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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 1/2 pints 374g Recipe makes 6 1/2 pints) |
||
| Calories 919 | ||
| Calories from Fat 2 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 20mg | 0% | |
| Potassium 236mg | 6% | |
| Total Carbohydrate 237.5g | 79% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 231.6g | ||
| Protein 0.8g | 1% | |
Ingredients
- 1 1/2 cups finely grated carrots
- 1 1/2 cups peeled chopped pears
- 1 (14 ounce) can crushed pineapple, undrained
- 3 tablespoons lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon clove
- 6 1/2 cups sugar
- 1 (3 ounce) certo liquid pectin
Directions
1
Mix everything BUT sugar and pectin in pan.2
Bring to a boil.3
Bring down to a simmer for 20 minutes, stirring every once in while.4
Add pectin and bring to a boil.5
Add sugar bring to a rolling boil.6
Take off heat.7
Fill hot sterile jars.8
Put lids on.9
Water bath for 10 minutes.
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- Course > Condiments, etc. > Jams & Preserves
- Main Ingredient > Vegetables > Carrots
- Preparation > Time to Make > < 4 hours
- Preparation > Technique > Canning > Water Bath
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
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Featured Reviews for This Recipe
From: DiB's
On Aug 13, 2009
I used the recipe in the Ball Blue Book of Canning (the new one-400 recipes-canner heaven!). The only difference is the pectin. They called for powdered so that's what I went with. I also used the optional 1/4 cup finely chopped pecans(after adding pectin boil hard 1 minute, add nuts. Add sugar, boil hard for 1 minute, skim off foam).
It's a sweet jam with a lovely light amber color. It is also very YUMMY! I'm going to gift the jars this Christmas, which means I have to hide them from myself for a few more months. Thanks for posting your recipe! I'm always glad when a jam has both pectin options.
Di
From: Chef #1342566
On Aug 5, 2009
wow!! This is great. It tastes just like carrot cake. I am always looking for new and different jam and jelly recipes! Fantastic!
From: Antifreesz
On Nov 15, 2009
I used the powder pectin, added extra cimmamon/less clove and the jam came out wonderful. The 2nd batch I cut the sugar back to 5 cups, added roasted walnuts and dried cranberries-jelled perfect and tasted fantastic!
From: sep_thr33
On Sep 29, 2009
My mom made this about two weeks ago. A little on the sweet side, but DELICIOUS!!! We mix it with cream cheese and spread it on whole wheat crackers!! Yummy! :P
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