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Carrot Cake Jam

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“Ball's Complete Book of Home Preserving”
1hr 15mins
3 pints

Ingredients Nutrition


  1. In a large saucepan, combine carrots, pears, pineapple with juice, lemon juice, and spices.
  2. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
  3. Remove from heat and stir in pectin until dissolved. Bring back to a full boil, add sugar all at once, bring back to another boil and boil hard for 1 minute.
  4. Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace.
  5. Process jars in a BWB for 5 minutes for sterilized jars, or 10 minutes for unsterilized jars.

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