Carrot Cake Jam (a reduced sugar canning recipe) скачать в хорошем качестве

Carrot Cake Jam (a reduced sugar canning recipe)

When I first heard of this recipe, I was like, "Say what now?" But on further contemplation, wouldn't this be amazing as an ingredient in Morning Glory Muffins or in Baked Oatmeal? I've reworked the original recipe to reduce the sugar by about 40% (still plenty sweet). Carrot Cake Jam Adapted from Ball Complete Book of Home Preserving Makes about 6 8-oz jars 1 ½ cups finely grated peeled carrot 1 ½ cups chopped cored peeled apples 1 ¾ cups canned pineapple, including juice 3 tbsp bottled lemon juice 1 tsp cinnamon ½ tsp nutmeg ½ tsp cloves 1 box, 1.75 oz, Sure-Jell low sugar pectin 4 cups granulated sugar (I think 3 ¼ cup sugar would work if you want to try reducing it further) ¼ cup pecans (optional) Combine carrots, apples, pineapple with juice, lemon juice, spices, and pectin mixed with ¼ cup sugar in heavy bottomed pot. Note: It’s important to add the pectin while the mixture is still at room temperature. Bring to a simmer and simmer for 20 minutes, stirring about every 5 minutes. Add sugar and bring back to a full boil (bubbles continue while stirring). Boil for 1 minute. Stir in nuts, if using. Turn off heat. Ladle hot jam into 8 oz jars to ¼ inch head space. Wipe rims, cap, and process for 10 minutes.