Lower-Sugar Carrot Cake Jam

Using Pomona's Pectin allowed me to make a slightly healthier version of this dessert-flavoured fruit and vegetable spread. Smeared onto waffles or cinnamon bread, it's a decadent start to the day!

• Ready In: 50 mins
• Serves: 28
• Yields: 3 1/2 cups

Ingredients

• 1 1⁄2  packed cups finely grated carrots
• 1 1⁄2 cups  peeled and diced apples
• 1 3⁄4 cups  crushed  canned pineapple, including juice
• 3  tablespoons lemon juice
• 1⁄4 cup water
• 2  teaspoons  calcium water
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon cardamom
• 1⁄2 teaspoon liquid stevia
• 1  cup brown sugar
• 2  teaspoons  pectin (this recipe uses Pomona's Pectin)
• 1 1⁄2 cups sugar

Directions

1. In a large stainless steel saucepan, combine carrots, apples, pineapple, lemon juice, water, calcium water, spices, stevia and brown sugar.
2. Bring to a boil over high heat, stirring frequently.
3. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
4. Combine pectin and granulated sugar and whisk into the carrot mixture until dissolved.
5. Bring back to a boil, stirring frequently.
6. Remove from heat, ladle into jars and process in a water bath canner for 10 minutes.