Jams and Jellies

Carrot Cake Jam

Yield: Makes about 8 x 250 ml jars

Prep Time: 20 minutes

Processing Time: 10 Minutes

Difficulty: Intermediate

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PRINTER FRIENDLY RECIPE
Sweetened with crushed pineapple and spices, this sunny fall jam tastes just like carrot cake.

Ingredients:

1-1/2 cups (375 ml) finely grated peeled carrots

1-1/2 cups (375 ml) chopped cored peeled pears

1-3/4 cups (425 ml) canned pineapple, including juice

3 tbsp (45 ml) lemon juice

1 tsp (5 ml) ground cinnamon

1/2 tsp (2 ml) ground nutmeg

1/2 tsp (2 ml) ground cloves

1 pkg (57 g) BERNARDIN® Original Fruit Pectin

6-1/2 cups (1.625 L) granulated sugar

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DIRECTIONS:

• Place 8 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• In a large, deep stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg and cloves. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin and 1/2 tsp (2 ml) butter or margarine to reduce foaming, 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 hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealng disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.

• When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Notes & Tips

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Reviews

Barb

Winnipeg, MB

5 out of 5

October 29, 2016 1:59 PM

This is a delicious jam. I have already made 3 batches this year, the nice thing about this recipe is the you can really make it any time of the year, the ingredients are available anytime of year.