Deep, dark, spicy and delicious! This is the BEST carrot cake jam ever!!
Yields 6 half pints
3 Tbsp lemon juice, bottled
2 Cups carrots, shredded
1/4 Cup raisins, chopped
1 (20 oz) Can crushed pineapple
1 Cup apples, chopped
1/4 Tsp ground clove
1/8 Tsp ground white pepper
1/2 Tsp fresh grated nutmeg
1/4 Tsp cardamom
1 Tsp rounded, ground cinnamon
1 Pkg (1.75 oz) original pectin powder
2 Tbsp molasses
4 Cups granulated sugar
1 Tsp vanilla extract
Prepare water bath canner and jars.
In a large heavy bottom pot, add carrots, raisins, lemon juice, pineapple and spices. Bring to a boil, cover, turn down to simmer for 20 minutes.
Turn heat up to meduinm-high, add pectin, bring to a boil. Stirring contantly, boil 1 minute.
Add Sugar and molasses, bring back to a boil and boil for 1 minute. Test your set with frozen spoons.
Stir in vanilla.
Fill jars to 1/4 inch headspace.
Process 15 minutes in a water bath canner.
Enjoy!
~J~
