Spiced Carrot Cake Jam
Indulge in the sweet, spiced flavors of this homemade Carrot Cake Jam. Featuring a vibrant blend of shredded carrots, pineapple, and pears, this jam is perfect for spreading on toast, bagels, or scones for a delightful breakfast treat.
Instructions
-
1
In a large saucepan, combine the pineapple, carrots, pears, lemon juice, cinnamon, cloves, and nutmeg. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer, covered, for 15-20 minutes, stirring occasionally, until the pears are tender.
-
2
Stir in the pectin and bring the mixture to a full rolling boil over high heat, stirring constantly. Immediately stir in the sugar and return to a full rolling boil. Boil and stir for 1 minute.
-
3
Remove the pan from the heat and skim off any foam. Ladle the hot jam into 8 hot, sterilized half-pint jars, leaving 1/4-inch headspace. Remove any air bubbles and adjust the headspace if necessary. Wipe the rims and center the lids on the jars, then screw on the bands until fingertip tight.
-
4
Place the jars in a canner with simmering water, ensuring they are completely submerged. Bring the water to a boil and process the jars for 5 minutes. Remove the jars and allow them to cool completely.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
