Carrot Cake Jam

This sunny jam, sweetened with crushed pineapple and spices, tastes just like carrot cake. What a treat on a winter morning!

Carrot Cake Jam

Ingredients:

• 1-1/2 cups finely grated peeled carrots
• 1-1/2 cups chopped cored and peeled pears
• 1-3/4 cups canned pineapple, including juice
• 3 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 package (1.75 oz.) regular powdered fruit pectin
• 6-1/2 cups granulated sugar
   

Directions:

Prepare canner, lids and jars. In a large deep stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg and cloves. Bring to a 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 jelly into hot jars, leaving 1/4 inch headspace. Remove air bubbles, and add jam if needed to adjust headspace. Wipe rim, center lid on jar, screw on band finger-tight. Place jars in canner, covering completely with water at least 1 inch deep. Bring to a boil and process for 10 minutes. Turn off heat; remove canner lid; wait 5 minutes, then remove jars, cool and store. Makes about six 8-ounce jars. (From Ball Complete Book of Home Preserving, edited by Judi Kingry and Lauren Devine, Robert Rose Pub., 2012; pg. 39).
 

Note: Turn into a conserve by stirring in 1/4 cup chopped pecans or walnuts immediately after finishing the 1 minute boil. Stir thoroughly and remove from heat.

Contact the Master Food Preservers at (530)621-5506 or email at edmfp@ucdavis.edu. Check out the website at cecentralsierra@ucanr.org/MasterFoodPreservers. Listen to the Garden Goddesses on AM 950 KAHI 9-10 a.m. each Saturday except the last Saturday of each month.

 

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