For anyone wishing to try making jam for the first time, this is a very simple recipe. The jars are processed in a water bath canner, simply meaning that you place the jars, with the lids and rings attached, in a pot of water that covers the top of the jars by at least 1/2″ or more of water and boil for the prescribed amount of time. No pressure canner needed! The ingredient list is short and it’s common items most of us have in our spice cabinet already. The jam makes a fairly small batch so you don’t have to buy a lot of fruit and if it fails (though it probably will not), you haven’t lost a lot.
This would make a fantastic item to go into a gift basket full of homemade goodies for any occasion.
This recipe is all over the internet so I have no idea who initially came up with the recipe so I cannot give credit.
I made a double batch and it’s delicious . . though I wouldn’t say it tastes like carrot cake, or even carrots. Vince thought it tasted like apples.
1-1/2 cups grated/shredded carrots
1-1/2 cups finely chopped, peeled pears
1 – 20 oz. can crushed pineapple, in juice, undrained
3 T. lemon juice
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
6-1/2 cups sugar
1 package pectin
- Place carrots, pears, pineapple, cinnamon, cloves, nutmeg and lemon juice in a large pot. I like to use a Dutch Oven. It gets to boiling and you need to stir it so have plenty of room so you don’t have to worry about it boiling over.
- Bring to a boil, stirring constantly. Reduce heat to low. Cover and continue cooking for 15 minutes, until pears are tender, stirring occasionally.
- Remove from heat. Stir in pectin. Return to a boil, stirring constantly.
- Stir in sugar. Continue stirring. Bring to a boil and boil continuously for one full minute.
- Ladle into clean, sterilized half pint jars. Using proper canning techniques, attach the lids and rings.
- Place in water bath canner. If not using a canner, place something in the bottom so that the jars are not sitting on the bottom of the pot. You might place them on jar rings or any kind of rack to keep them off the bottom of the pot. Be sure water is at least 1/2″ above the tops of the jars.
- Bring water to a boil and boil for 6 minutes. Remove jars to a cooling rack and allow to cool.