Carrot Cake Jam
Try making this Low Sugar Carrot Cake Jam. It tastes delicious and it's nice to have in the pantry.
Yield: 6 Half-Pints
Equipment
- Hot Water Bath Canning Pot not a pressure canner
- Dutch oven to make the jam in
- Canning Funnel
- Jar Tongs
- 5 Canning Jars and Lids half-pint size
Materials
- 1 1/2 cups finely grated carrots
- 1 1/2 cups chopped apple peeled and cored first
- 1 3/4 cups crushed canned pineapple including juice
- juice of one orange
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- pinch ground ginger
- 4 teaspoons calcium water comes with Pomona Pectin(it's the reason it always jells!)
- 2 cups sugar
- 4 teaspoons Pomona Pectin
Instructions
- begin heating water for a boiling water bath in a hot water bath canner
- wash 5 half-pint jars and matching lid assemblies, fill the jars with hot water, set aside along with the rings
- put flat lids in a small saucepan and heat over low heat on the stove
- in a large stainless steel pan combine carrots, apples, pineapple with juice, orange juice and spices bring to a boil over high heat, stirring frequently
- reduce heat, cover and simmer gently for 20 minutes, stirring occasionally
- stir in the calcium water
- and return to a boil
- mix the pectin with the sugar
- and stir into the jam
- cook and stir for one minute
- remove from heat, ladle into prepared jars
- wipe rims, and place lids on the jars, tighten gently
- place in the canner and bring the water back to a boil, and boil for 10 minutes
- use canning tongs to remove from the water
- let them set undisturbed until cooled
- check to make sure the jars are sealed-any unused jars need to be put in the fridge and used first
Notes
this makes between 5-6 half pint jars, make them in smaller jars if you want to