By Dienia B. on February 06, 2006
Photo by gailanng
Photo by gailanng
"I found this on recipe link from Rochelle. I'm posting per request. Sounds great."
Serving Size: 1 (2267 g)
Servings Per Recipe: 1
"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."
"I made this to sell at a church bazaar. It went over so well, I have had calls at home requesting more. Instead of pears I used apples. Just as good."
"My mom made this about two weeks ago. A little on the sweet side, but DELICIOUS!!! We mix it with cream cheese and spread it on whole wheat crackers!! Yummy! :P"
"I made this four days ago and I already have friends begging for more. Not only does it taste amazing, it makes your house smell SO good while you're cooking it. I only made a couple of adjustments. I added almost an extra cup of shredded carrots, and I couldn't find a 14 ounce can of crushed pineapple so I used a 20 ounce can and scooped out what looked like 6 ounces. I got 6 half-pint jars and one 4 ounce jar from my first batch. I will definitely be gifting this jam at Christmas."
"The only reasons not to make this is because: 1. You're on a diet. 2. You never really liked jam or carrot cake. 3. You know you'll eat the whole batch with reckless abandon...or 4. You're no fun. I followed recipe exactly as is and totally 5 stars. One for my best of 2012."
"This is an amazing jam that we will make over and over again! I just started up canning last year, this year I am making a point to only make things I cannot buy off the shelf. This is absolutely amazing! My husband wants to eat it by the spoonful. I did switch up the pectin to Pomona's. This gave it a stiff jam and that is what I wanted. I am still on the fence about adding pecans because it is great the way it is. Maybe next year, lol ;) Thanks for posting, I'm so glad I tried it."
"YUMMY!!!! All I can say is OMG what a delicious jam. Just finished making it. I used one batch liquid pectin and one powder. It's what I had on hand. Couldn't tell the difference. I followed the recipe exactly. It is super sweet but it is mostly sugar after all. I'm giving these for Christmas presents if it lasts that long. I also made Beet Jelly and Jalapeno Jelly off Zaar ie Food.com. Fun"
"wow!! This is great. It tastes just like carrot cake. I am always looking for new and different jam and jelly recipes! Fantastic!"
"Gosh is this good stuff! I doubled the recipe, used 'Ball no/low sugar powdered pectin' and reduced the sugar to 3 cups (vs. 12) and also added 1/2 cup of chopped pecans. Reducing the sugar made this lower calorie and more budget friendly. I did use my immulsion blender just a little before filling jars to make smaller pieces of the pears & shredded carrots (I used a bag of pre-shredded carrots to make it easier also). Great recipe and I got 8 1/2 cups. (I used 4 oz and 8 oz jars). Enough to last the year and give some as gifts! Thanks for sharing a keeper recipe!"