More Jam!

I recently purchased a Better Homes and Gardens Magazine all about canning (special edition) at the grocery store. It has so many great looking recipes I want to can just about everything. Seriously. This one recipe caught my attention, Carrot Cake Jam. Of course you are thinking, "A jam with...carrots?!?!" I was also thinking that but it kind of sounded good. I mean I love carrot cake and toast is probably what I eat for breakfast most days of the year. 

This jam was incredibly easy and fast to make and....amazing. I do have to say it would probably be best in the fall, with all the cinnamon and spices, but who cares! I'm tired of this damn heat and I'm ready for autumn. 

Carrot Cake Jam:

In a large pot combine 2 cups of finely shredded carrots, 1 cup finely chopped pear (peeled), 1 can (20 oz) crushed pineapple that is undrained, 2 tbsp lemon juice (from about 1 lemon), 1 tsp cinnamon, 1/4 tsp cloves, and 1/4 tsp allspice. The recipe called for a 1/2 tsp nutmeg, but I had none so I improvised with cloves and allspice. Bring this mixture to a boil and simmer over low heat, covered, for 20 minutes. Stir often.

Remove the pot from the heat and sprinkle in 1 (1.75 ounce) package of powered fruit pectin. Stir until the fruit pectin has dissolved.

Bring the mixture back to a boil, stirring constantly. Add in 4 cups sugar and 2 cups light brown sugar. Return to a boil. Boil for 1 minute, remove from heat and skim off the foam with a metal spoon.

Add in 1 tsp vanilla extract and either pour into sterilized jars for canning or any tupperware for refrigeration or freezing.

Please excuse my horrible photography skills.

Next on my list is a strawberry margarita jam...