Prep 15 mins
Cook 1 hr
Ball's Complete Book of Home Preserving
- 1 1⁄2 cups grated peeled carrots
- 1 1⁄2 cups cored peeled pears
- 1 3⁄4 cups canned pineapple, including juice
- 3 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1⁄2 tsb ground nutmeg
- 1⁄2 teaspoon ground cloves
- 1 (1 ounce) package dry pectin
- 6 1⁄2 cups sugar
- In a large saucepan, combine carrots, pears, pineapple with juice, lemon juice, and spices.
- Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
- Remove from heat and stir in pectin until dissolved. Bring back to a full boil, add sugar all at once, bring back to another boil and boil hard for 1 minute.
- Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace.
- Process jars in a BWB for 5 minutes for sterilized jars, or 10 minutes for unsterilized jars.
Just made this last night. Not my first time making jam, but my first time canning it. I've only made freezer jam before, and was happy with the results of this first trial of canning it. The jam set and all my jars sealed (Yeah!). Canning may not be as intimidating as I once thought. Plan to give this away as Christmas gifts, and am excited to try some new recipes. The recipe I have does call for 6 tbsp. of pectin which is I believe a 1.75 oz. packet. Tastes yummy, and husband really liked.
Absolutely Devine!<br/>I did not have any fresh pears, so I used pears canned in juice, chopped them, then added the juice as well. Also added additional cinnamon, and reduced the sugar to 5 cups. At the end of the rolling boil, I added a dollop of butter for added flavor. <br/>I am looking forward to giving these jarred beauties as Christmas presents this year!
I made this Jam three times now, It is a really good jam . I double the recipe to make 6 pints. Everyone that has tasted the Jam loves it. Thanks for sharing. Making some more to send as Christmas gifts.