tbsp lemon juice
2 tsp cinnamon
1 tsp ground nutmeg
4 cups brown sugar
6-7 cups granulated white sugar
2 tsp vanilla

  1. Prepare jars & lids/seals by washing them, setting the jars out on the counter on a folded tea towel, and boiling a kettle of water to pour over the lids to soften the seals.
  2. In a large, deep stainless steel pot, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves and nutmeg. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
  3. Put lids/seals into glass bowl and pour boiling water over them to cover them.
  4. Add sugar, bring to rolling boil again.  Keep stirring continuously.  Check for readiness by taking a small amount of the liquid into a tablespoon, blow on it to cool it and see if ripples form in the surface of the liquid.  You want it to hold the ripples for just a second before it runs to flat again.  I would say total boiling time is between 6-10 minutes.
  5. Remove from heat, stir in vanilla, and ladle into jars, put on seals & lids, leave on counter overnight to cool.  The next day if any jars have not sealed, put them in the fridge.  Label the rest and enjoy throughout the year!



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