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Prep 5 mins
Cook 50 mins
I received this yummy jam in a newsletter from the Ball Canning website. Project Supplies You Will Need: Strainer, Ladle, Funnel and 5 Plastic (8 oz) Freezer Jars
- Stir sugar, contents of pectin package, cinnamon, cloves and nutmeg in a bowl until well blended.
- Set aside.
- Drain pineapple tidbits, reserving 1/2 cup pineapple juice.
- Set pineapple aside.
- Combine reserved pineapple juice, carrots and apple in a medium saucepan.
- Bring to a boil over medium-high heat, stirring occasionally.
- Cover and reduce heat and simmer 5 minutes.
- Add pineapple.
- Crush fruit mixture with a potato masher.
- Allow to cool, about 15 minutes.
- Add fruit mixture to pectin mixture.
- Stir 3 minutes.
- Ladle jam into clean jars to fill line.
- Twist on lids.
- Let stand until thickened, about 30 minutes.
- Refrigerate up to 3 weeks or freeze up to 1 year.
- Yield: 5 (8 oz) half pints.
my grandaughter just entered this in our county fair and won a Champion ribbon with it and also won Reserve GrandChampion in food preservation with this recipe. It will be going to the State Fair. She made it twice and the second time used crushed pineapple and grated carrots . It is very good. She already has orders to make more for friends. Easy to do too.
What a nice change from traditional freezer jam. I used crushed pinneapple and shredded my carrots. It's great with cream cheese on toast or crackers. Thanks for posting
My family loves carrot cake, I made this as an alternative (sp?) because it was low fat. I warmed it a lttle and added frozen yogurt. Great