A REPOST:
Jellies and Jams are a staple for any family with children.
For some, a delicacy.
Over the years, my children had identified their go-to favorites for delicious sandwich jelly and jams, as well as their absolute favorite delicacies.
“We need more _____________ jam, can you please make more soon.” What is that favorite, perhaps generational recipe for your household? If you don’t have a favorite, this is a great traditional base recipe in our household.
Carrot cake jam is one of those “it tastes good on everything jams” to my children, but one they would consider a delicacy.
Although, as simple as it is to make, it is still savored. First off, please note, this recipe can be made with apples or pears. Since I have so many recipes and uses for apples, an extra crate of pears leaves me making carrot cake jam with pears as my main fruit and preference for this jam. According to the kids, they believe it tastes better with the pears as well!
First prepare your canning materials. If you are new to canning, please check out this page. I will happily walk you through any questions you may have or share video in the special pastor’s wives login.
Next, prepare your carrots and pears. Wash. Peel both. Finely shred the carrots. You can dice or finely cube your pears. Set aside. (We do this the day before canning a large batch because I generally get flats of pears- feel free to cut this recipe into thirds for a standard batch of jam AND KNOW that doubling makes a full stock pot as well.)
Once everything is ready, turn on burner medium heat. In a large stock pot, place 3 cans of crushed pineapple with it’s liquid. Unsweetened is best. Add 9 Tablespoons of lemon juice, 3 teaspoons of cinnamon, 3/4 teaspoon of cloves, 3/4 teaspoon of nutmeg, 4 &1/2 cups of shredded carrots, 4 & 1/2 cups of chopped peeled pears. Stir Occasionally and bring to a boil. It will look like it’s too thick, that’s normal. Stir often to be sure the fruit does not cling to the bottom of the pan. (It helps if you placed the lemon juice in first.)
Once you pot comes to a boil, cover and simmer for 15 minutes. Take off the burner and add 3 packages of pectin.
Next, bring mixture back to a full rolling boil. (It will bubble and boil fervently even while being stirred.) Slowly stir in 19 1/2 Cups of sugar. Yes, that is a bit less than 10 lbs. Return to a boil. Once the boiling is completely full, time for 1 minute. Stir constantly.
Remember as with most jams, you may add a Tablespoon of butter to help reduce the bubbles.
After your minute is up, ladle immediately into prepared jars. Leave 1/4 inch head space from the top. Wipe jar rims and threads and cover with lid and screw band. Place jars in your water canner completely covered with water. Bring water to boil once all your jars are in your water bath canner.
Process 10 minutes.
Next, remove jars and place on a towel to cool. Check seals and if one did not seal, place in your fridge for immediate consumption. The others may be placed in your canning shelf or pantry.
Happy Homemaking! Happy Canning!!!