Carrot Cake Jam
Recipe: #13176
July 18, 2014
Categories: Pear, Pineapple, Carrot, Canning/Preserving, Fat Free Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"I found this on recipe link from Rochelle. I'm posting per request. Sounds great. Yield 3 pints"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (700.1 g)
- Calories 1934.5
- Total Fat - 14.1 g
- Saturated Fat - 7.3 g
- Cholesterol - 0 mg
- Sodium - 25.9 mg
- Total Carbohydrate - 475.9 g
- Dietary Fiber - 10.8 g
- Sugars - 453.8 g
- Protein - 4.8 g
- Calcium - 65.2 mg
- Iron - 2.2 mg
- Vitamin C - 74.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix everything BUT sugar and pectin in pan. Bring to a boil.
Step 2
Bring down to a simmer for 20 minutes, stirring every once in while.
Step 3
Add pectin and bring to a boil. Add sugar bring to a rolling boil. Take off heat.
Step 4
Fill hot sterile jars. its supposed to be in 1/2 pints. Put lids on.
Step 5
Water bath for 10 minutes.
Tips
No special items needed.
0 Reviews
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