Breakfast

Carrot cake jam is for Breakfast.

Carrot cake jam takes several minutes to prepare.

Carrot cake jam takes several minutes to cook.

Carrot cake jam makes 1 servings.

The ingredients for Carrot cake jam are:

1 1/2 cups finely grated peeled carrots
1 1/2 cups chopped cored peeled pears
1 3/4 cups canned pineapple, including juice
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 package (9 T) regular powdered fruit pectin (1.75 oz.)
6 1/2 cups granulated sugar

Here is how you make Carrot cake jam:

1Prepare canner, jars and lids.2In a large, deep stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg and cloves. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boild hard, stirring constantly for 1 minute. Remove from heat and skim off foam.3Ladle hot jam into hot jars, leaving 1/3 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 4Place jars in canner,ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.Serving Size: 1 TNumber of Servings: 1Recipe submitted by SparkPeople user KMATTOX0.

The nutritional information for Carrot cake jam is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 5,532.7

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 122.0 mg
• Total Carbs: 1,428.3 g
• Dietary Fiber: 16.1 g
• Protein: 4.7 g