Scattered Thoughts From A Maryland Cottage

Scattered Thoughts From A Maryland Cottage
The Yin and Yang of Thankfulness

Tuesday, February 26, 2013

The Warmth of Colors and Giving

I had such a wonderful time this year canning. I made old favorites like apple saucepeach and blueberry jam, wet walnuts. Then I tried new recipes like Holiday Jam and Carrot Cake Jam thanks to talented canners that love to share! I was very pleased with a lot of the recipes I tried. I didn't get to try some I still intend to make. I made mini sprinkle packs and my kids and I assembled gift packs for our friends of "Make Your Own Sundaes" for Christmas gifts that included Maraschino cherries, wet walnuts, strawberry topping, waffle cone bowls and some jams. Below is one of the recipes we really enjoyed.

Carrot Cake Jam

1-1/2 cups finely grated peeled carrots
1-1/2 cups chopped cored peeled pears
1-3/4 cups chopped pineapple, including juice
3 Tbsp lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
6 Tbsp Ball® RealFruit® Classic Pectin
6-1/2 cups sugar
6 (8 oz) half pint glass preserving jars with lids and bands


1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves in a 6- or 8-quart saucepan. Bring mixture 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 mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
3.) ADD sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

What I really like about this recipe is that you can make it and gift it any time of the year!

Carrots are very easy to buy and versatile for soups, roasting, baking and just plain snacking. 

Nothing is insurmountable!

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