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   DIR Return to: Jams & Perserves!!!
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       #Post#: 1542--------------------------------------------------
       Carrot Cake Jam!!
   DIR By: Hummingbird
       Date: September 30, 2014, 1:26 pm
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       Ingredients
       2 cups (200 grams) finely grated peeled carrots, about 4
       medium
       1 cup (about 130 grams) finely diced peeled tart apple, such
       as Granny Smith or Honeycrisp, about 1 medium to large
       1 (20-ounce/567-gram) can crushed pineapple, including
       juice, such as Dole®
       3 tablespoons (45 ml) freshly squeezed lemon juice
       1 teaspoon fine-quality ground cinnamon, such as McCormick®
       or Penzeys
       ½ teaspoon freshly grated whole nutmeg
       ½ teaspoon ground cloves, such as McCormick®
       1 (1.75-ounce/49- to 57-gram) package regular powdered fruit
       pectin
       4 cups (800 grams) organic granulated cane sugar
       1 tablespoon (15 grams) unsulphured molasses, such as
       Grandma’s®
       ½ teaspoon (2.5 ml) pure vanilla extract, such as
       Nielsen-Massey®
       ¼ cup (30 grams) flaked coconut, optional (can use fresh or
       unsweetened shredded)
       2 tablespoons finely chopped crystallized ginger, optional
       Special Equipment & Supplies
       6 to 7 (8-ounce/250 ml) half-pint canning jars with lids and
       rings, such as Ball®
       In a large and deep stainless steel saucepan, combine grated
       carrots, diced apple, pineapple with juice, lemon juice and
       spices. Over high heat, bring mixture to a boil and stir
       frequently. Reduce heat to medium and cover. Boil gently,
       stirring occasionally (to prevent scorching), about 20 minutes.
       Remove saucepan from heat and lid from saucepan. Immediately
       sprinkle in pectin and whisk briskly until completely dissolved.
       Return saucepan to high heat and bring to a boil, stirring
       frequently. Add sugar and molasses all at once and return to a
       full rolling boil, stirring constantly. Continue to cook at a
       full rolling boil, stirring constantly, for 1 minute. Remove
       saucepan from heat and skim off foam using a metal slotted
       spoon. Stir in vanilla and, if desired, coconut and/or
       crystallized ginger.
       Carefully ladle hot jam into hot prepared (sterilized) jars,
       leaving ¼ inch (0.5 cm) headspace. Remove any air bubbles and
       adjust headspace if necessary by adding additional jam. Wipe rim
       clean and center lid on jar. Tightly screw band down until
       resistance is met and then increase to fingertip-tight.
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