Wednesday, June 17, 2009

Carrot Cake Jam

This was sent to one of the crochet groups I belong to and was tried and tested by the one who sent it. I thought I would pass it on. It sounded a bit different and maybe even I could make this.
This is what she had to say about it:

Hi.....
I just made up 8 jelly jars of this jam.....It sounded so strange that I just had to try it. Well.......it is delicious!! This is definitely going in my Mistletoe Marketplace this year!
Enjoy!!
hugs,
peg


Carrot Cake Jam

1 1/2 cups finely grated carrots
1 1/2 cups peeled, chopped pears
1 can (14 oz) crushed pineapple, undrained
3 tablespoons bottled lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon EACH of ground nutmeg and ground cloves
1 package Bernardin original fruit pectin
6 1/2 cups granulated sugar
2/3 cups chopped toasted pecans (optional)

Combine carrots, pears, pineapple (including the juice), lemon juice and spices in a large, deep stainless steel saucepan. Stirring frequently, bring mixture to a boil; cover and reduce heat. Boil gently 20 minutes, stirring occasionally. Measure sugar; set aside.
Whisk pectin into carrot mixture until dissolved. Stirring frequently, bring to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Stir in pecans. Remove from heat; skim foam. Ladle into hot jar to within 1/4 inch of top rim. Remove air bubbles, wipe rim. Hot water bath for 10 minutes.
Yield about 6 250 ml (half pint) jars

Recipe Source:
http://kansasa.blogspot.com/2006/09/couple-of-recipes.html
 
PEG’S NOTES:
I used Sure-Jell fruit pectin (1.75 oz. size) …. I couldn’t find the Bernardin brand. The Sure-Jell worked just fine .
It made 8 (½ pint) jelly jars for me.

1 comment:

Renee' said...

Cool, Thanks :)