I love jam. Not just any jam but home made jam. Mess up your entire kitchen jam. Stick your feet to the kitchen floor jam. Make you feel like June Cleaver jam.
But, one problem: fruit is not plentiful and cheap in the last few days of the year. So. What about a winter jam?
I had seen Carrot Cake Jam recipes in magazines last fall, and was intrigued. Ooey gooey cinnamony jam that you can make in the dead of winter. Maybe they are on to something. And they were right – this really is carrot cake in jam form. Yum.
So, with family and friends staying for the holidays, giving you some extra hands in the kitchen, I say why not make some jam???
Happy New Year, Everyone!
CARROT CAKE JAM
Makes about 8 half-pints
1 1/2 cups finely grated peeled carrots
1 1/2 cups diced cored peeled pears
1 can (15 ounces) crushed pineapple, including juice
3 tbsp lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 package powdered fruit pectin
4 cups sugar
1 1/2 cups light brown sugar
Combine carrots, pears, pineapple and juice, lemon juice, and spices in a large saucepan and bring to boil. Lower temperature to a simmer and simmer for 20 minutes, stirring frequently.
Add powdered pectin, incorporating well, and bring carrot mixture back to a boil. Add sugar all at once and return back to a full boil, stirring constantly. Boil hard, stirring constantly, for 1 full minute.
Ladle hot jam into prepared jars, leaving 1/2 inch head space. Process in a boiling water bath for 10 minutes.
— posted by Donna