Carrot cake jam

Carrot Cake Jam Total Time Prep: 45 Min. Process: 5 Min. Yield 8 Half-Pints Test Kitchen Approved Instead of baking a carrot cake, turn the same flavors into a sweet carrot cake jam that you can spread on toast on a whim—with cream cheese, of course. Ingredients 1 can (20 ounces) unsweetened crushed pineapple, undrained 1-1/2 cups shredded carrots 1-1/2 cups chopped peeled ripe pears 3 tablespoons lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 package (1-3/4 ounces) powdered fruit pectin 6-1/2 cups sugar Directions Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for *5 minutes. Remove jars and cool. * I actually did 10 minutes turned off heat, took off the lid to my canner and let my jars set for 5 minutes before removing!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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Step 2

Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.

Step 3

Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Step 4

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for *5 minutes. Remove jars and cool.

Step 5

* I actually did 10 minutes turned off heat, took off the lid to my canner and let my jars set for 5 minutes before removing!