Carrot Cake Freezer Jam

Recipe by Mom2Rose
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Stir sugar, contents of pectin package, cinnamon, cloves and nutmeg in a bowl until well blended.
  • Set aside.
  • Drain pineapple tidbits, reserving 1/2 cup pineapple juice.
  • Set pineapple aside.
  • Combine reserved pineapple juice, carrots and apple in a medium saucepan.
  • Bring to a boil over medium-high heat, stirring occasionally.
  • Cover and reduce heat and simmer 5 minutes.
  • Add pineapple.
  • Crush fruit mixture with a potato masher.
  • Allow to cool, about 15 minutes.
  • Add fruit mixture to pectin mixture.
  • Stir 3 minutes.
  • Ladle jam into clean jars to fill line.
  • Twist on lids.
  • Let stand until thickened, about 30 minutes.
  • Refrigerate up to 3 weeks or freeze up to 1 year.
  • Yield: 5 (8 oz) half pints.
Advertisement