"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Carrot Cake Jam Recipe

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This recipe for Carrot Cake Jam, by , is from Honoring Our Veterans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Campbell

Category:
Category:

Ingredients:  
Ingredients:  
1 can (20 oz.) crushed pineapple w/juice
1 1/2 c. shredded carrots
1 1/2 c. chopped peeled pears
3 T. lemon juice
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1 pkg dry fruit pectin
6 1/2 c. sugar

Directions:
Directions:
In large sauce pan combine first seven ingredients. Bring to a boil. Reduce heat and simmer for 15-20 minutes or until pears are tender. Stir in pectin. Bring to a rolling boil. Boil 1 minute stirring constantly. Stir in sugar gradually bring to a full boil and continue to boil for 3 minutes. Skim off foam and ladle into 8 sterilized half pint jars leaving 1/4" headspace. Screw on lids & bands. Process in hot water bath for 5 minutes.

Number Of Servings:
Number Of Servings:
8 1/2 pint jars
Personal Notes:
Personal Notes:
Veteran: Gerald D. Zellner - Army

 

 

 

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