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Terry's Carrot Jam Recipe

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This recipe for Terry's Carrot Jam, by , is from The McRae Family Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Luann Marlin
Added: Monday, March 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb carrots peeled and grated (about 4 cups)
1 orange, juice and finely chopped zest
1 lemon, juice and finely chopped zest
1 lime, juice and finly chopped zest
3 cups sugar
1/2 tsp. salt

Directions:
Directions:
Have ready 4 half-pint jars with suitable lids, if planning to process in a water bath. If not, any containers totaling 1 quart will do.
Remove zest and then juice the fruits. There should be acout 1 cup total juice.
Heat all ingredients together over low heart until sugar has dissolved, 3 - 4 minutes. Raise heat to medium and cook stirring often until thick, about 30 min..
Spoom jam into containers. If processing leave 1/4 inch of headspace in the jars and process while hot. If refrigerating or freezing, cool to room temperated first.
This jam will keep refrigerated for weeks but for longer storage freeze or process in water bath.
Although the jam can be used immediately the flavor improves after a few days.

Preparation Time:
Preparation Time:
1 hr.
Personal Notes:
Personal Notes:
Great for biscuits, toast or mixed in cream cheese for a cracker spread.

 

 

 

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