Thursday, May 19, 2016

We Be Jammin'... Carrot Carrot Carrot... Three Carrot Jams

Carrot Cake Jam 
Susan Small 

Yield about 6 250 ml (half pint) jars

1-1/2 cups finely grated carrots 

1-1/2 cups peeled, chopped pears 

1 can (14 oz) crushed pineapple, undrained 

3 tablespoons bottled lemon juice 

1 teaspoon ground cinnamon 

1/2 teaspoon EACH of ground nutmeg and ground cloves 

1 package Bernardin original fruit pectin (note from Granny-I've made this using Sure-Jel)

6-1/2 cups granulated sugar 

2/3 cups chopped toasted pecans (optional) 

1 T. Vanilla 

Large pinch Grated orange peel 

Combine carrots, pears, pineapple (including the juice), lemon juice and spices in a large, deep stainless steel saucepan. Stirring frequently, bring mixture to a boil; cover and reduce heat. Boil gently 20 minutes, stirring occasionally. Measure sugar; set aside. Whisk pectin into carrot mixture until dissolved. Stirring frequently, bring to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Stir in pecans. Remove from heat; skim foam. Ladle into hot jar to within 1/4 inch of top rim. Remove air bubbles, wipe rim. Hot water bath for 10 minutes. I use sure jel and skipped the nuts. Very good

Carrot Jam
Found on Pinterest

1 Quart grated carrots 

2⁄3 Cup lemon juice 

3 Cups Sugar 

1⁄2 tsp Cloves 

1/2 tsp Allspice 

1/2 tsp Cinnamon

Combine all ingredients in a large sauce pot.

Bring slowly to a boil.

Reduce heat; and simmer, stirring constantly until thick.

Pour hot into hot jars, leaving 1/4 inch head space.

Adjust caps.

Process 10 minutes in boiling water bath.

Carrot-Apple Jam
Found on autumnscopperpot.blogspot 

3 c. grated carrots (about 8 medium carrots, grated) 

2 green apples, diced in half-inch cubes 

3 c. white cane sugar 

1/2 c. freshly squeezed lemon juice (approx. 2 med. to large lemons) 

Grated zest of 2 lemons 

3 Tbsp. low-sugar pectin 

Prepare 6 half-pint jars and lids by sterilizing. Bring canning water bath to a boil. Combine all ingredients except pectin into large, wide pan. Bring ingredients to a boil. Add pectin, continually stirring mixture. Boil for 1-2 minutes, lower to a simmer. Check set. Turn heat off, ladle mixture into sterilized jars to 1/4 inch headspace. Secure lids, using jar grip to place jars onto rack in water bath. Boil for 10 minutes. Turn heat off, remove jars from water bath and allow to set to cool and seal.

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