Carrot Cake Jam Recipe

Step 1

Prepare water bath canner, jars, and two piece lids.

Step 2

Combine carrots, pears, apples, lemon juice, cinnamon, nutmeg, cloves, cardamom, and calcium water in a large stockpot. Simmer for about 20 minutes, stirring occasionally. Mash with a potato masher to make sure the jam is well blended.

Step 3

In a small bowl, mix together sugar and pectin powder. Bring the fruit mixture to a full rolling boil, and stir in the sugar/pectin mix. Return the mixture to a full rolling boil, stirring constantly. Boil for one minute and turn off heat. Skim of foam, if needed.

Step 4

Ladle jam into hot jars, leaving 1/4 inch (0.5 cm) headspace. Remove air bubbles and adjust headspace, if needed, by adding hot jam. Wipe rim. Screw on lid to fingertip tight.

Step 5

Place jars in canner, ensuring that they are completely covered with water. Bring to a boil and process for 10 minutes. Turn off heat, remove canner lid, and let jar rest five minutes in the canner. Remove the jars, placing them on a kitchen towel on the counter to cool completely.

Step 6

Check seals, date, label, and store in a cool, dark location. For best quality, use within 18 months. Once opened, store jars in the refrigerator.