Carrot Cake Jam Recipe

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Ingredients:

Serving

1 1/2 cups grated peeled carrots
1 1/2 cups cored peeled pears
1 3/4 cups canned pineapple , including juice
3 tbsp lemon juice
1 tsp ground cinnamon
1/2 tsb ground nutmeg
1/2 tsp ground cloves
1 (1 oz) package dry pectin
6 1/2 cups sugar

Directions:

In a large saucepan, combine carrots, pears, pineapple with juice, lemon juice, and spices.
Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
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.
Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace.
Process jars in a BWB for 5 minutes for sterilized jars, or 10 minutes for unsterilized jars.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	440.03 Kcal (1842 kJ)
Calories from fat	0.03 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	24.02mg	1%
Potassium	155.04mg	3%
Total Carbs	113.69g	38%
Sugars	104.93g	420%
Dietary Fiber	2.29g	9%
Protein	0.62g	1%
Vitamin C	8.1mg	13%
Vitamin A	0.2mg	7%
Iron	0.1mg	1%
Calcium	20.3mg	2%

Amount Per 100 g
Calories	227.34 Kcal (952 kJ)
Calories from fat	0.02 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	12.41mg	1%
Potassium	80.1mg	3%
Total Carbs	58.74g	38%
Sugars	54.21g	420%
Dietary Fiber	1.18g	9%
Protein	0.32g	1%
Vitamin C	4.2mg	13%
Vitamin A	0.1mg	7%
Iron	0.1mg	1%
Calcium	10.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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