“I received this yummy jam in a newsletter from the Ball Canning website. Project Supplies You Will Need: Strainer, Ladle, Funnel and 5 Plastic (8 oz) Freezer Jars”
READY IN:
55mins
SERVES:
20
YIELD:
5 1/2 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir sugar, contents of pectin package, cinnamon, cloves and nutmeg in a bowl until well blended.
  2. Set aside.
  3. Drain pineapple tidbits, reserving 1/2 cup pineapple juice.
  4. Set pineapple aside.
  5. Combine reserved pineapple juice, carrots and apple in a medium saucepan.
  6. Bring to a boil over medium-high heat, stirring occasionally.
  7. Cover and reduce heat and simmer 5 minutes.
  8. Add pineapple.
  9. Crush fruit mixture with a potato masher.
  10. Allow to cool, about 15 minutes.
  11. Add fruit mixture to pectin mixture.
  12. Stir 3 minutes.
  13. Ladle jam into clean jars to fill line.
  14. Twist on lids.
  15. Let stand until thickened, about 30 minutes.
  16. Refrigerate up to 3 weeks or freeze up to 1 year.
  17. Yield: 5 (8 oz) half pints.

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