Instead of baking a carrot cake, turn the same flavors into a sweet carrot cake jam that you can spread on toast on a whim—with cream cheese, of course.
Instructions
1
Simmer and soften
2
Place the undrained pineapple, carrots, pears, lemon juice, cinnamon, cloves and nutmeg in a large saucepan and bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the carrots and pears are tender, 15 to 20 minutes, stirring occasionally.
3
Add the pectin
4
Stir in the powdered pectin. Bring the mixture to a full rolling boil over high heat, stirring constantly.
5
Add the sugar
6
Stir in all the sugar and return the mixture to a full rolling boil. Boil and stir for one minute. Remove the jam from the heat and skim off the foam with a large spoon. Editor's Tip: If the pectin package suggests a different ingredient order, follow those directions instead. Processes can vary slightly among pectin brands, and the manufacturer's directions will produce the best results.
7
Fill the jars
8
Carefully ladle the hot jam into eight hot sterilized half-pint canning jars, leaving 1/4 inch unfilled headspace at the top. Remove the air bubbles and adjust the headspace, if necessary, by adding hot jam. Editor's Tip: Because this jam requires a short processing time, the jars need to be washed and sterilized. Before making the jam, fill the canner with water and add the clean empty jars, ensuring the water remains at least 1 inch above their rims. Bring the water to a boil, then set the timer for 10 minutes, plus one minute for each 1,000 feet of additional altitude. Keep the sterilized jars hot until you're ready to fill them.
9
Secure the lids
10
Wipe the jar rims to remove drips. Center clean canning lids on the jars, and then screw on clean bands until fingertip tight.
11
Process the jars
12
Place the jars into a canner full of simmering water, ensuring they are completely covered by at least 1 inch of water. Bring the water to a boil, and then start a timer and process the jars for five minutes, plus your altitude adjustment. Editor's Tip: If you live more than 1,000 feet above sea level, add processing time to adjust for altitude and ensure a safe seal. Process the jars for an additional five minutes if you are at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet and 15 minutes above 6,000 feet.
13
Let the jars cool
14
Turn off the heat, remove the canner lid and let the jars sit for five minutes. Remove the jars and let them cool completely. Editor's Tip: When you remove the jars from a canner, space them upright on a towel and leave them untouched. After at least 12 hours, check that the lids have vacuum-sealed to the jars and do not flex when pressing the center. Store jars that didn't seal in the refrigerator.
