Carrot Cake Jam

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So I decided to make a big batch of carrot cake jam.  It’s actually difficult to make a small batch.  Plus, some people feel like canning is a big ole pain in the butt, so making a big batch and putting several jars up to keep is definitely the way to go.

I love carrot cake.  You know that saying, I love you like a fat girl loves cake.  Well, this girl loves carrot cake that much.  So now, I can have carrot cake without making the cake.  And it’s making this fat girl happy.  Fat and happy.

Start off by grating the carrots.  On the fine side.  Yes, it will take a while.  Unless you have a fancy food processor that someone who will remain unnamed loses the attachment to make it grate the carrots for you.

It ends up more like carrot mush.  But in this case, mush is good.

Printable Recipe

1 1/2 cups finely grated carrots

1 1/2 cups peeled, chopped pears

1 can (14 oz) crushed pineapple, undrained

3 tablespoons lemon juice

2 teaspoons pumpkin pie spice

1 package dry fruit pectin

6 1/2 cups granulated sugar

2/3 cups chopped toasted pecans (optional) (it’s not really optional, I was just being nice)

Combine carrots, pears, pineapple (including the juice),

lemon juice and spices in a large, deep stainless steel

saucepan. Stirring frequently, bring mixture to a boil;

cover and reduce heat. Boil gently 20 minutes, stirring

occasionally. Measure sugar; set aside.

Whisk pectin into carrot mixture until dissolved. Stirring

frequently, bring to a boil over high heat. Add sugar.

Stirring constantly, return mixture to a full rolling boil;

boil hard 1 minute. Stir in pecans. Remove from heat;

skim foam. Ladle into hot jar to within 1/4 inch of top

rim. Remove air bubbles by tapping the jar gently. Wipe

the rim to make sure you get a good seal and then put on lid and ring.

Hot water bath for 10 minutes.

Voila, manna from heaven.

It made five jars.  One of them didn’t seal, so I opened it back up and ate copious amounts.  Then I made some toast so that I didn’t look foolish eating by the spoon.  Once you open them, you need to keep them in the fridge.  The ones that seal will keep for a months in the top of your pantry.

Haha.  As if they will stick around for months.

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