Preserves

 
Carrot Cake Jam
This sunny jam, sweetened with crushed pineapple and spices, tastes just like carrot cake. Come Christmas, it will make the perfect gift for any occasion.
  • 1 1/2 finely grated (raw) carrots, about 3 large
  • 1 1/2 peeled, chopped pears, about 2 large
  • 1 can crushed pineapple, undrained
  • 3 Tbsp bottled lemon juice
  • 1 tsp. ground cinnamon
  • 1/2 tsp. Each: ground nutmeg & ground cloves
  • 6 1/2 cups granulated sugar
  • 1 pkg. certo
Wash, peel and finely grate carrots. Measure 1 1/2 cups. Combine carrots, pears, pineapple (including juice), lemon juice and spices in a large, deep stainless steel saucepan. Stirring frequently, bring mixture to a boil; cover and reduce heat. Boil gently 20 mins. stirring occasionally. Measure sugar and set aside. Whisk certo into carrot mixture until dissolved. Stirring frequently, bring to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Remove from heat; skim foam. Ladle into hot sterilized jars and process as directed by manufacturer.
Makes approx. 6-250 ml jars. Enjoy!
 
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