Teri’s Carrot Cake Jam

Serves: 5
Total Calories: 988
Yield: 6 jars


1 1/2 cups carrots, peeled and grated
1 1/2 cups pears, cored, peeled and chopped
1 (14-ounce) can crushed pineapple
3 tablespoons lemon juice
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 (3-ounce) pouch liquid pectin
6 1/2 cups sugar
6 (1/2-pint) canning jars and lids, sterilized


Mix all ingredients except sugar and pectin in a large saucepan. Bring to a boil over medium heat. Reduce heat to medium-low; simmer for 20 minutes, stirring occasionally. Add pectin and return to a boil. Stir in sugar; bring to a full rolling boil, stirring constantly. Remove from heat. Pour into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes. Set jars on towels to cool; check for seals.

Tip: Don’t toss plain kraft paper bags…tuck in sheets of cheery tissue paper, tie on a ribbon and they become charming gift bags in no time at all!

Nutritional Facts:

Serves: 5
Total Calories: 988
Calories from Fat: 0

This Teri’s Carrot Cake Jam recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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