Ingredients for Carrot Cake Jam
- 3 cups grated carrots (2 cups raw, 1 cup cooked and mashed)
- Pears
- Crushed Pineapple
- 1/4 cup lemon juice
- Cinnamon
- Nutmeg
- Clove
- 1 cup granulated sugar + 1/2 cup packed light brown sugar
- Liquid Pectin
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How to Make Carrot Cake Jam
- Preheat a large saucepan over medium heat.
- Combine 2 cups grated carrots, 1 cup mashed cooked carrots, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/4 cup lemon juice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger in the saucepan.
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
- Reduce heat to a simmer and cook for 20 minutes, stirring occasionally to prevent scorching. The mixture will thicken slightly.
- Stir in 1/4 cup liquid pectin and bring the mixture back to a rolling boil for 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Quickly fill hot, sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean.
- Secure lids and rings on jars.
- Process jars in a boiling water bath for 10 minutes.
- Turn off heat and let jars sit in the water bath for 5 minutes. Remove jars and let them cool completely. You should hear a 'pop' sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
926g
Fat
0g
Carbs
79g
