Canning Carrot Cake Jam скачать в хорошем качестве

Canning Carrot Cake Jam

Here's how I canned Carrot Cake Jam. This recipe is from Ball's Complete Book of Home Preserving. This book is a great canning resource to have on hand and I highly recommend it. Carrot Cake Jam 1 1/2 cups finely grated peeled carrots 1 1/2 cups chopped cored and peeled pears 1 3/4 cups canned pineapple, including juice 3 tbsp. lemon juice 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves 1 package (1.75 oz) regular powdered fruit pectin 6 1/2 cups sugar In a large pot combine carrots, pears, pineapple with the juice, lemon juice and spices. Bring to a boil, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly for 1 minute. Remove from heat and skim off foam. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rim, add lid and ring. Process in water bath canner for 10 minutes. Remove canner lid. Wait 5 minutes then remove jars, cool and store. Recipe states that it makes six 8 oz. jars but I got six 3/4 pint jars from it.