Slather this jam on toast with cream cheese, and your breakfast will taste like a dessert.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
cook:
21 mins
process:
10 mins
total:
56 mins
Yield:
7 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 6-quart heavy pot, combine carrots, pears, pineapple with the juice, lemon juice, cinnamon and nutmeg. Bring to boiling, stirring constantly; reduce heat. Simmer, covered, for 20 minutes, stirring frequently. Remove from heat. Sprinkle mixture with pectin; stir until pectin dissolves.

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  • Bring carrot mixture to boiling, stirring constantly. Add granulated sugar and brown sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Stir in coconut or raisins (if desired) and vanilla.

  • Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.

  • Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

48 calories; carbohydrates 13g; sugars 12g; vitamin a 340.1IU; vitamin c 0.6mg; sodium 3mg; potassium 19mg.
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