Sweet Carrot Marmalade
- Reviews 2
Ready In: 1 hr
Serves: 6
Yields: 6 8 oz. jars
Ingredients
- 1 1⁄2 cups finely grated peeled carrots
- 1 1⁄2 cups canned pears, mashed
- 1 3⁄4 cups canned pineapple in juice
- 3 tablespoons lemon juice
- 1 tablespoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground nutmeg
- 1 (1 3/4ounce) package regular powdered fruit pectin
- 6 1⁄2 cups granulated sugar
Directions
- In a large, deep stainless steal saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves, and nutmeg.
- Bring to a boil over high heat, stirring frequently.
- Reduce heat, cover and boil gently 20 minutes, stirring occasionally.
- Remove from heat and whisk in pectin until dissolved.
- Bring to a boil over high heat, stirring frequently.
- Add sugar all at once, and return to a full rolling boil, stirring constantly.
- Boil hard, stirring constantly, for 1 minute.
- Remove from heat and skim off foam.
- Ladle into 6 (8 oz.) hot canning jars, leaving 1/4 inch headspace.
- Wipe jar lips clean and seal jars with canning lids.
- Place jars in large pot or canner, ensuring that they are completely covered with water.
- Bring to a boil and process 10 minutes.
- Wait 5 minutes, then remove jars, cool and store.
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