Carrot Cake Jam | Powder and Liquid Pectin Recipes | Water Bath Canning

Carrot Cake Jam
Yields 7-8 Half Pints
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1 1/2C Grated Carrots
1 1/2C Chopped, Cored, Peeled Pears
1 3/4 Canned Crushed Pineapple, including juice
3T Bottled Lemon Juice
1t Ground Cinnamon
1/2t Ground Nutmeg
1/2t Ground Cloves
1 Package Powdered Pectin OR 2 Pouches Liquid Pectin
6 1/2C Granulated Sugar

POWDERED PECTIN RECIPE: In a large sauce pan combine carrots, pears, pineapple. lemon juice, cinnamon nutmeg and cloves. Bring to a boil over high heat stirring frequently. Reduce heat and simmer for 20 minutes stirring occasionally. Removed from heat and whisk in pectin. Bring to a boil and add sugar. Bring to a full rolling boil stirring constantly for 1 minute. Remove from heat and skim foam.

LIQUID PECTIN RECIPE: In a large sauce pan combine carrots, pears, pineapple. lemon juice, cinnamon nutmeg and cloves. Bring to a boil over high heat stirring frequently. Reduce heat and simmer for 20 minutes stirring occasionally. Return to a boil, add sugar. Bring to boil, add both pouches of pectin and bring to a full rolling boil for 1 minute. Remove from heat and skim foam.

*1/2t Butter may be added to help reduce foam.

Fill Jars leaving 1/4" head space, de-bubble, wipe rims with a clean cloth or paper towel soaked in white vinegar. Center lids, tighten bands to finger tip tight.

Place in hot water bath canner, bring to a full rolling boil and process for 10 minutes.

Adjust for altitude as follows
1 -1,000 ft. 15 minutes
1,001 - 3,000 20 minutes
3,001 - 6,000 25 minutes
above 6,000 ft. 30 minutes