Carrot Cake Jam Recipe

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Ingredients:

Serving

1 can (20 oz) unsweetened crushed pineapple, undrained
1-1/2 cups shredded carrots
1-1/2 cups chopped peeled ripe pears
3 tbsp lemon juice
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 package (1-3/4 oz) powdered fruit pectin
6-1/2 cups sugar

Directions:

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pears are tender, stirring occasionally. Remove from the heat; stir in pectin.
Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam.
Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in a boiling-water canner for 5 minutes. Yield: 8 half-pints.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	52.35 Kcal (219 kJ)
Calories from fat	0.03 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2.37mg	0%
Potassium	16.68mg	0%
Total Carbs	13.41g	4%
Sugars	12.79g	51%
Dietary Fiber	0.22g	1%
Protein	0.04g	0%
Vitamin C	0.8mg	1%
Calcium	2mg	0%

Amount Per 100 g
Calories	260.18 Kcal (1089 kJ)
Calories from fat	0.16 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	11.79mg	0%
Potassium	82.92mg	0%
Total Carbs	66.64g	4%
Sugars	63.56g	51%
Dietary Fiber	1.07g	1%
Protein	0.18g	0%
Vitamin C	3.9mg	1%
Vitamin A	0.1mg	1%
Calcium	10.2mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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