Carrot Cake Jam

Name: Carrot Cake Jam
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 70
Cuisine: Global
Ingredients: 1 teaspoons butter; 414 milliliters canned crushed pineapple, including juice; 355 milliliters finely grated peeled carrots; 1 teaspoons cinnamon; 2 liters granulated sugar; 0 teaspoons ground cloves; 1 teaspoons ground nutmeg; 3 Tbsps freshly squeezed lemon juice; 50 grams package powdered fruit pectin; 118 milliliters raisins; 355 milliliters finely diced peeled and cored tart apples, such as granny smith; 118 milliliters finely chopped walnuts

You can never have too many condiment recipes, so give Carrot Cake Jam a try. One serving contains 88 calories, 0g of protein, and 1g of fat. This gluten free and vegetarian recipe serves 70. It can be enjoyed any time, but it is especially good for Easter. If you have raisins, lemon juice, walnuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

If you are going to preserve conserve, prepare jars and lids: place 7 half-pint jars on rack in large pot.

Equipment you will use

Pot

Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in the hot water. Meanwhile, put bands and lids in small saucepan and cover with water.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Heat over medium heat until the water is simmering, then remove pan from heat and allow bands and lids to rest in hot water until ready to use.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Combine carrots, apples, pineapple, lemon juice, cinnamon, nutmeg, and cloves in large, heavy saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat to simmer, cover, and cook 20 minutes, stirring occasionally. Meanwhile, pulse raisins in food processor until finely chopped. Set aside.

Ingredients you will need

Lemon Juice

Pineapple

Cinnamon

Carrot

Raisins

Apple

Clove

Nutmeg

Equipment you will use

Food Processor

Sauce Pan

After 20 minutes, remove pot from heat and stir in pectin until dissolved. Stir in raisins, breaking up clumps with back of spoon. Return pot to heat and bring to boil.

Ingredients you will need

Raisins

Pectin

Equipment you will use

Pot

Add sugar all at once and return to boil, stirring constantly.

Ingredients you will need

Sugar

Add butter and boil hard for one minute.

Ingredients you will need

Butter

Remove pot from heat, skim off any foam, and stir in walnuts.

Ingredients you will need

Walnuts

Equipment you will use

Pot

Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight.

Equipment you will use

Ladle

Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.

Equipment you will use

Pot