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

Source: Midwest Living


Recipe Summary

25 mins
21 mins
10 mins
7 half-pints


Ingredient Checklist


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.

Instructions Checklist
  • 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.

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

Instructions Checklist
  • 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; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 3mg; potassium 19mg; carbohydrates 13g; fiberg; sugar 12g; proteing; trans fatty acidg; vitamin a 340IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folatemcg; vitamin b12mcg; calciummg; ironmg.