Carrot Jam

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Carrot Jam

Carrot Jam

Carrot Jam


1 20 oz can unsweetened crushed pineapple

1 1/2 cups shredded carrots

1 1/2 cups chopped peeled ripe pears

3 tbn lemon juice

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1 package powdered fruit pectin

6 1/2 cups sugar


In a large saucepan, combine everything but pectin and sugar and bring to a boil.

Reduce heat, then cover and simmer with an occasional stir until the pears are tender - 15 minutes. Remove from heat; stir in pectin.

Bring to a full rolling boil again, stirring constantly. Add sugar and return to a full rolling boil.

Boil for 1 minute only, still stirring constantly.

Remove from the heat, skim off foam and ladle into hot sterilized half-pint jars, leaving a 1/4" head space. Wipe rims, adjust lids and process in a boiling-water canner for 5 minutes

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