Recipe(tried): Carrot Cake Jam

Carrot Cake Jam

1 1/2 cups (375 mL) finely grated carrots (3 large carrots)
1 1/2 cups (375 mL) peeled, chopped pears (2 large)
1 (14 oz) 398 mL can crushed pineapple, undrained
3 tbsp. (45 ml) lemon juice
1 tsp. (5 mL) ground cinnamon
1/2 tsp. (2 mL) each ground nutmeg and cloves
6 1/2 cups (1625 mL) granulated sugar
1 49 g pkg fruit pectin

Combine carrots, pears and pineapple including juice, lemon juice, cinnamon, nutmeg and cloves in a large, deep stainless steel or enamel saucepan. Bring to a boil; reduce heat, cover and boil gently 20 minutes, stirring occasionally.

Fill boiling water canner with water. Place 6 clean half-pint ( 250 mL) mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 305 m (1,000 ft.) Boil snap lids 5 minutes to soften sealing compound.

Measure sugar; set aside. Stir fruit pectin into carrot mixture; return to a boil. Add sugar; return mixture to a full, rolling boil. Boil hard 1 minute, stirring occasionally. Remove from heat.

Ladle jam into a hot sterilized jar to within 0.5 cm (1/4-inch) of top rim (head space). Using a rubber spatula, remove air bubbles and readjust headspace if required. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jam.

Cover canner; return water to a boil; process -- boil filled jars -- 5 minutes at altitudes up to 305 m (1,000 ft.) Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place. Makes 6 250 mL (half-pint) jars.

Source: Bernardin.