Carrot Cake Jam
Created by dienia b on July 18, 2014
- Servings: 3
- Prep Time: 30m
- Cook Time: 40m
- Recipe #13176
Ingredients
- 1/2 cups carrots, finely grated
- 1 1/2 cups pears, chopped (peeled)
- 1 can (14 ounce) crushed pineapple (undrained)
- 3 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cloves
- 6 1/2 cups granulated sugar
- 3 ounce liquid pectin (Certo)
How to Make
-
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.
Nutritional Facts
- 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