This month is carrots. I found a recipe a year ago that I have been wanting to try so I am excited by the challenge forcing me to do it.
I am making Carrot Cake Jam
Yes you heard me correct carrot cake in a jar.
First thing, and hardest thing is to find a vegetable peeler. I don't usually peel anything so where could it be. I never did find one but I went to my neighbors and borrowed one. It is 7p.m. and they already think I am nuts but I have a peeler.
I add all the main ingredients to the pan it smells like I am baking a cake instead of canning jam.
Next add liquid pectin--boil 1 min
Then add sugar
A lot of sugar. Where did the jam go? I'll give it a stir.
Keep stirring. . . . . . . . . . Oh there it is! I found it!
Bring it to a hard boil and let it boil for 1 minute. Then fill the Jars
10 min process in BWB
Carrot Cake Jam
makes 6 1/2 pints
1 1/2c. shredded carrots
1 1/2 c. diced pears
1 (14oz) can crushed pineapples, undrained
3 T. lemon juice
1 t. cinnamon
1/2 t. nutmeg
1/2 t. clove
1 pouch liquid pectin
6 1/2 c. sugar
Add all ingredients to pan except pectin and sugar. Bring to a boil and then simmer for 20 mins.
add pectin and bring to a boil
add sugar and bring to a hard boil for 1 minute
fill hot sterilized jars
process for 10 minutes
I enjoyed this recipe although I think it has to much sugar.