Prep 30 mins
Cook 40 mins
I found this on recipe link from Rochelle. I'm posting per request. Sounds great.
- 354.88 ml finely grated carrots
- 354.88 ml peeled chopped pears
- 396.89 g can crushed pineapple, undrained
- 44.37 ml lemon juice
- 4.92 ml cinnamon
- 2.46 ml nutmeg
- 2.46 ml clove
- 1537.83 ml sugar
- 85.04 g certo liquid pectin
- Mix everything BUT sugar and pectin in pan.
- Bring to a boil.
- Bring down to a simmer for 20 minutes, stirring every once in while.
- Add pectin and bring to a boil.
- Add sugar bring to a rolling boil.
- Take off heat.
- Fill hot sterile jars.
- Put lids on.
- Water bath for 10 minutes.
I used the recipe in the Ball Blue Book of Canning (the new one-400 recipes-canner heaven!). The only difference is the pectin. They called for powdered so that's what I went with. I also used the optional 1/4 cup finely chopped pecans(after adding pectin boil hard 1 minute, add nuts. Add sugar, boil hard for 1 minute, skim off foam). It's a sweet jam with a lovely light amber color. It is also very YUMMY! I'm going to gift the jars this Christmas, which means I have to hide them from myself for a few more months. Thanks for posting your recipe! I'm always glad when a jam has both pectin options. Di;-)
I used the powder pectin, added extra cimmamon/less clove and the jam came out wonderful. The 2nd batch I cut the sugar back to 5 cups, added roasted walnuts and dried cranberries-jelled perfect and tasted fantastic!
I have been making a similar recipe for a couple of years now and it's delicious. I have substituted apples for the pears and I use powdered pectin. I have made this with walnuts and/or pecans (technically it's a conserve, not a jam). It's is always a good seller at church bake sales. Wonderful on toasted English muffins with cream cheese.