Small Batch Carrot Cake Jam
 
Cook time
Total time
 
Ingredients
  • 1-1/2 cups (375 ml) finely grated peeled carrots (about 6-7 small)
  • 1-1/2 cups (375 ml) chopped cored peeled pears (about 2 large)
  • 1-3/4 cups (425 ml) canned pineapple, including juice
  • 3 tbsp (45 ml) fresh lemon juice
  • 1 tsp (5 ml) ground cinnamon
  • 1/2 tsp (2 ml) ground nutmeg
  • 1/2 tsp (2 ml) ground cloves
  • 1 pkg (57 g) BERNARDIN® Original Fruit Pectin
  • 1/2 tsp butter
  • 6-1/2 cups (1.625 L) granulated sugar
Instructions
  1. Fill your canner with water, set your rack in and put over high heat to bring to a boil. Then reduce to simmer. Fill a small pot with water and bring to simmer and turn to simmer or off.
  2. Place 3 clean 500 ml mason jars on your rack, making sure the jars are well covered with water and keep at a simmer (180°F/82°C).
  3. Set screw bands aside. Place your brand new sealing discs in your pot of now hot water, not boiling (180°F/82°C). Keep jars and sealing discs in their hot water baths until read to use.
  4. In a large stainless steel stock pot, combine carrots, pears, pineapple with juice (reserve any leftover liquid), lemon juice, cinnamon, nutmeg and cloves.
  5. Set over medium high heat and bring to a boil, stirring frequently. Reduce the heat, cover and boil gently for 20 minutes, stirring occasionally. Make sure you cover the pot.
  6. Remove from heat and stir in your package of pectin and add 1/2 tsp (2 ml) butter to reduce foaming. Stir until dissolved.
  7. Bring back to a boil over high heat, stirring frequently. Then pour in the sugar all at once and return to a full rolling boil, stirring constantly. Continue to boil hard and stir for only 1 full minute. Be sure to time the minute.
  8. Remove from heat and skim off foam. You can test your jam by putting a drizzle on a plate, set it in the freezer for a few seconds, remove and see if it's thickened.
  9. Carefully remove jars from canner, pouring out water and set on a teatowel. Then ladle the hot jam into each jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using a nonmetallic utensil, remove air bubbles and add more jam if needed to be within 1/4 inch headspace..
  10. Wipe jar rim with a clean cloth to remove any jam on the top and sides of the jar.
  11. Using a metallic lifter, center hot sealing discs on top of the clean jar rims. Screw band down until resistance is met, then fingertip tighten. Return the filled jars to rack in canner. I was only able to fill two jars to can. The third jar was only 3/4's full, so I set it aside to use right away. Alternatively, you may use 8 250ml jars.
  12. Ensure that the jars are covered by at least one inch (2.5 cm) of water. Put the lid on the canner and bring the water to full, rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes. In Calgary we boil for an additional 10 minutes, for a total of 20 minutes.
  13. When processing time is complete, turn stove off, remove the lid and wait 5 minutes. Then remove the jars without tilting and place them upright on a teatowel covered surface. Cool upright, undisturbed for at least 24 hours; DO NOT RETIGHTEN the screw bands.
  14. After cooling check jar seals. You will hear them "pop" when they seal. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry the bands and jars. Store screw bands separately or replace them loosely back on jars, as desired. If you wish, label, date and store jars in a cool, dark place. For best quality, use home canned foods within one year.
  15. By Bernardin
Recipe by Just a Smidgen at https://justasmidgen.com/2013/11/05/carrot-cake-jam-recipe/